Katja Buhr

416 total citations
6 papers, 308 citations indexed

About

Katja Buhr is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Katja Buhr has authored 6 papers receiving a total of 308 indexed citations (citations by other indexed papers that have themselves been cited), including 4 papers in Food Science, 3 papers in Nutrition and Dietetics and 2 papers in Animal Science and Zoology. Recurrent topics in Katja Buhr's work include Fermentation and Sensory Analysis (4 papers), Biochemical Analysis and Sensing Techniques (3 papers) and Meat and Animal Product Quality (2 papers). Katja Buhr is often cited by papers focused on Fermentation and Sensory Analysis (4 papers), Biochemical Analysis and Sensing Techniques (3 papers) and Meat and Animal Product Quality (2 papers). Katja Buhr collaborates with scholars based in Ireland, Netherlands and Germany. Katja Buhr's co-authors include Saskia M. van Ruth, Conor M. Delahunty, Peter Schieberle, Maarten A. Posthumus, Jean‐Luc Le Quéré, Sachiko Odake and P. X. Étiévant and has published in prestigious journals such as Food Research International, European Food Research and Technology and International Journal of Mass Spectrometry.

In The Last Decade

Katja Buhr

6 papers receiving 306 citations

Peers

Katja Buhr

BE

FS

SPECT

ND

AS

Elena Boscaini Austria

Christian Lindinger Switzerland

Yuhong Zhao China

Rafael Muñoz-Box Switzerland

Vanesa Carrascón Spain

Alberto Pasamontes United States

Helena Teixeira Godoy Brazil

Kevin MacNamara Germany

Yuanqian Li China

Romulus Puşcaş Romania

Elena Boscaini Austria

Katja Buhr

271 ×2.0

BE

154 ×1.3

FS

181 ×3.0

SPECT

31 ×0.6

ND

67 ×1.4

AS

Citations per year, relative to Katja Buhr Katja Buhr (= 1×) peers Elena Boscaini

Countries citing papers authored by Katja Buhr

Since Specialization

Citations

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

Fields of papers citing papers by Katja Buhr

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Katja Buhr

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

All Works

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6 of 6 papers shown

1.

Buhr, Katja, et al.. (2009). Influence of water on the generation of Strecker aldehydes from dry processed foods. European Food Research and Technology. 230(3). 375–381. 25 indexed citations

2.

Ruth, Saskia M. van, et al.. (2004). In vitro and in vivo volatile flavour analysis of red kidney beans by proton transfer reaction–mass spectrometry. Food Research International. 37(8). 785–791. 28 indexed citations

3.

Ruth, Saskia M. van & Katja Buhr. (2004). Influence of mastication rate on dynamic flavour release analysed by combined model mouth/proton transfer reaction–mass spectrometry. International Journal of Mass Spectrometry. 239(2-3). 187–192. 29 indexed citations

4.

Ruth, Saskia M. van, et al.. (2003). Effect of oral parameters on dynamic aroma release under mouth conditions.. 176–181. 1 indexed citations

5.

Ruth, Saskia M. van & Katja Buhr. (2003). Influence of saliva on temporal volatile flavour release from red bell peppers determined by proton transfer reaction-mass spectrometry. European Food Research and Technology. 216(3). 220–223. 11 indexed citations

6.

Buhr, Katja, Saskia M. van Ruth, & Conor M. Delahunty. (2002). Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds. International Journal of Mass Spectrometry. 221(1). 1–7. 214 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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