476 total citations 9 papers, 387 citations indexed
About
Shogren is a scholar working on Nutrition and Dietetics, Plant Science and General Agricultural and Biological Sciences.
According to data from OpenAlex, Shogren has authored 9 papers receiving a total of 387 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Nutrition and Dietetics, 2 papers in Plant Science and 1 paper in General Agricultural and Biological Sciences. Recurrent topics in Shogren's work include Food composition and properties (6 papers), Wheat and Barley Genetics and Pathology (2 papers) and Food Industry and Aquatic Biology (1 paper). Shogren is often cited by papers focused on Food composition and properties (6 papers), Wheat and Barley Genetics and Pathology (2 papers) and Food Industry and Aquatic Biology (1 paper). Shogren collaborates with scholars based in . Shogren's co-authors include Y. Pomeranz, K. F. Finney, Donald B. Bechtel, R. C. Hoseney, G. L. Rubenthaler, P. J. Mattern and Z. Czuchajowska and has published in prestigious journals such as Cereal Foods World, Europe PMC (PubMed Central) and Cambridge University Press eBooks.
In The Last Decade
Shogren
8 papers
receiving
342 citations
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 Shogren'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 Shogren with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shogren more than expected).
This network shows the impact of papers produced by Shogren. 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 Shogren. The network helps show where Shogren may publish in the future.
Co-authorship network of co-authors of Shogren
This figure shows the co-authorship network connecting the top 25 collaborators of Shogren.
A scholar is included among the top collaborators of Shogren 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 Shogren. Shogren is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
All Works
9 of 9 papers shown
1.
Shogren, et al.. (2001). Protecting Endangered Species in the United States. Cambridge University Press eBooks.9 indexed citations
2.
Pomeranz, Y., et al.. (1988). Hardness and functional (bread and cookie-making) properties of U.S. wheats.15 indexed citations
3.
Pomeranz, Y., et al.. (1988). Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential.. Europe PMC (PubMed Central). 65(3). 198–201.4 indexed citations
4.
Pomeranz, Y., et al.. (1985). Effect of variations in tempering on micromilling of hard winter wheat.. Europe PMC (PubMed Central). 62(1). 47–50.1 indexed citations
5.
Shogren, Y. Pomeranz, & K. F. Finney. (1980). Counteracting the deleterious effects of fiber in bread making.. Cereal Foods World. 25(12). 142–144.42 indexed citations
6.
Pomeranz, Y., et al.. (1980). Defatted and reconstituted wheat flours. VI. Response to shortening addition and lipid removal in flours that vary in bread-making quality.. Europe PMC (PubMed Central). 57(2). 111–117.7 indexed citations
7.
Shogren, K. F. Finney, & G. L. Rubenthaler. (1977). Note on determination of gas production [for measuring yeast potency, wheat].1 indexed citations
8.
Pomeranz, Y., Shogren, K. F. Finney, & Donald B. Bechtel. (1977). Fiber in breadmaking--effects on functional properties..211 indexed citations
9.
Hoseney, R. C., K. F. Finney, Y. Pomeranz, & Shogren. (1971). Functional (breadmaking) and biochemical properties of wheat flour components. VIII. Starch. 48. 191–201.97 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
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Rankless may not fully capture the entirety of a scholar's output or impact.