T.J. Maurice

1.6k total citations · 2 hit papers
10 papers, 1.2k citations indexed

About

T.J. Maurice is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, T.J. Maurice has authored 10 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Food Science, 5 papers in Nutrition and Dietetics and 3 papers in Animal Science and Zoology. Recurrent topics in T.J. Maurice's work include Food composition and properties (5 papers), Polysaccharides Composition and Applications (4 papers) and Proteins in Food Systems (4 papers). T.J. Maurice is often cited by papers focused on Food composition and properties (5 papers), Polysaccharides Composition and Applications (4 papers) and Proteins in Food Systems (4 papers). T.J. Maurice collaborates with scholars based in Canada and Slovakia. T.J. Maurice's co-authors include Costas G. Βiliaderis, J.R. Vose, Bienvenido O. Juliano, K. B. Caldwell, H. Douglas Goff, David Stanley, D.W. Stanley, Stuart Thomson and Gaurav Tewari and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

T.J. Maurice

10 papers receiving 1.1k citations

Hit Papers

STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL S... 1980 2026 1995 2010 1980 1986 100 200 300 400
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
    1980 419 citations Costas G. Βiliaderis, T.J. Maurice et al. Journal of Food Science profile →
  2. Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch
    1986 415 citations Costas G. Βiliaderis, T.J. Maurice et al. Journal of Agricultural and Food Chemistry profile →

Peers

T.J. Maurice
Kathleen Zeleznak United States
Hoseney Rc
J. Lelièvre New Zealand
I. D. Evans United Kingdom
Paul M. Baldwin United Kingdom
Jun‐Jie Xing China
Paul D. Orford United Kingdom
John Lelièvre New Zealand
Marı́a Eugenia Bárcenas Mexico
Edith Wilderjans Belgium
Kathleen Zeleznak United States
T.J. Maurice
Citations per year, relative to T.J. Maurice T.J. Maurice (= 1×) peers Kathleen Zeleznak

Countries citing papers authored by T.J. Maurice

Since Specialization
Citations

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

Fields of papers citing papers by T.J. Maurice

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of T.J. Maurice

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

All Works

10 of 10 papers shown
1.
Tewari, Gaurav & T.J. Maurice. (2000). Current trends in thermal and non-thermal food preservation.. 1–13. 1 indexed citations
2.
Goff, H. Douglas, K. B. Caldwell, David Stanley, & T.J. Maurice. (1993). The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream. Journal of Dairy Science. 76(5). 1268–1277. 130 indexed citations
3.
Maurice, T.J., et al.. (1991). Thermomechanical Analysis of Frozen Aqueous Systems. Advances in experimental medicine and biology. 215–223. 13 indexed citations
4.
Caldwell, K. B., H. Douglas Goff, & T.J. Maurice. (1990). The use of thermal mechanical analysis to determine the influence of carbohydrates on stability of frozen dairy products.. Journal of Dairy Science. 73. 6 indexed citations
5.
Βiliaderis, Costas G., et al.. (1986). Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch. Journal of Agricultural and Food Chemistry. 34(1). 6–14. 415 indexed citations breakdown →
6.
Βiliaderis, Costas G., et al.. (1986). On the multiple melting transitions of starch/monoglyceride systems. Food Chemistry. 22(4). 279–295. 75 indexed citations
7.
Βiliaderis, Costas G., et al.. (1986). Non-equilibrium melting of amylose-V complexes. Carbohydrate Polymers. 6(4). 269–288. 59 indexed citations
8.
Βiliaderis, Costas G., T.J. Maurice, & J.R. Vose. (1980). STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY. Journal of Food Science. 45(6). 1669–1674. 419 indexed citations breakdown →
9.
Maurice, T.J. & D.W. Stanley. (1978). Texture-Structure Relationships in Texturized Soy Protein IV. Influence of Process Variables on Extrusion Texturization. Canadian Institute of Food Science and Technology Journal. 11(1). 1–6. 39 indexed citations
10.
Maurice, T.J., et al.. (1976). Texture-Structure Relationships in Texturized Soy Protein. III. Textural Evaluation of Extruded Products. Canadian Institute of Food Science and Technology Journal. 9(4). 173–176. 24 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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