Irene Chetschik

561 total citations
22 papers, 428 citations indexed

About

Irene Chetschik is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Irene Chetschik has authored 22 papers receiving a total of 428 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 8 papers in Plant Science and 5 papers in Nutrition and Dietetics. Recurrent topics in Irene Chetschik's work include Food Chemistry and Fat Analysis (11 papers), Fermentation and Sensory Analysis (8 papers) and Biochemical Analysis and Sensing Techniques (5 papers). Irene Chetschik is often cited by papers focused on Food Chemistry and Fat Analysis (11 papers), Fermentation and Sensory Analysis (8 papers) and Biochemical Analysis and Sensing Techniques (5 papers). Irene Chetschik collaborates with scholars based in Switzerland and Germany. Irene Chetschik's co-authors include Peter Schieberle, Michael Granvogl, Tilo Hühn, Karin Chatelain, Vasilisa Pedan, Sascha Rohn, Martin Steinhaus, Susanne Miescher Schwenninger, Mirjam Holinger and Lars Fieseler and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Molecules.

In The Last Decade

Irene Chetschik

21 papers receiving 423 citations

Peers

Irene Chetschik

HORTI

Tilo Hühn Switzerland

Leonardo Fônseca Maciel Brazil

Fanny C Padilla Venezuela

Michael Hinneh Belgium

Diana Sinuco Colombia

Johannes Kiefl Germany

Alessandro Guglielmetti Italy

Efraín M. Castro–Alayo Peru

Karmela Delonga Croatia

Shereen N. Lotfy Egypt

Tilo Hühn Switzerland

Irene Chetschik

217 ×0.8

79 ×0.7

55 ×0.5

29 ×0.4

76 ×1.0

HORTI

Citations per year, relative to Irene Chetschik Irene Chetschik (= 1×) peers Tilo Hühn

Countries citing papers authored by Irene Chetschik

Since Specialization

Citations

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

Fields of papers citing papers by Irene Chetschik

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Irene Chetschik

This figure shows the co-authorship network connecting the top 25 collaborators of Irene Chetschik. A scholar is included among the top collaborators of Irene Chetschik 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 Irene Chetschik. Irene Chetschik is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Steinhaus, Martin, et al.. (2025). The Plant of Many Scents: Unraveling the Odorant Composition of Selected CBD Hemp Cultivars. Journal of Agricultural and Food Chemistry. 73(38). 24314–24325.

Blank, Imre, et al.. (2025). Decoding the Aroma Gap: Sensomics-Based Characterization of Key Odorants in the Plant-Based Egg and Chicken Egg. Journal of Agricultural and Food Chemistry. 73(22). 13832–13842. 1 indexed citations

Chetschik, Irene, et al.. (2024). Potential for the Bio-Detoxification of the Mycotoxins Enniatin B and Deoxynivalenol by Lactic Acid Bacteria and Bacillus spp.. Microorganisms. 12(9). 1892–1892. 5 indexed citations

Chetschik, Irene, et al.. (2024). Potential of Lactic Acid Bacteria and Bacillus spp. in a Bio-Detoxification Strategy for Mycotoxin Contaminated Wheat Grains. SHILAP Revista de lepidopterología. 4(1). 96–111. 8 indexed citations

Hecht, Katrin, et al.. (2024). A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels: the effect of cold needle perforation, microorganisms, and purified enzyme. Food Research International. 186. 114364–114364. 5 indexed citations

Chetschik, Irene, et al.. (2024). Molecular Aroma Composition of Vanilla Beans from Different Origins. Journal of Agricultural and Food Chemistry. 72(34). 19120–19130. 3 indexed citations

Fieseler, Lars, et al.. (2023). Influence of Ozone Treatment during Storage on Odour-Active Compounds, Total Titratable Acidity, and Ascorbic Acid in Oranges and Bananas. Applied Sciences. 13(19). 10885–10885. 4 indexed citations

Hühn, Tilo, et al.. (2023). Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates. ACS Food Science & Technology. 3(3). 470–477. 9 indexed citations

Chetschik, Irene, et al.. (2022). Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety. Heliyon. 8(9). e10770–e10770. 12 indexed citations

10.

Hühn, Tilo, et al.. (2022). Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans. Journal of Agricultural and Food Chemistry. 70(51). 16335–16346. 6 indexed citations

11.

Hühn, Tilo, et al.. (2022). Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans. Journal of Agricultural and Food Chemistry. 70(13). 4057–4065. 13 indexed citations

12.

Chetschik, Irene, et al.. (2022). Occurrence of Zearalenone and Enniatin B in Swiss Wheat Grains and Wheat Flours. Applied Sciences. 12(20). 10566–10566. 8 indexed citations

13.

Hühn, Tilo, et al.. (2022). Decoding the Fine Flavor Properties of Dark Chocolates. Journal of Agricultural and Food Chemistry. 70(42). 13730–13740. 20 indexed citations

14.

Hühn, Tilo, et al.. (2021). Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof. Journal of Agricultural and Food Chemistry. 69(30). 8504–8510. 19 indexed citations

15.

Pedan, Vasilisa, et al.. (2020). Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of Cannabis sativa L. Cultivated at Three Sowing Densities. Plants. 9(12). 1740–1740. 45 indexed citations

16.

Hühn, Tilo, et al.. (2019). Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation. Journal of Agricultural and Food Chemistry. 68(38). 10336–10344. 22 indexed citations

17.

Chetschik, Irene, et al.. (2019). Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates. Journal of Agricultural and Food Chemistry. 67(14). 3991–4001. 31 indexed citations

18.

Pedan, Vasilisa, Sascha Rohn, Mirjam Holinger, Tilo Hühn, & Irene Chetschik. (2018). Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea. Molecules. 23(8). 1931–1931. 17 indexed citations

19.

Chetschik, Irene, et al.. (2017). Investigations on the Aroma of Cocoa Pulp (Theobroma cacaoL.) and Its Influence on the Odor of Fermented Cocoa Beans. Journal of Agricultural and Food Chemistry. 66(10). 2467–2472. 54 indexed citations

20.

Chetschik, Irene, Michael Granvogl, & Peter Schieberle. (2008). Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof. Journal of Agricultural and Food Chemistry. 56(21). 10237–10243. 48 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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