Suzanne P. Blanchard

879 total citations
21 papers, 751 citations indexed

About

Suzanne P. Blanchard is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Suzanne P. Blanchard has authored 21 papers receiving a total of 751 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Animal Science and Zoology, 7 papers in Food Science and 6 papers in Molecular Biology. Recurrent topics in Suzanne P. Blanchard's work include Meat and Animal Product Quality (18 papers), Animal Nutrition and Physiology (6 papers) and Proteins in Food Systems (6 papers). Suzanne P. Blanchard is often cited by papers focused on Meat and Animal Product Quality (18 papers), Animal Nutrition and Physiology (6 papers) and Proteins in Food Systems (6 papers). Suzanne P. Blanchard collaborates with scholars based in United States and United Kingdom. Suzanne P. Blanchard's co-authors include Youling L. Xiong, S. Srinivasan, Tooru Ooizumi, Yuanyuan Ma, James H. Tidwell, K. Addo, W. G. Moody, A. H. Cantor, A.J. Pescatore and W. R. Burris and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Suzanne P. Blanchard

21 papers receiving 690 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Suzanne P. Blanchard United States 14 627 307 178 130 126 21 751
Christian Touraille France 18 1.1k 1.7× 213 0.7× 139 0.8× 113 0.9× 105 0.8× 34 1.2k
M. de Lamballerie-Anton France 13 673 1.1× 513 1.7× 193 1.1× 68 0.5× 168 1.3× 14 1.0k
D.R. McKenna United States 14 977 1.6× 273 0.9× 121 0.7× 55 0.4× 98 0.8× 32 1.1k
Siriporn Riebroy Thailand 14 592 0.9× 389 1.3× 437 2.5× 74 0.6× 80 0.6× 20 840
M. Seyfert United States 19 1.1k 1.7× 270 0.9× 190 1.1× 129 1.0× 148 1.2× 26 1.2k
W. G. Moody United States 21 1.2k 1.9× 302 1.0× 265 1.5× 150 1.2× 79 0.6× 66 1.4k
Romuald Chéret France 12 710 1.1× 191 0.6× 255 1.4× 78 0.6× 164 1.3× 15 907
Ken Prusa United States 19 1.1k 1.8× 195 0.6× 194 1.1× 106 0.8× 64 0.5× 58 1.4k
Gunilla Lindahl Sweden 21 1.2k 1.9× 320 1.0× 195 1.1× 98 0.8× 146 1.2× 29 1.4k
P. Marinova Bulgaria 12 790 1.3× 164 0.5× 373 2.1× 172 1.3× 171 1.4× 26 944

Countries citing papers authored by Suzanne P. Blanchard

Since Specialization
Citations

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

Fields of papers citing papers by Suzanne P. Blanchard

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Suzanne P. Blanchard

This figure shows the co-authorship network connecting the top 25 collaborators of Suzanne P. Blanchard. A scholar is included among the top collaborators of Suzanne P. Blanchard 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 Suzanne P. Blanchard. Suzanne P. Blanchard 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.
Xiong, Youling L., Suzanne P. Blanchard, Tooru Ooizumi, & Yuanyuan Ma. (2010). Hydroxyl Radical and Ferryl‐Generating Systems Promote Gel Network Formation of Myofibrillar Protein. Journal of Food Science. 75(2). C215–21. 174 indexed citations
2.
Xiong, Youling L., et al.. (2007). Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows. Meat Science. 77(4). 562–569. 18 indexed citations
3.
Addo, K., Youling L. Xiong, & Suzanne P. Blanchard. (2001). Thermal and dynamic rheological properties of wheat flour fractions. Food Research International. 34(4). 329–335. 54 indexed citations
4.
Xiong, Youling L., et al.. (2000). Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 °C. Journal of Food Science. 65(3). 428–433. 28 indexed citations
5.
Xiong, Youling L., et al.. (2000). Functionality Changes in Oxidatively/Antioxidatively Washed Beef‐Heart Surimi During Frozen Storage. Journal of Food Science. 65(5). 796–800. 8 indexed citations
6.
Srinivasan, S., Youling L. Xiong, Suzanne P. Blanchard, & James H. Tidwell. (1998). Effects of Freezing and Thawing Methods and Storage Time on Physicochemical Properties of Freshwater Prawns(Macrobrachium rosenbergii). Journal of Aquatic Food Product Technology. 7(2). 47–68. 16 indexed citations
7.
8.
Srinivasan, S., Youling L. Xiong, Suzanne P. Blanchard, & James H. Tidwell. (1997). Physicochemical Changes in Prawns (Machrobrachium rosenbergii) Subjected to Multiple Freeze‐Thaw Cycles. Journal of Food Science. 62(1). 123–127. 81 indexed citations
9.
Srinivasan, S., Youling L. Xiong, & Suzanne P. Blanchard. (1997). Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns (Macrobrachium rosenbergii). Journal of the Science of Food and Agriculture. 75(1). 37–44. 52 indexed citations
10.
Xiong, Youling L., et al.. (1996). Postmortem proteolytic and organoleptic changes in hot-boned muscle from grass- and grain-fed and zeranol-implanted cattle. Food Research International. 29(1). 27–34. 19 indexed citations
11.
Xiong, Youling L., Eric A. Decker, Suzanne P. Blanchard, et al.. (1996). Dietary Protein Level Has Minimal Effect on Flesh Quality of Frozen Stored Sunshine Bass,Morone chrysops×M. saxatilis. Journal of Applied Aquaculture. 6(1). 47–63. 4 indexed citations
12.
Xiong, Youling L. & Suzanne P. Blanchard. (1994). Myofibrillar Protein Gelation: Viscoelastic Changes Related to Heating Procedures. Journal of Food Science. 59(4). 734–738. 83 indexed citations
13.
Xiong, Youling L. & Suzanne P. Blanchard. (1994). rheological Properties of Salt-Soluble Protein from White and Red Skeletal Muscles. Journal of Agricultural and Food Chemistry. 42(8). 1624–1628. 12 indexed citations
14.
Xiong, Youling L. & Suzanne P. Blanchard. (1994). Dynamic Gelling Properties of Myofibrillar Protein from Skeletal Muscles of Different Chicken Parts. Journal of Agricultural and Food Chemistry. 42(3). 670–674. 43 indexed citations
15.
Xiong, Youling L. & Suzanne P. Blanchard. (1993). Functional Properties of Myofibrillar Proteins from Cold‐Shortened and Thaw‐Rigor Bovine Muscles. Journal of Food Science. 58(4). 720–723. 9 indexed citations
16.
Xiong, Youling L., et al.. (1993). Variations in Muscle Chemical Composition, pH, and Protein Extractability Among Eight Different Broiler Crosses. Poultry Science. 72(3). 583–588. 35 indexed citations
17.
Xiong, Youling L., et al.. (1993). Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meat *. International Journal of Food Science & Technology. 28(5). 429–434. 4 indexed citations
18.
Xiong, Youling L. & Suzanne P. Blanchard. (1993). Viscoelastic Properties of Myofibrillar Protein‐Polysaccharide Composite Gels. Journal of Food Science. 58(1). 164–167. 59 indexed citations
19.
Xiong, Youling L. & Suzanne P. Blanchard. (1992). Concentration-dependent thermal aggregation of muscle salt-soluble protein.. LWT. 25(6). 544–547. 3 indexed citations
20.
Xiong, Youling L., Suzanne P. Blanchard, & W. J. Means. (1992). Properties of Broiler Myofibril Gels Containing Emulsified Lipids. Poultry Science. 71(9). 1548–1555. 13 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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