Tim Hogg

5.7k total citations
103 papers, 4.4k citations indexed

About

Tim Hogg is a scholar working on Food Science, Biotechnology and Molecular Biology. According to data from OpenAlex, Tim Hogg has authored 103 papers receiving a total of 4.4k indexed citations (citations by other indexed papers that have themselves been cited), including 79 papers in Food Science, 27 papers in Biotechnology and 23 papers in Molecular Biology. Recurrent topics in Tim Hogg's work include Fermentation and Sensory Analysis (43 papers), Horticultural and Viticultural Research (20 papers) and Meat and Animal Product Quality (17 papers). Tim Hogg is often cited by papers focused on Fermentation and Sensory Analysis (43 papers), Horticultural and Viticultural Research (20 papers) and Meat and Animal Product Quality (17 papers). Tim Hogg collaborates with scholars based in Portugal, Netherlands and Ireland. Tim Hogg's co-authors include José António Couto, Francisco M. Campos, Paula Guedes de Pinho, A. C. Silva Ferreira, Maria de Fátima Tavares Poças, Paula Teixeira, Filipa Mendes, Isabel Vasconcelos, N. Moreira and F. Xavier Malcata and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Tim Hogg

102 papers receiving 4.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Tim Hogg Portugal 40 3.4k 1.2k 1.0k 924 740 103 4.4k
Pascal Delaquis Canada 36 3.2k 0.9× 1.9k 1.5× 947 0.9× 1.2k 1.3× 829 1.1× 105 5.1k
Ilaria Mannazzu Italy 33 2.8k 0.8× 1.9k 1.6× 1.4k 1.4× 532 0.6× 624 0.8× 89 3.9k
Francesca Patrignani Italy 37 2.9k 0.9× 1.0k 0.9× 1.1k 1.0× 1.2k 1.3× 358 0.5× 138 4.1k
Francisco Noé Arroyo‐López Spain 35 3.1k 0.9× 1.0k 0.9× 1.3k 1.3× 501 0.5× 377 0.5× 127 3.9k
Charles W. Bamforth United States 33 2.2k 0.7× 1.4k 1.2× 616 0.6× 774 0.8× 368 0.5× 122 3.4k
Milena Sinigaglia Italy 44 3.8k 1.1× 1.5k 1.3× 1.7k 1.6× 1.6k 1.7× 515 0.7× 219 6.2k
Rosalba Lanciotti Italy 47 4.6k 1.4× 1.5k 1.2× 2.2k 2.1× 2.0k 2.1× 513 0.7× 214 7.1k
Vittorio Capozzi Italy 49 4.9k 1.5× 2.1k 1.8× 2.2k 2.2× 894 1.0× 446 0.6× 155 6.3k
Clemencia Chaves‐López Italy 39 2.3k 0.7× 1.2k 1.0× 1.1k 1.1× 542 0.6× 305 0.4× 121 3.9k
Antonello Paparella Italy 36 2.3k 0.7× 951 0.8× 1.3k 1.3× 533 0.6× 280 0.4× 115 3.7k

Countries citing papers authored by Tim Hogg

Since Specialization
Citations

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

Fields of papers citing papers by Tim Hogg

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tim Hogg

This figure shows the co-authorship network connecting the top 25 collaborators of Tim Hogg. A scholar is included among the top collaborators of Tim Hogg 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 Tim Hogg. Tim Hogg 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.
Papargyropoulou, Effie, Guy M. Poppy, Tom Quested, et al.. (2025). Research framework for food security and sustainability. npj Science of Food. 9(1). 13–13. 4 indexed citations
2.
Silva, Ana Patrícia, Gerry Jager, Hannelize van Zyl, et al.. (2015). Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption. Food Quality and Preference. 49. 54–65. 91 indexed citations
3.
Silva, Ana Patrícia, Gerry Jager, Hannelize van Zyl, et al.. (2015). Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands. Critical Reviews in Food Science and Nutrition. 57(7). 1340–1349. 43 indexed citations
4.
Almeida, Gonçalo, Rui Magalhães, Joana Silva, et al.. (2013). Foci of contamination of Listeria monocytogenes in different cheese processing plants. International Journal of Food Microbiology. 167(3). 303–309. 81 indexed citations
5.
Poças, Maria de Fátima Tavares, et al.. (2010). Consumer exposure to phthalates from paper packaging: an integrated approach. Food Additives & Contaminants Part A. 27(10). 1451–1459. 38 indexed citations
6.
Almeida, Gonçalo, et al.. (2009). Listeriose em Portugal: 2004 - 2007. Repositório Institucional da Universidade Católica Portuguesa (Universidade Católica Portuguesa). 1 indexed citations
7.
Albano, Helena, Isabel Henriques, António Correia, Tim Hogg, & Paula Teixeira. (2008). Characterization of microbial population of ‘Alheira’ (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods. Journal of Applied Microbiology. 105(6). 2187–2194. 25 indexed citations
8.
Poças, Maria de Fátima Tavares, Jorge C. Oliveira, F.A.R. Oliveira, & Tim Hogg. (2008). A Critical Survey of Predictive Mathematical Models for Migration from Packaging. Critical Reviews in Food Science and Nutrition. 48(10). 913–928. 79 indexed citations
9.
Albano, Helena, et al.. (2007). Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages). Repositório Institucional da Universidade Católica Portuguesa (Universidade Católica Portuguesa). 2 indexed citations
10.
11.
Almeida, Gonçalo, et al.. (2007). Microbiological Characterization of Randomly Selected Portuguese Raw Milk Cheeses with Reference to Food Safety. Journal of Food Protection. 70(7). 1710–1716. 27 indexed citations
12.
Albano, Helena, Svetoslav Dimitrov Todorov, Carol A. van Reenen, et al.. (2007). Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal. International Journal of Food Microbiology. 116(2). 239–247. 132 indexed citations
13.
Ferreira, Vânia, Joana Barbosa, Joana Silva, et al.. (2007). Chemical and microbiological characterisation of “Salpicão de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal. Food Microbiology. 24(6). 618–623. 34 indexed citations
14.
Mena, Cristina, et al.. (2006). Food Safety in the domestic environment: kitchen hygiene. Repositório Institucional da Universidade Católica Portuguesa (Universidade Católica Portuguesa). 3 indexed citations
15.
Nevado, Francisco Pérez, Helena Albergaria, Tim Hogg, & Francisco Gı́rio. (2006). Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae. International Journal of Food Microbiology. 108(3). 336–345. 139 indexed citations
16.
Couto, José António, et al.. (2005). Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces. International Journal of Food Microbiology. 104(3). 337–344. 65 indexed citations
17.
Couto, José António, et al.. (2005). A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines. Letters in Applied Microbiology. 41(6). 505–510. 29 indexed citations
18.
Azevedo, Zélia, José António Couto, & Tim Hogg. (2002). Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: a marker of the levels in a spoiled fortified wine. Letters in Applied Microbiology. 34(1). 32–36. 28 indexed citations
19.
Kunz, B., et al.. (1997). Fermentative utilisation of fruit and vegetable pomace (biowaste) for the production of novel types of products - results of an air project. 3 indexed citations
20.
Freitas, Ana C., Célia Pais, F. Xavier Malcata, & Tim Hogg. (1996). Microbiological Characterization of Picante da Beira Baixa Cheese. Journal of Food Protection. 59(2). 155–160. 54 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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