Mario Jekle

4.2k total citations
124 papers, 3.3k citations indexed

About

Mario Jekle is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Mario Jekle has authored 124 papers receiving a total of 3.3k indexed citations (citations by other indexed papers that have themselves been cited), including 89 papers in Nutrition and Dietetics, 76 papers in Food Science and 25 papers in Plant Science. Recurrent topics in Mario Jekle's work include Food composition and properties (85 papers), Polysaccharides Composition and Applications (40 papers) and Microbial Metabolites in Food Biotechnology (27 papers). Mario Jekle is often cited by papers focused on Food composition and properties (85 papers), Polysaccharides Composition and Applications (40 papers) and Microbial Metabolites in Food Biotechnology (27 papers). Mario Jekle collaborates with scholars based in Germany, Austria and Iran. Mario Jekle's co-authors include Thomas Becker, Markus Schirmer, Elke K. Arendt, Maike Föste, Dana Elgeti, Volker Heinz, Katharina Anne Scherf, Peter Koehler, Alireza Yousefi and M. A. Hussein and has published in prestigious journals such as PLoS ONE, Journal of Agricultural and Food Chemistry and Scientific Reports.

In The Last Decade

Mario Jekle

116 papers receiving 3.2k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Mario Jekle Germany	33	2.3k	2.0k	596	296	259	124	3.3k
Xiaoxi Wang China	31	1.8k 0.7×	1.4k 0.7×	708 1.2×	293 1.0×	199 0.8×	97	2.7k
Sen Ma China	33	1.9k 0.8×	1.5k 0.8×	818 1.4×	330 1.1×	529 2.0×	147	3.3k
B. S. Khatkar India	33	2.4k 1.0×	2.3k 1.2×	1.6k 2.7×	365 1.2×	230 0.9×	89	4.3k
Deepak Mudgil India	25	1.4k 0.6×	1.9k 1.0×	1.1k 1.8×	403 1.4×	250 1.0×	38	3.4k
Sheweta Barak India	24	1.4k 0.6×	1.9k 0.9×	1.1k 1.8×	396 1.3×	247 1.0×	31	3.3k
Athina Lazaridou Greece	35	2.7k 1.2×	3.1k 1.6×	1.6k 2.6×	547 1.8×	266 1.0×	101	4.9k
Guy Della Valle France	36	2.0k 0.9×	1.8k 0.9×	464 0.8×	745 2.5×	285 1.1×	104	3.5k
Emilia Nordlund Finland	36	1.5k 0.7×	1.5k 0.8×	802 1.3×	209 0.7×	437 1.7×	85	3.3k
Patricia Rayas‐Duarte United States	28	1.6k 0.7×	1.4k 0.7×	717 1.2×	169 0.6×	144 0.6×	106	2.6k
P. A. Sopade Australia	31	1.5k 0.6×	1.8k 0.9×	677 1.1×	417 1.4×	141 0.5×	104	3.1k

Countries citing papers authored by Mario Jekle

Since Specialization

Citations

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

Fields of papers citing papers by Mario Jekle

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mario Jekle

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

All Works

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20 of 20 papers shown

Fuhrmann, Philipp L., et al.. (2026). Characterisation of enzymatically-induced arabinoxylan-protein interactions in gluten-free model batter. Food Hydrocolloids. 175. 112458–112458.

Jekle, Mario, et al.. (2025). Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing. Frontiers in Sustainable Food Systems. 9.

Bender, Denisse, et al.. (2025). Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize. Foods. 14(5). 760–760. 2 indexed citations

Reiter, Elisabeth, Denisse Bender, Mario Jekle, et al.. (2025). Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems. Journal of Agricultural and Food Chemistry. 73(50). 32183–32194. 1 indexed citations

Zettel, Viktoria, et al.. (2025). Comparison of wholegrain baking performance and agronomic traits of coloured wheat cultivars in Central Europe. Journal of Cereal Science. 126. 104298–104298.

Derossi, Antonio, Charles Spence, Maria G. Corradini, et al.. (2024). Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption. npj Science of Food. 8(1). 54–54. 23 indexed citations

Blennow, Andreas, et al.. (2023). Climate–Nutrient–Crop Model: Novel Insights into Grain-Based Food Quality. Journal of Agricultural and Food Chemistry. 71(27). 10228–10237. 4 indexed citations

Srivastava, Shubhangi, et al.. (2023). A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread. Processes. 11(3). 653–653. 6 indexed citations

Derossi, Antonio, et al.. (2023). Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status. Foods. 12(18). 3410–3410. 10 indexed citations

10.

Srivastava, Shubhangi, et al.. (2023). Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies. Foods. 12(14). 2797–2797. 3 indexed citations

11.

Yu, Wenwen, et al.. (2019). Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough. Food Chemistry. 301. 125276–125276. 14 indexed citations

12.

Becker, Thomas, et al.. (2019). Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects — A review. International Journal of Biological Macromolecules. 136. 1018–1025. 60 indexed citations

13.

Jekle, Mario, et al.. (2018). Concentration dependent rate constants of sodium substitute functionalities during wheat dough development. Food Research International. 116. 346–353. 12 indexed citations

14.

Leitner, Thomas, et al.. (2017). Maltose formation in wheat dough depending on mechanical starch modification and dough hydration. Carbohydrate Polymers. 185. 153–158. 9 indexed citations

15.

Jekle, Mario, et al.. (2015). Technological and Analytical Methods for Arabinoxylan Quantification from Cereals. Critical Reviews in Food Science and Nutrition. 56(6). 999–1011. 28 indexed citations

16.

Elgeti, Dana, et al.. (2015). Impact of gas formation kinetics on dough development and bread quality. Food Research International. 76(Pt 3). 860–866. 44 indexed citations

17.

Schirmer, Markus, Mario Jekle, & Thomas Becker. (2014). Starch gelatinization and its complexity for analysis. Starch - Stärke. 67(1-2). 30–41. 167 indexed citations

18.

Jekle, Mario & Thomas Becker. (2013). Wheat Dough Microstructure: The Relation Between Visual Structure and Mechanical Behavior. Critical Reviews in Food Science and Nutrition. 55(3). 369–382. 83 indexed citations

19.

Jekle, Mario, et al.. (2011). Starch re‐crystallization kinetics as a function of various cations. Starch - Stärke. 63(12). 792–800. 65 indexed citations

20.

Jekle, Mario, et al.. (2010). Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough. Journal of the Science of Food and Agriculture. 90(13). 2326–2332. 34 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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