K. Wehrle

519 total citations
8 papers, 397 citations indexed

About

K. Wehrle is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, K. Wehrle has authored 8 papers receiving a total of 397 indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Nutrition and Dietetics, 7 papers in Food Science and 2 papers in Plant Science. Recurrent topics in K. Wehrle's work include Food composition and properties (7 papers), Polysaccharides Composition and Applications (3 papers) and Microencapsulation and Drying Processes (2 papers). K. Wehrle is often cited by papers focused on Food composition and properties (7 papers), Polysaccharides Composition and Applications (3 papers) and Microencapsulation and Drying Processes (2 papers). K. Wehrle collaborates with scholars based in Ireland. K. Wehrle's co-authors include Elke K. Arendt, H. Grau, Catherine Stanton, Mark A.E. Auty, Eimear Gallagher and M. K. Keogh and has published in prestigious journals such as European Food Research and Technology, Cereal Chemistry and Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht.

In The Last Decade

K. Wehrle

8 papers receiving 359 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
K. Wehrle Ireland	8	341	294	74	42	24	8	397
Fernanda Ortolan Brazil	6	249 0.7×	220 0.7×	96 1.3×	36 0.9×	24 1.0×	8	355
M. Ross New Zealand	12	420 1.2×	307 1.0×	169 2.3×	57 1.4×	36 1.5×	14	543
Dimitrios Sabanis Greece	9	548 1.6×	371 1.3×	129 1.7×	73 1.7×	12 0.5×	10	636
Camino M. Mancebo Spain	6	397 1.2×	308 1.0×	113 1.5×	42 1.0×	12 0.5×	6	459
Marta Sahagún Spain	12	301 0.9×	264 0.9×	95 1.3×	29 0.7×	21 0.9×	14	368
L. D. Simmons New Zealand	9	296 0.9×	168 0.6×	164 2.2×	30 0.7×	44 1.8×	12	391
J. Rouillé France	8	334 1.0×	315 1.1×	66 0.9×	11 0.3×	14 0.6×	11	462
G. S. Bains India	14	251 0.7×	176 0.6×	212 2.9×	13 0.3×	15 0.6×	52	434
Cristina Marco Spain	5	396 1.2×	304 1.0×	110 1.5×	71 1.7×	14 0.6×	5	448
H. D. Sánchez Argentina	11	461 1.4×	325 1.1×	115 1.6×	70 1.7×	14 0.6×	19	528

Countries citing papers authored by K. Wehrle

Since Specialization

Citations

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

Fields of papers citing papers by K. Wehrle

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of K. Wehrle

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

All Works

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8 of 8 papers shown

1.

Wehrle, K., et al.. (2001). Influence of Sodium Caseinate and Whey Protein on Baking Properties and Rheology of Frozen Dough. Cereal Chemistry. 78(4). 458–463. 62 indexed citations

2.

Wehrle, K., et al.. (2000). Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality. European Food Research and Technology. 210(6). 391–396. 63 indexed citations

3.

Wehrle, K., et al.. (1999). Screening methods for the proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations. European Food Research and Technology. 209(6). 428–433. 27 indexed citations

4.

Wehrle, K., et al.. (1999). Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough. Cereal Chemistry. 76(3). 421–425. 71 indexed citations

5.

Grau, H., K. Wehrle, & Elke K. Arendt. (1999). Evaluation of a Two‐Step Baking Procedure for Convenience Sponge Cakes. Cereal Chemistry. 76(2). 303–307. 9 indexed citations

6.

Wehrle, K., et al.. (1999). Microencapsulated high-fat powders in biscuit production. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht. 208(5-6). 388–393. 20 indexed citations

7.

Wehrle, K. & Elke K. Arendt. (1998). Rheological Changes in Wheat Sourdough During Controlled and Spontaneous Fermentation. Cereal Chemistry. 75(6). 882–886. 58 indexed citations

8.

Wehrle, K., H. Grau, & Elke K. Arendt. (1997). Effects of Lactic Acid, Acetic Acid, and Table Salt on Fundamental Rheological Properties of Wheat Dough. Cereal Chemistry. 74(6). 739–744. 87 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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