Klaus Gassenmeier

613 total citations
15 papers, 487 citations indexed

About

Klaus Gassenmeier is a scholar working on Food Science, Biotechnology and Nutrition and Dietetics. According to data from OpenAlex, Klaus Gassenmeier has authored 15 papers receiving a total of 487 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 5 papers in Biotechnology and 4 papers in Nutrition and Dietetics. Recurrent topics in Klaus Gassenmeier's work include Fermentation and Sensory Analysis (8 papers), Biochemical and biochemical processes (5 papers) and Phytochemicals and Antioxidant Activities (4 papers). Klaus Gassenmeier is often cited by papers focused on Fermentation and Sensory Analysis (8 papers), Biochemical and biochemical processes (5 papers) and Phytochemicals and Antioxidant Activities (4 papers). Klaus Gassenmeier collaborates with scholars based in Switzerland, Germany and Thailand. Klaus Gassenmeier's co-authors include Peter Schieberle, A. Sen, H. Guth, Werner Grosch, Thomas Koenig, Thierry Cachet, Daniel Joulain, M. J. MARCHANT, Hugues Brévard and Alain Chaintreau and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, LWT and Journal of the American Oil Chemists Society.

In The Last Decade

Klaus Gassenmeier

14 papers receiving 459 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Klaus Gassenmeier Switzerland 8 356 128 108 105 93 15 487
Frank Ullrich Germany 6 381 1.1× 118 0.9× 227 2.1× 118 1.1× 119 1.3× 8 612
Laurianne Paravisini United States 13 269 0.8× 123 1.0× 85 0.8× 125 1.2× 92 1.0× 13 464
Dimitrios P. Balagiannis United Kingdom 12 335 0.9× 124 1.0× 110 1.0× 162 1.5× 210 2.3× 14 560
Hugues Guichard France 13 411 1.2× 74 0.6× 100 0.9× 127 1.2× 52 0.6× 16 527
Masachika Takashio Japan 16 377 1.1× 100 0.8× 129 1.2× 272 2.6× 54 0.6× 54 679
Shu Kaneko Japan 9 424 1.2× 182 1.4× 92 0.9× 86 0.8× 109 1.2× 13 636
Irene Chetschik Switzerland 11 269 0.8× 109 0.9× 76 0.7× 114 1.1× 60 0.6× 22 428
Deborah D. Roberts Switzerland 12 560 1.6× 225 1.8× 231 2.1× 107 1.0× 165 1.8× 18 860
Monika Christlbauer Germany 6 560 1.6× 161 1.3× 164 1.5× 158 1.5× 167 1.8× 6 781
Matthias Güntert Germany 9 232 0.7× 65 0.5× 73 0.7× 133 1.3× 41 0.4× 17 455

Countries citing papers authored by Klaus Gassenmeier

Since Specialization
Citations

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

Fields of papers citing papers by Klaus Gassenmeier

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Klaus Gassenmeier

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

All Works

15 of 15 papers shown
1.
2.
Cachet, Thierry, Hugues Brévard, Alain Chaintreau, et al.. (2016). IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID. Flavour and Fragrance Journal. 31(3). 191–194. 67 indexed citations
3.
Amrein, Thomas M., et al.. (2014). Prenyl Ethers: Novel Fungal Volatiles Formed by Penicillium digitatum. CHIMIA International Journal for Chemistry. 68(10). 692–692.
4.
Cachet, Thierry, Hugues Brévard, Ennio Cantergiani, et al.. (2014). Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC‐MS. Flavour and Fragrance Journal. 30(2). 160–164. 5 indexed citations
5.
Cachet, Thierry, Hugues Brévard, Ennio Cantergiani, et al.. (2014). IOFI guidelines for the isolation of flavouring substances by simultaneous distillation‐extraction. Flavour and Fragrance Journal. 30(1). 2–4. 5 indexed citations
6.
Gassenmeier, Klaus, et al.. (2012). Modulation of the 13C/12C ratio of vanillin from vanilla beans during curing. Flavour and Fragrance Journal. 28(1). 25–29. 12 indexed citations
7.
Amrein, Thomas M., et al.. (2010). Identification of Prenyl Ethyl Ether as a Source of Metallic, Solvent-like Off-Flavor in Hazelnut. Journal of Agricultural and Food Chemistry. 58(21). 11408–11412. 6 indexed citations
8.
Gassenmeier, Klaus, et al.. (2008). Commercial quality and analytical parameters of cured vanilla beans (Vanilla planifolia) from different origins from the 2006–2007 crop. Flavour and Fragrance Journal. 23(3). 194–201. 23 indexed citations
9.
10.
Gassenmeier, Klaus. (2003). Vanillin and xanthineoxidase—key factors for the generation of a cardboard Off-note in vanilla ice cream. LWT. 36(1). 99–103. 7 indexed citations
11.
Gassenmeier, Klaus, et al.. (2001). Flavor of Aromatic Fruits and Spices from the Tropical Rainforest – A Field Study. CHIMIA International Journal for Chemistry. 55(5). 435–435. 3 indexed citations
12.
Gassenmeier, Klaus & Peter Schieberle. (1995). Potent aromatic compounds in the crumb of wheat bread (French-type) ? influence of pre-ferments and studies on the formation of key odorants during dough processing. European Food Research and Technology. 201(3). 241–248. 101 indexed citations
13.
Gassenmeier, Klaus & Peter Schieberle. (1994). Comparison of Important Odorants in Puff-pastries Prepared with Butter or Margarine. LWT. 27(3). 282–288. 40 indexed citations
14.
Gassenmeier, Klaus & Peter Schieberle. (1994). Formation of the intense flavor compoundtrans‐4,5‐epoxy‐(E)‐2‐decenal in thermally treated fats. Journal of the American Oil Chemists Society. 71(12). 1315–1319. 63 indexed citations
15.
Schieberle, Peter, Klaus Gassenmeier, H. Guth, A. Sen, & Werner Grosch. (1993). Character Impact Odour Compounds of Different Kinds of Butter. LWT. 26(4). 347–356. 147 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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