William A. Atwell

864 total citations
10 papers, 638 citations indexed

About

William A. Atwell is a scholar working on Nutrition and Dietetics, Food Science and Organic Chemistry. According to data from OpenAlex, William A. Atwell has authored 10 papers receiving a total of 638 indexed citations (citations by other indexed papers that have themselves been cited), including 3 papers in Nutrition and Dietetics, 2 papers in Food Science and 1 paper in Organic Chemistry. Recurrent topics in William A. Atwell's work include Food composition and properties (3 papers), Polysaccharides Composition and Applications (1 paper) and Proteins in Food Systems (1 paper). William A. Atwell is often cited by papers focused on Food composition and properties (3 papers), Polysaccharides Composition and Applications (1 paper) and Proteins in Food Systems (1 paper). William A. Atwell collaborates with scholars based in Italy, New Zealand and United States. William A. Atwell's co-authors include David R. Lineback, H. F. Zobel, L. F. HOOD, E. Varriano‐Marston, David Thomas, Alessandra Marti, R.C. Hoseney, P. D. Jamieson, Amanda J. Hay and Graeme D. Coles and has published in prestigious journals such as The Journal of Organic Chemistry, Journal of Cereal Science and Cereal Chemistry.

In The Last Decade

William A. Atwell

10 papers receiving 603 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
William A. Atwell Italy	8	482	357	183	81	45	10	638
M. H. Gómez United States	13	753 1.6×	554 1.6×	239 1.3×	90 1.1×	49 1.1×	20	957
M. Ulbrich Germany	15	398 0.8×	380 1.1×	122 0.7×	161 2.0×	32 0.7×	70	716
J. Fan United States	10	412 0.9×	345 1.0×	146 0.8×	53 0.7×	44 1.0×	12	558
Yijun Sang United States	8	603 1.3×	395 1.1×	287 1.6×	77 1.0×	30 0.7×	10	761
Jadwiga Sadowska Poland	13	396 0.8×	356 1.0×	276 1.5×	46 0.6×	39 0.9×	47	681
Hamed Faridi United States	7	382 0.8×	337 0.9×	112 0.6×	45 0.6×	30 0.7×	8	522
W.J. Lichtendonk Netherlands	10	427 0.9×	211 0.6×	277 1.5×	33 0.4×	57 1.3×	14	601
Marı́a Eugenia Bárcenas Mexico	12	697 1.4×	670 1.9×	175 1.0×	57 0.7×	73 1.6×	14	904
R. D. Waniska United States	8	308 0.6×	227 0.6×	102 0.6×	24 0.3×	27 0.6×	8	392
C. F. Ciacco Brazil	18	669 1.4×	454 1.3×	338 1.8×	103 1.3×	28 0.6×	33	914

Countries citing papers authored by William A. Atwell

Since Specialization

Citations

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

Fields of papers citing papers by William A. Atwell

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by William A. Atwell. 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 William A. Atwell. The network helps show where William A. Atwell may publish in the future.

Co-authorship network of co-authors of William A. Atwell

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

All Works

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10 of 10 papers shown

1.

Atwell, William A., et al.. (2016). Empirical rheology and pasting properties of soft-textured durum wheat ( Triticum turgidum ssp. durum ) and hard-textured common wheat ( T. aestivum ). Journal of Cereal Science. 69. 252–258. 26 indexed citations

2.

Marti, Alessandra, et al.. (2015). Structural Modification of Gluten Proteins in Strong and Weak Wheat Dough as Affected by Mixing Temperature. Cereal Chemistry. 93(2). 189–195. 29 indexed citations

3.

Atwell, William A., et al.. (2014). Gluten-Free Baked Products. 9 indexed citations

4.

Atwell, William A.. (2003). Overview of flour testing. Cereal Foods World. 48(5). 252–256. 2 indexed citations

5.

Atwell, William A.. (2001). Wheat Flour. 21 indexed citations

6.

Thomas, David & William A. Atwell. (1999). Starches. 123 indexed citations

7.

Coles, Graeme D., et al.. (1997). Environmentally-Induced Variation in Starch and Non-starch Polysaccharide Content in Wheat. Journal of Cereal Science. 26(1). 47–54. 57 indexed citations

8.

Atwell, William A., L. F. HOOD, David R. Lineback, E. Varriano‐Marston, & H. F. Zobel. (1988). The terminology and methodology associated with basic starch phenomena. Cereal Foods World. 33(3). 306–308310311. 331 indexed citations

9.

Hoseney, R.C., William A. Atwell, & David R. Lineback. (1977). Scanning electron microscopy of starch isolated from baked products. Cereal Foods World. 33 indexed citations

10.

Silveira, Augustine, et al.. (1977). Synthesis of medium-ring cycloalkene-1-carboxylic acids and thermodynamic properties of the cycloundecene-1-carboxylic acid system. The Journal of Organic Chemistry. 42(24). 3892–3895. 7 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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