Morten Münchow

641 total citations
11 papers, 511 citations indexed

About

Morten Münchow is a scholar working on Food Science, Pharmacology and Plant Science. According to data from OpenAlex, Morten Münchow has authored 11 papers receiving a total of 511 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 7 papers in Pharmacology and 5 papers in Plant Science. Recurrent topics in Morten Münchow's work include Coffee research and impacts (7 papers), Food Chemistry and Fat Analysis (6 papers) and Organic Food and Agriculture (5 papers). Morten Münchow is often cited by papers focused on Coffee research and impacts (7 papers), Food Chemistry and Fat Analysis (6 papers) and Organic Food and Agriculture (5 papers). Morten Münchow collaborates with scholars based in Denmark, United Kingdom and Sweden. Morten Münchow's co-authors include Davide Giacalone, Chujiao Liu, Ni Yang, Ian D. Fisk, Mikael Agerlin Petersen, Sandra S. Wæhrens, Wender L.P. Bredie, Toke R. Fosgaard, Federico J.A. Pérez-Cueto and Flemming H. Larsen and has published in prestigious journals such as Food Chemistry, Food Quality and Preference and International Dairy Journal.

In The Last Decade

Morten Münchow

11 papers receiving 501 citations

Peers

Morten Münchow

PHARM

FS

PS

PFM

BE

Chujiao Liu United Kingdom

Wenny Bekti Sunarharum Indonesia

Michio Ikeda Japan

Nancy Córdoba Colombia

Cristina Sanz Spain

Mesfin Haile South Korea

Juerg Baggenstoss Switzerland

Dede Robiatul Adawiyah Indonesia

Julián Zapata Colombia

Rafael Carlos Eloy Dias Brazil

Chujiao Liu United Kingdom

Morten Münchow

271 ×0.9

PHARM

223 ×0.8

FS

102 ×0.8

PS

118 ×1.0

PFM

80 ×1.0

BE

Citations per year, relative to Morten Münchow Morten Münchow (= 1×) peers Chujiao Liu

Countries citing papers authored by Morten Münchow

Since Specialization

Citations

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

Fields of papers citing papers by Morten Münchow

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Morten Münchow

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

All Works

Sort: Min cites: Since: Top N: Style:

11 of 11 papers shown

1.

Giacalone, Davide, et al.. (2023). Acids in brewed coffees: Chemical composition and sensory threshold. Current Research in Food Science. 6. 100485–100485. 32 indexed citations

2.

Münchow, Morten, et al.. (2022). Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking. International Journal of Gastronomy and Food Science. 30. 100591–100591. 5 indexed citations

3.

Münchow, Morten, et al.. (2021). Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer. Beverages. 7(2). 40–40. 15 indexed citations

4.

Petersen, Mikael Agerlin, et al.. (2020). The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS. Beverages. 6(4). 70–70. 20 indexed citations

5.

Giacalone, Davide, et al.. (2020). Inter‐rater reliability of “clean cup” scores by coffee experts. Journal of Sensory Studies. 35(5). 4 indexed citations

6.

Münchow, Morten, et al.. (2020). Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation. Beverages. 6(2). 29–29. 64 indexed citations

7.

Giacalone, Davide, et al.. (2018). Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception. Food Quality and Preference. 71. 463–474. 92 indexed citations

8.

Wæhrens, Sandra S., et al.. (2016). Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee. Food Chemistry. 219. 61–68. 82 indexed citations

9.

Yang, Ni, et al.. (2016). Determination of volatile marker compounds of common coffee roast defects. Food Chemistry. 211. 206–214. 153 indexed citations

10.

Giacalone, Davide, et al.. (2016). “Quality does not sell itself”. British Food Journal. 118(10). 2462–2474. 35 indexed citations

11.

Münchow, Morten, Leif Jørgensen, José Manuel Amigo, Klavs Martin Sørensen, & Richard Ipsen. (2015). Steam-frothing of milk for coffee: Evaluation for foam properties using video analysis and feature extraction. International Dairy Journal. 51. 84–91. 9 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