S. E. Fayle

777 total citations
13 papers, 597 citations indexed

About

S. E. Fayle is a scholar working on Nutrition and Dietetics, Food Science and Clinical Biochemistry. According to data from OpenAlex, S. E. Fayle has authored 13 papers receiving a total of 597 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Nutrition and Dietetics, 6 papers in Food Science and 4 papers in Clinical Biochemistry. Recurrent topics in S. E. Fayle's work include Food composition and properties (7 papers), Advanced Glycation End Products research (4 papers) and Microbial Metabolites in Food Biotechnology (3 papers). S. E. Fayle is often cited by papers focused on Food composition and properties (7 papers), Advanced Glycation End Products research (4 papers) and Microbial Metabolites in Food Biotechnology (3 papers). S. E. Fayle collaborates with scholars based in New Zealand and United Kingdom. S. E. Fayle's co-authors include Juliet A. Gerrard, M. Ross, Marcus Newberry, Arran Wilson, Kevin H. Sutton, Elizabeth A. Reid, Indira A. Rasiah, Jackie P. Healy, Jennifer M. Ames and Susie J. Meade and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and British Journal Of Nutrition.

In The Last Decade

S. E. Fayle

13 papers receiving 562 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
S. E. Fayle New Zealand 11 352 279 103 101 70 13 597
N. Guerrieri Italy 13 202 0.6× 215 0.8× 145 1.4× 79 0.8× 5 0.1× 22 532
Ana Irene Ledesma‐Osuna Mexico 13 241 0.7× 183 0.7× 76 0.7× 127 1.3× 116 1.7× 28 554
Kingsley K. Agyare United States 10 425 1.2× 159 0.6× 61 0.6× 132 1.3× 8 0.1× 10 581
S.J. Toma Canada 6 631 1.8× 273 1.0× 124 1.2× 222 2.2× 14 0.2× 8 845
Fred Gates Finland 11 137 0.4× 231 0.8× 106 1.0× 45 0.4× 7 0.1× 19 417
Janet Paterson Australia 10 215 0.6× 181 0.6× 127 1.2× 110 1.1× 16 0.2× 15 581
Carmen Benedito Spain 8 487 1.4× 650 2.3× 272 2.6× 94 0.9× 5 0.1× 10 821
Yunqing Jiang China 12 353 1.0× 136 0.5× 55 0.5× 110 1.1× 8 0.1× 22 486
Pedro A. Alvarez Canada 10 282 0.8× 135 0.5× 36 0.3× 87 0.9× 3 0.0× 17 453
J. G. Ponte United States 13 269 0.8× 412 1.5× 160 1.6× 62 0.6× 4 0.1× 21 604

Countries citing papers authored by S. E. Fayle

Since Specialization
Citations

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

Fields of papers citing papers by S. E. Fayle

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of S. E. Fayle

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

All Works

13 of 13 papers shown
1.
Gerrard, Juliet A., Moritz Lassé, Jackie P. Healy, et al.. (2012). Aspects of physical and chemical alterations to proteins during food processing – some implications for nutrition. British Journal Of Nutrition. 108(S2). S288–S297. 26 indexed citations
2.
Fayle, S. E. & Juliet A. Gerrard. (2004). La reacción de Maillard. Dialnet (Universidad de la Rioja). 4 indexed citations
3.
4.
Gerrard, Juliet A., et al.. (2002). Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants. Food Chemistry. 80(1). 45–50. 41 indexed citations
5.
Gerrard, Juliet A., et al.. (2002). Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease. Food Chemistry. 79(3). 343–349. 61 indexed citations
6.
Fayle, S. E. & Juliet A. Gerrard. (2002). The Maillard Reaction. 45 indexed citations
7.
Fayle, S. E., et al.. (2001). Novel approaches to the analysis of the Maillard reaction of proteins. Electrophoresis. 22(8). 1518–1525. 59 indexed citations
8.
Gerrard, Juliet A., et al.. (2001). The Effect of Non-Gluten Proteins on the Staling of Bread. Starch - Stärke. 53(6). 278–280. 12 indexed citations
9.
Gerrard, Juliet A., et al.. (2001). Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough. Journal of Food Science. 66(6). 782–786. 76 indexed citations
10.
Fayle, S. E., et al.. (2000). Crosslinkage of proteins by dehydroascorbic acid and its degradation products. Food Chemistry. 70(2). 193–198. 34 indexed citations
11.
Gerrard, Juliet A., et al.. (2000). Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase. Journal of Food Science. 65(2). 312–314. 72 indexed citations
12.
Gerrard, Juliet A., S. E. Fayle, & Kevin H. Sutton. (1999). Covalent Protein Adduct Formation and Protein Cross-Linking Resulting from the Maillard Reaction between Cyclotene and a Model Food Protein. Journal of Agricultural and Food Chemistry. 47(3). 1183–1188. 9 indexed citations
13.
Fayle, S. E., et al.. (1998). Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase. Journal of Food Science. 63(3). 472–475. 111 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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