Colin Ray
Impact in
- Clinical Biochemistry top 1%
- Advanced Glycation End Products research
- Food Science top 2%
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
Papers in
- Food Science 16
- Proteins in Food Systems 11
- Microencapsulation and Drying Processes 9
- Probiotics and Fermented Foods 5
-
- Protein Hydrolysis and Bioactive Peptides 7
- Co-authors
- Marianne N. Lund (11 shared papers)Therese Jansson (7 shared papers)Mahesha M. Poojary (6 shared papers)Wei Zhang (4 shared papers)Karsten Olsen (4 shared papers)Richard Ipsen (5 shared papers)Valentin Rauh (4 shared papers)Morten Rahr Clausen (4 shared papers)
- Journals
- Journal of Agricultural and Food Chemistry (9 papers)International Dairy Journal (7 papers)Tetrahedron Letters (2 papers)Tetrahedron (2 papers)Food Chemistry (1 paper)
- Partner nations
- DenmarkFranceUnited Kingdom
In The Last Decade
Colin Ray
32 papers receiving 1.3k citations
Colin Ray's Hit Papers
Peers
Comparison fields: 5 of 108
- Clinical Biochemistry 318
- Food Science 505
- Biochemistry 158
- Animal Science and Zoology 186
- Nutrition and Dietetics 222
Countries citing papers authored by Colin Ray
This map shows the geographic impact of Colin Ray'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 Colin Ray with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Colin Ray more than expected).
Fields of papers citing papers by Colin Ray
This network shows the impact of papers produced by Colin Ray. 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 Colin Ray. The network helps show where Colin Ray may publish in the future.
Co-authors
The 25 scholars most cited alongside Colin Ray, 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 33 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms Hit paper breakdown → | 2017 | 604 |
| 2 | 2012 | 77 | |
| 3 | 2014 | 72 | |
| 4 | 2017 | 56 | |
| 5 | 2019 | 42 | |
| 6 | 2018 | 40 | |
| 7 | 2014 | 39 | |
| 8 | 2015 | 31 | |
| 9 | 2015 | 24 | |
| 10 | 2021 | 24 | |
| 11 | 2014 | 24 | |
| 12 | 2017 | 22 | |
| 13 | 2019 | 22 | |
| 14 | 2016 | 22 | |
| 15 | 2001 | 20 | |
| 16 | 2020 | 20 | |
| 17 | 2019 | 19 | |
| 18 | 2020 | 17 | |
| 19 | 2021 | 17 | |
| 20 | 2000 | 17 |
About Colin Ray
Colin Ray is a scholar working on Food Science, Molecular Biology, Clinical Biochemistry, Genetics and Organic Chemistry, having authored 33 papers that have together received 1.3k indexed citations. Recurring topics across this work include Proteins in Food Systems (11 papers), Microencapsulation and Drying Processes (9 papers), Advanced Glycation End Products research (8 papers), Protein Hydrolysis and Bioactive Peptides (7 papers), Digestive system and related health (6 papers), Diet, Metabolism, and Disease (5 papers), Synthesis and Catalytic Reactions (5 papers) and Probiotics and Fermented Foods (5 papers). The work is most often cited by research in Clinical Biochemistry (318 citations), Food Science (505 citations), Biochemistry (158 citations), Animal Science and Zoology (186 citations) and Nutrition and Dietetics (222 citations). Colin Ray has collaborated with scholars based in Denmark, France and United Kingdom. Frequent co-authors include Marianne N. Lund, Therese Jansson, Mahesha M. Poojary, Wei Zhang, Karsten Olsen, Richard Ipsen, Valentin Rauh, Morten Rahr Clausen, Lotte Bach Larsen and Nina Eggers. Their work appears in journals such as Journal of Agricultural and Food Chemistry, International Dairy Journal, Tetrahedron Letters, Tetrahedron and Food Chemistry.
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.