Charles W. Bamforth

4.9k total citations
122 papers, 3.4k citations indexed

About

Charles W. Bamforth is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Charles W. Bamforth has authored 122 papers receiving a total of 3.4k indexed citations (citations by other indexed papers that have themselves been cited), including 71 papers in Food Science, 45 papers in Plant Science and 28 papers in Nutrition and Dietetics. Recurrent topics in Charles W. Bamforth's work include Fermentation and Sensory Analysis (57 papers), Meat and Animal Product Quality (23 papers) and Food composition and properties (22 papers). Charles W. Bamforth is often cited by papers focused on Fermentation and Sensory Analysis (57 papers), Meat and Animal Product Quality (23 papers) and Food composition and properties (22 papers). Charles W. Bamforth collaborates with scholars based in United States, United Kingdom and Japan. Charles W. Bamforth's co-authors include Nicholas A. Bokulich, Makoto Kanauchi, Hilary Martin, David A. Mills, Thomas C. Wainwright, Robert Müller, P. T. Slack, Matthew Walker, Ignazio Cabras and Peter J. Large and has published in prestigious journals such as PLoS ONE, Journal of Agricultural and Food Chemistry and Biochemical Journal.

In The Last Decade

Charles W. Bamforth

122 papers receiving 3.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Charles W. Bamforth United States 33 2.2k 1.4k 934 774 616 122 3.4k
Karl J. Siebert United States 26 1.6k 0.7× 672 0.5× 406 0.4× 250 0.3× 545 0.9× 90 2.7k
Athanasios Mallouchos Greece 33 1.4k 0.6× 646 0.5× 349 0.4× 262 0.3× 1.3k 2.1× 71 3.1k
Graeme M. Walker United Kingdom 32 1.3k 0.6× 857 0.6× 508 0.5× 389 0.5× 1.8k 2.9× 122 3.6k
Ombretta Marconi Italy 26 1.1k 0.5× 797 0.6× 610 0.7× 141 0.2× 273 0.4× 96 1.9k
Samson Agboola Australia 31 1.8k 0.8× 943 0.7× 509 0.5× 188 0.2× 1.0k 1.7× 61 2.9k
Elisabete Coelho Portugal 30 1.1k 0.5× 745 0.5× 537 0.6× 192 0.2× 473 0.8× 71 2.1k
Vincenzo Gerbi Italy 36 2.9k 1.3× 2.5k 1.8× 601 0.6× 218 0.3× 643 1.0× 142 4.0k
Marilde T. Bordignon‐Luiz Brazil 34 2.2k 1.0× 1.4k 1.0× 356 0.4× 187 0.2× 418 0.7× 93 3.2k
Fabiano Travaglia Italy 31 1.5k 0.7× 856 0.6× 751 0.8× 159 0.2× 569 0.9× 83 2.8k
Paulo César Stringheta Brazil 30 2.4k 1.1× 1.2k 0.8× 576 0.6× 368 0.5× 450 0.7× 180 4.2k

Countries citing papers authored by Charles W. Bamforth

Since Specialization
Citations

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

Fields of papers citing papers by Charles W. Bamforth

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Charles W. Bamforth. 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 Charles W. Bamforth. The network helps show where Charles W. Bamforth may publish in the future.

Co-authorship network of co-authors of Charles W. Bamforth

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

All Works

20 of 20 papers shown
1.
2.
Bamforth, Charles W.. (2023). Provocation: prolonged maturation of beer is of unproven benefit. Journal of the Institute of Brewing. 129(1). 3–14. 2 indexed citations
3.
Porter, Jason R. & Charles W. Bamforth. (2016). Manganese in Brewing Raw Materials, Disposition during the Brewing Process, and Impact on the Flavor Instability of Beer. Journal of the American Society of Brewing Chemists. 74(2). 87–90. 14 indexed citations
4.
Bamforth, Charles W., et al.. (2012). Prolamin Levels through Brewing and the Impact of Prolyl Endoproteinase. Journal of the American Society of Brewing Chemists. 70(1). 35–38. 36 indexed citations
5.
Bokulich, Nicholas A., Charles W. Bamforth, & David A. Mills. (2012). Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale. PLoS ONE. 7(4). e35507–e35507. 147 indexed citations
6.
Kanauchi, Makoto & Charles W. Bamforth. (2012). β-Glucoside Hydrolyzing Enzymes from Ale and Lager Strains of Brewing Yeast. Journal of the American Society of Brewing Chemists. 70(4). 303–307. 5 indexed citations
7.
Bamforth, Charles W., et al.. (2010). Analyzing Foam Instability in Commercial Beers. Journal of the American Society of Brewing Chemists. 68(1). 57–62. 7 indexed citations
8.
Bruhn, Christine, et al.. (2007). Beer Consumers' Perceptions of the Health Aspects of Alcoholic Beverages. Journal of Food Science. 73(1). H12–7. 18 indexed citations
9.
Bamforth, Charles W., et al.. (2006). A comparison between the instrumental measurement of head retention/lacing and perceived foam quality. 43(3). 173–176. 6 indexed citations
10.
Miracle, R.E., Susan E. Ebeler, & Charles W. Bamforth. (2005). The Measurement of Sulfur-Containing Aroma Compounds in Samples from Production-Scale Brewery Operations. Journal of the American Society of Brewing Chemists. 63(3). 129–134. 17 indexed citations
11.
Faulds, Craig B., et al.. (2005). Barley Contains Two Cationic Acetylxylan Esterases and One Anionic Feruloyl Esterase. Cereal Chemistry. 82(6). 621–625. 21 indexed citations
12.
Bamforth, Charles W.. (2004). Beer. 15 indexed citations
13.
Bamforth, Charles W.. (2003). Barley and malt starch in brewing: A general review. 40(2). 89–97. 31 indexed citations
14.
Bamforth, Charles W. & Makoto Kanauchi. (2003). Use of novel assays to indicate that O-esters and S-esters are produced by the same enzyme in brewing yeast. FEMS Microbiology Letters. 228(1). 111–113. 5 indexed citations
15.
Ward, Robert E. & Charles W. Bamforth. (2002). Esterases in Barley and Malt. Cereal Chemistry. 79(5). 681–686. 13 indexed citations
16.
Bamforth, Charles W.. (2001). pH in Brewing: An Overview. 38(1). 1–9. 31 indexed citations
17.
Bamforth, Charles W. & Makoto Kanauchi. (2001). A Simple Model for the Cell Wall of the Starchy Endosperm in Barley*. Journal of the Institute of Brewing. 107(4). 235–240. 38 indexed citations
18.
Bamforth, Charles W.. (2001). Oxido-Reduction processes and activa forms of oxygen in aqueous systems. Dialnet (Universidad de la Rioja). 26(3). 149–155. 3 indexed citations
19.
Bamforth, Charles W.. (1999). Beer Haze. Journal of the American Society of Brewing Chemists. 57(3). 81–90. 32 indexed citations
20.
Large, Peter J., et al.. (1997). CHANGES IN THE CATIONIC ISOENZYMES OF PEROXIDASE DURING THE MALTING OF BARLEY II: THE EFFECT OF GIBBERELLIC AND ABSCISIC ACIDS. Journal of the Institute of Brewing. 103(4). 233–237. 7 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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2026