P. A. Savello

742 total citations
15 papers, 562 citations indexed

About

P. A. Savello is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, P. A. Savello has authored 15 papers receiving a total of 562 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 3 papers in Molecular Biology and 2 papers in Animal Science and Zoology. Recurrent topics in P. A. Savello's work include Proteins in Food Systems (9 papers), Probiotics and Fermented Foods (6 papers) and Protein Hydrolysis and Bioactive Peptides (3 papers). P. A. Savello is often cited by papers focused on Proteins in Food Systems (9 papers), Probiotics and Fermented Foods (6 papers) and Protein Hydrolysis and Bioactive Peptides (3 papers). P. A. Savello collaborates with scholars based in United States and Canada. P. A. Savello's co-authors include M. Kaláb, C.A. Ernstrom, John M. Hill, Franklin W. Martin, Donald J. McMahon, N. Venkatachalam, Donald J. McMahon, Michael Blake, Bart C. Weimer and Miloslav Kaláb and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Dairy Science and Journal of Food Protection.

In The Last Decade

P. A. Savello

13 papers receiving 497 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
P. A. Savello United States	9	367	152	103	95	87	15	562
Ranjan Sharma Australia	10	519 1.4×	103 0.7×	30 0.3×	115 1.2×	106 1.2×	12	625
Wayne M. Camirand United States	7	246 0.7×	129 0.8×	91 0.9×	32 0.3×	94 1.1×	15	435
Justyna Żulewska Poland	13	413 1.1×	137 0.9×	41 0.4×	114 1.2×	208 2.4×	51	711
Palatasa Havea New Zealand	13	833 2.3×	61 0.4×	47 0.5×	176 1.9×	226 2.6×	18	968
John S. Mounsey Ireland	16	703 1.9×	49 0.3×	52 0.5×	122 1.3×	108 1.2×	25	755
M.M. Alves Portugal	8	280 0.8×	90 0.6×	82 0.8×	66 0.7×	48 0.6×	9	379
Jiřı́ Štětina Czechia	14	412 1.1×	32 0.2×	82 0.8×	57 0.6×	129 1.5×	34	569
Simón J. Téllez-Luis Mexico	14	195 0.5×	64 0.4×	53 0.5×	141 1.5×	291 3.3×	17	703
Mònica Toldrà Spain	18	375 1.0×	59 0.4×	37 0.4×	335 3.5×	238 2.7×	37	661
Zhengtao Zhao China	18	593 1.6×	103 0.7×	117 1.1×	82 0.9×	147 1.7×	46	847

Countries citing papers authored by P. A. Savello

Since Specialization

Citations

This map shows the geographic impact of P. A. Savello'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 P. A. Savello with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites P. A. Savello more than expected).

Fields of papers citing papers by P. A. Savello

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by P. A. Savello. 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 P. A. Savello. The network helps show where P. A. Savello may publish in the future.

Co-authorship network of co-authors of P. A. Savello

This figure shows the co-authorship network connecting the top 25 collaborators of P. A. Savello. A scholar is included among the top collaborators of P. A. Savello 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 P. A. Savello. P. A. Savello is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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15 of 15 papers shown

Savello, P. A.. (2021). Meltability and Rheology of Model Process Cheese containing acid and rennet casein. Digital Commons - USU (Utah State University).

Savello, P. A., et al.. (1995). Improved yogurt physical properties using ultrafiltration and very-high temperature heating. Milk science international/Milchwissenschaft. 50(2). 86–90. 25 indexed citations

Blake, Michael, Bart C. Weimer, Donald J. McMahon, & P. A. Savello. (1995). Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection. Journal of Food Protection. 58(9). 1007–1013. 26 indexed citations

Venkatachalam, N., Donald J. McMahon, & P. A. Savello. (1993). Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk. Journal of Dairy Science. 76(7). 1882–1894. 30 indexed citations

Savello, P. A., et al.. (1993). Solubility and Hydrolyzability of Films Produced by Transglutaminase Catalytic Crosslinking of Whey Protein. Journal of Dairy Science. 76(1). 29–35. 76 indexed citations

Cornforth, Daren P., et al.. (1993). INSTRUMENT FOR MEASURING BIND STRENGTH OF RESTRUCTURED AND EMULSION‐TYPE MEAT PRODUCTS1. Journal of Texture Studies. 24(3). 303–310. 6 indexed citations

Savello, P. A., et al.. (1992). Mechanical Properties of and Water Vapor Transferability Through Whey Protein Films. Journal of Dairy Science. 75(4). 942–946. 96 indexed citations

McMahon, Donald J., P. A. Savello, Rodney J. Brown, & Miloslav Kaláb. (1991). Effects of Phosphate and Citrate on the Gelation Properties of Casein Micelles in Renneted Ultra-High Temperature (UHT) Sterilized Concentrated Milk. Digital Commons - USU (Utah State University). 1(10). 27–36. 9 indexed citations

Savello, P. A., et al.. (1990). Yogurt with improved physical properties from ultrafiltered and ultra-high temperature treated skim milk.. Journal of Dairy Science. 73. 94. 6 indexed citations

10.

McMahon, Donald J., et al.. (1990). Effects of Heat Treatment of Concentrated Milk on Its Rennet Coagulation Time, Gel Microstructure and Whey Protein Denaturation. Journal of Dairy Science. 1(73). 105. 1 indexed citations

11.

Savello, P. A., et al.. (1990). Ultra-high temperature treatment of skim milk and low fat milk for yogurt.. Journal of Dairy Science. 73. 2 indexed citations

12.

Savello, P. A., et al.. (1990). Crosslinking of Whey Protein by Transglutaminase. Journal of Dairy Science. 73(2). 256–263. 104 indexed citations

13.

Savello, P. A., C.A. Ernstrom, & M. Kaláb. (1989). Microstructure and Meltability of Model Process Cheese Made with Rennet and Acid Casein. Journal of Dairy Science. 72(1). 1–11. 109 indexed citations

14.

Savello, P. A., et al.. (1985). Título en español. The Journal of Agriculture of the University of Puerto Rico. 69(1). 35–44.

15.

Savello, P. A., Franklin W. Martin, & John M. Hill. (1980). Nutritional composition of okra seed meal. Journal of Agricultural and Food Chemistry. 28(6). 1163–1166. 72 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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