Julian Aschoff

777 total citations
15 papers, 583 citations indexed

About

Julian Aschoff is a scholar working on Food Science, Biochemistry and Plant Science. According to data from OpenAlex, Julian Aschoff has authored 15 papers receiving a total of 583 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 7 papers in Biochemistry and 5 papers in Plant Science. Recurrent topics in Julian Aschoff's work include Phytochemicals and Antioxidant Activities (6 papers), Proteins in Food Systems (5 papers) and Fermentation and Sensory Analysis (4 papers). Julian Aschoff is often cited by papers focused on Phytochemicals and Antioxidant Activities (6 papers), Proteins in Food Systems (5 papers) and Fermentation and Sensory Analysis (4 papers). Julian Aschoff collaborates with scholars based in Germany, Saudi Arabia and Belgium. Julian Aschoff's co-authors include Reinhold Carle, Ralf M. Schweiggert, Daniel Bonerz, Sybille Neidhart, Jens Zotzel, Anne Saint‐Eve, Marie‐Noëlle Maillard, Anja Bosy‐Westphal, Josef Högel and Marc Hendrickx and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Research International and Journal of Food Engineering.

In The Last Decade

Julian Aschoff

15 papers receiving 570 citations

Peers

Countries citing papers authored by Julian Aschoff

Since Specialization

Citations

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

Fields of papers citing papers by Julian Aschoff

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Julian Aschoff

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

All Works

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15 of 15 papers shown

#	Work	Indexed citations
1	Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry 2022 ·Food Research International ·(unknown), (unknown), (unknown), (unknown), Jens Zotzel, Daniel Bonerz, Julian Aschoff, Marie‐Noëlle Maillard, Anne Saint‐Eve	24
2	Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties 2022 ·Innovative Food Science & Emerging Technologies ·(unknown), Jens Zotzel, (unknown), Daniel Bonerz, Julian Aschoff, Karsten Olsen, Åsmund Rinnan, Anne Saint‐Eve, Marie‐Noëlle Maillard, Vibeke Orlien	10
3	Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage 2021 ·ACS Food Science & Technology ·(unknown), Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey	3
4	Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients 2021 ·Foods ·(unknown), Jens Zotzel, (unknown), Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard, Karsten Olsen, Åsmund Rinnan, Vibeke Orlien	6
5	Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree 2021 ·LWT ·(unknown), Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey	13
6	The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars 2021 ·LWT ·(unknown), Carolien Buvé, Daniel Bonerz, Julian Aschoff, Peter Goos, Marc Hendrickx, Ann Van Loey	21
7	Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color 2020 ·Comprehensive Reviews in Food Science and Food Safety ·(unknown), (unknown), Jens Zotzel, Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard	115
8	Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited 2020 ·Journal of Food Engineering ·(unknown), Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey	31
9	High intake of orange juice and cola differently affects metabolic risk in healthy subjects 2018 ·Clinical Nutrition ·(unknown), Franziska A. Hägele, (unknown), (unknown), (unknown), (unknown), Daniel Podlesny, Julian Aschoff, (unknown), Ralf M. Schweiggert, W. Florian Fricke, Reinhold Carle, Anja Bosy‐Westphal	26
10	High orange juice consumption with or in-between three meals a day differently affects energy balance in healthy subjects 2018 ·Nutrition and Diabetes ·Franziska A. Hägele, (unknown), (unknown), Julian Aschoff, (unknown), Ralf M. Schweiggert, Reinhold Carle, Anja Bosy‐Westphal	18
11	Jagua blue derived from Genipa americana L. fruit: A natural alternative to commonly used blue food colorants? 2016 ·Food Research International ·(unknown), (unknown), M. Buchweitz, Julian Aschoff, Reinhold Carle	39
12	Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept 2016 ·Food and Bioprocess Technology ·Julian Aschoff, (unknown), (unknown), Ana Lucía Vásquez-Caicedo, Reinhold Carle, Ralf M. Schweiggert	13
13	Urinary excretion ofCitrusflavanones and their major catabolites after consumption of fresh oranges and pasteurized orange juice: A randomized cross-over study 2016 ·Molecular Nutrition & Food Research ·Julian Aschoff, Kenneth M. Riedl, Jessica L. Cooperstone, Josef Högel, Anja Bosy‐Westphal, Steven J. Schwartz, Reinhold Carle, Ralf M. Schweiggert	59
14	Bioavailability of β‐cryptoxanthin is greater from pasteurized orange juice than from fresh oranges – a randomized cross‐over study 2015 ·Molecular Nutrition & Food Research ·Julian Aschoff, (unknown), Nicolle Breusing, Anja Bosy‐Westphal, Josef Högel, Reinhold Carle, Ralf M. Schweiggert	58
15	In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck] 2014 ·Journal of Agricultural and Food Chemistry ·Julian Aschoff, (unknown), (unknown), Sybille Neidhart, Reinhold Carle, Ralf M. Schweiggert	147

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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