T. Kenny

715 total citations
17 papers, 594 citations indexed

About

T. Kenny is a scholar working on Animal Science and Zoology, Food Science and Insect Science. According to data from OpenAlex, T. Kenny has authored 17 papers receiving a total of 594 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Animal Science and Zoology, 7 papers in Food Science and 4 papers in Insect Science. Recurrent topics in T. Kenny's work include Meat and Animal Product Quality (17 papers), Animal Nutrition and Physiology (8 papers) and Sensory Analysis and Statistical Methods (4 papers). T. Kenny is often cited by papers focused on Meat and Animal Product Quality (17 papers), Animal Nutrition and Physiology (8 papers) and Sensory Analysis and Statistical Methods (4 papers). T. Kenny collaborates with scholars based in Ireland. T. Kenny's co-authors include Da‐Wen Sun, Karl McDonald, Eoin Desmond, Patrick S. Ward, Joseph P. Kerry, J.E. Hayes, Sung‐Sil Moon, Nektarios A. Valous, Paul Allen and Fernando Mendoza and has published in prestigious journals such as Journal of Food Engineering, Meat Science and LWT.

In The Last Decade

T. Kenny

17 papers receiving 570 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
T. Kenny Ireland 12 435 292 156 123 92 17 594
Niels Bøknæs Denmark 14 344 0.8× 202 0.7× 86 0.6× 35 0.3× 164 1.8× 23 499
Marta Chmiel Poland 13 350 0.8× 172 0.6× 132 0.8× 115 0.9× 104 1.1× 56 506
Diego A. Luzuriaga United States 9 124 0.3× 102 0.3× 77 0.5× 77 0.6× 41 0.4× 13 309
Elena S. Inguglia Ireland 9 484 1.1× 345 1.2× 96 0.6× 55 0.4× 121 1.3× 10 778
Christian Vestergaard Denmark 10 405 0.9× 206 0.7× 78 0.5× 51 0.4× 97 1.1× 11 520
Xinglian Xu China 15 566 1.3× 394 1.3× 89 0.6× 24 0.2× 194 2.1× 28 773
Jiapeng Li China 12 238 0.5× 217 0.7× 112 0.7× 35 0.3× 230 2.5× 33 516
Anastasios Stamatiou Greece 9 329 0.8× 286 1.0× 134 0.9× 33 0.3× 137 1.5× 10 532
W. E. Townsend United States 12 378 0.9× 166 0.6× 53 0.3× 61 0.5× 110 1.2× 41 459
Apostolos Patsias Greece 6 341 0.8× 193 0.7× 144 0.9× 16 0.1× 97 1.1× 14 464

Countries citing papers authored by T. Kenny

Since Specialization
Citations

This map shows the geographic impact of T. Kenny'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 T. Kenny with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites T. Kenny more than expected).

Fields of papers citing papers by T. Kenny

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by T. Kenny. 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 T. Kenny. The network helps show where T. Kenny may publish in the future.

Co-authorship network of co-authors of T. Kenny

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

All Works

17 of 17 papers shown
1.
Keenan, Derek F., J.E. Hayes, T. Kenny, & Joseph P. Kerry. (2015). Effect of Hot Boning and Elevated Brine Temperature on the Processing, Storage and Eating Quality of Cured Beef Hindquarter (M. biceps femoris) and Forequarter (M. pectoralis profundus) Muscles. Journal of Food Quality. 39(2). 126–139. 5 indexed citations
2.
3.
McDonald, Karl, et al.. (2010). Performance of cold-set binding agents in re-formed beef steaks. Meat Science. 85(4). 620–624. 25 indexed citations
4.
Keenan, Derek F., Eoin Desmond, J.E. Hayes, T. Kenny, & Joseph P. Kerry. (2009). The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles. Meat Science. 84(4). 691–698. 14 indexed citations
5.
6.
Mendoza, Fernando, et al.. (2008). Analysis and classification of commercial ham slice images using directional fractal dimension features. Meat Science. 81(2). 313–320. 30 indexed citations
7.
Hayes, J.E., T. Kenny, Patrick S. Ward, & Joseph P. Kerry. (2007). Development of a modified dry curing process for beef. Meat Science. 77(3). 314–323. 16 indexed citations
8.
Moon, Sung‐Sil, et al.. (2005). Effects of enhancement procedures on whole and re-formed beef forequarter muscles. Meat Science. 72(3). 513–517. 6 indexed citations
9.
Desmond, Eoin & T. Kenny. (2004). Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork muscles. Meat Science. 69(3). 425–431. 21 indexed citations
10.
Desmond, Eoin, T. Kenny, & Patrick S. Ward. (2002). The effect of injection level and cooling method on the quality of cooked ham joints. Meat Science. 60(3). 271–277. 34 indexed citations
11.
Kenny, T., Eoin Desmond, Patrick S. Ward, & Da‐Wen Sun. (2002). Rapid cooling of cooked meat joints. T-Stór (Teagasc). 1 indexed citations
12.
Desmond, Eoin, et al.. (2001). Development of value-added beef products. Arrow@dit (Dublin Institute of Technology). 1 indexed citations
13.
McDonald, Karl, Da‐Wen Sun, & T. Kenny. (2001). The effect of injection level on the quality of a rapid vacuum cooled cooked beef product. Journal of Food Engineering. 47(2). 139–147. 119 indexed citations
14.
Desmond, Eoin, T. Kenny, Patrick S. Ward, & Da‐Wen Sun. (2000). Effect of rapid and conventional cooling methods on the quality of cooked ham joints. Meat Science. 56(3). 271–277. 118 indexed citations
15.
McDonald, Karl, Da‐Wen Sun, & T. Kenny. (2000). Comparison of the Quality of Cooked Beef Products Cooled by Vacuum Cooling and by Conventional Cooling. LWT. 33(1). 21–29. 116 indexed citations
16.
Kenny, T., Eoin Desmond, & Patrick S. Ward. (1999). Up-grading of low value meats and by-products for use in consumer foods.. T-Stór (Teagasc). 1 indexed citations
17.
Desmond, Eoin & T. Kenny. (1998). Preparation of surimi-like extract from beef hearts and its utilisation in frankfurters. Meat Science. 50(1). 81–89. 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Niels Bøknæs Breakdown of academic impact, for papers by Marta Chmiel Breakdown of academic impact, for papers by Diego A. Luzuriaga Breakdown of academic impact, for papers by Elena S. Inguglia Breakdown of academic impact, for papers by Christian Vestergaard Breakdown of academic impact, for papers by Xinglian Xu Breakdown of academic impact, for papers by Jiapeng Li Breakdown of academic impact, for papers by Anastasios Stamatiou Breakdown of academic impact, for papers by W. E. Townsend Breakdown of academic impact, for papers by Apostolos Patsias
Rankless by CCL
2026