O.J. Cotterill

1.9k total citations
83 papers, 1.5k citations indexed

About

O.J. Cotterill is a scholar working on Animal Science and Zoology, Food Science and Biotechnology. According to data from OpenAlex, O.J. Cotterill has authored 83 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 45 papers in Animal Science and Zoology, 37 papers in Food Science and 13 papers in Biotechnology. Recurrent topics in O.J. Cotterill's work include Meat and Animal Product Quality (32 papers), Proteins in Food Systems (28 papers) and Animal Nutrition and Physiology (20 papers). O.J. Cotterill is often cited by papers focused on Meat and Animal Product Quality (32 papers), Proteins in Food Systems (28 papers) and Animal Nutrition and Physiology (20 papers). O.J. Cotterill collaborates with scholars based in United States and Taiwan. O.J. Cotterill's co-authors include F.E. Cunningham, S.A. WOODWARD, E. M. Funk, A.R. Winter, W.J. Stadelman, A. W. Nordskog, D. Dixon, J.M. VANDEPOPULIERE, W.W. Marion and Edward C. Naber and has published in prestigious journals such as Journal of Food Science, Poultry Science and World s Poultry Science Journal.

In The Last Decade

O.J. Cotterill

80 papers receiving 1.3k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
O.J. Cotterill United States 24 774 769 279 204 183 83 1.5k
W.J. Stadelman United States 22 1.3k 1.6× 535 0.7× 133 0.5× 157 0.8× 230 1.3× 153 1.8k
C.W. Dill United States 18 449 0.6× 656 0.9× 262 0.9× 65 0.3× 83 0.5× 67 1.1k
T.J. Geurts Netherlands 13 434 0.6× 1.6k 2.1× 450 1.6× 240 1.2× 119 0.7× 22 2.2k
H.W. Modler Canada 22 301 0.4× 953 1.2× 434 1.6× 160 0.8× 131 0.7× 57 1.5k
Mark A. Daeschel United States 16 280 0.4× 1.0k 1.3× 693 2.5× 370 1.8× 144 0.8× 25 1.6k
Róbson Maia Franco Brazil 20 728 0.9× 998 1.3× 528 1.9× 233 1.1× 103 0.6× 152 1.7k
D.B. Emmons Canada 24 411 0.5× 1.1k 1.5× 485 1.7× 271 1.3× 63 0.3× 96 1.6k
Young W. Park United States 21 424 0.5× 725 0.9× 448 1.6× 72 0.4× 112 0.6× 57 1.3k
Luigi Grazia Italy 25 615 0.8× 1.2k 1.5× 898 3.2× 202 1.0× 167 0.9× 59 1.7k
P. F. Fox Ireland 20 413 0.5× 1.8k 2.3× 812 2.9× 224 1.1× 199 1.1× 39 2.5k

Countries citing papers authored by O.J. Cotterill

Since Specialization
Citations

This map shows the geographic impact of O.J. Cotterill's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by O.J. Cotterill with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites O.J. Cotterill more than expected).

Fields of papers citing papers by O.J. Cotterill

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by O.J. Cotterill. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by O.J. Cotterill. The network helps show where O.J. Cotterill may publish in the future.

Co-authorship network of co-authors of O.J. Cotterill

This figure shows the co-authorship network connecting the top 25 collaborators of O.J. Cotterill. A scholar is included among the top collaborators of O.J. Cotterill based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with O.J. Cotterill. O.J. Cotterill is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
WOODWARD, S.A. & O.J. Cotterill. (1987). Texture Profile Analysis, Expressed Serum, and Microstructure of Heat‐Formed Egg Yolk Gels. Journal of Food Science. 52(1). 68–74. 23 indexed citations
2.
Brooker, D. B., et al.. (1984). Rheological Properties of Liquid Egg White. Transactions of the ASAE. 27(1). 300–304. 5 indexed citations
3.
WOODWARD, S.A. & O.J. Cotterill. (1983). Electrophoresis and Chromatography of Heat‐Treated Plain, Sugared and Salted Whole Egg. Journal of Food Science. 48(2). 501–506. 23 indexed citations
4.
Cotterill, O.J., et al.. (1979). CHROMATOGRAPHY AND ELECTROPHORESIS OF NATIVE AND SPRAY‐DRIED EGG WHITE. Journal of Food Science. 44(5). 1345–1349. 30 indexed citations
5.
Cotterill, O.J., et al.. (1978). Nutrient Composition of Commercially Spray-Dried Egg Products. Poultry Science. 57(2). 439–442. 14 indexed citations
6.
Baldwin, Ruth E., et al.. (1977). SENSORY ATTRIBUTES OF COMMERCIAL EGG SUBSTITUTES. Journal of Food Science. 42(4). 1124–1125. 11 indexed citations
7.
VANDEPOPULIERE, J.M., et al.. (1975). Nutritional Evaluation of Egg Shell Meal. Poultry Science. 54(1). 131–135. 12 indexed citations
8.
Cotterill, O.J., et al.. (1974). Fermentation of Whole Egg by Heterofermentative Streptococci ,. Poultry Science. 53(4). 1575–1584. 2 indexed citations
9.
Cotterill, O.J., et al.. (1973). Thermal Destruction Curves for Salmonella oranienburg in Egg Products ,. Poultry Science. 52(2). 568–577. 9 indexed citations
10.
Cotterill, O.J., et al.. (1973). Composition of Shell Waste from Egg Breaking Plants. Poultry Science. 52(5). 1836–1841. 26 indexed citations
11.
Cotterill, O.J., et al.. (1971). Centrifuged Liquid Whole Egg. Poultry Science. 50(6). 1817–1823. 6 indexed citations
12.
BALL, H.R. & O.J. Cotterill. (1971). Egg White Catalase: 1. Catalatic Reaction ,. Poultry Science. 50(2). 435–446. 6 indexed citations
13.
Cotterill, O.J., et al.. (1969). Ion-Exchange Chromatography of Egg Yolk. Poultry Science. 48(3). 884–894. 11 indexed citations
14.
Cotterill, O.J.. (1968). Equivalent Pasteurization Temperatures to Kill Salmonellae in Liquid Egg White at Various pH Levels. Poultry Science. 47(2). 354–365. 30 indexed citations
15.
Cotterill, O.J., et al.. (1967). High Temperature Storage of Spray-Dried Egg White. Poultry Science. 46(6). 1431–1437. 8 indexed citations
16.
Cotterill, O.J., F.E. Cunningham, & E. M. Funk. (1963). Effect of Chemical Additives on Yolk-Contaminated Liquid Egg White. Poultry Science. 42(5). 1049–1057. 13 indexed citations
17.
Cunningham, F.E. & O.J. Cotterill. (1962). Factors Affecting Alkaline Coagulation of Egg White. Poultry Science. 41(5). 1453–1461. 15 indexed citations
18.
Cotterill, O.J., et al.. (1958). Relationship Between Temperature and Carbon Dioxide Loss from Shell Eggs. Poultry Science. 37(2). 479–483. 1 indexed citations
19.
Cotterill, O.J. & A.R. Winter. (1955). Egg White Lysozyme. Poultry Science. 34(3). 679–686. 78 indexed citations
20.
Cotterill, O.J.. (1954). Influence of lysozyme on egg white quality.. OhioLink ETD Center (Ohio Library and Information Network). 1 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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