Fritz Jacob

2.0k total citations
60 papers, 1.5k citations indexed

About

Fritz Jacob is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Fritz Jacob has authored 60 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 48 papers in Food Science, 23 papers in Nutrition and Dietetics and 21 papers in Plant Science. Recurrent topics in Fritz Jacob's work include Fermentation and Sensory Analysis (37 papers), Food composition and properties (14 papers) and Horticultural and Viticultural Research (13 papers). Fritz Jacob is often cited by papers focused on Fermentation and Sensory Analysis (37 papers), Food composition and properties (14 papers) and Horticultural and Viticultural Research (13 papers). Fritz Jacob collaborates with scholars based in Germany, Ireland and Czechia. Fritz Jacob's co-authors include Elke K. Arendt, Emanuele Zannini, Mathias Hutzler, Martin Zarnkow, Maximilian Michel, Deborah M. Waters, Jean Titze, Anika Wolter, Anna-Sophie Hager and Kieran M. Lynch and has published in prestigious journals such as Scientific Reports, Food Chemistry and Atmospheric Environment.

In The Last Decade

Fritz Jacob

59 papers receiving 1.5k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Fritz Jacob Germany 19 1.1k 583 542 289 201 60 1.5k
Lisa Granchi Italy 25 1.1k 1.0× 528 0.9× 354 0.7× 458 1.6× 156 0.8× 62 1.5k
D. W. Hatcher Canada 25 839 0.8× 1.0k 1.7× 1.2k 2.3× 133 0.5× 94 0.5× 59 2.0k
Dan Xu China 27 1.2k 1.1× 509 0.9× 1.3k 2.4× 239 0.8× 112 0.6× 92 2.0k
Carla Brites Portugal 24 518 0.5× 857 1.5× 569 1.0× 159 0.6× 42 0.2× 69 1.6k
Antonio Trani Italy 26 947 0.9× 650 1.1× 512 0.9× 461 1.6× 87 0.4× 61 1.7k
M. G. D’Egidio Italy 25 382 0.4× 905 1.6× 851 1.6× 136 0.5× 59 0.3× 53 1.6k
G. A. Farris Italy 21 846 0.8× 419 0.7× 163 0.3× 350 1.2× 113 0.6× 62 1.2k
Leonardo Petruzzi Italy 17 747 0.7× 498 0.9× 213 0.4× 172 0.6× 306 1.5× 36 1.2k
Ernandes Rodrigues de Alencar Brazil 19 511 0.5× 527 0.9× 328 0.6× 144 0.5× 207 1.0× 89 1.2k
Kazutoshi Ito Japan 23 468 0.4× 790 1.4× 273 0.5× 483 1.7× 227 1.1× 102 1.6k

