C. Lönner

646 total citations
9 papers, 485 citations indexed

About

C. Lönner is a scholar working on Nutrition and Dietetics, Food Science and Molecular Biology. According to data from OpenAlex, C. Lönner has authored 9 papers receiving a total of 485 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Nutrition and Dietetics, 8 papers in Food Science and 2 papers in Molecular Biology. Recurrent topics in C. Lönner's work include Probiotics and Fermented Foods (7 papers), Food composition and properties (5 papers) and Microbial Metabolites in Food Biotechnology (4 papers). C. Lönner is often cited by papers focused on Probiotics and Fermented Foods (7 papers), Food composition and properties (5 papers) and Microbial Metabolites in Food Biotechnology (4 papers). C. Lönner collaborates with scholars based in Sweden and Nigeria. C. Lönner's co-authors include H Liljeberg, Inger Björck, A.I. Sanni, Ingela Marklinder, G. A. Molin, Thomas Welander, M. Dostálek, Elisabeth Blickstad, N. Molin and Siv Ahrné and has published in prestigious journals such as Journal of Nutrition, International Journal of Food Microbiology and Food Microbiology.

In The Last Decade

C. Lönner

9 papers receiving 429 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
C. Lönner Sweden	9	353	310	107	76	62	9	485
Erich Gebhardt Germany	6	360 1.0×	215 0.7×	66 0.6×	122 1.6×	42 0.7×	9	495
Susan M. Kingman United Kingdom	5	442 1.3×	188 0.6×	107 1.0×	132 1.7×	140 2.3×	5	654
Isabel Trogh Belgium	12	320 0.9×	164 0.5×	128 1.2×	166 2.2×	67 1.1×	12	492
C.S. Berry United States	5	456 1.3×	185 0.6×	48 0.4×	158 2.1×	51 0.8×	6	550
Maria Biörklund Sweden	5	301 0.9×	116 0.4×	78 0.7×	60 0.8×	99 1.6×	5	402
G. Önning Sweden	10	212 0.6×	123 0.4×	126 1.2×	53 0.7×	86 1.4×	11	393
A. K. Anderson Kuwait	10	289 0.8×	298 1.0×	75 0.7×	108 1.4×	73 1.2×	16	560
Stefan Cappelle Italy	6	552 1.6×	456 1.5×	72 0.7×	118 1.6×	20 0.3×	6	660
Ruedi Duss Canada	10	535 1.5×	290 0.9×	68 0.6×	157 2.1×	134 2.2×	16	690
Joo‐Ann Ewe Malaysia	8	130 0.4×	202 0.7×	175 1.6×	28 0.4×	72 1.2×	13	397

Countries citing papers authored by C. Lönner

Since Specialization

Citations

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

Fields of papers citing papers by C. Lönner

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of C. Lönner

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

All Works

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9 of 9 papers shown

1.

Liljeberg, H, C. Lönner, & Inger Björck. (1995). Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans. Journal of Nutrition. 125(6). 1503–1511. 175 indexed citations

2.

Sanni, A.I., et al.. (1995). Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains. International Journal of Food Microbiology. 25(2). 159–168. 68 indexed citations

3.

Marklinder, Ingela & C. Lönner. (1994). Fermented oatmeal soup — influence of additives on the properties of a nutrient solution for enteral feeding. Food Microbiology. 11(6). 505–513. 12 indexed citations

4.

Sanni, A.I. & C. Lönner. (1993). Identification of yeasts isolated from Nigerian traditional alcoholic beverages. Food Microbiology. 10(6). 517–523. 63 indexed citations

5.

Marklinder, Ingela & C. Lönner. (1992). Fermentation properties of intestinal strains of Lactobacillus, of a sour dough and of a yoghurt starter culture in an oat-based nutritive solution. Food Microbiology. 9(3). 197–205. 39 indexed citations

6.

Lönner, C., et al.. (1990). Plasmid contents of lactic acid bacteria isolated from different types of sour doughs. Current Microbiology. 20(4). 201–207. 14 indexed citations

7.

Lönner, C., et al.. (1989). Effects of lactic acid bacteria on the properties of sour dough bread. Food Microbiology. 6(1). 19–35. 38 indexed citations

8.

Lönner, C.. (1988). Acidification properties of lactic acid bacteria in rye sour doughs. Food Microbiology. 5(1). 43–58. 35 indexed citations

9.

Lönner, C., Thomas Welander, N. Molin, M. Dostálek, & Elisabeth Blickstad. (1986). The microflora in a sour dough started spontaneously on typical Swedish rye meal. Food Microbiology. 3(1). 3–12. 41 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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