B.L. D'Appolonia
Impact in
- Nutrition and Dietetics top 1%
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Food Science top 2%
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Food Quality and Safety Studies
Papers in
-
- Food composition and properties 18
- Microbial Metabolites in Food Biotechnology 7
- Food Science 15
- Food Quality and Safety Studies 5
- Polysaccharides Composition and Applications 4
- Proteins in Food Systems 3
- Co-authors
- Klaus Lorenz (1 shared paper)J. G. Ponte (1 shared paper)K. Kulp (1 shared paper)Paul Schwarz (3 shared papers)Neville Prentice (1 shared paper)L. A. Grant (1 shared paper)R. B. Toma (2 shared papers)P. H. Orr (2 shared papers)
- Journals
- Journal of Food Science (4 papers)Cereal Foods World (3 papers)Journal of Agricultural and Food Chemistry (2 papers)Starch - Stärke (1 paper)Journal of the American Oil Chemists Society (1 paper)
- Partner nations
- United StatesSri LankaBrazil
In The Last Decade
B.L. D'Appolonia
34 papers receiving 886 citations
Peers
Comparison fields: 5 of 89
- Nutrition and Dietetics 699
- Food Science 520
- Biotechnology 84
- Plant Science 335
- Animal Science and Zoology 77
Countries citing papers authored by B.L. D'Appolonia
This map shows the geographic impact of B.L. D'Appolonia'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 B.L. D'Appolonia with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites B.L. D'Appolonia more than expected).
Fields of papers citing papers by B.L. D'Appolonia
This network shows the impact of papers produced by B.L. D'Appolonia. 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 B.L. D'Appolonia. The network helps show where B.L. D'Appolonia may publish in the future.
Co-authors
The 25 scholars most cited alongside B.L. D'Appolonia, 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 36 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | 1980 | 125 | |
| 2 | 1981 | 125 | |
| 3 | 1979 | 73 | |
| 4 | Factors involved in the stability of frozen dough. II. The effects of yeast type, flour type, and dough additives on frozen-dough stability | 1984 | 60 |
| 5 | Factors involved in the stability of frozen dough. I. The influence of yeast reducing compounds on frozen-dough stability | 1984 | 57 |
| 6 | Bread staling studies. II. Effect of protein content and storage temperature on the role of starch | 1977 | 44 |
| 7 | 2004 | 40 | |
| 8 | The Farinograph handbook | 1984 | 38 |
| 9 | High-fiber bread containing brewer's spent grain. | 1977 | 38 |
| 10 | Effects of low-level gamma radiation on water-soluble nonstarchy polysaccharides isolated from hard red spring wheat flour and bran. | 1991 | 38 |
| 11 | Characterization and utilization of durum wheat for breadmaking. I. Comparison of chemical, rheological, and baking properties between bread wheat flours and durum wheat flours. | 1994 | 37 |
| 12 | 1993 | 36 | |
| 13 | 2004 | 32 | |
| 14 | Effect of bran and high-protein concentrate from oats on dough properties and bread quality. | 1978 | 25 |
| 15 | Effect of bleaching on durum wheat and spaghetti quality | 1995 | 24 |
| 16 | 1976 | 22 | |
| 17 | Carbohydrate functionality in the baking process | 1985 | 21 |
| 18 | 1991 | 18 | |
| 19 | 1982 | 17 | |
| 20 | 2001 | 17 |
About B.L. D'Appolonia
B.L. D'Appolonia is a scholar working on Nutrition and Dietetics, Food Science, Plant Science, Agronomy and Crop Science and Pharmacology, having authored 36 papers that have together received 999 indexed citations. Recurring topics across this work include Food composition and properties (18 papers), Microbial Metabolites in Food Biotechnology (7 papers), Food Quality and Safety Studies (5 papers), Polysaccharides Composition and Applications (4 papers), Agriculture, Plant Science, Crop Management (3 papers), Wheat and Barley Genetics and Pathology (3 papers), Proteins in Food Systems (3 papers) and Mycotoxins in Agriculture and Food (2 papers). The work is most often cited by research in Nutrition and Dietetics (699 citations), Food Science (520 citations), Biotechnology (84 citations), Plant Science (335 citations) and Animal Science and Zoology (77 citations). B.L. D'Appolonia has collaborated with scholars based in United States, Sri Lanka and Brazil. Frequent co-authors include Klaus Lorenz, J. G. Ponte, K. Kulp, Paul Schwarz, Neville Prentice, L. A. Grant, R. B. Toma, P. H. Orr, V. L. Youngs and Dilek Boyacıoğlu. Their work appears in journals such as Journal of Food Science, Cereal Foods World, Journal of Agricultural and Food Chemistry, Starch - Stärke and Journal of the American Oil Chemists Society.
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.