Countries citing papers authored by Fritz Jacob

Since Specialization
Citations

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

Fields of papers citing papers by Fritz Jacob

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Fritz Jacob

This figure shows the co-authorship network connecting the top 25 collaborators of Fritz Jacob. A scholar is included among the top collaborators of Fritz Jacob 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 Fritz Jacob. Fritz Jacob 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.
Zarnkow, Martin, et al.. (2025). Review on Recent Advances and Novel Approaches in Milling and Mashing. Comprehensive Reviews in Food Science and Food Safety. 24(5). e70239–e70239.
2.
Zarnkow, Martin, Mathias Hutzler, Nadine Weber, et al.. (2022). Archeochemistry reveals the first steps into modern industrial brewing. Scientific Reports. 12(1). 9251–9251. 3 indexed citations
3.
Magalhães, Frederico, et al.. (2022). Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer. Frontiers in Microbiology. 13. 1011155–1011155. 7 indexed citations
4.
Endres, Frank, Alexandra Prowald, Ursula E. A. Fittschen, et al.. (2022). Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems. European Food Research and Technology. 248(6). 1457–1468. 7 indexed citations
5.
Hemmler, Daniel, Franco Moritz, Marianna Lucio, et al.. (2021). Hidden in its color: A molecular-level analysis of the beer’s Maillard reaction network. Food Chemistry. 361. 130112–130112. 27 indexed citations
6.
Zarnkow, Martin, et al.. (2020). Identification and differentiation of haze substances using Raman microspectroscopy. Journal of the Institute of Brewing. 126(4). 362–370. 2 indexed citations
7.
Sahin, Aylin W., et al.. (2020). Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts. Food Microbiology. 90. 103464–103464. 18 indexed citations
8.
Hertzog, Jasmine, Philippe Schmitt‐Kopplin, Patrick E. McGovern, et al.. (2020). Investigating the function of Pre-Pottery Neolithic stone troughs from Göbekli Tepe – An integrated approach. Journal of Archaeological Science Reports. 34. 102618–102618. 10 indexed citations
9.
Zarnkow, Martin, et al.. (2020). Beer Turbidity Part 1: A Review of Factors and Solutions. Journal of the American Society of Brewing Chemists. 79(2). 99–114. 18 indexed citations
10.
Bellut, Konstantin, Maximilian Michel, Mathias Hutzler, et al.. (2019). Investigation into the Potential of Lachancea fermentati Strain KBI 12.1 for Low Alcohol Beer Brewing. Journal of the American Society of Brewing Chemists. 77(3). 157–169. 26 indexed citations
11.
Taylor, Joshua P., Emanuele Zannini, Fritz Jacob, & Elke K. Arendt. (2018). A study on malt modification, used as a tool to reduce levels of beer hordeins. Journal of the Institute of Brewing. 124(2). 143–147. 5 indexed citations
12.
Peyer, Lorenzo C., Martin Zarnkow, Fritz Jacob, David P. De Schutter, & Elke K. Arendt. (2017). Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers. Journal of the American Society of Brewing Chemists. 75(3). 207–216. 18 indexed citations
13.
Peyer, Lorenzo C., Claudia Axel, Kieran M. Lynch, et al.. (2016). Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate. Food Control. 69. 227–236. 41 indexed citations
14.
Jacob, Fritz, et al.. (2013). Impact of Unmalted White Nigerian and Red Italian Sorghum ( Sorghum Bicolor ) on the Quality of Worts and Beers Applying Optimized Enzyme Levels. Journal of the American Society of Brewing Chemists. 71(4). 258–266. 3 indexed citations
15.
Waters, Deborah M., et al.. (2013). Wheat bread biofortification with rootlets, a malting by‐product. Journal of the Science of Food and Agriculture. 93(10). 2372–2383. 29 indexed citations
16.
Oliveira, Pedro M., Alexander Mauch, Fritz Jacob, & Elke K. Arendt. (2012). Impact of Fusarium Culmorum- Infected Barley Malt Grains on Brewing and Beer Quality. Journal of the American Society of Brewing Chemists. 70(3). 186–194. 14 indexed citations
17.
Titze, Jean, et al.. (2012). Impact of Various Levels of Unmalted Oats ( Avena Sativa L.) on the Quality and Processability of Mashes, Worts, and Beers. Journal of the American Society of Brewing Chemists. 70(3). 142–149. 18 indexed citations
18.
Oliveira, Pedro M., Alexander Mauch, Fritz Jacob, Deborah M. Waters, & Elke K. Arendt. (2012). Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt. International Journal of Food Microbiology. 156(1). 32–43. 84 indexed citations
19.
Mauch, Alexander, Fritz Jacob, Aidan Coffey, & Elke K. Arendt. (2011). Part I. The Use of Lactobacillus Plantarum Starter Cultures to Inhibit Rootlet Growth during Germination of Barley, Reducing Malting Loss, and its Influence on Malt Quality. Journal of the American Society of Brewing Chemists. 69(4). 227–238. 9 indexed citations
20.
Hecker, Michael, et al.. (2010). Corynebacterium glutamicumas an indicator for environmental cobalt and silver stress–A proteome analysis. Journal of Environmental Science and Health Part B. 45(7). 666–675. 10 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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