M. Rothe

1.4k total citations
87 papers, 1.0k citations indexed

About

M. Rothe is a scholar working on Molecular Biology, Organic Chemistry and Food Science. According to data from OpenAlex, M. Rothe has authored 87 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Molecular Biology, 23 papers in Organic Chemistry and 21 papers in Food Science. Recurrent topics in M. Rothe's work include Chemical Synthesis and Analysis (17 papers), Fermentation and Sensory Analysis (12 papers) and Carbohydrate Chemistry and Synthesis (11 papers). M. Rothe is often cited by papers focused on Chemical Synthesis and Analysis (17 papers), Fermentation and Sensory Analysis (12 papers) and Carbohydrate Chemistry and Synthesis (11 papers). M. Rothe collaborates with scholars based in Germany, United States and Philippines. M. Rothe's co-authors include B. Thomas, Arne Wagner, J Knappe, Markus Frey, Michaël Blaut, H. Rùttloff, Wolfram Engst, K. D. Schwenke, F. Eisenbeiß and Carl Alpert and has published in prestigious journals such as Journal of Biological Chemistry, PLoS ONE and Applied and Environmental Microbiology.

In The Last Decade

M. Rothe

81 papers receiving 923 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
M. Rothe Germany 17 411 264 228 132 122 87 1.0k
Israel Goldberg Israel 21 692 1.7× 161 0.6× 207 0.9× 331 2.5× 125 1.0× 28 1.4k
José Navarro‐Sánchez Spain 14 321 0.8× 218 0.8× 189 0.8× 139 1.1× 95 0.8× 19 1.2k
Wakako Tsuzuki Japan 17 406 1.0× 159 0.6× 254 1.1× 98 0.7× 226 1.9× 50 1.0k
Horst Surburg Germany 14 478 1.2× 523 2.0× 511 2.2× 302 2.3× 97 0.8× 22 1.7k
A. M. Unrau Canada 16 434 1.1× 183 0.7× 185 0.8× 60 0.5× 101 0.8× 67 920
Constantinos G. Tsiafoulis Greece 17 309 0.8× 115 0.4× 182 0.8× 121 0.9× 72 0.6× 34 999
Draginja Peričin Serbia 17 513 1.2× 280 1.1× 63 0.3× 122 0.9× 120 1.0× 48 1.1k
Donald A. Robb United Kingdom 17 424 1.0× 88 0.3× 57 0.3× 68 0.5× 163 1.3× 38 880
Sylwester Mazurek Poland 19 276 0.7× 158 0.6× 135 0.6× 202 1.5× 48 0.4× 47 1.2k
T. H. Applewhite United States 14 238 0.6× 72 0.3× 200 0.9× 108 0.8× 75 0.6× 46 673

Countries citing papers authored by M. Rothe

Since Specialization
Citations

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

Fields of papers citing papers by M. Rothe

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. Rothe

This figure shows the co-authorship network connecting the top 25 collaborators of M. Rothe. A scholar is included among the top collaborators of M. Rothe 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 M. Rothe. M. Rothe 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
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Rothe, M. & H. Rùttloff. (1983). Aroma retention in modern bread production. Food / Nahrung. 27(5). 505–512. 21 indexed citations
4.
Rothe, M., et al.. (1982). Selection of methods appropriated for quality testing of meat‐like flavourings. Food / Nahrung. 26(7-8). 639–647. 1 indexed citations
5.
6.
Rothe, M. & Jana Stöckel. (1978). Bedeutung von Diacetyl für das Aroma von Lebensmitteln. 1. Mitt. Bildung und Abbau durch Backhefe‐Enzyme. Food / Nahrung. 22(8). 711–719. 5 indexed citations
7.
Rothe, M., et al.. (1976). Bemerkungen zur Molmasse von Aromastoffen. Food / Nahrung. 20(3). 281–286. 3 indexed citations
8.
Rothe, M., et al.. (1974). [Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index].. PubMed. 18(2). 157–64. 1 indexed citations
9.
Rothe, M.. (1972). Zur Terminologie der Grundbegriffe der Aromaforschung. Food / Nahrung. 16(5). 473–481. 2 indexed citations
10.
Rothe, M., et al.. (1972). Verkürzte Teigbereitung bei Weißbrot und ihr Einfluß auf das Aroma 1. Mitt. Carbonylverbindungen und Äthanol. Food / Nahrung. 16(5). 507–516. 4 indexed citations
11.
Rothe, M., et al.. (1969). Helixbildung bei Oligopeptiden des L‐Prolins. Angewandte Chemie. 81(22). 939–939. 3 indexed citations
12.
Rothe, M.. (1968). Cationic Polymerization of Lactams. Angewandte Chemie International Edition in English. 7(3). 233–233. 4 indexed citations
13.
Rothe, M., et al.. (1967). Nutritional significance of baking in a steam oven.. 12. 215–229. 1 indexed citations
14.
Rothe, M., et al.. (1966). Synthesis of Monodisperse Oligoamides on Macromolecular Carriers. Angewandte Chemie International Edition in English. 5(4). 417–417. 7 indexed citations
15.
Rothe, M., et al.. (1966). Synthese molekulareinheitlicher Oligoamide an hochmolekularen Trägern. Angewandte Chemie. 78(7). 390–391. 6 indexed citations
16.
Rothe, M. & F. Eisenbeiß. (1966). Notizen: Synthese eines Gramicidin S-Analogen, Cyclo-(Val-Lys(BOC)-Leu-Gly-Pro)2. Zeitschrift für Naturforschung B. 21(8). 814–815. 4 indexed citations
17.
Rothe, M., et al.. (1964). Standardisation of the estimation of crude fibre in cereals and cereal products.. 9. 408–421. 2 indexed citations
18.
Rothe, M., et al.. (1962). The phytin content of wholemeal bakery products.. 7. 201–210. 1 indexed citations
19.
Rothe, M.. (1960). [On the volatile aromatic substances in rye bread].. PubMed. 5. 131–42. 2 indexed citations
20.
Rothe, M.. (1958). Über die Lipaseaktivität einiger Pflanzensamen. Food / Nahrung. 2(4). 322–337. 5 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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