P. T. TYBOR

435 total citations
9 papers, 346 citations indexed

About

P. T. TYBOR is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, P. T. TYBOR has authored 9 papers receiving a total of 346 indexed citations (citations by other indexed papers that have themselves been cited), including 4 papers in Food Science, 3 papers in Animal Science and Zoology and 2 papers in Nutrition and Dietetics. Recurrent topics in P. T. TYBOR's work include Fermentation and Sensory Analysis (2 papers), Meat and Animal Product Quality (2 papers) and Animal Nutrition and Physiology (1 paper). P. T. TYBOR is often cited by papers focused on Fermentation and Sensory Analysis (2 papers), Meat and Animal Product Quality (2 papers) and Animal Nutrition and Physiology (1 paper). P. T. TYBOR collaborates with scholars based in United States, United Kingdom and Japan. P. T. TYBOR's co-authors include C.W. Dill, W. A. Landmann, A.E. Reynolds, J. G. Endres and William C. Hurst and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Food Science and Journal of the American Oil Chemists Society.

In The Last Decade

P. T. TYBOR

9 papers receiving 302 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
P. T. TYBOR United States	6	254	114	83	48	45	9	346
Nathalie Creusot Netherlands	8	298 1.2×	73 0.6×	203 2.4×	53 1.1×	9 0.2×	10	385
Masahiko Samoto Japan	10	230 0.9×	38 0.3×	120 1.4×	80 1.7×	32 0.7×	19	467
K. Franzèn Sweden	4	282 1.1×	73 0.6×	89 1.1×	127 2.6×	7 0.2×	7	356
Zhangyi Chen China	4	313 1.2×	141 1.2×	96 1.2×	58 1.2×	11 0.2×	7	391
Jiaming Cai China	13	214 0.8×	100 0.9×	104 1.3×	55 1.1×	50 1.1×	19	351
Peter Christian Lorenzen Germany	9	310 1.2×	58 0.5×	126 1.5×	56 1.2×	19 0.4×	15	386
M. Færgemand United Kingdom	8	419 1.6×	102 0.9×	120 1.4×	48 1.0×	4 0.1×	8	500
Rodrigo R. Roesch Canada	8	376 1.5×	46 0.4×	87 1.0×	137 2.9×	4 0.1×	8	431
D. M. Doty United States	12	114 0.4×	164 1.4×	105 1.3×	9 0.2×	32 0.7×	23	326

Countries citing papers authored by P. T. TYBOR

Since Specialization

Citations

This map shows the geographic impact of P. T. TYBOR'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. T. TYBOR with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites P. T. TYBOR more than expected).

Fields of papers citing papers by P. T. TYBOR

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of P. T. TYBOR

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

All Works

Sort: Min cites: Since: Top N: Style:

9 of 9 papers shown

1.

Hurst, William C., et al.. (2010). Preventing food poisoning and food infection. 3 indexed citations

2.

Hurst, William C., et al.. (2010). Quality control: a model program for the food industry. 5 indexed citations

3.

Endres, J. G., et al.. (1979). Use of vegetable protein in processed seafood products. Journal of the American Oil Chemists Society. 56(3Part2). 320–327. 7 indexed citations

4.

TYBOR, P. T., et al.. (1978). PROTEIN EFFICIENCY RATIO (PER) OF COMBINATION HAM CONTAINING ISOLATED SOY PROTEIN. Journal of Food Science. 43(5). 1608–1609. 2 indexed citations

5.

TYBOR, P. T., C.W. Dill, & W. A. Landmann. (1975). FUNCTIONAL PROPERTIES OF PROTEINS ISOLATED FROM BOVINE BLOOD BY A CONTINUOUS PILOT PROCESS. Journal of Food Science. 40(1). 155–159. 115 indexed citations

6.

Dill, C.W., et al.. (1974). A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES. Journal of Food Science. 39(1). 175–177. 120 indexed citations

7.

TYBOR, P. T., C.W. Dill, & W. A. Landmann. (1973). EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES. Journal of Food Science. 38(1). 4–6. 81 indexed citations

8.

Dill, C.W., et al.. (1972). Gross composition and fatty acid constitution of blackbuck antelope (Antilope cervicapra) milk. Canadian Journal of Zoology. 50(8). 1127–1129. 6 indexed citations

9.

TYBOR, P. T., et al.. (1970). Heat denaturation of blood serum proteins measured in saturated sodium chloride. Journal of Agricultural and Food Chemistry. 18(4). 629–631. 7 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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