Pia Meinlschmidt

1.0k total citations
11 papers, 820 citations indexed

About

Pia Meinlschmidt is a scholar working on Immunology and Allergy, Molecular Biology and Insect Science. According to data from OpenAlex, Pia Meinlschmidt has authored 11 papers receiving a total of 820 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Immunology and Allergy, 5 papers in Molecular Biology and 5 papers in Insect Science. Recurrent topics in Pia Meinlschmidt's work include Food Allergy and Anaphylaxis Research (6 papers), Insect Utilization and Effects (5 papers) and Protein Hydrolysis and Bioactive Peptides (5 papers). Pia Meinlschmidt is often cited by papers focused on Food Allergy and Anaphylaxis Research (6 papers), Insect Utilization and Effects (5 papers) and Protein Hydrolysis and Bioactive Peptides (5 papers). Pia Meinlschmidt collaborates with scholars based in Germany, Austria and Mexico. Pia Meinlschmidt's co-authors include Ute Schweiggert‐Weisz, Peter Eisner, Elke Ueberham, Benedict Purschke, Jörg Lehmann, Henry Jäger, Kai Reineke, Oliver Schlüter, Sabine Baumgartner and Erika Jensen‐Jarolim and has published in prestigious journals such as Food Chemistry, Journal of Allergy and Clinical Immunology and Food Research International.

In The Last Decade

Pia Meinlschmidt

10 papers receiving 799 citations

Peers

Pia Meinlschmidt

ASZ

Giulia Leni Italy

Felicia Hall United States

Lieselot Vercruysse Belgium

Klára Pásztor‐Huszár Hungary

Jessika Gonçalves dos Santos Aguilar Brazil

Benedict Purschke Austria

Olivier Fumière Belgium

Kenji Maehashi Japan

D. G. SIEGEL United States

Maryia Mishyna Netherlands

Giulia Leni Italy

Pia Meinlschmidt

238 ×0.6

185 ×0.5

565 ×2.1

21 ×0.1

60 ×0.4

ASZ

Citations per year, relative to Pia Meinlschmidt Pia Meinlschmidt (= 1×) peers Giulia Leni

Countries citing papers authored by Pia Meinlschmidt

Since Specialization

Citations

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

Fields of papers citing papers by Pia Meinlschmidt

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Pia Meinlschmidt

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

All Works

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11 of 11 papers shown

Meinlschmidt, Pia, Benedict Purschke, Gerlinde Hofstetter, et al.. (2019). Novel foods: Enzymatic and thermal food processing make edible insects non-allergenic. Journal of Allergy and Clinical Immunology. 143(2). AB35–AB35. 2 indexed citations

Pali‐Schöll, Isabella, Pia Meinlschmidt, Désirée Larenas‐Linnemann, et al.. (2019). Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing. World Allergy Organization Journal. 12(1). 100006–100006. 83 indexed citations

Pali‐Schöll, Isabella, Susana Monsó, Pia Meinlschmidt, et al.. (2018). 83. Edible insects in food and feed – far from being well characterized – step 1: a look at allergenicity and ethical aspects. 520–525.

Purschke, Benedict, et al.. (2017). Recovery of soluble proteins from migratory locust (Locusta migratoria) and characterisation of their compositional and techno-functional properties. Food Research International. 106. 271–279. 72 indexed citations

Purschke, Benedict, et al.. (2017). Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis. European Food Research and Technology. 244(6). 999–1013. 115 indexed citations

Meinlschmidt, Pia, Elke Ueberham, Jörg Lehmann, et al.. (2016). The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate. Innovative Food Science & Emerging Technologies. 38. 374–383. 117 indexed citations

Meinlschmidt, Pia, Elke Ueberham, Jörg Lehmann, Ute Schweiggert‐Weisz, & Peter Eisner. (2016). Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate. Food Chemistry. 205. 229–238. 111 indexed citations

Meinlschmidt, Pia, et al.. (2016). Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation. LWT. 68. 707–716. 64 indexed citations

Meinlschmidt, Pia, Robert Sevenich, Elke Ueberham, et al.. (2016). High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity. Innovative Food Science & Emerging Technologies. 40. 58–67. 42 indexed citations

10.

Meinlschmidt, Pia, Ute Schweiggert‐Weisz, & Peter Eisner. (2016). Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens. LWT. 71. 202–212. 56 indexed citations

11.

Meinlschmidt, Pia, et al.. (2015). Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties. Food Science & Nutrition. 4(1). 11–23. 158 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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