V.F. Rasper

1.1k total citations
35 papers, 776 citations indexed

About

V.F. Rasper is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, V.F. Rasper has authored 35 papers receiving a total of 776 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Nutrition and Dietetics, 12 papers in Food Science and 10 papers in Plant Science. Recurrent topics in V.F. Rasper's work include Food composition and properties (19 papers), Polysaccharides Composition and Applications (5 papers) and Cassava research and cyanide (5 papers). V.F. Rasper is often cited by papers focused on Food composition and properties (19 papers), Polysaccharides Composition and Applications (5 papers) and Cassava research and cyanide (5 papers). V.F. Rasper collaborates with scholars based in Canada, Ghana and Slovakia. V.F. Rasper's co-authors include J.M. deMan, Peter W. Voisey, David Stanley, D. G. Coursey, W. Bushuk, E.C. Bate-Smith, C.L. Duitschaever, Hamed Faridi, Lilian U. Thompson and D.W. Stanley and has published in prestigious journals such as Cellular and Molecular Life Sciences, Food Research International and Journal of Food Science.

In The Last Decade

V.F. Rasper

34 papers receiving 704 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
V.F. Rasper Canada 16 426 413 259 99 61 35 776
B.L. D'Appolonia United States 18 528 1.2× 703 1.7× 338 1.3× 77 0.8× 84 1.4× 36 997
Stanley P. Cauvain United Kingdom 16 554 1.3× 671 1.6× 228 0.9× 80 0.8× 59 1.0× 30 967
Yrjö Mälkki Finland 15 380 0.9× 470 1.1× 161 0.6× 78 0.8× 42 0.7× 26 700
A. J. Peplinski United States 12 234 0.5× 273 0.7× 228 0.9× 46 0.5× 39 0.6× 18 554
Olavi Myllymäki Finland 17 510 1.2× 697 1.7× 289 1.1× 88 0.9× 48 0.8× 25 1.0k
June E. Rickard United Kingdom 14 316 0.7× 428 1.0× 421 1.6× 36 0.4× 21 0.3× 21 732
Pierre Feillet France 14 311 0.7× 539 1.3× 554 2.1× 41 0.4× 27 0.4× 23 947
Sungsoo C Lee United States 6 195 0.5× 316 0.8× 182 0.7× 54 0.5× 21 0.3× 7 584
E. K. Heaton United States 13 217 0.5× 145 0.4× 182 0.7× 85 0.9× 99 1.6× 43 494
Jadwiga Sadowska Poland 13 356 0.8× 396 1.0× 276 1.1× 39 0.4× 43 0.7× 47 681

Countries citing papers authored by V.F. Rasper

Since Specialization
Citations

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

Fields of papers citing papers by V.F. Rasper

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of V.F. Rasper

This figure shows the co-authorship network connecting the top 25 collaborators of V.F. Rasper. A scholar is included among the top collaborators of V.F. Rasper 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.F. Rasper. V.F. Rasper 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.
Bushuk, W. & V.F. Rasper. (1994). Wheat. 15 indexed citations
2.
Rasper, V.F., et al.. (1988). The ability of chlorine and chlorine-related oxidants to induce oxidative gelation in wheat flour pentosans. Journal of Cereal Science. 7(3). 283–294. 23 indexed citations
3.
Sharma, Himani, V.F. Rasper, & F.R. van de Voort. (1988). Pregelatinized Rice Flours in Composite Blends for Breadmaking. Canadian Institute of Food Science and Technology Journal. 21(4). 408–414. 1 indexed citations
4.
Rasper, V.F., et al.. (1988). EFFECTS OF EMULSIFIERS, SORBITOL, POLYDEXTROSE, AND CRYSTALLINE CELLULOSE ON THE TEXTURE OF REDUCED‐CALORIE CAKES1. Journal of Texture Studies. 19(3). 307–320. 42 indexed citations
5.
Rasper, V.F.. (1985). Book Review. Canadian Institute of Food Science and Technology Journal. 18(3). 194–194. 1 indexed citations
6.
Rasper, V.F., et al.. (1982). Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. II. Rheological Properties and Bread Making Potential. Canadian Institute of Food Science and Technology Journal. 15(3). 211–220. 5 indexed citations
7.
Rasper, V.F., et al.. (1982). Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. I. Characterization of Isolates Prepared Using Different Isolation Procedures. Canadian Institute of Food Science and Technology Journal. 15(3). 203–210. 3 indexed citations
8.
Rasper, V.F., et al.. (1982). Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. III. Protein and Lipid Binding During Dough Mixing. Canadian Institute of Food Science and Technology Journal. 15(4). 302–306. 1 indexed citations
9.
deMan, J.M., et al.. (1981). Measurement of Corn Kernel Hardness. Canadian Institute of Food Science and Technology Journal. 14(1). 42–48. 19 indexed citations
10.
Rasper, V.F.. (1977). Book Review. Canadian Institute of Food Science and Technology Journal. 10(2). A37–A37. 1 indexed citations
11.
Thompson, Lilian U., et al.. (1976). Preparation of Mung Bean Flour and its Application in Bread Making. Canadian Institute of Food Science and Technology Journal. 9(1). 1–5. 16 indexed citations
12.
deMan, J.M., D.W. Stanley, & V.F. Rasper. (1975). Composition of Ontario Soybeans and Soymilk. Canadian Institute of Food Science and Technology Journal. 8(1). 1–8. 7 indexed citations
13.
Rasper, V.F., et al.. (1974). The effect of nonstarchy polysaccharides from yam, sorghum, and millet flours on the rheological behavior of wheat doughs. 5 indexed citations
14.
Rasper, V.F., et al.. (1974). Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. I. The Effect of Non-Wheat Starches in Composite Doughs. Canadian Institute of Food Science and Technology Journal. 7(2). 86–97. 10 indexed citations
15.
16.
deMan, J.M., et al.. (1974). An Improved Dough Extensigraph. Canadian Institute of Food Science and Technology Journal. 7(4). 263–268. 6 indexed citations
17.
Rasper, V.F., et al.. (1974). Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. II. Amylolytic Susceptibility of Non-Wheat Starches. Canadian Institute of Food Science and Technology Journal. 7(3). 166–174. 30 indexed citations
18.
deMan, J.M., et al.. (1973). Dehulling of Sorghum and Millet with the Palyi Compact Milling System. Canadian Institute of Food Science and Technology Journal. 6(3). 188–193. 6 indexed citations
19.
Rasper, V.F.. (1969). Investigations on starches from major starch crops grown in Ghana: II.—Swelling and solubility patterns: Amyloclastic susceptibility. Journal of the Science of Food and Agriculture. 20(11). 642–646. 44 indexed citations
20.
Rasper, V.F. & D. G. Coursey. (1967). Anthocyanins ofDioscorea alata L.. Cellular and Molecular Life Sciences. 23(8). 611–612. 18 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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