O. E. Mills
Impact in
- Food Science top 5%
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Biotechnology top 10%
- Enzyme Production and Characterization
Papers in
-
- Proteins in Food Systems 5
- Probiotics and Fermented Foods 2
-
- Protein Interaction Studies and Fluorescence Analysis 2
- Protein Hydrolysis and Bioactive Peptides 2
- Co-authors
- Thomas Thymann (2 shared papers)Lawrence K. Creamer (4 shared papers)Edward Richards (1 shared paper)Richard J. Stevenson (1 shared paper)Xiao Dong Chen (1 shared paper)Peter B. Johnsen (2 shared papers)Karen L. Bett (1 shared paper)J.R. Vercellotti (1 shared paper)
- Journals
- Journal of Agricultural and Food Chemistry (2 papers)Journal of Dairy Research (2 papers)International Dairy Journal (1 paper)Food Research International (1 paper)ACS symposium series (2 papers)
- Partner nations
- New ZealandUnited States
In The Last Decade
O. E. Mills
14 papers receiving 349 citations
Peers
Comparison fields: 5 of 81
- Food Science 280
- Biotechnology 60
- Nutrition and Dietetics 91
- Animal Science and Zoology 48
- Molecular Biology 183
Countries citing papers authored by O. E. Mills
This map shows the geographic impact of O. E. Mills'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 O. E. Mills with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites O. E. Mills more than expected).
Fields of papers citing papers by O. E. Mills
This network shows the impact of papers produced by O. E. Mills. 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 O. E. Mills. The network helps show where O. E. Mills may publish in the future.
Co-authors
The 10 scholars most cited alongside O. E. Mills, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | Nitrogen sources for growth of lactic streptococci in milk | 1981 | 76 |
| 2 | 1976 | 71 | |
| 3 | 1975 | 49 | |
| 4 | Bitterness development in Cheddar cheese: effect of the level of starter proteinase. | 1980 | 43 |
| 5 | 1971 | 36 | |
| 6 | study of the dissociation of beta casein from the bovine casein micelle at low temperature | 1977 | 27 |
| 7 | 1996 | 27 | |
| 8 | 1993 | 20 | |
| 9 | 1992 | 13 | |
| 10 | 1997 | 9 | |
| 11 | 1998 | 9 | |
| 12 | 2006 | 6 | |
| 13 | 1972 | 3 | |
| 14 | The volatile flavor of raw and cooked channel catfish. | 1993 | 1 |
About O. E. Mills
O. E. Mills is a scholar working on Food Science, Molecular Biology, Animal Science and Zoology, Biomedical Engineering and Organic Chemistry, having authored 14 papers that have together received 390 indexed citations. Recurring topics across this work include Proteins in Food Systems (5 papers), Meat and Animal Product Quality (3 papers), Advanced Chemical Sensor Technologies (3 papers), Protein Interaction Studies and Fluorescence Analysis (2 papers), Surfactants and Colloidal Systems (2 papers), Protein Hydrolysis and Bioactive Peptides (2 papers), Analytical Chemistry and Chromatography (2 papers) and Probiotics and Fermented Foods (2 papers). The work is most often cited by research in Food Science (280 citations), Biotechnology (60 citations), Nutrition and Dietetics (91 citations), Animal Science and Zoology (48 citations) and Molecular Biology (183 citations). O. E. Mills has collaborated with scholars based in New Zealand and United States. Frequent co-authors include Thomas Thymann, Lawrence K. Creamer, Edward Richards, Richard J. Stevenson, Xiao Dong Chen, Peter B. Johnsen, Karen L. Bett, J.R. Vercellotti, Ross Holland and Paul Andrewes. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Journal of Dairy Research, International Dairy Journal, Food Research International and ACS symposium series.
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.