W.R. Egbert

905 total citations
28 papers, 685 citations indexed

About

W.R. Egbert is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, W.R. Egbert has authored 28 papers receiving a total of 685 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Animal Science and Zoology, 8 papers in Food Science and 7 papers in Nutrition and Dietetics. Recurrent topics in W.R. Egbert's work include Meat and Animal Product Quality (26 papers), Animal Nutrition and Physiology (11 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). W.R. Egbert is often cited by papers focused on Meat and Animal Product Quality (26 papers), Animal Nutrition and Physiology (11 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). W.R. Egbert collaborates with scholars based in United States and Belgium. W.R. Egbert's co-authors include D. L. Huffman, William Jones, Daniel P. Dylewski, Daren P. Cornforth, W.B. Mikel, Graham R. Trout, Steve B. Jungst, T.A. McCaskey, S.F. Bilgili and Charles E. Carpenter and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Food Science and Meat Science.

In The Last Decade

W.R. Egbert

28 papers receiving 621 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
W.R. Egbert United States	17	584	340	138	129	48	28	685
J.A. Love United States	11	446 0.8×	297 0.9×	141 1.0×	81 0.6×	63 1.3×	19	604
Ersel Obuz United States	14	535 0.9×	319 0.9×	97 0.7×	114 0.9×	71 1.5×	26	701
Y.A. Ziprin United States	16	759 1.3×	228 0.7×	212 1.5×	140 1.1×	73 1.5×	34	934
R. F. Plimpton United States	14	466 0.8×	200 0.6×	72 0.5×	69 0.5×	49 1.0×	36	515
H.R. BALL United States	18	516 0.9×	432 1.3×	100 0.7×	137 1.1×	71 1.5×	44	819
Jukka Vainionpää Finland	11	435 0.7×	341 1.0×	205 1.5×	106 0.8×	81 1.7×	13	634
Riëtte L.J.M. Van Laack United States	16	920 1.6×	288 0.8×	101 0.7×	172 1.3×	96 2.0×	26	1.0k
W.B. Mikel United States	16	417 0.7×	261 0.8×	87 0.6×	117 0.9×	83 1.7×	26	627
Saowakon Wattanachant Thailand	13	634 1.1×	339 1.0×	225 1.6×	179 1.4×	71 1.5×	28	928
Sally L. Stroda United States	12	531 0.9×	329 1.0×	111 0.8×	63 0.5×	82 1.7×	16	614

Countries citing papers authored by W.R. Egbert

Since Specialization

Citations

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

Fields of papers citing papers by W.R. Egbert

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by W.R. Egbert. 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 W.R. Egbert. The network helps show where W.R. Egbert may publish in the future.

Co-authorship network of co-authors of W.R. Egbert

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

All Works

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20 of 20 papers shown

Cornforth, Daren P., et al.. (2000). Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls. Meat Science. 55(3). 321–329. 32 indexed citations

Huffman, D. L., et al.. (1995). Storage Stability of Vacuum Packaged Frozen Pork Sausage Containing Soy Protein Concentrate, Carrageenan or Antioxidants. Journal of Food Science. 60(2). 257–261. 25 indexed citations

Huffman, D. L., et al.. (1995). NONMEAT INGREDIENTS FOR LOW‐FAT GROUND BEEF PATTIES. Journal of Muscle Foods. 6(1). 37–46. 19 indexed citations

Huffman, D. L., et al.. (1994). Storage Stability of Low‐fat Ground Beef Made with Lower Value Cuts of Beef. Journal of Food Science. 59(1). 6–9. 24 indexed citations

Huffman, D. L., et al.. (1993). Low-Fat Fresh Pork Sausage Production. 5 indexed citations

Huffman, D. L., et al.. (1993). Potassium Lactate Effects on Low‐Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution. Journal of Food Science. 58(6). 1245–1248. 21 indexed citations

Egbert, W.R., et al.. (1992). Properties of Low‐Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage. Journal of Food Science. 57(5). 1033–1037. 38 indexed citations

Egbert, W.R., et al.. (1992). Microbial and Oxidative Changes in Low‐Fat Ground Beef During Simulated Retail Distribution. Journal of Food Science. 57(6). 1269–1269. 25 indexed citations

Huffman, D. L., et al.. (1992). TEXTURAL PROPERTIES AND COLOR CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS WITH SELECTED BINDERS AND NOMEAT ADJUNCTS. Journal of Muscle Foods. 3(4). 301–321. 6 indexed citations

10.

Huffman, D. L., et al.. (1992). Technology for low-fat ground beef. 6 indexed citations

11.

Egbert, W.R., et al.. (1991). Development of low-fat ground beef. Food technology. 45(6). 64–73. 123 indexed citations

12.

Huffman, D. L., et al.. (1991). Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties. Journal of Food Science. 56(4). 906–912. 40 indexed citations

13.

Huffman, D. L., et al.. (1990). Physical and Compositional Characteristics of Beef Carcasses Selected for Leanness. Journal of Food Science. 55(1). 9–14. 30 indexed citations

14.

Cordray, Joseph C., D. L. Huffman, & W.R. Egbert. (1989). Restructured Pork from Hot-Processed Sow Meat: Effect of Particle Size and Blend Ratio. Journal of Food Protection. 52(8). 581–585. 2 indexed citations

15.

Bilgili, S.F., W.R. Egbert, & D. L. Huffman. (1989). Research Note: Effect of Postmortem Aging Temperature on Sarcomere Length and Tenderness of Broiler Pectoralis major. Poultry Science. 68(11). 1588–1591. 17 indexed citations

16.

Huffman, D. L., et al.. (1988). Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Processing Under Gas Atmospheres with Differing Oxygen Concentration. Journal of Food Science. 53(3). 705–710. 8 indexed citations

17.

Huffman, D. L., et al.. (1988). Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning. Journal of Food Science. 53(2). 411–415. 19 indexed citations

18.

Huffman, D. L., et al.. (1987). Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing Procedures. Journal of Food Science. 52(4). 869–875. 28 indexed citations

19.

Egbert, W.R., et al.. (1986). Factors Influencing Color of Dark Cutting Beef Muscle. Journal of Food Science. 51(1). 57–59. 45 indexed citations

20.

Cornforth, Daren P. & W.R. Egbert. (1985). Effect of Rotenone and pH on the Color of Pre‐rigor Muscle. Journal of Food Science. 50(1). 34–35. 36 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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