O. Vitzthum
Impact in
- Food Science top 5%
- Fermentation and Sensory Analysis
- Food Chemistry and Fat Analysis
- Pharmacology top 10%
- Coffee research and impacts
Papers in
-
- Coffee research and impacts 6
-
- Fermentation and Sensory Analysis 4
- Journals
- European Food Research and Technology (3 papers)Journal of Agricultural and Food Chemistry (3 papers)Journal of Food Science (3 papers)Journal of Chromatography A (1 paper)Café, cacao, thé/Café, cacao, thé (1 paper)
- Partner nations
- Germany
In The Last Decade
O. Vitzthum
15 papers receiving 440 citations
Peers
Comparison fields: 5 of 77
- Food Science 183
- Pharmacology 108
- Spectroscopy 100
- Biochemistry 35
- Horticulture 4
Countries citing papers authored by O. Vitzthum
This map shows the geographic impact of O. Vitzthum'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 O. Vitzthum with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites O. Vitzthum more than expected).
Fields of papers citing papers by O. Vitzthum
This network shows the impact of papers produced by O. Vitzthum. 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 O. Vitzthum. The network helps show where O. Vitzthum may publish in the future.
Co-authors
The 2 scholars most cited alongside O. Vitzthum, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 1978 | 112 | |
| 2 | Identification and sensorial evaluation of aroma-impact-compounds in roasted Colombian coffee. | 1990 | 55 |
| 3 | 1975 | 55 | |
| 4 | 1975 | 47 | |
| 5 | 1992 | 42 | |
| 6 | 1974 | 38 | |
| 7 | 1976 | 36 | |
| 8 | 1975 | 33 | |
| 9 | 1974 | 27 | |
| 10 | 1974 | 12 | |
| 11 | 1978 | 12 | |
| 12 | 1995 | 10 | |
| 13 | Identification of an aroma key compound in robusta coffees | 1990 | 6 |
| 14 | 1974 | 4 | |
| 15 | 1962 | 3 |
About O. Vitzthum
O. Vitzthum is a scholar working on Pharmacology, Food Science, Spectroscopy, Physical and Theoretical Chemistry and Nutrition and Dietetics, having authored 15 papers that have together received 492 indexed citations. Recurring topics across this work include Coffee research and impacts (6 papers), Analytical Chemistry and Chromatography (4 papers), Fermentation and Sensory Analysis (4 papers), Advanced Chemical Sensor Technologies (1 paper), Phytochemistry and Biological Activities (1 paper), Microbial Metabolites in Food Biotechnology (1 paper), Electrochemical sensors and biosensors (1 paper) and Structural and Chemical Analysis of Organic and Inorganic Compounds (1 paper). The work is most often cited by research in Food Science (183 citations), Pharmacology (108 citations), Spectroscopy (100 citations), Biochemistry (35 citations) and Horticulture (4 citations). O. Vitzthum has collaborated with scholars based in Germany. Frequent co-authors include Peter Werkhoff and Hans Steinhart. Their work appears in journals such as European Food Research and Technology, Journal of Agricultural and Food Chemistry, Journal of Food Science, Journal of Chromatography A and Café, cacao, thé/Café, cacao, thé.
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.