Amy Logan
Impact in
- Food Science top 2%
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Nutrition and Dietetics top 5%
- Food composition and properties
Papers in
- Food Science 30
- Proteins in Food Systems 25
- Microencapsulation and Drying Processes 6
- Food Chemistry and Fat Analysis 6
- Probiotics and Fermented Foods 5
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- Fatty Acid Research and Health 5
- Food composition and properties 5
- Co-authors
- D. E. Bland (4 shared papers)Ralph C. Foster (1 shared paper)Li Day (5 shared papers)Roderick Williams (4 shared papers)Ingrid Appelqvist (1 shared paper)A.A.M. Poelman (1 shared paper)Mary Ann Augustin (6 shared papers)M.J. Auldist (2 shared papers)
- Journals
- Food Research International (4 papers)Phytochemistry (3 papers)Food Hydrocolloids (3 papers)Food Chemistry (3 papers)Journal of Dairy Science (3 papers)
- Partner nations
- AustraliaFranceUnited States
In The Last Decade
Amy Logan
49 papers receiving 893 citations
Peers
Comparison fields: 5 of 96
- Food Science 563
- Nutrition and Dietetics 194
- Animal Science and Zoology 119
- Agronomy and Crop Science 119
- Biochemistry 28
Countries citing papers authored by Amy Logan
This map shows the geographic impact of Amy Logan'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 Amy Logan with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Amy Logan more than expected).
Fields of papers citing papers by Amy Logan
This network shows the impact of papers produced by Amy Logan. 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 Amy Logan. The network helps show where Amy Logan may publish in the future.
Co-authors
The 25 scholars most cited alongside Amy Logan, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 50 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | 2017 | 134 | |
| 2 | 1971 | 107 | |
| 3 | 2014 | 58 | |
| 4 | 2014 | 54 | |
| 5 | 2013 | 44 | |
| 6 | 2014 | 41 | |
| 7 | 2021 | 37 | |
| 8 | 2022 | 37 | |
| 9 | 2016 | 36 | |
| 10 | 1968 | 36 | |
| 11 | 2017 | 36 | |
| 12 | 2014 | 29 | |
| 13 | 2016 | 27 | |
| 14 | 2018 | 22 | |
| 15 | 2023 | 19 | |
| 16 | 2018 | 18 | |
| 17 | Pulping and papermaking characteristics of plantation-grown Acacia mangium from Sabah. | 1982 | 17 |
| 18 | 2019 | 17 | |
| 19 | 2019 | 16 | |
| 20 | 2020 | 14 |
About Amy Logan
Amy Logan is a scholar working on Food Science, Nutrition and Dietetics, Agronomy and Crop Science, Animal Science and Zoology and Genetics, having authored 50 papers that have together received 951 indexed citations. Recurring topics across this work include Proteins in Food Systems (25 papers), Meat and Animal Product Quality (7 papers), Microencapsulation and Drying Processes (6 papers), Food Chemistry and Fat Analysis (6 papers), Milk Quality and Mastitis in Dairy Cows (6 papers), Fatty Acid Research and Health (5 papers), Food composition and properties (5 papers) and Probiotics and Fermented Foods (5 papers). The work is most often cited by research in Food Science (563 citations), Nutrition and Dietetics (194 citations), Animal Science and Zoology (119 citations), Agronomy and Crop Science (119 citations) and Biochemistry (28 citations). Amy Logan has collaborated with scholars based in Australia, France and United States. Frequent co-authors include D. E. Bland, Ralph C. Foster, Li Day, Roderick Williams, Ingrid Appelqvist, A.A.M. Poelman, Mary Ann Augustin, M.J. Auldist, Charlotte E. Conn and Jared K. Raynes. Their work appears in journals such as Food Research International, Phytochemistry, Food Hydrocolloids, Food Chemistry and Journal of Dairy Science.
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.