Gerhard Schleining

1.4k total citations
34 papers, 1.1k citations indexed

About

Gerhard Schleining is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Gerhard Schleining has authored 34 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 15 papers in Nutrition and Dietetics and 7 papers in Molecular Biology. Recurrent topics in Gerhard Schleining's work include Food composition and properties (12 papers), Polysaccharides Composition and Applications (11 papers) and Proteins in Food Systems (5 papers). Gerhard Schleining is often cited by papers focused on Food composition and properties (12 papers), Polysaccharides Composition and Applications (11 papers) and Proteins in Food Systems (5 papers). Gerhard Schleining collaborates with scholars based in Austria, Thailand and Argentina. Gerhard Schleining's co-authors include Kanokrat Limpisophon, Somruedee Thaiphanit, Klaus Dürrschmid, Pranee Anprung, Elham Ghorbani Gorji, Ali R. Taherian, José L. Toca‐Herrera, Daniela Huber, Gibson S. Nyanhongo and Nicole Borth and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Gerhard Schleining

33 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Gerhard Schleining Austria 20 593 357 216 191 136 34 1.1k
Ana Carla Kawazoe Sato Brazil 22 998 1.7× 318 0.9× 182 0.8× 286 1.5× 175 1.3× 61 1.4k
Luiz Henrique Fasolin Brazil 18 844 1.4× 230 0.6× 132 0.6× 127 0.7× 138 1.0× 37 1.2k
Rommy N. Zúñiga Chile 24 929 1.6× 231 0.6× 277 1.3× 184 1.0× 155 1.1× 53 1.5k
Laura Piazza Italy 18 491 0.8× 309 0.9× 119 0.6× 227 1.2× 83 0.6× 64 971
Mohammad Ali Hesarinejad Iran 22 990 1.7× 350 1.0× 194 0.9× 461 2.4× 155 1.1× 86 1.4k
Dominique M.R. Georget United Kingdom 18 462 0.8× 350 1.0× 221 1.0× 240 1.3× 47 0.3× 35 975
Ali Rafe Iran 27 1.3k 2.2× 478 1.3× 245 1.1× 467 2.4× 142 1.0× 70 1.8k
Helen S. Joyner United States 21 1.1k 1.8× 308 0.9× 153 0.7× 215 1.1× 87 0.6× 50 1.4k
Bahareh Emadzadeh Iran 22 867 1.5× 252 0.7× 549 2.5× 296 1.5× 136 1.0× 67 1.6k
Haibo Zhao China 23 1.0k 1.7× 490 1.4× 286 1.3× 178 0.9× 149 1.1× 47 1.3k

Countries citing papers authored by Gerhard Schleining

Since Specialization
Citations

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

Fields of papers citing papers by Gerhard Schleining

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Gerhard Schleining

This figure shows the co-authorship network connecting the top 25 collaborators of Gerhard Schleining. A scholar is included among the top collaborators of Gerhard Schleining 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 Gerhard Schleining. Gerhard Schleining 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.
Schleining, Gerhard, et al.. (2023). Development of Mathematical Model to Predict Soymilk Fouling Deposit Mass on Heat Transfer Surfaces Using Dimensional Analysis. Computation. 11(4). 83–83. 5 indexed citations
2.
Tangsrirat, Worapong, et al.. (2023). Fish Detection and Classification for Automatic Sorting System with an Optimized YOLO Algorithm. Applied Sciences. 13(6). 3812–3812. 21 indexed citations
3.
Pjevac, Petra, Bela Hausmann, Gerhard Schleining, et al.. (2022). Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners. Frontiers in Nutrition. 9. 831726–831726. 7 indexed citations
4.
Schleining, Gerhard, et al.. (2020). Structure-dependent effects of sweet and sweet taste affecting compounds on their sensorial properties. Food Chemistry X. 7. 100100–100100. 23 indexed citations
5.
Anal, Anil Kumar, Yves Waché, Vanessa Louzier, et al.. (2019). AsiFood and its output and prospects: An Erasmus+ project on capacity building in food safety and quality for South-East Asia. Food Control. 109. 106913–106913. 1 indexed citations
6.
Gorji, Elham Ghorbani, Abdul Waheed, Roland Ludwig, et al.. (2018). Complex Coacervation of Milk Proteins with Sodium Alginate. Journal of Agricultural and Food Chemistry. 66(12). 3210–3220. 74 indexed citations
7.
Farroni, Abel Eduardo, et al.. (2018). Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis. Food and Bioprocess Technology. 11(8). 1586–1595. 30 indexed citations
8.
Huber, Daniela, Martina Baumann, Nicole Borth, et al.. (2017). Anti-inflammatory and anti-oxidant properties of laccase-synthesized phenolic-O-carboxymethyl chitosan hydrogels. New Biotechnology. 40(Pt B). 236–244. 53 indexed citations
9.
Farroni, Abel Eduardo, et al.. (2017). Carotenoid and color changes in traditionally flaked and extruded products. Food Chemistry. 229. 640–645. 32 indexed citations
10.
Huber, Daniela, Gregor Tegl, Martina Baumann, et al.. (2016). Chitosan hydrogel formation using laccase activated phenolics as cross-linkers. Carbohydrate Polymers. 157. 814–822. 86 indexed citations
11.
Schleining, Gerhard, et al.. (2016). Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids. Journal of Food Science and Technology. 53(6). 2733–2741. 19 indexed citations
12.
Thaiphanit, Somruedee, Gerhard Schleining, & Pranee Anprung. (2016). Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions. Food Hydrocolloids. 60. 252–264. 87 indexed citations
13.
Farroni, Abel Eduardo, et al.. (2015). Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants. Journal of Food Engineering. 167. 139–146. 15 indexed citations
14.
Gorji, Elham Ghorbani, Gerhard Schleining, Denisse Bender, et al.. (2015). Characterization of resveratrol–milk protein interaction. Journal of Food Engineering. 167. 217–225. 43 indexed citations
15.
Emadzadeh, Bahareh, et al.. (2014). Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter. International Journal of Food Properties. 18(1). 137–148. 10 indexed citations
16.
Bartkienė, Elena, Gerhard Schleining, Gražina Juodeikienė, et al.. (2013). The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread. LWT. 56(2). 445–450. 23 indexed citations
17.
Farahnaky, Asgar, et al.. (2013). Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties. Innovative Food Science & Emerging Technologies. 20. 182–190. 30 indexed citations
18.
Schleining, Gerhard, et al.. (2011). A review: Crispness in dry foods and quality measurements based on acoustic–mechanical destructive techniques. Journal of Food Engineering. 105(3). 387–399. 102 indexed citations
19.
Schleining, Gerhard, et al.. (2009). Food safety and quality: tailor-made training in a global context. Quality Assurance and Safety of Crops & Foods. 1(2). 133–137. 1 indexed citations
20.
Mundigler, Norbert, et al.. (1995). Determination of functional characteristics of a biogenous thermoplastic material. Carbohydrate Polymers. 26(4). 271–278. 2 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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