Bettina Cämmerer

932 total citations
13 papers, 774 citations indexed

About

Bettina Cämmerer is a scholar working on Clinical Biochemistry, Food Science and Cell Biology. According to data from OpenAlex, Bettina Cämmerer has authored 13 papers receiving a total of 774 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Clinical Biochemistry, 5 papers in Food Science and 4 papers in Cell Biology. Recurrent topics in Bettina Cämmerer's work include Advanced Glycation End Products research (9 papers), Phytochemicals and Antioxidant Activities (4 papers) and melanin and skin pigmentation (4 papers). Bettina Cämmerer is often cited by papers focused on Advanced Glycation End Products research (9 papers), Phytochemicals and Antioxidant Activities (4 papers) and melanin and skin pigmentation (4 papers). Bettina Cämmerer collaborates with scholars based in Germany, Austria and Italy. Bettina Cämmerer's co-authors include Lothar W. Kroh, Vincenzo Fogliano, Edoardo Capuano, Teresa Oliviero, B.L. Wedzicha, Josephine McCourt, Elke Anklam, Karl‐Heinz Wagner, M.A.J.S. van Boekel and Gerrit Smit and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and LWT.

In The Last Decade

Bettina Cämmerer

13 papers receiving 731 citations

Peers

Bettina Cämmerer

BIOCH

PHARM

PFM

Rosa Cinzia Borrelli Italy

E. Koen Bekedam Netherlands

Clemens Kanzler Germany

Francia Arce Vera Switzerland

Stéphanie Devaud Switzerland

José Contreras‐Calderón Colombia

Seon Bong Kim Japan

Catherine Billaud France

Yixiao Shen United States

Josef Kerler Switzerland

Rosa Cinzia Borrelli Italy

Bettina Cämmerer

285 ×1.1

BIOCH

240 ×1.0

229 ×1.0

315 ×2.2

PHARM

202 ×1.8

PFM

Citations per year, relative to Bettina Cämmerer Bettina Cämmerer (= 1×) peers Rosa Cinzia Borrelli

Countries citing papers authored by Bettina Cämmerer

Since Specialization

Citations

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

Fields of papers citing papers by Bettina Cämmerer

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Bettina Cämmerer

This figure shows the co-authorship network connecting the top 25 collaborators of Bettina Cämmerer. A scholar is included among the top collaborators of Bettina Cämmerer 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 Bettina Cämmerer. Bettina Cämmerer is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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13 of 13 papers shown

Keil, Claudia, et al.. (2019). Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus. Fermentation. 5(1). 20–20. 8 indexed citations

Cämmerer, Bettina, et al.. (2012). Pro-oxidative effects of melanoidin–copper complexes on isolated and cellular DNA. European Food Research and Technology. 234(4). 663–670. 13 indexed citations

McCourt, Josephine, et al.. (2008). Radical scavenging activity, anti‐bacterial and mutagenic effects of Cocoa bean Maillard Reaction products with degree of roasting. Molecular Nutrition & Food Research. 52(3). 342–351. 64 indexed citations

Oliviero, Teresa, Edoardo Capuano, Bettina Cämmerer, & Vincenzo Fogliano. (2008). Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems. Journal of Agricultural and Food Chemistry. 57(1). 147–152. 103 indexed citations

Bekedam, E. Koen, Henk A. Schols, Bettina Cämmerer, et al.. (2008). Electron Spin Resonance (ESR) Studies on the Formation of Roasting-Induced Antioxidative Structures in Coffee Brews at Different Degrees of Roast. Journal of Agricultural and Food Chemistry. 56(12). 4597–4604. 43 indexed citations

Cämmerer, Bettina & Lothar W. Kroh. (2008). Shelf life of linseeds and peanuts in relation to roasting. LWT. 42(2). 545–549. 50 indexed citations

STOESSER, R., et al.. (2006). On the time behaviour of the concentration of pyrazinium radical cations in the early stage of the Maillard reaction. Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy. 67(5). 1161–1168. 4 indexed citations

Cämmerer, Bettina & Lothar W. Kroh. (2006). Antioxidant activity of coffee brews. European Food Research and Technology. 223(4). 469–474. 119 indexed citations

Cämmerer, Bettina, et al.. (2002). Intact Carbohydrate Structures as Part of the Melanoidin Skeleton. Journal of Agricultural and Food Chemistry. 50(7). 2083–2087. 117 indexed citations

10.

Cämmerer, Bettina, et al.. (2002). Carbohydrate structures as part of the melanoidin skeleton. International Congress Series. 1245. 269–273. 37 indexed citations

11.

Cämmerer, Bettina, B.L. Wedzicha, & Lothar W. Kroh. (1999). Nonenzymatic browning reactions of retro-aldol degradation products of carbohydrates. European Food Research and Technology. 209(3-4). 261–265. 50 indexed citations

12.

Cämmerer, Bettina & Lothar W. Kroh. (1996). Investigation of the contribution of radicals to the mechanism of the early stage of the Maillard reaction. Food Chemistry. 57(2). 217–221. 24 indexed citations

13.

Cämmerer, Bettina & Lothar W. Kroh. (1995). Investigation of the influence of reaction conditions on the elementary composition of melanoidins. Food Chemistry. 53(1). 55–59. 142 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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