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Chemistry

D-Index
61
Citations
10765
World Ranking
9433
National Ranking
531

Overview

John R. Mitchell was affiliated with the University of Nottingham in the United Kingdom. Their research spanned multiple fields with a primary focus on Social Sciences and Medicine.

Their recent publications addressed diverse topics and appeared in various academic journals. Notable papers included:

  • The Anadarko "Super" Basin: 10 key characteristics to understand its productivity (2021, AAPG Bulletin)
  • Epidemiology of watersport related traumatic spinal cord injuries in New Zealand (2007-2021) (2025, ANZ Journal of Surgery)
  • Blackwomen in STEM entrepreneurship: networking toward an equitable future (2025, International Journal of Gender and Entrepreneurship)
  • Searching for a New Homeland: How Geography Matters in the College Selection and Career Decisions of STEM PhDs (2024, Journal of STEM Education Innovations and Research)

Their work frequently intersected with several main topics, including:

  • Hydrocarbon exploration and reservoir analysis
  • Geological Studies and Exploration
  • Hydraulic Fracturing and Reservoir Analysis
  • Food composition and properties
  • Polysaccharides Composition and Applications
  • Microbial Metabolites in Food Biotechnology
  • Spinal Cord Injury Research

John R. Mitchell's research incorporated various subfields of study that contributed to these topics, such as Nutrition and Dietetics, Education, Mechanics of Materials, Geology, and Mechanical Engineering.

Frequent collaborative efforts were noted with coauthors including Ebony O. McGee, Richard D. Fritz, Sandra E. Hill, Joshua Mitchell, and Bo E. Madsen.

The venues in which Mitchell published their work were diverse and included:

  • AAPG Bulletin
  • ANZ Journal of Surgery
  • International Journal of Gender and Entrepreneurship
  • Journal of STEM Education Innovations and Research

Best Publications

  • Organisation of the external region of the starch granule as determined by infrared spectroscopy

    O Sevenou;S.E Hill;I.A Farhat;J.R Mitchell

  • Mechanical properties with respect to water content of gelatin films in glassy state

    Iryna Yakimets;Nikolaus Wellner;Andrew C. Smith;Reginald H. Wilson

  • On the nature of the interaction between some anionic polysaccharides and proteins

    Alan P. Imeson;David A. Ledward;John R. Mitchell

  • THE RHEOLOGY OF GELS

    J. R. Mitchell

  • Processing, performance and biodegradability of a thermoplastic aliphatic polyester/starch system

    Unknown

  • The effect of sugars on the extrusion of maize grits. I. The role of the glass transition in determining product density and shape.

    Jintian Fan;John R. Mitchell;John M. V. Blanshard

  • Structure and behaviour in hydrophilic matrix sustained release dosage forms: 3. The influence of pH on the sustained-release performance and internal gel structure of sodium alginate matrices

    Alison C. Hodsdon;John R. Mitchell;Martyn C. Davies;Colin D. Melia

  • Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content.

    T.-A. L. Do;J. M. Hargreaves;Bettina Wolf;Joanne Hort

  • Effect of water content on the structural reorganization and elastic properties of biopolymer films: a comparative study.

    Iryna Yakimets;Sabrina S. Paes;Nikolaus Wellner;Andrew C. Smith

  • Viscosity and flavour perception: Why is starch different from hydrocolloids?

    A.-L. Ferry;J. Hort;J.R. Mitchell;D.J. Cook

  • A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansion

    Jintian Fan;J.R. Mitchell;J.M.V. Blanshard

  • A comparison between the hot and cold water soluble fractions of two locust bean gum samples

    S.E. Gaisford;S.E. Harding;J.R. Mitchell;T.D. Bradley

  • Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya

    Carlos Bengoechea;Abdessamad Arrachid;Antonio Guerrero;Sandra E. Hill

  • Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness

    B Valles Pamies;G Roudaut;C Dacremont;M Le Meste

  • The retrogradation of waxy maize starch extrudates: effects of storage temperature and water content.

    I. A. Farhat;J. M. V. Blanshard;J. R. Mitchell

  • Relevance of Amylose-Lipid Complexes to the Behaviour of Thermally Processed Starches

    Antje Becker;Sandra E. Hill;John R. Mitchell

  • RHEOLOGY OF GELS

    J. R. Mitchell

  • Xanthan/locust bean gum interactions at room temperature.

    Richard O. Mannion;Colin D. Melia;Bernard Launay;Gerard Cuvelier

  • RHEOLOGICAL PROPERTIES OF ALGINATE GELS

    J. R. Mitchell;J. M. V. Blanshard

  • A model for the oven rise of dough during baking.

    Jintian Fan;J.R. Mitchell;J.M.V. Blanshard

  • Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion

    D.A. White;I.D. Fisk;J.R. Mitchell;B. Wolf

Frequent Co-Authors

Stephen E. Harding
Stephen E. Harding University of Nottingham
Timothy J. Foster
Timothy J. Foster Campden BRI (United Kingdom)
Stefan Kasapis
Stefan Kasapis RMIT University
Clive J. Roberts
Clive J. Roberts University of Nottingham
Andrew M. Taylor
Andrew M. Taylor University College London
Asgar Farahnaky
Asgar Farahnaky RMIT University
Tatiana Budtova
Tatiana Budtova PSL University
Peter A. Williams
Peter A. Williams Glyndŵr Universit
Glyn O. Phillips
Glyn O. Phillips Hubei University of Technology
Thomas Bechtold
Thomas Bechtold University of Innsbruck

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