H. Schmandke

761 total citations
114 papers, 613 citations indexed

About

H. Schmandke is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, H. Schmandke has authored 114 papers receiving a total of 613 indexed citations (citations by other indexed papers that have themselves been cited), including 54 papers in Food Science, 38 papers in Molecular Biology and 24 papers in Nutrition and Dietetics. Recurrent topics in H. Schmandke's work include Proteins in Food Systems (45 papers), Food composition and properties (21 papers) and Protein Hydrolysis and Bioactive Peptides (20 papers). H. Schmandke is often cited by papers focused on Proteins in Food Systems (45 papers), Food composition and properties (21 papers) and Protein Hydrolysis and Bioactive Peptides (20 papers). H. Schmandke collaborates with scholars based in Germany, Russia and United States. H. Schmandke's co-authors include M. Schultz, G. Schmidt, G. Muschiolik, Brigitte Hartmann, V. B. Tolstoguzov, J. Proll, R. Noack, H. Anger, V. Ya. Grinberg and Yu. A. Antonov and has published in prestigious journals such as Food Chemistry, Journal of Chromatography A and Journal of Food Science.

In The Last Decade

H. Schmandke

102 papers receiving 556 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
H. Schmandke Germany 13 350 155 149 119 113 114 613
E.D. Strange United States 14 355 1.0× 165 1.1× 134 0.9× 70 0.6× 334 3.0× 29 653
E. M. AHMED United States 14 343 1.0× 119 0.8× 126 0.8× 293 2.5× 233 2.1× 49 743
Oscar Castellani Argentina 14 514 1.5× 132 0.9× 123 0.8× 130 1.1× 128 1.1× 17 657
D.F. Wood Canada 16 376 1.1× 193 1.2× 108 0.7× 42 0.4× 605 5.4× 32 798
Kingsley K. Agyare United States 10 425 1.2× 132 0.9× 159 1.1× 61 0.5× 185 1.6× 10 581
S.J. Toma Canada 6 631 1.8× 222 1.4× 273 1.8× 124 1.0× 240 2.1× 8 845
Rodrigo Tarté United States 13 442 1.3× 114 0.7× 151 1.0× 90 0.8× 371 3.3× 34 728
Maneesha S. Mohan United States 17 298 0.9× 157 1.0× 149 1.0× 58 0.5× 55 0.5× 32 584
A. Olano Spain 16 359 1.0× 166 1.1× 199 1.3× 51 0.4× 68 0.6× 24 596

Countries citing papers authored by H. Schmandke

Since Specialization
Citations

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

Fields of papers citing papers by H. Schmandke

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of H. Schmandke

This figure shows the co-authorship network connecting the top 25 collaborators of H. Schmandke. A scholar is included among the top collaborators of H. Schmandke 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 H. Schmandke. H. Schmandke 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.
Schmandke, H.. (2009). Triterpenoids in olives: reductions in blood sugar and blood lipids, anticarcinogenic activity.. 56(2). 92–95. 1 indexed citations
2.
Schmandke, H.. (2005). Metabolism and action of alpha - and beta -thujone. 52(10). 404–405. 2 indexed citations
3.
Schmandke, H., et al.. (2000). Four-week feeding studies with differently processed dehulled faba bean (Vicia faba L. minor) products in rats. Food / Nahrung. 44(2). 133–135. 1 indexed citations
4.
Lewerenz, H. J., et al.. (1990). Studies on estrogenic effects of faba bean (Vicia faba L. minor) products using the mouse uterine bioassay. Food / Nahrung. 34(6). 571–573. 1 indexed citations
5.
Kozłowska, Hanna, et al.. (1989). Preparation of faba bean (Vicia faba L.minor) products. Part IV. Effect of hydrothermaltreatment of faba bean on the quality of flour. 15(2). 161–169. 2 indexed citations
6.
Schmidt, G. & H. Schmandke. (1987). On the viscosity behaviour of field bean protein isolates in dependence on their degree of acetylation. Food / Nahrung. 31(8). 809–815. 3 indexed citations
7.
Muschiolik, G., et al.. (1986). The influence of process conditions and acetylation on functional properties of protein isolates from broad beans (Vicia faba L. minor). Food / Nahrung. 30(3-4). 429–431. 4 indexed citations
8.
9.
Muschiolik, G., et al.. (1982). Einfluß von Extrusionsprodukten auf der Basis von Ackerbohnenproteinrohstoffen auf die Eigenschaften von gebratenem Hackfleisch. Food / Nahrung. 26(2). 177–184. 1 indexed citations
10.
Muschiolik, G. & H. Schmandke. (1982). Einfluß von Fremdproteinen auf die Eigenschaften von erhitztem Fleischbrät. Food / Nahrung. 26(1). 65–76. 11 indexed citations
11.
Schmandke, H., et al.. (1981). A study on gelation of soybean globulin solutions. Colloid & Polymer Science. 259(5). 536–547. 26 indexed citations
12.
Schmandke, H., et al.. (1981). Effect of acetylation on the physical properties of Vicia faba protein isolate (Short communication). Food / Nahrung. 25(6). 6 indexed citations
13.
Schmandke, H., et al.. (1979). The effect of aluminium ions on chemical and functional properties of spun protein fibers. Food / Nahrung. 23(3). 229–235. 7 indexed citations
14.
Schmandke, H., et al.. (1978). Der Einfluß von Ackerbohnenproteinisolat auf die funktionellen Eigenschaften von Nudeln. Food / Nahrung. 22(10). 907–913. 1 indexed citations
15.
Schmandke, H., et al.. (1976). Untersuchungen zum Quellungsvermögen und zur Strukturstabilität von Proteinfasern. Food / Nahrung. 20(4). 383–386. 1 indexed citations
16.
Schmandke, H.. (1974). Herstellungsmöglichkeiten neuartiger Lebensmittel. Food / Nahrung. 18(6). 685–696. 2 indexed citations
17.
Schmandke, H. & Henning Gohlke. (1967). Zur Reduktion von Dehydroascorbinsäure mit L‐Cystein in pflanzlichem Material. Food / Nahrung. 11(7-8). 717–721. 1 indexed citations
18.
Schmandke, H. & Henning Gohlke. (1966). D�nnschichtchromatographische Bestimmung derl-Ascorbins�ure und Dehydroascorbins�ure in Lebensmitteln. European Food Research and Technology. 132(1). 4–12. 4 indexed citations
19.
20.
Schmandke, H., et al.. (1963). Content of α-, ss + yand δ-tocopherol in the gastrointestinal tract, blood and urine of rats. (Absorption and excretion.).. 8. 214–226. 1 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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