H.W. Modler
About
In The Last Decade
H.W. Modler
57 papers receiving 1.4k citations
Peers
Comparison fields: 5 of 96
- Food Science 953
- Nutrition and Dietetics 588
- Molecular Biology 434
- Animal Science and Zoology 301
- Biotechnology 160
Countries citing papers authored by H.W. Modler
This map shows the geographic impact of H.W. Modler'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. Modler 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. Modler more than expected).
Fields of papers citing papers by H.W. Modler
This network shows the impact of papers produced by H.W. Modler. 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. Modler. The network helps show where H.W. Modler may publish in the future.
Co-authorship network of co-authors of H.W. Modler
This figure shows the co-authorship network connecting the top 25 collaborators of H.W. Modler. A scholar is included among the top collaborators of H.W. Modler 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. Modler. H.W. Modler is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 28 | |
| 2 | 31 | |
| 3 | Food proteins : processing applications | 24 |
| 4 | 6 | |
| 5 | Inhibition of bacterial growth in whey by the activation of lactoperoxidase | 2 |
| 6 | 13 | |
| 7 | Technical aspects related to the incorporation of bifidobacteria and bifidogenic factors in feed materials | 5 |
| 8 | Food proteins : properties and characterization | 176 |
| 9 | 20 | |
| 10 | 3 | |
| 11 | Structure, Meltability, and Firmness of Process Cheese Containing White Cheese | 13 |
| 12 | 2 | |
| 13 | Use of demineralized and deproteinated whey-based media for the growth of bifidobacteria. | 1 |
| 14 | Detection and prevention of grittiness in a cream cheese spread. | 1 |
| 15 | Grittiness in a Pasteurized Cheese Spread: A Microscopic Study | 15 |
| 16 | Production and yield of whole milk ricotta manufactured by a continuous process i. materials and methods | 7 |
| 17 | The use of whey as animal feed and fertilizer | 12 |
| 18 | 3 | |
| 19 | Development of Microstructure in a Cream Cheese Based on Queso Blanco Cheese | 23 |
| 20 | Recovery and functional properties of ultrafiltered whey protein concentrate prepared by heating under acidic conditions. | 1 |
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.