H. W. Berg
- Food Science top 2%
- Plant Science top 10%
- Biochemistry top 5%
- Molecular Biology
- Animal Science and Zoology top 10%
- Co-authors
- C. S. OughRoberto MorettiR. M. KeeferK. E. NelsonJeffrey T. WilliamsGerard M. CookeM. A. AmerineA. Dinsmoor Webb
- Topics
- Fermentation and Sensory Analysis (46 papers)Horticultural and Viticultural Research (40 papers)Wine Industry and Tourism (12 papers)
- Partner nations
- United StatesUnited KingdomGermany
In The Last Decade
H. W. Berg
53 papers receiving 479 citations
Peers
Comparison fields: 5 of 58
- Food Science 424
- Plant Science 347
- Biochemistry 125
- Molecular Biology 83
- Animal Science and Zoology 57
Countries citing papers authored by H. W. Berg
This map shows the geographic impact of H. W. Berg'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. W. Berg with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites H. W. Berg more than expected).
Fields of papers citing papers by H. W. Berg
This network shows the impact of papers produced by H. W. Berg. 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. W. Berg. The network helps show where H. W. Berg may publish in the future.
Co-authorship network of co-authors of H. W. Berg
This figure shows the co-authorship network connecting the top 25 collaborators of H. W. Berg. A scholar is included among the top collaborators of H. W. Berg 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. W. Berg. H. W. Berg is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | A Re-examination of Varietal Table Wine Processing Practices in California: II. Clarification, Stabilization, Aging and Bottling | 1 |
| 2 | 10 | |
| 3 | 17 | |
| 4 | 3 | |
| 5 | 6 | |
| 6 | 11 | |
| 7 | 4 | |
| 8 | 11 | |
| 9 | A New Bentonite | 2 |
| 10 | 7 | |
| 11 | 2 | |
| 12 | 10 | |
| 13 | 2 | |
| 14 | 2 | |
| 15 | 4 | |
| 16 | 13 | |
| 17 | 1 | |
| 18 | 8 | |
| 19 | 3 | |
| 20 | 10 |
About H. W. Berg
H. W. Berg is a scholar working on Tourism, Leisure and Hospitality Management, Food Science and Biochemistry, having authored 55 papers that have together received 538 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (46 papers), Horticultural and Viticultural Research (40 papers) and Wine Industry and Tourism (12 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (52 citations), Food Science (424 citations) and Biochemistry (125 citations). H. W. Berg has collaborated with scholars based in United States, United Kingdom and Germany. Frequent co-authors include C. S. Ough, Roberto Moretti, R. M. Keefer, K. E. Nelson, Jeffrey T. Williams, Gerard M. Cooke, M. A. Amerine, A. Dinsmoor Webb, Rose Marie Pangborn and Edward B. Roessler. Their work appears in journals such as Nature, Vision Research and Journal of Food Science.
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.