O. Vitzthum

745 total citations
15 papers, 492 citations indexed

About

O. Vitzthum is a scholar working on Pharmacology, Food Science and Spectroscopy. According to data from OpenAlex, O. Vitzthum has authored 15 papers receiving a total of 492 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Pharmacology, 5 papers in Food Science and 4 papers in Spectroscopy. Recurrent topics in O. Vitzthum's work include Coffee research and impacts (6 papers), Fermentation and Sensory Analysis (4 papers) and Analytical Chemistry and Chromatography (4 papers). O. Vitzthum is often cited by papers focused on Coffee research and impacts (6 papers), Fermentation and Sensory Analysis (4 papers) and Analytical Chemistry and Chromatography (4 papers). O. Vitzthum collaborates with scholars based in Germany. O. Vitzthum's co-authors include Peter Werkhoff and Hans Steinhart and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Chromatography A and Journal of Food Science.

In The Last Decade

O. Vitzthum

15 papers receiving 440 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
O. Vitzthum Germany 11 183 165 108 100 74 15 492
Jacques Prodolliet Switzerland 12 105 0.6× 93 0.6× 59 0.5× 96 1.0× 122 1.6× 20 479
Hisaya Terada Japan 12 78 0.4× 63 0.4× 107 1.0× 124 1.2× 28 0.4× 32 414
Alan O. Pittet United States 10 109 0.6× 90 0.5× 26 0.2× 56 0.6× 122 1.6× 10 429
Gracia A Perfetti United States 15 259 1.4× 146 0.9× 27 0.3× 106 1.1× 23 0.3× 28 607
Winfried Ruge Germany 8 110 0.6× 71 0.4× 116 1.1× 41 0.4× 25 0.3× 10 354
Anahita Keyhani Canada 10 116 0.6× 70 0.4× 32 0.3× 40 0.4× 60 0.8× 13 402
Hans Gerhard Maier Germany 14 265 1.4× 71 0.4× 370 3.4× 51 0.5× 58 0.8× 64 747
Carmen López-Erroz Spain 11 118 0.6× 88 0.5× 60 0.6× 137 1.4× 13 0.2× 13 554
Zhangwan Li China 11 102 0.6× 126 0.8× 47 0.4× 195 1.9× 31 0.4× 20 482
B Boros Hungary 12 201 1.1× 79 0.5× 37 0.3× 122 1.2× 67 0.9× 42 621

Countries citing papers authored by O. Vitzthum

Since Specialization
Citations

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

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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-authorship network of co-authors of O. Vitzthum

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

All Works

15 of 15 papers shown
1.
Vitzthum, O., et al.. (1995). Unsaturated Aldehydes Identification from Green Coffee. Journal of Food Science. 60(5). 1092–1096. 10 indexed citations
2.
Vitzthum, O., et al.. (1992). Prenyl alcohol - source for odorants in roasted coffee. Journal of Agricultural and Food Chemistry. 40(4). 655–658. 42 indexed citations
3.
Vitzthum, O., et al.. (1990). Identification of an aroma key compound in robusta coffees. Café, cacao, thé/Café, cacao, thé. 34(1). 27–33. 6 indexed citations
4.
Vitzthum, O., et al.. (1990). Identification and sensorial evaluation of aroma-impact-compounds in roasted Colombian coffee.. 34(3). 205–212. 55 indexed citations
5.
Vitzthum, O., et al.. (1978). Fluid Extraction of Hops, Spices, and Tobacco with Supercritical Gases. Angewandte Chemie International Edition in English. 17(10). 710–715. 112 indexed citations
6.
Vitzthum, O., et al.. (1978). Fluidextraktion von Hopfen, Gewürzen und Tabak mit überkritischen Gasen. Angewandte Chemie. 90(10). 756–762. 12 indexed citations
7.
Vitzthum, O. & Peter Werkhoff. (1976). Steam volatile aroma constituents of roasted coffee: Neutral fraction. European Food Research and Technology. 160(3). 277–291. 36 indexed citations
8.
Vitzthum, O. & Peter Werkhoff. (1975). Cycloalkapyrazines in coffee aroma. Journal of Agricultural and Food Chemistry. 23(3). 510–516. 33 indexed citations
9.
Vitzthum, O., et al.. (1975). VOLATILE COMPONENTS OF ROASTED COCOA: BASIC FRACTION. Journal of Food Science. 40(5). 911–916. 47 indexed citations
10.
Vitzthum, O., et al.. (1975). New volatile constituents of black tea aroma. Journal of Agricultural and Food Chemistry. 23(5). 999–1003. 55 indexed citations
11.
Vitzthum, O. & Peter Werkhoff. (1974). Gaschromatographische und massenspektroskopische untersuchung von l-theanin und seines trimethylsilylderivats. Journal of Chromatography A. 95(1). 39–49. 4 indexed citations
12.
Vitzthum, O., et al.. (1974). Schnelle gaschromatographische Coffeinbestimmung in coffeinhaltigem und coffeinfreiem Kaffee mit dem Stickstoffdetektor. European Food Research and Technology. 154(3). 135–140. 12 indexed citations
13.
Vitzthum, O. & Peter Werkhoff. (1974). OXAZOLES AND THIAZOLES IN COFFEE AROMA. Journal of Food Science. 39(6). 1210–1215. 38 indexed citations
14.
Vitzthum, O. & Peter Werkhoff. (1974). Neu entdeckte Stickstoffheteroeyelen im Kaffee-Aroma. European Food Research and Technology. 156(5). 300–307. 27 indexed citations
15.
Vitzthum, O.. (1962). Der thermische Faktor in der Graschromatographie. Fresenius Zeitschrift für Analytische Chemie. 189(1). 66–77. 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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