Kurt Herrmann

695 total citations
41 papers, 541 citations indexed

About

Kurt Herrmann is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Kurt Herrmann has authored 41 papers receiving a total of 541 indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Animal Science and Zoology, 26 papers in Food Science and 13 papers in Molecular Biology. Recurrent topics in Kurt Herrmann's work include Meat and Animal Product Quality (31 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Proteins in Food Systems (8 papers). Kurt Herrmann is often cited by papers focused on Meat and Animal Product Quality (31 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Proteins in Food Systems (8 papers). Kurt Herrmann collaborates with scholars based in Germany, Italy and United States. Kurt Herrmann's co-authors include Jochen Weiß, Monika Gibis, Reinhard Kohlus, Nino Terjung, Myriam Loeffler, Johannes Dreher, Hanna Salminen, Jörg Hinrichs, Sandra Ebert and Benjamin Zeeb and has published in prestigious journals such as Food Hydrocolloids, Food Research International and Journal of Food Engineering.

In The Last Decade

Kurt Herrmann

40 papers receiving 527 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Kurt Herrmann Germany 12 370 271 123 106 74 41 541
Xianming Zeng China 17 382 1.0× 312 1.2× 185 1.5× 86 0.8× 66 0.9× 51 677
Jong Youn Jeong South Korea 18 368 1.0× 532 2.0× 156 1.3× 143 1.3× 29 0.4× 49 803
Jovana Glušac Israel 10 327 0.9× 84 0.3× 92 0.7× 98 0.9× 64 0.9× 18 503
Jiao Ge China 9 557 1.5× 152 0.6× 159 1.3× 227 2.1× 76 1.0× 10 773
Evans Frimpong Boateng China 13 199 0.5× 228 0.8× 112 0.9× 63 0.6× 89 1.2× 31 500
Nesimi Aktaş Türkiye 18 382 1.0× 463 1.7× 119 1.0× 128 1.2× 70 0.9× 37 703
Zongyuan Han China 13 381 1.0× 334 1.2× 108 0.9× 64 0.6× 30 0.4× 37 611
Akalya Shanmugam India 13 518 1.4× 142 0.5× 85 0.7× 126 1.2× 30 0.4× 23 696
Dariusz M. Stasiak Poland 15 315 0.9× 320 1.2× 150 1.2× 88 0.8× 14 0.2× 41 648
Gülşah Karabulut Türkiye 14 357 1.0× 88 0.3× 125 1.0× 82 0.8× 52 0.7× 38 504

Countries citing papers authored by Kurt Herrmann

Since Specialization
Citations

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

Fields of papers citing papers by Kurt Herrmann

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Kurt Herrmann

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

All Works

20 of 20 papers shown
1.
Gibis, Monika, et al.. (2023). Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers. Journal of Food Engineering. 353. 111526–111526. 2 indexed citations
2.
Rigling, Marina, et al.. (2023). Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures. Separations. 10(3). 176–176. 8 indexed citations
3.
Ebert, Sandra, Kurt Herrmann, Bárbara Maier, et al.. (2022). Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages. European Food Research and Technology. 248(6). 1469–1484. 20 indexed citations
4.
Dreher, Johannes, et al.. (2021). Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids. Food Research International. 145. 110416–110416. 22 indexed citations
5.
Herrmann, Kurt, et al.. (2020). Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings. Journal of Food Science. 85(8). 2350–2357. 1 indexed citations
6.
Herrmann, Kurt, et al.. (2020). Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings. Food Research International. 131. 109012–109012. 10 indexed citations
7.
Herrmann, Kurt, et al.. (2020). Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casings. Food Research International. 137. 109661–109661. 1 indexed citations
8.
Herrmann, Kurt, et al.. (2019). Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages. European Food Research and Technology. 246(3). 471–484. 6 indexed citations
9.
Gibis, Monika, et al.. (2019). Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings. Journal of Food Engineering. 262. 189–199. 9 indexed citations
10.
Loeffler, Myriam, et al.. (2018). Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems. Food Research International. 119. 761–768. 23 indexed citations
11.
Zeeb, Benjamin, et al.. (2018). Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions. Food & Function. 9(3). 1647–1656. 16 indexed citations
12.
Gibis, Monika, et al.. (2018). Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages. Meat Science. 139. 35–43. 10 indexed citations
13.
Gibis, Monika, et al.. (2017). Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages. Food Research International. 100(Pt 1). 352–360. 11 indexed citations
14.
Gibis, Monika, et al.. (2016). Extension of the Vane Pump‐Grinder Technology to Manufacture Finely Dispersed Meat Batters. Journal of Food Science. 81(3). E618–26. 1 indexed citations
15.
Gibis, Monika, et al.. (2015). Oil‐Fat Mixtures with Low Solid Fat Concentration: Influence of Fat Concentration and Cooling Conditions. Journal of the American Oil Chemists Society. 92(9). 1277–1291. 6 indexed citations
16.
Salminen, Hanna, Kurt Herrmann, & Jochen Weiß. (2012). Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products. Meat Science. 93(3). 659–667. 40 indexed citations
17.
Herrmann, Kurt, et al.. (2012). Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages. Meat Science. 93(2). 240–247. 98 indexed citations
18.
Herrmann, Kurt, et al.. (1990). Benzoic, phenylacetic, 3-phenylpropionic and cinnamic acids as well as benzoyl glucoses in some fruits and vegetables.. Deutsche Lebensmittel-Rundschau. 86(7). 205–209. 6 indexed citations
19.
Herrmann, Kurt, et al.. (1971). PRECIS DE FORAGE DES ROCHES. Dunod eBooks. 1 indexed citations
20.
Herrmann, Kurt. (1968). Effect of storage, preparation and preservation on the vitamin content of vegetables.. 15. 81–83. 1 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Xianming Zeng Breakdown of academic impact, for papers by Jong Youn Jeong Breakdown of academic impact, for papers by Jovana Glušac Breakdown of academic impact, for papers by Jiao Ge Breakdown of academic impact, for papers by Evans Frimpong Boateng Breakdown of academic impact, for papers by Nesimi Aktaş Breakdown of academic impact, for papers by Zongyuan Han Breakdown of academic impact, for papers by Akalya Shanmugam Breakdown of academic impact, for papers by Dariusz M. Stasiak Breakdown of academic impact, for papers by Gülşah Karabulut
Rankless by CCL
2026