Peter Werkhoff
- Food Science top 2%
- Biomedical Engineering
- Spectroscopy top 5%
- Molecular Biology
- Nutrition and Dietetics top 10%
- Co-authors
- O. VitzthumMatthias GüntertGerhard KrammerRudolf HoppHorst SommerJohannes KaulenHorst SurburgR. Emberger
- Topics
- Analytical Chemistry and Chromatography (10 papers)Fermentation and Sensory Analysis (10 papers)Advanced Chemical Sensor Technologies (9 papers)
- Cited by
- Food ScienceBiochemistrySpectroscopy
- Partner nations
- Germany
In The Last Decade
Peter Werkhoff
34 papers receiving 776 citations
Peers
Comparison fields: 5 of 79
- Food Science 343
- Biomedical Engineering 236
- Spectroscopy 225
- Molecular Biology 202
- Nutrition and Dietetics 153
Countries citing papers authored by Peter Werkhoff
This map shows the geographic impact of Peter Werkhoff'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 Peter Werkhoff with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Peter Werkhoff more than expected).
Fields of papers citing papers by Peter Werkhoff
This network shows the impact of papers produced by Peter Werkhoff. 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 Peter Werkhoff. The network helps show where Peter Werkhoff may publish in the future.
Co-authorship network of co-authors of Peter Werkhoff
This figure shows the co-authorship network connecting the top 25 collaborators of Peter Werkhoff. A scholar is included among the top collaborators of Peter Werkhoff 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 Peter Werkhoff. Peter Werkhoff is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Vacuum headspace method in aroma research | 3 |
| 2 | 1 | |
| 3 | 1 | |
| 4 | 7 | |
| 5 | Thermally degraded thiamin: a potent source of interesting flavor compounds | 5 |
| 6 | 27 | |
| 7 | 50 | |
| 8 | 50 | |
| 9 | 10 | |
| 10 | 34 | |
| 11 | 4 | |
| 12 | 9 | |
| 13 | 4 | |
| 14 | 15 | |
| 15 | 6 | |
| 16 | 36 | |
| 17 | 33 | |
| 18 | 47 | |
| 19 | 4 | |
| 20 | 2 |
About Peter Werkhoff
Peter Werkhoff is a scholar working on Spectroscopy, Food Science and Nutrition and Dietetics, having authored 34 papers that have together received 868 indexed citations. Recurring topics across this work include Analytical Chemistry and Chromatography (10 papers), Fermentation and Sensory Analysis (10 papers) and Advanced Chemical Sensor Technologies (9 papers). The work is most often cited by research in Food Science (343 citations), Biochemistry (94 citations) and Spectroscopy (225 citations). Peter Werkhoff has collaborated with scholars based in Germany. Frequent co-authors include O. Vitzthum, Matthias Güntert, Gerhard Krammer, Rudolf Hopp, Horst Sommer, Johannes Kaulen, Horst Surburg, R. Emberger, Shaun P. Brennecke and Matthias Guentert. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Chromatography A.
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.