V. E. Sweat

1.0k total citations
27 papers, 831 citations indexed

About

V. E. Sweat is a scholar working on Food Science, Animal Science and Zoology and Mechanics of Materials. According to data from OpenAlex, V. E. Sweat has authored 27 papers receiving a total of 831 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 6 papers in Animal Science and Zoology and 5 papers in Mechanics of Materials. Recurrent topics in V. E. Sweat's work include Meat and Animal Product Quality (6 papers), Food composition and properties (4 papers) and Food Drying and Modeling (4 papers). V. E. Sweat is often cited by papers focused on Meat and Animal Product Quality (6 papers), Food composition and properties (4 papers) and Food Drying and Modeling (4 papers). V. E. Sweat collaborates with scholars based in United States, Mexico and Japan. V. E. Sweat's co-authors include C. G. Haugh, L. W. Rooney, Rosana G. Moreira, C. E. Parmelee, Benjamin Ramírez‐Wong, Xiuzhi Susan Sun, W.J. Stadelman, Sudhir K. Sastry, Edward Kolbe and D. Suter and has published in prestigious journals such as Journal of Food Engineering, Journal of Food Science and Starch - Stärke.

In The Last Decade

V. E. Sweat

27 papers receiving 770 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
V. E. Sweat United States	16	528	208	157	128	117	27	831
K. R. Swartzel United States	20	530 1.0×	156 0.8×	82 0.5×	112 0.9×	115 1.0×	59	1.0k
A. Calvelo Argentina	18	588 1.1×	328 1.6×	154 1.0×	118 0.9×	242 2.1×	40	1.0k
KAN‐ICHI HAYAKAWA United States	18	396 0.8×	112 0.5×	36 0.2×	131 1.0×	173 1.5×	47	738
Kan-ichi Hayakawa United States	13	303 0.6×	90 0.4×	38 0.2×	67 0.5×	110 0.9×	30	559
Alain Le Bail France	20	551 1.0×	340 1.6×	318 2.0×	75 0.6×	262 2.2×	33	962
Susana E. Zorrilla Argentina	20	724 1.4×	329 1.6×	156 1.0×	74 0.6×	162 1.4×	84	1.1k
T. R. Rumsey United States	13	416 0.8×	97 0.5×	74 0.5×	189 1.5×	51 0.4×	29	771
M.J. Urbicain Argentina	14	755 1.4×	44 0.2×	79 0.5×	235 1.8×	229 2.0×	29	1.0k
Jean‐Yves Monteau France	18	433 0.8×	86 0.4×	312 2.0×	63 0.5×	147 1.3×	31	669
Frank Younce United States	15	474 0.9×	91 0.4×	138 0.9×	170 1.3×	107 0.9×	24	742

Countries citing papers authored by V. E. Sweat

Since Specialization

Citations

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

Fields of papers citing papers by V. E. Sweat

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by V. E. Sweat. 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 V. E. Sweat. The network helps show where V. E. Sweat may publish in the future.

Co-authorship network of co-authors of V. E. Sweat

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Ramírez‐Wong, Benjamin, et al.. (1996). EVALUATION OF THE RHEOLOGICAL PROPERTIES OF FRESH CORN MASA USING SQUEEZING FLOW VISCOMETRY: BIAXIAL EXTENSIONAL VISCOSITY¹. Journal of Texture Studies. 27(2). 185–198. 11 indexed citations

Sweat, V. E., et al.. (1996). Recommended design parameters for thermal conductivity probes for nonfrozen food materials. Journal of Food Engineering. 27(2). 109–123. 37 indexed citations

Sweat, V. E., et al.. (1996). Analysis of various design and operating parameters of the thermal conductivity probe. Journal of Food Engineering. 30(1-2). 209–225. 32 indexed citations

Ramírez‐Wong, Benjamin, et al.. (1994). Cooking time, grinding, and moisture content effect on fresh corn masa texture. Europe PMC (PubMed Central). 71(4). 337–343. 34 indexed citations

Ramírez‐Wong, Benjamin, et al.. (1993). Development of two instrumental methods for corn masa texture evaluation. Europe PMC (PubMed Central). 70(3). 286–290. 23 indexed citations

Moreira, Rosana G., et al.. (1991). Moisture loss and oil absorption during deep fat drying of tortilla chips. 1 indexed citations

Diehl, K. C., et al.. (1986). Thermal properties of porous foods. 16 indexed citations

Sweat, V. E., et al.. (1984). Thermal Diffusivity and Conductivity of Defatted Soy Flour. Transactions of the ASAE. 27(5). 1610–1613. 11 indexed citations

Sweat, V. E., et al.. (1984). Gelatinization Energy and Temperature of Sorghum and Corn Starches. Transactions of the ASAE. 27(6). 1960–1963. 5 indexed citations

10.

Dill, C.W., et al.. (1982). Rheological Properties of Two Heat‐Induced Protein Gels. Journal of Food Science. 47(3). 783–785. 51 indexed citations

11.

Sweat, V. E., et al.. (1982). Factors Affecting Beef Carcass Chilling Rates. Transactions of the ASAE. 25(2). 498–501. 2 indexed citations

12.

Okos, Martin R., et al.. (1982). The Thermal Conductivity of Beef as Affected by Temperature and Composition. Transactions of the ASAE. 25(4). 1118–1122. 23 indexed citations

13.

Johnson, L. A., et al.. (1980). FLOW PROPERTIES OF POWDERED SHORTENINGS. Journal of Food Science. 45(5). 1370–1375. 5 indexed citations

14.

Stadelman, W.J., et al.. (1980). ESTIMATING COOKING TIMES AND MEAT YIELDS FROM ROASTED TURKEYS. Journal of Food Science. 45(3). 629–631. 5 indexed citations

15.

Suter, D., et al.. (1978). DESIGN AND MODELING OF A CAPILLARY FOOD EXTRUDER. Journal of Food Process Engineering. 2(1). 65–81. 7 indexed citations

16.

Sweat, V. E. & C. E. Parmelee. (1978). MEASUREMENT OF THERMAL CONDUCTIVITY OF DAIRY PRODUCTS AND MARGARINES. Journal of Food Process Engineering. 2(3). 187–197. 34 indexed citations

17.

Aberle, E. D., et al.. (1977). EFFECT OF CHILLING TEMPERATURE ON POSTMORTEM CHANGES, MICROBIAL LOAD AND TENDERNESS IN BEEF. Journal of Food Science. 42(6). 1500–1503. 5 indexed citations

18.

Sweat, V. E. & C. G. Haugh. (1974). A Thermal Conductivity Probe for Small Food Samples. Transactions of the ASAE. 17(1). 56–58. 107 indexed citations

19.

Haugh, C. G., et al.. (1974). A MECHANICAL MODEL FOR POST‐MORTEM STRIATED MUSCLE. Journal of Texture Studies. 4(4). 483–493. 8 indexed citations

20.

Sweat, V. E., C. G. Haugh, & W.J. Stadelman. (1973). THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°C. Journal of Food Science. 38(1). 158–160. 46 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