R. Eschenbruch

1.4k total citations
29 papers, 1.0k citations indexed

About

R. Eschenbruch is a scholar working on Food Science, Molecular Biology and Plant Science. According to data from OpenAlex, R. Eschenbruch has authored 29 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 11 papers in Molecular Biology and 11 papers in Plant Science. Recurrent topics in R. Eschenbruch's work include Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (11 papers) and Meat and Animal Product Quality (9 papers). R. Eschenbruch is often cited by papers focused on Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (11 papers) and Meat and Animal Product Quality (9 papers). R. Eschenbruch collaborates with scholars based in New Zealand, Australia and India. R. Eschenbruch's co-authors include Des Saputro Wibowo, G.H. Fleet, C. R. Davis, S. J. de Mora, R. J. Thornton, Sophie Knowles, D.J. Spedding, Peter C. Molan, Martin P. Edwards and B.M. Fisher and has published in prestigious journals such as Applied Microbiology and Biotechnology, Archives of Microbiology and Food Microbiology.

In The Last Decade

R. Eschenbruch

25 papers receiving 937 citations

Peers

R. Eschenbruch

BIOTE

ASZ

F. Fatichenti Italy

Michel Feuillat France

Kenneth C. Fugelsang United States

Barney Watson United States

Pascal Ribéreau‐Gayon France

K. F. Pocock Australia

Christian E. Butzke United States

Philippe Malcorps Belgium

Giuseppe Arfelli Italy

Claudio Delfini Italy

F. Fatichenti Italy

R. Eschenbruch

555 ×0.7

301 ×0.8

323 ×0.9

92 ×0.4

BIOTE

68 ×0.7

ASZ

Citations per year, relative to R. Eschenbruch R. Eschenbruch (= 1×) peers F. Fatichenti

Countries citing papers authored by R. Eschenbruch

Since Specialization

Citations

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

Fields of papers citing papers by R. Eschenbruch

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of R. Eschenbruch

This figure shows the co-authorship network connecting the top 25 collaborators of R. Eschenbruch. A scholar is included among the top collaborators of R. Eschenbruch 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 R. Eschenbruch. R. Eschenbruch 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

Eschenbruch, R., et al.. (2017). The influence of copper-containing fungicides on the copper content of grape juice and on hydrogen sulphide formation. Federal Research Centre for Cultivated Plants (Julius Kühn-Institut). 12(4). 320. 4 indexed citations

Spedding, D.J., et al.. (2016). The distribution of dimethyl sulphide in some New Zealand wines. Federal Research Centre for Cultivated Plants (Julius Kühn-Institut). 19(3). 241.

Eschenbruch, R., et al.. (2016). The development of non-foaming yeast strains for winemaking. Federal Research Centre for Cultivated Plants (Julius Kühn-Institut). 14(1). 43.

Eschenbruch, R., et al.. (2015). The formation of volatile sulphur compounds in unclarified grape juice. Federal Research Centre for Cultivated Plants (Julius Kühn-Institut). 25(1). 53–57.

Mora, S. J. de, et al.. (1993). The Analysis and Importance of Dimethylsulfoxide in Wine. American Journal of Enology and Viticulture. 44(3). 327–332. 44 indexed citations

Wibowo, Des Saputro, et al.. (1988). Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos. Journal of Applied Bacteriology. 64(5). 421–428. 60 indexed citations

Eschenbruch, R.. (1987). Can the Grapegrower Contribute Towards Lower SO2 Levels in Wine. American Journal of Enology and Viticulture. 38(1). 78–79. 2 indexed citations

Mora, S. J. de, R. Eschenbruch, Sophie Knowles, & D.J. Spedding. (1986). The formation of dimethyl sulphide during fermentation using a wine yeast. Food Microbiology. 3(1). 27–32. 44 indexed citations

Davis, C. R., et al.. (1985). Practical Implications of Malolactic Fermentation: A Review. American Journal of Enology and Viticulture. 36(4). 290–301. 332 indexed citations

10.

Wibowo, Des Saputro, et al.. (1985). Occurrence and Growth of Lactic Acid Bacteria in Wine: A Review. American Journal of Enology and Viticulture. 36(4). 302–313. 268 indexed citations

11.

Eschenbruch, R., et al.. (1982). Selective hybridisation of pure culture wine yeasts. Applied Microbiology and Biotechnology. 14(3). 155–158. 18 indexed citations

12.

Robertson, Gordon L., et al.. (1980). Seasonal Changes in the Pectic Substances of Grapes and Their Implication in Juice Extraction. American Journal of Enology and Viticulture. 31(2). 162–164. 11 indexed citations

13.

Heatherbell, D. A., et al.. (1980). A New Fruit Wine from Kiwifruit: A Wine of Unusual Composition and Riesling Sylvaner Character. American Journal of Enology and Viticulture. 31(2). 114–121. 13 indexed citations

14.

Eschenbruch, R., et al.. (1976). The influence of pH on sulphite formation by yeasts. Archives of Microbiology. 107(2). 229–231. 9 indexed citations

15.

Eschenbruch, R., et al.. (1976). Production of sulphite and sulphide by low-and high-sulphite forming wine yeasts. Archives of Microbiology. 107(3). 299–302. 19 indexed citations

16.

Thornton, R. J. & R. Eschenbruch. (1976). Homothallism in wine yeasts. Antonie van Leeuwenhoek. 42(4). 503–509. 31 indexed citations

17.

Eschenbruch, R.. (1974). Sulfite and Sulfide Formation during Winemaking -- A Review. American Journal of Enology and Viticulture. 25(3). 157–161. 70 indexed citations

18.

Eschenbruch, R., et al.. (1973). microbiology of South African wine-making. VIII. The microflora of healthy and Botrytis cinerea infected grapes. Phytophylactica. 3 indexed citations

19.

Eschenbruch, R., et al.. (1973). On the metabolism of sulphate and sulphite during the fermentation of grape must by Saccharomyces cerevisiae. Archives of Microbiology. 93(3). 259–266. 9 indexed citations

20.

Eschenbruch, R., et al.. (1965). Untersuchungen zur Acetoinbildung bei Saccharomyces cerevisiae und Schizosaccharomyces pombe. Archives of Microbiology. 52(4). 345–352. 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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