Bernhard van Lengerich
- Nutrition and Dietetics top 5%
- Food Science top 5%
- Sensory Systems top 5%
- Biomaterials
- Biomedical Engineering
- Co-authors
- F. MeuserClaudia NiemannF. Peter KohlerWalter PfallerRoger RuanR. Gary FulcherHanwu LeiJohannes Gerber
- Topics
- Food composition and properties (9 papers)Polysaccharides Composition and Applications (6 papers)Rheology and Fluid Dynamics Studies (3 papers)
- Partner nations
- United StatesGermanySwitzerland
In The Last Decade
Bernhard van Lengerich
16 papers receiving 384 citations
Peers
Comparison fields: 5 of 66
- Nutrition and Dietetics 300
- Food Science 207
- Sensory Systems 69
- Biomaterials 65
- Biomedical Engineering 50
Countries citing papers authored by Bernhard van Lengerich
This map shows the geographic impact of Bernhard van Lengerich'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 Bernhard van Lengerich with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Bernhard van Lengerich more than expected).
Fields of papers citing papers by Bernhard van Lengerich
This network shows the impact of papers produced by Bernhard van Lengerich. 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 Bernhard van Lengerich. The network helps show where Bernhard van Lengerich may publish in the future.
Co-authorship network of co-authors of Bernhard van Lengerich
This figure shows the co-authorship network connecting the top 25 collaborators of Bernhard van Lengerich. A scholar is included among the top collaborators of Bernhard van Lengerich 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 Bernhard van Lengerich. Bernhard van Lengerich is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 28 | |
| 2 | 81 | |
| 3 | 21 | |
| 4 | 10 | |
| 5 | 3 | |
| 6 | 8 | |
| 7 | 12 | |
| 8 | 9 | |
| 9 | 24 | |
| 10 | 34 | |
| 11 | 52 | |
| 12 | 11 | |
| 13 | 9 | |
| 14 | Technological aspects regarding specific changes to the characteristic properties of extrudates by HTST-extrusion cooking | 35 |
| 15 | 25 | |
| 16 | 40 |
About Bernhard van Lengerich
Bernhard van Lengerich is a scholar working on Nutrition and Dietetics, Fluid Flow and Transfer Processes and Food Science, having authored 16 papers that have together received 402 indexed citations. Recurring topics across this work include Food composition and properties (9 papers), Polysaccharides Composition and Applications (6 papers) and Rheology and Fluid Dynamics Studies (3 papers). The work is most often cited by research in Nutrition and Dietetics (300 citations), Sensory Systems (69 citations) and Food Science (207 citations). Bernhard van Lengerich has collaborated with scholars based in United States, Germany and Switzerland. Frequent co-authors include F. Meuser, Claudia Niemann, F. Peter Kohler, Walter Pfaller, Roger Ruan, R. Gary Fulcher, Hanwu Lei, Johannes Gerber, Emilia Iannilli and Cornelia Hummel. Their work appears in journals such as International Journal of Food Microbiology, Human Brain Mapping and LWT.
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.