Norbert Ulf Haase

1.6k total citations
61 papers, 1.2k citations indexed

About

Norbert Ulf Haase is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Norbert Ulf Haase has authored 61 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Food Science, 26 papers in Plant Science and 16 papers in Nutrition and Dietetics. Recurrent topics in Norbert Ulf Haase's work include Potato Plant Research (28 papers), Food composition and properties (14 papers) and Plant Pathogens and Resistance (14 papers). Norbert Ulf Haase is often cited by papers focused on Potato Plant Research (28 papers), Food composition and properties (14 papers) and Plant Pathogens and Resistance (14 papers). Norbert Ulf Haase collaborates with scholars based in Germany, Spain and Russia. Norbert Ulf Haase's co-authors include Bertrand Matthäus, Klaus Vosmann, Berthold Wiege, Ali Marefati, María Matos, Marilyn Rayner, Günter Unbehend, Calvin Onyango, Pierre Gondé and Koni Grob and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Journal of Food Engineering.

In The Last Decade

Norbert Ulf Haase

57 papers receiving 1.1k citations

Peers

Norbert Ulf Haase

Jamshid Rahimi Canada

Pushkar Singh Bora Brazil

Marta Abreu Portugal

Eleni Tsantili Greece

Marcelo Lazzarotto Brazil

Mohammad Maqbool Mir India

Chie Matsuura‐Endo Japan

David H. Picha United States

İbrahim Kahramanoğlu Türkiye

Jamshid Rahimi Canada

Norbert Ulf Haase

518 ×0.6

159 ×0.3

218 ×0.6

44 ×0.3

131 ×1.3

Citations per year, relative to Norbert Ulf Haase Norbert Ulf Haase (= 1×) peers Jamshid Rahimi

Countries citing papers authored by Norbert Ulf Haase

Since Specialization

Citations

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

Fields of papers citing papers by Norbert Ulf Haase

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Norbert Ulf Haase. 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 Norbert Ulf Haase. The network helps show where Norbert Ulf Haase may publish in the future.

Co-authorship network of co-authors of Norbert Ulf Haase

This figure shows the co-authorship network connecting the top 25 collaborators of Norbert Ulf Haase. A scholar is included among the top collaborators of Norbert Ulf Haase 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 Norbert Ulf Haase. Norbert Ulf Haase 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

Smit, Inga, Klaus Vosmann, Bernd Truberg, et al.. (2024). Potential of near-infrared spectroscopy (NIRS) for prediction of acrylamide formation in French fries in the potato breeding process. Food Chemistry. 463(Pt 3). 141214–141214. 4 indexed citations

Goffart, Jean‐Pierre, A. J. Haverkort, R. M. J. Storey, et al.. (2022). Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato Research. 65(3). 503–547. 50 indexed citations

Onyango, Calvin, et al.. (2020). Physico-chemical properties of flour, dough and bread from wheat and hydrothermally-treated finger millet. Journal of Cereal Science. 93. 102954–102954. 35 indexed citations

Schlörmann, Wiebke, Berthold Wiege, Norbert Ulf Haase, et al.. (2019). Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products. Food & Function. 10(9). 5436–5445. 20 indexed citations

Schlörmann, Wiebke, Berthold Wiege, Norbert Ulf Haase, et al.. (2019). Impact of different roasting conditions on sensory properties and health-related compounds of oat products. Food Chemistry. 307. 125548–125548. 37 indexed citations

Marefati, Ali, María Matos, Berthold Wiege, Norbert Ulf Haase, & Marilyn Rayner. (2018). Pickering emulsifiers based on hydrophobically modified small granular starches Part II – Effects of modification on emulsifying capacity. Carbohydrate Polymers. 201. 416–424. 52 indexed citations

Galarreta, José Ignacio Ruíz de, et al.. (2015). Disease resistance and nutritional properties of tuber-bearing native potato species and old Spanish cultivars.. Journal of Agricultural Science and Technology. 17(4). 935–947. 3 indexed citations

Matthäus, Bertrand & Norbert Ulf Haase. (2014). Acrylamide – Still a matter of concern for fried potato food?*. European Journal of Lipid Science and Technology. 116(6). 675–687. 31 indexed citations

Haase, Norbert Ulf, et al.. (2012). Acrylamide formation and antioxidant level in biscuits related to recipe and baking. Food Additives & Contaminants Part A. 29(8). 1230–1238. 27 indexed citations

10.

Haase, Norbert Ulf, et al.. (2007). Reduzierende Zucker in Verarbeitungskartoffeln - Wechselwirkungen zwischen Sorte, Anbauort und Jahr. OpenAgrar. 1 indexed citations

11.

Haase, Norbert Ulf, et al.. (2007). Acrylamide in fried and roasted potato products: A review on progress in mitigation. Food Additives & Contaminants. 24(sup1). 37–46. 45 indexed citations

12.

Lindhauer, Meinolf Georg & Norbert Ulf Haase. (2006). Acrylamide in cereal products.. 9–18. 3 indexed citations

13.

Haase, Norbert Ulf, Bertrand Matthäus, & Klaus Vosmann. (2004). Aspects of acrylamide formation in potato crisps. OpenAgrar. 15 indexed citations

14.

Haase, Norbert Ulf. (2004). Abschätzung von Trockenmasse und Stärkegehalt. OpenAgrar. 4 indexed citations

15.

Hammes, Walter P., et al.. (2004). Effect of food components and processing parameters on DNA degradation in food. PubMed. 3(4). 215–223. 28 indexed citations

16.

Haase, Norbert Ulf, Bertrand Matthäus, & Klaus Vosmann. (2003). Minimierungsansätze zur Acrylamidbildung in pflanzlichen Lebensmitteln - aufgezeigt am Beispiel von Kartoffelchips. OpenAgrar. 50 indexed citations

17.

Haase, Norbert Ulf. (2001). Bedeutung der Zellwand für die Verarbeitungsqualität. OpenAgrar. 1 indexed citations

18.

Haase, Norbert Ulf. (2000). Bringt eine gezielte Sortenauswahl Vorteile bei Stärkekartoffeln. 51(4). 170–173. 2 indexed citations

19.

Haase, Norbert Ulf, et al.. (1998). Die Erinnerung hat ein Gesicht : Fotografien und Dokumente zur nationalsozialistischen Judenverfolgung in Dresden 1933-1945. 1 indexed citations

20.

Haase, Norbert Ulf, et al.. (1989). The results from a major load management project. 431–436. 3 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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