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Researcher · The Stables · United Kingdom

Jo Smewing

Jo Smewing publishes mostly in Food Science, Animal Science and Zoology and Nutrition and Dietetics, on topics such as Meat and Animal Product Quality, Polysaccharides Composition and Applications and Fermentation and Sensory Analysis.

ORCID 0000-0003-4165-2294 OpenAlex
World rank
#4,915,809
of 7,710,434 ranked researchers
Rank in United Kingdom
#297,687
of 367,258
Works
15
Citations
198
Citations per work
13.2
h-index
4
i10-index 2Top 86% in Food Science
Jo Smewing

What does Jo Smewing research?

Jo Smewing's work is mostly in Agricultural and Biological Sciences (38%), Nursing (8%), Chemistry (4%).

Everything else: 7 works · 46.3% of their workLife Sciences: 6 works · 38.4% of their workAgricultural and Biological Sciences: 6 works · 38.4% of their workFood Science: 3 works · 19.2% of their workAnimal Science and Zoology: 2 works · 15.4% of their workForestry: 1 works · 3.8% of their workHealth Sciences: 1 works · 7.7% of their workNursing: 1 works · 7.7% of their workNutrition and Dietetics: 1 works · 7.7% of their workPhysical Sciences: 1 works · 7.6% of their workChemistry: 1 works · 3.8% of their workAnalytical Chemistry: 1 works · 3.8% of their workEngineering: 1 works · 3.8% of their workBiomedical Engineering: 1 works · 3.8% of their workTHEIR WORKJo Smewing15works
Life Sciences38%Physical Sciences8%Health Sciences8%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
  1. Everything else746.3%
    1. Agricultural and Biological Sciences638.4%
    1. Nursing17.7%
    1. Chemistry13.8%
    2. Engineering13.8%
  1. 1Food Science19% of their works
  2. 2Animal Science and Zoology15% of their works
  3. 3Nutrition and Dietetics8% of their works
  4. 4Forestry4% of their works
  5. 5Analytical Chemistry4% of their works
  6. 6Biomedical Engineering4% of their works

Research topics

Which keywords describe Jo Smewing's research?

The keywords of their largest research topics: Consumer Perception, Meat Quality, Protein Oxidation, Hydrocolloids, Thickening Agents, Food Choice, Forest Biomass and Fuzzy Logic Systems.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most.

All 17 words, with their numbers
  1. Consumer Perception52 topics
  2. Meat Quality41 topic
  3. Protein Oxidation41 topic
  4. Hydrocolloids31 topic
  5. Thickening Agents31 topic
  6. Food Choice11 topic
  7. Forest Biomass11 topic
  8. Fuzzy Logic Systems11 topic
  9. Microbial Modulation11 topic
  10. Multivariate Calibration11 topic
  11. Near-Infrared Spectroscopy11 topic
  12. Photogrammetry11 topic
  13. Sensory Analysis11 topic
  14. Type-2 Fuzzy Sets11 topic
  15. UAV11 topic
  16. Wine Yeasts11 topic
  17. Wood Residues11 topic

Where does Jo Smewing work?

Jo Smewing's main affiliation in the publication record is The Stables, United Kingdom.

How many publications and citations does Jo Smewing have?

OpenAlex counts 15 works and 198 citations for Jo Smewing, an h-index of 4, ranking #4,915,809 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

Discussion

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