Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies
if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the
same subfield and year (this is the minimum needed to enter the top 1%, not the average
within it), or reaches the top citation threshold in at least one of its specific research
topics.
Principles of Cereal Science and Technology
2010791 citationsJan A. Delcour, R.C. Hoseneyprofile →
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late)
cites ·
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This map shows the geographic impact of R.C. Hoseney'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 R.C. Hoseney with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites R.C. Hoseney more than expected).
This network shows the impact of papers produced by R.C. Hoseney. 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 R.C. Hoseney. The network helps show where R.C. Hoseney may publish in the future.
Co-authorship network of co-authors of R.C. Hoseney
This figure shows the co-authorship network connecting the top 25 collaborators of R.C. Hoseney.
A scholar is included among the top collaborators of R.C. Hoseney 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 R.C. Hoseney. R.C. Hoseney 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.
Delcour, Jan A. & R.C. Hoseney. (2010). Principles of Cereal Science and Technology.791 indexed citations breakdown →
2.
Miller, R. A., et al.. (1998). Effects of (1 leads to 3)(1 leads to 4)-beta-glucans of wheat flour on breadmaking.1 indexed citations
3.
Hamer, R.J. & R.C. Hoseney. (1998). Interactions: The Keys to Cereal Quality. Medical Entomology and Zoology.83 indexed citations
Hoseney, R.C., et al.. (1992). Fat replacers in high-ratio layer cakes. Cereal Foods World. 37(7). 495–500.54 indexed citations
6.
He, Hao, et al.. (1992). Effect of nonchaotropic salts on flour bread-making properties. 69(4). 366–371.46 indexed citations
7.
He, Hanjie & R.C. Hoseney. (1991). Gas retention of different cereal flours. 68(4). 334–336.62 indexed citations
8.
Lai, Chao‐Sung, et al.. (1989). Production of whole wheat bread with good loaf volume.36 indexed citations
9.
Hoseney, R.C., et al.. (1989). Effects of fermentation in saltine cracker production. 66(1). 6–10.3 indexed citations
10.
Faubion, J. M., et al.. (1988). Dynamic rheological properties of flour, gluten, and gluten-starch doughs. II. Effect of various processing and ingredient changes. 65(4). 354–359.77 indexed citations
11.
Holmes, J.T. & R.C. Hoseney. (1987). Chemical leavening: effect of pH and certain ions on breadmaking properties. 64(5). 343–348.25 indexed citations
12.
Hoseney, R.C.. (1986). Principles of cereal science and technology. A general reference on cereal foods..5 indexed citations
13.
Hoseney, R.C., et al.. (1985). Saltine crackers: changes in cracker sponge rheology and modification of a cracker-baking procedure.8 indexed citations
14.
Hoseney, R.C.. (1984). Functional properties of pentosans in baked foods.. Food technology.43 indexed citations
15.
Klopfenstein, C. F., R.C. Hoseney, & H. W. Leipold. (1983). Goitrogenic effects of pearl millet diets.12 indexed citations
16.
Francisco, Alícia de, et al.. (1982). Decorticating Pearl Millet and Grain Sorghum in a Laboratory Abrasive Mill.8 indexed citations
17.
Klopfenstein, C. F., E. Varriano‐Marston, & R.C. Hoseney. (1981). Cholesterol-lowering effect of sorghum diet in guinea pigs. Nutrition reports international.9 indexed citations
18.
Hoseney, R.C., et al.. (1979). A simple spread test to measure the rheological properties of fermenting dough [Wheat].22 indexed citations
19.
Hoseney, R.C., William A. Atwell, & David R. Lineback. (1977). Scanning electron microscopy of starch isolated from baked products. Cereal Foods World.33 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.