Christoph Cerny

1.2k total citations
17 papers, 887 citations indexed

About

Christoph Cerny is a scholar working on Animal Science and Zoology, Clinical Biochemistry and Physiology. According to data from OpenAlex, Christoph Cerny has authored 17 papers receiving a total of 887 indexed citations (citations by other indexed papers that have themselves been cited), including 5 papers in Animal Science and Zoology, 5 papers in Clinical Biochemistry and 5 papers in Physiology. Recurrent topics in Christoph Cerny's work include Biochemical effects in animals (5 papers), Meat and Animal Product Quality (5 papers) and Advanced Glycation End Products research (5 papers). Christoph Cerny is often cited by papers focused on Biochemical effects in animals (5 papers), Meat and Animal Product Quality (5 papers) and Advanced Glycation End Products research (5 papers). Christoph Cerny collaborates with scholars based in Switzerland, Germany and Austria. Christoph Cerny's co-authors include Werner Grosch, Tomáš Davídek, Laurent B. Fay, Hedwig Schlichtherle‐Cerny, Michael Affolter, Yuan Yuan, Romelo Gibe, Rupert Kargl, Karin Stana Kleinschek and Volker Ribitsch and has published in prestigious journals such as Analytical Chemistry, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Christoph Cerny

17 papers receiving 853 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Christoph Cerny Switzerland	14	361	254	224	191	169	17	887
Jianbin Liu China	7	387 1.1×	274 1.1×	201 0.9×	249 1.3×	210 1.2×	9	786
Ai‐Nong Yu China	16	340 0.9×	188 0.7×	217 1.0×	117 0.6×	156 0.9×	38	817
Fien Van Lancker Belgium	13	430 1.2×	121 0.5×	187 0.8×	152 0.8×	77 0.5×	15	795
Jingyang Yu China	17	292 0.8×	355 1.4×	331 1.5×	243 1.3×	119 0.7×	37	850
Renata Zawirska‐Wojtasiak Poland	18	647 1.8×	136 0.5×	265 1.2×	253 1.3×	203 1.2×	55	1.5k
Peter K. C. Ong Singapore	13	342 0.9×	89 0.4×	188 0.8×	100 0.5×	87 0.5×	17	653
George P. Rizzi United States	17	929 2.6×	107 0.4×	224 1.0×	181 0.9×	111 0.7×	34	1.6k
Anupam Giri Japan	17	408 1.1×	425 1.7×	334 1.5×	155 0.8×	223 1.3×	28	1.1k
Caj Eriksson Sweden	18	353 1.0×	180 0.7×	346 1.5×	192 1.0×	71 0.4×	36	1.1k
Olga Viegas Portugal	16	327 0.9×	295 1.2×	117 0.5×	72 0.4×	227 1.3×	39	1.0k

Countries citing papers authored by Christoph Cerny

Since Specialization

Citations

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

Fields of papers citing papers by Christoph Cerny

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Christoph Cerny

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

All Works

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17 of 17 papers shown

Vong, Weng Chan, Christoph Cerny, Igor Bodnár, et al.. (2023). High-throughput screening for aroma production in food fermentations. Food Research International. 177. 113902–113902. 3 indexed citations

Cerny, Christoph, Hedwig Schlichtherle‐Cerny, Romelo Gibe, & Yuan Yuan. (2020). Furfuryl alcohol is a precursor for furfurylthiol in coffee. Food Chemistry. 337. 128008–128008. 10 indexed citations

Mohan, Tamilselvan, Christoph Cerny, Tijana Ristić, et al.. (2014). Interaction and enrichment of protein on cationic polysaccharide surfaces. Colloids and Surfaces B Biointerfaces. 123. 533–541. 15 indexed citations

Cerny, Christoph, et al.. (2013). Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose. Food Chemistry. 141(2). 1078–1086. 29 indexed citations

Cerny, Christoph, et al.. (2010). Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40°C. Food Chemistry. 125(3). 973–977. 18 indexed citations

Cerny, Christoph. (2008). The Aroma Side of the Maillard Reaction. Annals of the New York Academy of Sciences. 1126(1). 66–71. 64 indexed citations

Cerny, Christoph, et al.. (2008). Identification of 5-Hydroxy-3-mercapto-2-pentanone in the Maillard Reaction of Thiamine, Cysteine, and Xylose. Journal of Agricultural and Food Chemistry. 56(22). 10679–10682. 9 indexed citations

Cerny, Christoph, et al.. (2007). Effect of pH on the Maillard Reaction of [¹³C₅]Xylose, Cysteine, and Thiamin. Journal of Agricultural and Food Chemistry. 55(4). 1552–1556. 37 indexed citations

Cerny, Christoph. (2006). Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine. LWT. 40(8). 1309–1315. 64 indexed citations

10.

Cerny, Christoph, et al.. (2005). Role of the Solvent Glycerol in the Maillard Reaction of d-Fructose and l-Alanine. Journal of Agricultural and Food Chemistry. 54(2). 574–577. 21 indexed citations

11.

Cerny, Christoph & Tomáš Davídek. (2004). α-Mercaptoketone Formation during the Maillard Reaction of Cysteine and [1-¹³C]Ribose. Journal of Agricultural and Food Chemistry. 52(4). 958–961. 20 indexed citations

12.

Cerny, Christoph, et al.. (2004). Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis. European Food Research and Technology. 219(5). 452–454. 33 indexed citations

13.

Cerny, Christoph & Tomáš Davídek. (2003). Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction. Journal of Agricultural and Food Chemistry. 51(9). 2714–2721. 103 indexed citations

14.

Schlichtherle‐Cerny, Hedwig, Michael Affolter, & Christoph Cerny. (2003). Hydrophilic Interaction Liquid Chromatography Coupled to Electrospray Mass Spectrometry of Small Polar Compounds in Food Analysis. Analytical Chemistry. 75(10). 2349–2354. 119 indexed citations

15.

Cerny, Christoph, et al.. (1995). Mechanisms of Formation of Alkylpyrazines in the Maillard Reaction. Journal of Agricultural and Food Chemistry. 43(11). 2818–2822. 139 indexed citations

16.

Cerny, Christoph & Werner Grosch. (1993). Quantification of character-impact odour compounds of roasted beef. European Food Research and Technology. 196(5). 417–422. 106 indexed citations

17.

Cerny, Christoph & Werner Grosch. (1992). Evaluation of potent odorants in roasted beef by aroma extract dilution analysis. European Food Research and Technology. 194(4). 322–325. 97 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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