B. Senge

1.5k total citations
29 papers, 1.1k citations indexed

About

B. Senge is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, B. Senge has authored 29 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 8 papers in Plant Science and 7 papers in Nutrition and Dietetics. Recurrent topics in B. Senge's work include Polysaccharides Composition and Applications (14 papers), Food composition and properties (7 papers) and Proteins in Food Systems (7 papers). B. Senge is often cited by papers focused on Polysaccharides Composition and Applications (14 papers), Food composition and properties (7 papers) and Proteins in Food Systems (7 papers). B. Senge collaborates with scholars based in Germany, Egypt and Netherlands. B. Senge's co-authors include Ahmed Abdelrahman, P. K. Chattopadhyay, Ulrike Einhorn-Stoll, Hanna Kastner, ashraf sharoba, Herbert Kunzek, G. Dongowski, Erich Gebhardt, Sima Balaghi and Jozua Lavèn and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Journal of Food Engineering.

In The Last Decade

B. Senge

29 papers receiving 1.1k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
B. Senge Germany	13	748	679	383	71	66	29	1.1k
Teresa Witczak Poland	15	650 0.9×	674 1.0×	197 0.5×	108 1.5×	62 0.9×	41	1.0k
Mehrdad Mohammadi Iran	18	689 0.9×	395 0.6×	276 0.7×	39 0.5×	124 1.9×	55	1.1k
Marek Sikora Poland	25	1.1k 1.5×	1.1k 1.6×	305 0.8×	30 0.4×	157 2.4×	89	1.7k
Syed Zameer Hussain India	20	567 0.8×	582 0.9×	402 1.0×	28 0.4×	75 1.1×	93	1.2k
Inge Celus Belgium	10	387 0.5×	328 0.5×	245 0.6×	41 0.6×	52 0.8×	14	846
Ljubica Dokić Serbia	20	980 1.3×	494 0.7×	235 0.6×	35 0.5×	126 1.9×	64	1.4k
J. Laverse Italy	19	498 0.7×	527 0.8×	251 0.7×	17 0.2×	60 0.9×	27	942
David R. Picout United Kingdom	17	593 0.8×	349 0.5×	439 1.1×	30 0.4×	145 2.2×	20	1.1k
Elnaz Milani Iran	20	934 1.2×	723 1.1×	256 0.7×	17 0.2×	76 1.2×	60	1.4k
Behiç Mert Türkiye	20	1.2k 1.6×	798 1.2×	203 0.5×	29 0.4×	148 2.2×	47	1.6k

Countries citing papers authored by B. Senge

Since Specialization

Citations

This map shows the geographic impact of B. Senge'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. Senge with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites B. Senge more than expected).

Fields of papers citing papers by B. Senge

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by B. Senge. 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. Senge. The network helps show where B. Senge may publish in the future.

Co-authorship network of co-authors of B. Senge

This figure shows the co-authorship network connecting the top 25 collaborators of B. Senge. A scholar is included among the top collaborators of B. Senge based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with B. Senge. B. Senge is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Balaghi, Sima, et al.. (2014). Evaluation of thermal gelation behavior of different cellulose ether polymers by rheology. AIP conference proceedings. 755–761. 3 indexed citations

Abdelrahman, Ahmed, et al.. (2012). Effects of chickpea flour on wheat pasting properties and bread making quality. Journal of Food Science and Technology. 51(9). 1902–1910. 107 indexed citations

Witte, Tanja S., et al.. (2012). Effects of oral treatment with N-acetylcysteine on the viscosity of intrauterine mucus and endometrial function in estrous mares. Theriogenology. 78(6). 1199–1208. 19 indexed citations

Abdelrahman, Ahmed, et al.. (2011). Dough rheology and bread quality of wheat–chickpea flour blends. Industrial Crops and Products. 36(1). 196–202. 244 indexed citations

Kastner, Hanna, Ulrike Einhorn-Stoll, & B. Senge. (2011). Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH. Food Hydrocolloids. 27(1). 42–49. 119 indexed citations

Abdelrahman, Ahmed, et al.. (2011). Dynamic Rheological Properties of Chickpea and Wheat Flour Dough’s. Journal of Applied Sciences. 11(19). 3405–3412. 25 indexed citations

Einhorn-Stoll, Ulrike, et al.. (2010). Effect of modified Acacia gum (SUPER GUM™) on the stabilization of coconut o/w emulsions. Food Hydrocolloids. 24(6-7). 595–601. 14 indexed citations

Senge, B., et al.. (2009). Influence of processing technique on the structural stability of pasty milk products. Part 1.. 60(13). 479–483. 1 indexed citations

Kastner, Hanna, et al.. (2009). The influence of the fat content on the structure formation during the fermentation of pork meat homogenate.. Die Fleischwirtschaft. 89(7). 91–94. 1 indexed citations

10.

Senge, B., et al.. (2009). The impact of non-DLVO forces on the onset of shear thickening of concentrated electrically stabilized suspensions. Rheologica Acta. 48(6). 665–672. 6 indexed citations

11.

Senge, B., et al.. (2009). Analytical and rheological investigations into selected unifloral German honey. European Food Research and Technology. 229(1). 107–113. 64 indexed citations

12.

Senge, B.. (2008). Inline/online‐Untersuchungen der Gerinnungsverfahren von Milch. Chemie Ingenieur Technik. 80(8). 1125–1136. 1 indexed citations

13.

Senge, B., et al.. (2008). Rheological properties and phase change behaviors of coconut fats and oils. 19 indexed citations

14.

Senge, B., et al.. (2008). Shear thickening in electrically-stabilized colloidal suspensions. Rheologica Acta. 47(3). 319–323. 12 indexed citations

15.

sharoba, ashraf, et al.. (2005). Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. European Food Research and Technology. 220(2). 142–151. 75 indexed citations

16.

Schmidt, Thomas, et al.. (2000). Surface tension behaviour of pure and technical sucrose solutions.. 125(3). 175–180. 1 indexed citations

17.

Senge, B., et al.. (1999). INVESTIGATIONS INTO THE COMBINED ENZYMATIC AND LACTIC ACID MILK COAGULATION. Milk science international/Milchwissenschaft. 54(7). 363–367. 7 indexed citations

18.

Kunzek, Herbert, et al.. (1997). Rheological examination of material with cellular structure. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht. 205(3). 193–203. 18 indexed citations

19.

Senge, B., et al.. (1997). Rheologische Untersuchung des Sol‐Gel‐Übergangs von Agar‐Agar. Food / Nahrung. 41(5). 274–280. 2 indexed citations

20.

Senge, B., et al.. (1997). Strukturierung von Milch bei der Labgerinnung / Structure Formation in Milk during Rennet Coagulation. Applied Rheology. 7(4). 153–160. 1 indexed citations

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.

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