Roman Buckow

5.6k total citations
92 papers, 4.1k citations indexed

About

Roman Buckow is a scholar working on Food Science, Biotechnology and Animal Science and Zoology. According to data from OpenAlex, Roman Buckow has authored 92 papers receiving a total of 4.1k indexed citations (citations by other indexed papers that have themselves been cited), including 56 papers in Food Science, 45 papers in Biotechnology and 22 papers in Animal Science and Zoology. Recurrent topics in Roman Buckow's work include Microbial Inactivation Methods (44 papers), Proteins in Food Systems (29 papers) and Meat and Animal Product Quality (22 papers). Roman Buckow is often cited by papers focused on Microbial Inactivation Methods (44 papers), Proteins in Food Systems (29 papers) and Meat and Animal Product Quality (22 papers). Roman Buckow collaborates with scholars based in Australia, Germany and New Zealand. Roman Buckow's co-authors include Netsanet Shiferaw Terefe, Dietrich Knorr, Volker Heinz, Cornelis Versteeg, Kai Knoerzer, Malik Adil Nawaz, Sieh Ng, Stefan Toepfl, Ya Hong Yang and Minh H. Nguyen and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Roman Buckow

89 papers receiving 4.0k citations

Peers

Countries citing papers authored by Roman Buckow

Since Specialization

Citations

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

Fields of papers citing papers by Roman Buckow

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Roman Buckow

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

#	Work	Indexed citations
1	Effect of soaking conditions on the yield, integrity, and stability of oleosomes from hemp seeds (Cannabis sativa L.) 2025 ·International Journal of Biological Macromolecules ·Yakindra Prasad Timilsena, Deepa Agarwal, (unknown), Asgar Farahnaky, Roman Buckow	0
2	Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients 2025 ·Trends in Food Science & Technology ·(unknown), (unknown), Deepa Agarwal, William Kaye‐Blake, Roman Buckow, Melvyn Weeks	0
3	Sustainable approaches to boost soluble dietary fibre in foods: A path to healthier foods 2024 ·Food Hydrocolloids ·(unknown), Asgar Farahnaky, Peter J. Torley, Roman Buckow, Rajaraman Eri, Mahsa Majzoobi	7
4	Techno‐Functional Properties of Dry and Wet Fractionated Pulse Protein Ingredients 2024 ·Legume Science ·Andreas Hopf, Deepa Agarwal, Daniel J. Skylas, (unknown), Roman Buckow, Fariba Dehghani	7
5	Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications 2023 ·Andreas Hopf, Fariba Dehghani, Roman Buckow	7
6	High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt 2021 ·Food Control ·Ying Zhou, Peter Watkins, Sofia K. Øiseth, Maeva Cochet‐Broch, Anita Sikes, Conggui Chen, Roman Buckow	27
7	Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process 2021 ·International Journal of Food Science & Technology ·Jing Hong, Di An, Man‐Sheng Wang, Chong Liu, Roman Buckow, Limin Li, Xueling Zheng, Ke Bian	22
8	An Emerging Segment of Functional Legume-Based Beverages: A Review 2020 ·Food Reviews International ·Malik Adil Nawaz, (unknown), Sofia K. Øiseth, Roman Buckow	60
9	Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type 2018 ·Food Chemistry ·(unknown), Don McNaughton, Mary Ann Augustin, Roman Buckow	15
10	Modeling water partition in composite gels of BSA with gelatin following high pressure treatment 2018 ·Food Chemistry ·(unknown), (unknown), Roman Buckow, Stefan Kasapis	9
11	In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy 2017 ·Food Chemistry ·(unknown), Roman Buckow, Mary-Ann Augustin, Don McNaughton	22
12	Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation 2015 ·Food Chemistry ·Netsanet Shiferaw Terefe, (unknown), Roman Buckow, Cornelis Versteeg	79
13	Effect of high pressure processing on rheological and structural properties of milk–gelatin mixtures 2013 ·Food Chemistry ·(unknown), (unknown), Yacine Hémar, Roman Buckow, Stefan Kasapis	18
14	Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing 2013 ·Critical Reviews in Food Science and Nutrition ·Netsanet Shiferaw Terefe, Roman Buckow, Cornelis Versteeg	203
15	Effect of High Pressure on Physicochemical Properties of Meat 2013 ·Critical Reviews in Food Science and Nutrition ·Roman Buckow, Anita Sikes, Ron K. Tume	78
16	Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food Processing Technologies Part 2: Pulsed Electric Field Processing 2013 ·Critical Reviews in Food Science and Nutrition ·Netsanet Shiferaw Terefe, Roman Buckow, Cornelis Versteeg	39
17	Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food-Processing Technologies Part 3: Ultrasonic Processing 2012 ·Critical Reviews in Food Science and Nutrition ·Netsanet Shiferaw Terefe, Roman Buckow, Cornelis Versteeg	39
18	Predictive Model for Inactivation of Campylobacter spp. by Heat and High Hydrostatic Pressure 2007 ·Journal of Food Protection ·(unknown), Roman Buckow, Dietrich Knorr, Volker Heinz, Anselm Lehmacher	25
19	High pressure application for food biopolymers 2006 ·Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics ·Dietrich Knorr, Volker Heinz, Roman Buckow	241
20	Stability and catalytic activity of α‐amylase from barley malt at different pressure–temperature conditions 2006 ·Biotechnology and Bioengineering ·Roman Buckow, (unknown), Volker Heinz, Dietrich Knorr	35

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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