Imre Blank

8.0k total citations · 1 hit paper
106 papers, 5.9k citations indexed

About

Imre Blank is a scholar working on Food Science, Nutrition and Dietetics and Biomedical Engineering. According to data from OpenAlex, Imre Blank has authored 106 papers receiving a total of 5.9k indexed citations (citations by other indexed papers that have themselves been cited), including 49 papers in Food Science, 26 papers in Nutrition and Dietetics and 25 papers in Biomedical Engineering. Recurrent topics in Imre Blank's work include Advanced Chemical Sensor Technologies (23 papers), Fermentation and Sensory Analysis (19 papers) and Advanced Glycation End Products research (19 papers). Imre Blank is often cited by papers focused on Advanced Chemical Sensor Technologies (23 papers), Fermentation and Sensory Analysis (19 papers) and Advanced Glycation End Products research (19 papers). Imre Blank collaborates with scholars based in Switzerland, Germany and China. Imre Blank's co-authors include Fabien Robert, Richard H. Stadler, Tomáš Davídek, Werner Grosch, Jörg Hau, Natalia Varga, Sonja Riediker, Marie‐Claude Robert, Philippe A. Guy and Stéphanie Devaud and has published in prestigious journals such as Nature, Biomaterials and Analytical Chemistry.

In The Last Decade

Imre Blank

106 papers receiving 5.7k citations

Hit Papers

Acrylamide from Maillard reaction products 2002 2026 2010 2018 2002 400 800 1.2k
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Acrylamide from Maillard reaction products
    2002 1.3k citations Richard H. Stadler, Imre Blank et al. Nature profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Imre Blank Switzerland 39 3.7k 1.8k 950 928 779 106 5.9k
Kwang‐Geun Lee South Korea 35 2.5k 0.7× 1.4k 0.8× 1.0k 1.1× 577 0.6× 370 0.5× 172 5.3k
Monica Anese Italy 39 2.6k 0.7× 1.2k 0.7× 580 0.6× 805 0.9× 185 0.2× 113 5.2k
Richard H. Stadler Switzerland 41 3.5k 0.9× 1.9k 1.1× 898 0.9× 325 0.4× 308 0.4× 95 5.8k
Michael Murkovic Austria 42 1.7k 0.5× 1.0k 0.6× 946 1.0× 485 0.5× 514 0.7× 112 4.8k
Zhiyong He China 43 2.7k 0.7× 671 0.4× 1.5k 1.6× 924 1.0× 360 0.5× 168 5.1k
Edoardo Capuano Netherlands 35 2.2k 0.6× 1.1k 0.6× 797 0.8× 1.4k 1.5× 238 0.3× 91 4.1k
Carmen Gómez‐Cordovés Spain 42 3.3k 0.9× 2.3k 1.3× 1.6k 1.7× 1.3k 1.4× 377 0.5× 85 6.9k
Bertrand Matthäus Germany 44 2.3k 0.6× 2.1k 1.1× 1.3k 1.3× 1.1k 1.2× 827 1.1× 232 6.8k
Gangcheng Wu China 41 2.4k 0.6× 1.1k 0.6× 848 0.9× 1.7k 1.8× 440 0.6× 181 5.0k
Michael Granvogl Germany 35 2.2k 0.6× 763 0.4× 459 0.5× 512 0.6× 590 0.8× 77 3.3k

Countries citing papers authored by Imre Blank

Since Specialization
Citations

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

Fields of papers citing papers by Imre Blank

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Imre Blank

This figure shows the co-authorship network connecting the top 25 collaborators of Imre Blank. A scholar is included among the top collaborators of Imre Blank 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 Imre Blank. Imre Blank 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.
Feng, Xiaoxiao, Imre Blank, Haoli Wang, et al.. (2025). A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects. Trends in Food Science & Technology. 162. 105082–105082. 3 indexed citations
2.
Yang, Yubo, Jinyuan Sun, Shui Jiang, et al.. (2025). Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms. Food Chemistry. 493(Pt 3). 145864–145864. 2 indexed citations
3.
Sun, Yi-Chen, Yiwen Zhu, Wenli Wang, et al.. (2024). Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver. Food Research International. 196. 114954–114954. 5 indexed citations
4.
Han, Haoying, et al.. (2024). A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics. Food Chemistry. 460(Pt 2). 140618–140618. 17 indexed citations
5.
Wang, Jiao, Imre Blank, Fanyu Meng, et al.. (2022). Isolation, identification and sensory evaluation of kokumi peptides from by‐products of enzyme‐modified butter. Journal of the Science of Food and Agriculture. 102(14). 6668–6675. 8 indexed citations
6.
Chen, Yan Ping, Xi Feng, Imre Blank, & Yuan Liu. (2022). Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations. Biomaterials. 287. 121648–121648. 80 indexed citations
7.
Poisson, Luigi, et al.. (2019). Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone upon Coffee Roasting—Impact of Roast Degree on Reaction Pathways. Journal of Agricultural and Food Chemistry. 67(50). 13829–13839. 16 indexed citations
8.
9.
Davídek, Tomáš, et al.. (2013). A holistic approach towards defined product attributes by Maillard-type food processing. Food & Function. 4(7). 1105–1105. 2 indexed citations
10.
Chanvrier, Hélène, et al.. (2013). Starch-based extruded cereals enriched in fibers: A behavior of composite solid foams. Carbohydrate Polymers. 98(1). 842–853. 23 indexed citations
11.
Lindinger, Christian, Philippe Pollien, Ric C. H. de Vos, et al.. (2009). Identification of Ethyl Formate as a Quality Marker of the Fermented Off-note in Coffee by a Nontargeted Chemometric Approach. Journal of Agricultural and Food Chemistry. 57(21). 9972–9978. 13 indexed citations
12.
Davídek, Tomáš, et al.. (2009). Formation of styrene during the Maillard reaction is negligible. Food Additives & Contaminants Part A. 26(5). 583–594. 12 indexed citations
13.
Kerler, Josef, et al.. (2007). Formation of furan and methylfuran from ascorbic acid in model systems and food. Food Additives & Contaminants. 24(sup1). 122–135. 105 indexed citations
14.
Robert, Fabien, et al.. (2005). Elucidation of Chemical Pathways in the Maillard Reaction by 17O‐NMR Spectroscopy. Annals of the New York Academy of Sciences. 1043(1). 63–72. 8 indexed citations
15.
Davídek, Tomáš, Stéphanie Devaud, Fabien Robert, & Imre Blank. (2005). The Effect of Reaction Conditions on the Origin and Yields of Acetic Acid Generated by the Maillard Reaction. Annals of the New York Academy of Sciences. 1043(1). 73–79. 14 indexed citations
16.
Blank, Imre. (2005). Current Status of Acrylamide Research in Food: Measurement, Safety Assessment, and Formation. Annals of the New York Academy of Sciences. 1043(1). 30–40. 27 indexed citations
17.
Blank, Imre, et al.. (2003). Formation of odour-active compounds in maillard model systems based on proline. Zürcher Hochschule für Angewandte Wissenschaften digital collection (Zurich University of Applied Sciences). 456–458. 4 indexed citations
18.
Stadler, Richard H., Imre Blank, Natalia Varga, et al.. (2002). Acrylamide from Maillard reaction products. Nature. 419(6906). 449–450. 1337 indexed citations breakdown →
19.
Blank, Imre, et al.. (1994). Analysis of food flavourings by gas chromatography olfactometry.. 35. 271–276. 2 indexed citations
20.
Blank, Imre, et al.. (1991). Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations.. 117–129. 40 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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