R.E. Campbell

649 total citations
20 papers, 475 citations indexed

About

R.E. Campbell is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, R.E. Campbell has authored 20 papers receiving a total of 475 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 12 papers in Animal Science and Zoology and 9 papers in Molecular Biology. Recurrent topics in R.E. Campbell's work include Meat and Animal Product Quality (12 papers), Protein Hydrolysis and Bioactive Peptides (8 papers) and Proteins in Food Systems (7 papers). R.E. Campbell is often cited by papers focused on Meat and Animal Product Quality (12 papers), Protein Hydrolysis and Bioactive Peptides (8 papers) and Proteins in Food Systems (7 papers). R.E. Campbell collaborates with scholars based in United States, Netherlands and Canada. R.E. Campbell's co-authors include M.A. Drake, E.D. Bastian, R.E. Miracle, D.M. Barbano, Patrick D. Gerard, Y. Jo, E. Allen Foegeding, S.M. Jervis, Qixin Zhong and Yue Zhang and has published in prestigious journals such as Journal of Dairy Science, Journal of Food Science and International Dairy Journal.

In The Last Decade

R.E. Campbell

19 papers receiving 458 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
R.E. Campbell United States 13 321 218 174 66 43 20 475
E.D. Bastian United States 13 341 1.1× 146 0.7× 143 0.8× 75 1.1× 43 1.0× 14 486
Yuliya Hrynets Canada 13 158 0.5× 142 0.7× 167 1.0× 52 0.8× 47 1.1× 24 492
Ge Han China 11 251 0.8× 245 1.1× 108 0.6× 47 0.7× 35 0.8× 13 426
Sobhan Savadkoohi Iran 12 316 1.0× 231 1.1× 89 0.5× 108 1.6× 19 0.4× 16 498
Zongyun Yang China 9 249 0.8× 136 0.6× 100 0.6× 41 0.6× 33 0.8× 25 449
Ildephonse Habinshuti China 8 255 0.8× 89 0.4× 192 1.1× 65 1.0× 26 0.6× 11 472
Samaneh Pezeshk Iran 7 191 0.6× 153 0.7× 186 1.1× 44 0.7× 15 0.3× 15 400
Yicheng Ding China 11 168 0.5× 210 1.0× 144 0.8× 66 1.0× 88 2.0× 22 458
Shanguang Guo China 13 454 1.4× 170 0.8× 214 1.2× 96 1.5× 21 0.5× 27 601
Guillermo A. Sihufe Argentina 12 280 0.9× 127 0.6× 152 0.9× 73 1.1× 14 0.3× 36 415

Countries citing papers authored by R.E. Campbell

Since Specialization
Citations

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

Fields of papers citing papers by R.E. Campbell

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by R.E. Campbell. 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.E. Campbell. The network helps show where R.E. Campbell may publish in the future.

Co-authorship network of co-authors of R.E. Campbell

This figure shows the co-authorship network connecting the top 25 collaborators of R.E. Campbell. A scholar is included among the top collaborators of R.E. Campbell 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.E. Campbell. R.E. Campbell 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.
Campbell, R.E., et al.. (2016). Flavor and stability of milk proteins. Journal of Dairy Science. 99(6). 4325–4346. 43 indexed citations
2.
Zhang, Yue, R.E. Campbell, M.A. Drake, & Qixin Zhong. (2015). Decolorization of Cheddar cheese whey by activated carbon. Journal of Dairy Science. 98(5). 2982–2991. 19 indexed citations
3.
Campbell, R.E., Patrick D. Gerard, & M.A. Drake. (2014). Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate. Journal of Dairy Science. 97(3). 1225–1232. 4 indexed citations
4.
5.
Campbell, R.E. & M.A. Drake. (2014). Enzymatic bleaching in commercial colored Cheddar whey retentates. International Dairy Journal. 38(2). 148–153. 5 indexed citations
6.
Campbell, R.E. & M.A. Drake. (2013). Cold enzymatic bleaching of fluid whey. Journal of Dairy Science. 96(12). 7404–7413. 9 indexed citations
7.
Campbell, R.E. & M.A. Drake. (2013). Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients. Journal of Dairy Science. 96(8). 4773–4783. 20 indexed citations
8.
Campbell, R.E., Michael C. Adams, M.A. Drake, & D.M. Barbano. (2013). Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate. Journal of Dairy Science. 96(3). 1387–1400. 14 indexed citations
9.
Jervis, S.M., et al.. (2012). Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. Journal of Dairy Science. 95(6). 2848–2862. 38 indexed citations
10.
Campbell, R.E., et al.. (2012). The use of lactoperoxidase for the bleaching of fluid whey. Journal of Dairy Science. 95(6). 2882–2890. 26 indexed citations
11.
Campbell, R.E., et al.. (2012). Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide. Journal of Food Science. 77(7). C798–804. 7 indexed citations
12.
Campbell, R.E., et al.. (2011). Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey. Journal of Dairy Science. 95(1). 36–49. 18 indexed citations
13.
Campbell, R.E., R.E. Miracle, & M.A. Drake. (2011). The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. Journal of Dairy Science. 94(3). 1185–1193. 36 indexed citations
14.
Campbell, R.E., et al.. (2011). Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. Journal of Dairy Science. 94(9). 4347–4359. 34 indexed citations
15.
Campbell, R.E., R.E. Miracle, Patrick D. Gerard, & M.A. Drake. (2011). Effects of Starter Culture and Storage on the Flavor of Liquid Whey. Journal of Food Science. 76(5). S354–61. 26 indexed citations
16.
Campbell, R.E., et al.. (2010). Invited review: Annatto usage and bleaching in dairy foods. Journal of Dairy Science. 93(9). 3891–3901. 87 indexed citations
17.
Campbell, R.E.. (2010). Impact of Annatto Colorant, Different Starter Cultures, Starter Media and Starter Strains on the Flavor and Oxidative Stability of Liquid Whey and WPC.. NCSU Libraries Repository (North Carolina State University Libraries).
18.
Campbell, R.E., et al.. (2009). The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. Journal of Dairy Science. 92(12). 5917–5927. 60 indexed citations
19.
Reynolds, Martha S., et al.. (1997). Kinetics of bromide oxidation by peroxo complexes of molybdenum (VI) and tungsten (VI). Inorganica Chimica Acta. 263(1-2). 225–230. 16 indexed citations
20.
Campbell, R.E.. (1992). Status of the Mountain Sucker, Catostomus platyrhynchus, in Canada. The Canadian Field-Naturalist. 106(1). 27–35. 3 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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