E. Lerm
Impact in
- Food Science top 5%
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
Papers in ⓘ
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- Biochemical and biochemical processes 3
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- Fermentation and Sensory Analysis 3
- Probiotics and Fermented Foods 2
- Co-authors
- L. Engelbrecht (3 shared papers)Maret du Toit (3 shared papers)Sibylle Krieger-Weber (1 shared paper)
- Journals
- Food and Bioprocess Technology (1 paper)South African Journal of Enology and Viticulture (2 papers)
- Partner nations
- South Africa
In The Last Decade
E. Lerm
3 papers receiving 312 citations
Peers
Comparison fields: 5 of 34
- Food Science 299
- Tourism, Leisure and Hospitality Management 21
- Biotechnology 105
- Biochemistry 53
- Nutrition and Dietetics 49
Countries citing papers authored by E. Lerm
This map shows the geographic impact of E. Lerm'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 E. Lerm with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites E. Lerm more than expected).
Fields of papers citing papers by E. Lerm
This network shows the impact of papers produced by E. Lerm. 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 E. Lerm. The network helps show where E. Lerm may publish in the future.
Co-authors
The 3 scholars most cited alongside E. Lerm, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2010 | 190 | |
| 2 | 2016 | 75 | |
| 3 | 2016 | 53 |
About E. Lerm
E. Lerm is a scholar working on Biotechnology, Food Science, Nutrition and Dietetics, Infectious Diseases and Organic Chemistry, having authored 3 papers that have together received 318 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (3 papers), Biochemical and biochemical processes (3 papers), Probiotics and Fermented Foods (2 papers) and Biochemical Analysis and Sensing Techniques (1 paper). The work is most often cited by research in Food Science (299 citations), Tourism, Leisure and Hospitality Management (21 citations), Biotechnology (105 citations), Biochemistry (53 citations) and Nutrition and Dietetics (49 citations). E. Lerm has collaborated with scholars based in South Africa. Frequent co-authors include L. Engelbrecht, Maret du Toit and Sibylle Krieger-Weber. Their work appears in journals such as Food and Bioprocess Technology and South African Journal of Enology and Viticulture.
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.