Charles W. Bamforth

1.1k total citations
26 papers, 751 citations indexed

About

Charles W. Bamforth is a scholar working on Molecular Biology, Food Science and Plant Science. According to data from OpenAlex, Charles W. Bamforth has authored 26 papers receiving a total of 751 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Molecular Biology, 13 papers in Food Science and 8 papers in Plant Science. Recurrent topics in Charles W. Bamforth's work include Fermentation and Sensory Analysis (12 papers), Hops Chemistry and Applications (6 papers) and Wine Industry and Tourism (4 papers). Charles W. Bamforth is often cited by papers focused on Fermentation and Sensory Analysis (12 papers), Hops Chemistry and Applications (6 papers) and Wine Industry and Tourism (4 papers). Charles W. Bamforth collaborates with scholars based in United States, United Kingdom and Japan. Charles W. Bamforth's co-authors include J. R. Quayle, Makoto Kanauchi, Robert E. Ward, Peter J. Large, Hildegarde Heymann, Christopher J. Petzold, Henrik Vibe Scheller, Weiyin Lin, Jay D. Keasling and Leanne Jade G. Chan and has published in prestigious journals such as Nature Communications, Biochemical Journal and Phytochemistry.

In The Last Decade

Charles W. Bamforth

26 papers receiving 709 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 16 365 342 186 109 100 26 751
Vítor Manfroi Brazil 19 621 1.7× 234 0.7× 423 2.3× 87 0.8× 291 2.9× 56 998
B. C. Axcell South Africa 20 633 1.7× 613 1.8× 399 2.1× 106 1.0× 32 0.3× 39 1.2k
Reinhard Eder Austria 17 434 1.2× 186 0.5× 394 2.1× 83 0.8× 286 2.9× 63 856
Siegfried Nitz Germany 20 571 1.6× 276 0.8× 470 2.5× 58 0.5× 207 2.1× 38 1.1k
Paulo Herbert Portugal 15 394 1.1× 266 0.8× 227 1.2× 32 0.3× 85 0.8× 22 830
A. Amati Italy 12 441 1.2× 121 0.4× 385 2.1× 96 0.9× 281 2.8× 30 766
Luana Maggi Spain 21 248 0.7× 171 0.5× 225 1.2× 19 0.2× 128 1.3× 25 1.1k
N. Moreira Portugal 18 671 1.8× 261 0.8× 424 2.3× 93 0.9× 181 1.8× 26 1.1k
Montserrat Riu-Aumatell Spain 17 888 2.4× 170 0.5× 505 2.7× 85 0.8× 320 3.2× 29 1.1k
André Ricardo Alcarde Brazil 17 643 1.8× 111 0.3× 275 1.5× 110 1.0× 176 1.8× 60 876

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.
Denby, Charles M., Zak Costello, Weiyin Lin, et al.. (2018). Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer. Nature Communications. 9(1). 965–965. 159 indexed citations
2.
Bamforth, Charles W. & Robert E. Ward. (2014). The Oxford Handbook of Food Fermentations. Oxford University Press eBooks. 30 indexed citations
3.
Donaldson, Barbara A., Charles W. Bamforth, & Hildegarde Heymann. (2013). Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and After Dry Hopping of Beer. 38(2). 56–56. 1 indexed citations
4.
Bamforth, Charles W., et al.. (2012). Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and after Dry Hopping of Beer. Journal of the American Society of Brewing Chemists. 70(3). 176–181. 13 indexed citations
5.
Bamforth, Charles W.. (2008). Grape vs. Grain. Cambridge University Press eBooks. 5 indexed citations
6.
Bamforth, Charles W., et al.. (2008). Thioredoxin in Barley: Could It Have a Role in Releasing Limit Dextrinase in Brewery Mashes?. Journal of the Institute of Brewing. 114(2). 122–126. 10 indexed citations
7.
8.
Bruhn, Christine, et al.. (2007). Beer and Wine Consumers' Perceptions of the Nutritional Value of Alcoholic and Nonalcoholic Beverages. Journal of Food Science. 73(1). H8–11. 35 indexed citations
9.
Lewis, Michael & Charles W. Bamforth. (2007). Essays in Brewing Science. Digital Access to Libraries (Université catholique de Louvain (UCL), l'Université de Namur (UNamur) and the Université Saint-Louis (USL-B)). 17 indexed citations
10.
Bamforth, Charles W.. (2002). Nutritional aspects of beer—a review. Nutrition Research. 22(1-2). 227–237. 118 indexed citations
11.
Bamforth, Charles W.. (2000). Beer. The Chemical Educator. 5(3). 102–112. 21 indexed citations
12.
Bamforth, Charles W.. (2000). Brewing and brewing research: past, present and future. Journal of the Science of Food and Agriculture. 80(9). 1371–1378. 28 indexed citations
13.
Bamforth, Charles W., et al.. (1993). Progress in the Development of New Barley, Hop and Yeast Variants for Malting and Brewing. Biotechnology and Genetic Engineering Reviews. 11(1). 147–170. 6 indexed citations
14.
Waites, Matthew & Charles W. Bamforth. (1984). THE DETERMINATION OF ETHANOL IN BEER USING A BIOELECTROCHEMICAL CELL. Journal of the Institute of Brewing. 90(1). 33–36. 4 indexed citations
15.
Bamforth, Charles W.. (1983). SUPEROXIDE DISMUTASE IN BARLEY. Journal of the Institute of Brewing. 89(6). 420–423. 38 indexed citations
16.
Bamforth, Charles W.. (1980). DIMETHYL SULPHOXIDE REDUCTASE OF SACCHAROMYCES SPP.. FEMS Microbiology Letters. 7(1). 55–59. 26 indexed citations
17.
Bamforth, Charles W. & J. R. Quayle. (1979). Structural aspects of the dye-linked alcohol dehydrogenase of Rhodopseudomonas acidophila. Biochemical Journal. 181(3). 517–524. 15 indexed citations
18.
Bamforth, Charles W. & J. R. Quayle. (1978). Aerobic and anaerobic growth of Paracoccus denitrificans on methanol. Archives of Microbiology. 119(1). 91–97. 56 indexed citations
19.
Bamforth, Charles W. & Peter J. Large. (1978). The Kinetic Mechanism of N-Methylglutamate Dehydrogenase from Pseudomonas aminovorans. Biochemical Society Transactions. 6(1). 193–195. 1 indexed citations
20.
Bamforth, Charles W. & J. R. Quayle. (1977). Hydroxypyruvate Reductase Activity in Paracoccus denitrificans. Journal of General Microbiology. 101(2). 259–267. 15 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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