D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 67 Citations 12,613 251 World Ranking 3604 National Ranking 15

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Food science
  • Biochemistry

Food science, Chromatography, Casein, Biochemistry and Rennet are his primary areas of study. The various areas that Alan L. Kelly examines in his Food science study include Microorganism and Micelle. His work carried out in the field of Chromatography brings together such families of science as Milk protein concentrate, Urea, Plasmin and Raw milk.

His Casein research incorporates elements of Cathepsin O, Cathepsin, Cathepsin A, Cathepsin B and Proteolysis. His work on Chymosin, Cathepsin D and Cathepsin C as part of his general Biochemistry study is frequently connected to Hypoallergenic, thereby bridging the divide between different branches of science. He interconnects Fermentation, Sensory analysis, Flavor, Starter and Bovine milk in the investigation of issues within Rennet.

His most cited work include:

  • High‐pressure processing – effects on microbial food safety and food quality (223 citations)
  • High pressure processing of shellfish: A review of microbiological and other quality aspects (181 citations)
  • High-Pressure Processing of Foods: An Overview (181 citations)

What are the main themes of his work throughout his whole career to date?

His primary areas of study are Food science, Chromatography, Casein, Skimmed milk and Whey protein. His Food science research integrates issues from Plasmin and Proteolysis. His Chromatography research incorporates themes from Calcium, Milk protein concentrate, Hydrolysis, Dissociation and Particle size.

His study on Chymosin is often connected to Somatic cell count as part of broader study in Casein. His Whey protein research focuses on Denaturation and how it connects with Beta-lactoglobulin. Alan L. Kelly has included themes like Coagulation, Cheesemaking and Starter in his Rennet study.

He most often published in these fields:

  • Food science (52.44%)
  • Chromatography (24.64%)
  • Casein (23.50%)

What were the highlights of his more recent work (between 2018-2021)?

  • Food science (52.44%)
  • Skimmed milk (17.19%)
  • Whey protein (15.19%)

In recent papers he was focusing on the following fields of study:

The scientist’s investigation covers issues in Food science, Skimmed milk, Whey protein, Casein and Chemical engineering. His Food science research is multidisciplinary, relying on both Proteases and Proteolysis. Alan L. Kelly has researched Skimmed milk in several fields, including Starch, Microfiltration, Denaturation, Manufacturing process and Ingredient.

His research integrates issues of Calcium, Heat stability and Particle size in his study of Whey protein. His work on β casein as part of general Casein study is frequently connected to Texture, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them. His Protein calcium study integrates concerns from other disciplines, such as Chromatography and Casein micelles.

Between 2018 and 2021, his most popular works were:

  • Strategies for enrichment and purification of polyphenols from fruit-based materials (26 citations)
  • Atomisation technologies used in spray drying in the dairy industry: A review (23 citations)
  • Quantification of Human Milk Phospholipids: the Effect of Gestational and Lactational Age on Phospholipid Composition (12 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Food science
  • Biochemistry

His main research concerns Food science, Whey protein, Skimmed milk, Casein and Animal science. He studies Milk protein, a branch of Food science. The concepts of his Whey protein study are interwoven with issues in Phosphate, Viscosity, Raw milk and Micelle.

His research in Skimmed milk intersects with topics in Hydrolysate, Rice protein, Starch and Retrogradation. His Casein research incorporates themes from Ripening, Calcium, Strain and Trisodium citrate. His research integrates issues of Yield, Phospholipid, Pasture and Choline in his study of Animal science.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

High‐pressure processing – effects on microbial food safety and food quality

Kiera M. Considine;Alan L. Kelly;Gerald F. Fitzgerald;Colin Hill.
Fems Microbiology Letters (2008)

330 Citations

High pressure processing of shellfish: A review of microbiological and other quality aspects

Laura W. Murchie;Malco Cruz-Romero;Joseph P. Kerry;Mark Linton.
Innovative Food Science and Emerging Technologies (2005)

270 Citations

Effects of high pressure on constituents and properties of milk

Thom Huppertz;Alan L Kelly;Patrick F Fox.
International Dairy Journal (2002)

248 Citations

High pressure treatment of bovine milk: effects on casein micelles and whey proteins.

Thom Huppertz;Patrick F Fox;Alan L Kelly.
Journal of Dairy Research (2004)

229 Citations

High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties.

Maurice G Hayes;Alan L Kelly.
Journal of Dairy Research (2003)

228 Citations

Response of Spores to High‐Pressure Processing

Elaine P. Black;Peter Setlow;Ailsa D. Hocking;Cynthia M. Stewart.
Comprehensive Reviews in Food Science and Food Safety (2007)

220 Citations

Indigenous enzymes in milk: Overview and historical aspects—Part 1

P.F. Fox;A.L. Kelly.
International Dairy Journal (2006)

212 Citations

Potential applications of high pressure homogenisation in processing of liquid milk

Maurice G Hayes;Patrick F Fox;Alan L Kelly.
Journal of Dairy Research (2005)

206 Citations

Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)

M. Cruz-Romero;A.L. Kelly;J.P. Kerry.
Innovative Food Science and Emerging Technologies (2007)

190 Citations

High-Pressure Processing of Foods: An Overview

Eamonn Hogan;Alan L Kelly;Da-Wen Sun.
Emerging Technologies for Food Processing (2005)

190 Citations

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