Cornelia Heinemann

467 total citations
8 papers, 368 citations indexed

About

Cornelia Heinemann is a scholar working on Nutrition and Dietetics, Food Science and Biotechnology. According to data from OpenAlex, Cornelia Heinemann has authored 8 papers receiving a total of 368 indexed citations (citations by other indexed papers that have themselves been cited), including 5 papers in Nutrition and Dietetics, 3 papers in Food Science and 2 papers in Biotechnology. Recurrent topics in Cornelia Heinemann's work include Food composition and properties (5 papers), Microbial Metabolites in Food Biotechnology (4 papers) and Polysaccharides Composition and Applications (2 papers). Cornelia Heinemann is often cited by papers focused on Food composition and properties (5 papers), Microbial Metabolites in Food Biotechnology (4 papers) and Polysaccharides Composition and Applications (2 papers). Cornelia Heinemann collaborates with scholars based in Switzerland. Cornelia Heinemann's co-authors include Béatrice Conde‐Petit, Felix Escher, Machteld Huber, Stefan Schenker, Rainer Perren and Jeannette Nuessli and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Carbohydrate Polymers and Journal of Food Science.

In The Last Decade

Cornelia Heinemann

7 papers receiving 342 citations

Peers

Cornelia Heinemann

FS

ND

PHARM

PFM

PS

Agnieszka Golon Germany

Alessandro Guglielmetti Italy

Gilles Vuataz Switzerland

A. Voilley France

I. Kölling‐Speer Germany

Aleksandra Vojvodić Cebin Croatia

Veronica Sirocchi Italy

Ebru Aydın Türkiye

Ivana Hečimović Croatia

Elżbieta Górska‐Horczyczak Poland

Agnieszka Golon Germany

Cornelia Heinemann

88 ×0.4

FS

60 ×0.4

ND

76 ×0.6

PHARM

76 ×1.6

PFM

33 ×0.7

PS

Citations per year, relative to Cornelia Heinemann Cornelia Heinemann (= 1×) peers Agnieszka Golon

Countries citing papers authored by Cornelia Heinemann

Since Specialization

Citations

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

Fields of papers citing papers by Cornelia Heinemann

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Cornelia Heinemann

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

All Works

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8 of 8 papers shown

1.

Conde‐Petit, Béatrice, Jeannette Nuessli, Cornelia Heinemann, & Felix Escher. (2006). From Helical Starch Inclusion Complexes to Supramolecular Starch Assemblies. 1 indexed citations

2.

Heinemann, Cornelia, et al.. (2005). Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems. LWT. 38(8). 885–894. 58 indexed citations

3.

Heinemann, Cornelia, et al.. (2003). Starch-flavour inclusion complexation in aqueous systems.. 33–38. 4 indexed citations

4.

Heinemann, Cornelia. (2003). Tracer microrheology of γ-dodecalactone induced gelation of aqueous starch dispersions. Carbohydrate Polymers. 55(2). 155–161. 25 indexed citations

5.

Heinemann, Cornelia, Felix Escher, & Béatrice Conde‐Petit. (2002). Structural features of starch–lactone inclusion complexes in aqueous potato starch dispersions: the role of amylose and amylopectin. Carbohydrate Polymers. 51(2). 159–168. 54 indexed citations

6.

Schenker, Stefan, et al.. (2002). Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans. Journal of Food Science. 67(1). 60–66. 158 indexed citations

7.

Heinemann, Cornelia, Béatrice Conde‐Petit, Jeannette Nuessli, & Felix Escher. (2001). Evidence of Starch Inclusion Complexation with Lactones. Journal of Agricultural and Food Chemistry. 49(3). 1370–1376. 65 indexed citations

8.

Schenker, Stefan, et al.. (2001). Impact of roasting temperature profiles on chemical reaction conditions in coffee beans.. 1–8. 3 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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