Rolf Kieffer

1.4k total citations
36 papers, 1.1k citations indexed

About

Rolf Kieffer is a scholar working on Plant Science, Nutrition and Dietetics and Food Science. According to data from OpenAlex, Rolf Kieffer has authored 36 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Plant Science, 9 papers in Nutrition and Dietetics and 9 papers in Food Science. Recurrent topics in Rolf Kieffer's work include Food composition and properties (8 papers), Wheat and Barley Genetics and Pathology (8 papers) and Celiac Disease Research and Management (4 papers). Rolf Kieffer is often cited by papers focused on Food composition and properties (8 papers), Wheat and Barley Genetics and Pathology (8 papers) and Celiac Disease Research and Management (4 papers). Rolf Kieffer collaborates with scholars based in Germany, United States and Austria. Rolf Kieffer's co-authors include Herbert Wieser, Hans‐Dieter Belitz, A. Graveland, Peter Köhler, Peter Koehler, Werner Seilmeier, Montserrat Mestres, Andrea Buettner, Alberto Hernando and Mercedes Llorente and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of the Science of Food and Agriculture and Journal of Cereal Science.

In The Last Decade

Rolf Kieffer

36 papers receiving 1.1k citations

Peers

Rolf Kieffer

ND

PS

FS

GASTR

BIOTE

P.L. Weegels Netherlands

Gérard Branlard France

Marcus Newberry Australia

S. Uthayakumaran Australia

Edith Wilderjans Belgium

Meera Kweon South Korea

W.J. Lichtendonk Netherlands

M.C. Gianibelli Australia

Pierre Feillet France

Brian P. Ioerger United States

P.L. Weegels Netherlands

Rolf Kieffer

1.0k ×1.6

ND

734 ×1.5

PS

480 ×1.2

FS

336 ×1.3

GASTR

84 ×0.7

BIOTE

Citations per year, relative to Rolf Kieffer Rolf Kieffer (= 1×) peers P.L. Weegels

Countries citing papers authored by Rolf Kieffer

Since Specialization

Citations

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

Fields of papers citing papers by Rolf Kieffer

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Rolf Kieffer

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

1.

Koehler, Peter, Rolf Kieffer, & Herbert Wieser. (2009). Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten III. Studies on gluten films. Journal of Cereal Science. 51(1). 140–145. 23 indexed citations

2.

Kieffer, Rolf, G. L. Lookhart, & P. K. W. Ng. (2007). Modification of gluten by emulsifiers and effects on dough stabilization.. 279–283. 2 indexed citations

3.

Kieffer, Rolf, et al.. (2006). Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin. Journal of Cereal Science. 45(3). 285–292. 115 indexed citations

4.

Wieser, Herbert & Rolf Kieffer. (2001). Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale. Journal of Cereal Science. 34(1). 19–27. 211 indexed citations

5.

Hsam, S. L. K., Rolf Kieffer, & F. J. Zeller. (2001). Significance of Aegilops tauschii Glutenin Genes on Breadmaking Properties of Wheat. Cereal Chemistry. 78(5). 521–525. 41 indexed citations

6.

Wieser, Herbert, Rolf Kieffer, & T. Lelley. (2000). The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat. Journal of the Science of Food and Agriculture. 80(11). 1640–1647. 22 indexed citations

7.

Wieser, Herbert, Rolf Kieffer, & T. Lelley. (2000). The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat. Journal of the Science of Food and Agriculture. 80(11). 1640–1647. 1 indexed citations

8.

Kieffer, Rolf, et al.. (1998). Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale. Journal of Cereal Science. 27(1). 53–60. 203 indexed citations

9.

Kieffer, Rolf, et al.. (1993). Der Rapid-Mix-Test als 10-g-Mikrobackversuch. European Food Research and Technology. 197(2). 134–136. 19 indexed citations

10.

Belitz, Hans -Dieter, et al.. (1992). Vergleichende Untersuchungen an Osborne-Proteinfraktionen von Weizensorten mit unterschiedlichen Teig- und Backeigenschaften. European Food Research and Technology. 195(5). 437–442. 8 indexed citations

11.

Kieffer, Rolf, et al.. (1990). Influence of glutathione and cysteine on the improver effect of ascorbic acid stereoisomers. Journal of Cereal Science. 11(2). 143–152. 19 indexed citations

12.

Kieffer, Rolf, et al.. (1990). Modifizierung der verarbeitungstechnischen Eigenschaften von Weizenmehl mit proteolytischen Enzymen. European Food Research and Technology. 191(2). 104–109. 3 indexed citations

13.

Kieffer, Rolf, et al.. (1986). Ver�nderungen an Kleber verschiedener Weizensorten durch Oxidation. European Food Research and Technology. 183(1). 33–38. 8 indexed citations

14.

Kieffer, Rolf, et al.. (1986). Structure and function of gluten proteins.. Europe PMC (PubMed Central). 63(4). 336–341. 58 indexed citations

15.

Kieffer, Rolf, et al.. (1983). Influence of ions of low molecular weight on the solubility and the rheological properties of wheat gluten. 3 indexed citations

16.

Kieffer, Rolf, et al.. (1982). Untersuchung rheologischer Eigenschaften von Teig und Kleber aus Weizenmehl durch Capillarviscosimetrie. European Food Research and Technology. 174(3). 216–221. 7 indexed citations

17.

Kieffer, Rolf & Hans‐Dieter Belitz. (1981). Molekulargewichte von Kleberproteinen des Weizens. European Food Research and Technology. 172(2). 96–99. 3 indexed citations

18.

Kieffer, Rolf, et al.. (1981). Verbesserung der backeigenschaften von weizenmehlen durch zus�tze von peroxidase aus meerrettich, H2O2 und phenolen. European Food Research and Technology. 173(5). 376–379. 19 indexed citations

19.

Kieffer, Rolf, et al.. (1981). Beurteilung von Teigeigenschaften durch Zugversuche im Mikroma�stab. European Food Research and Technology. 172(3). 193–194. 43 indexed citations

20.

Kieffer, Rolf & H. Scherz. (1978). Analyse von Desodorantien in kosmetischen Präparaten. Fresenius Zeitschrift für Analytische Chemie. 293(2). 135–137. 9 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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