Stefan Horstmann

836 total citations
9 papers, 635 citations indexed

About

Stefan Horstmann is a scholar working on Nutrition and Dietetics, Food Science and Ecology, Evolution, Behavior and Systematics. According to data from OpenAlex, Stefan Horstmann has authored 9 papers receiving a total of 635 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Nutrition and Dietetics, 6 papers in Food Science and 2 papers in Ecology, Evolution, Behavior and Systematics. Recurrent topics in Stefan Horstmann's work include Food composition and properties (8 papers), Microbial Metabolites in Food Biotechnology (6 papers) and Polysaccharides Composition and Applications (3 papers). Stefan Horstmann is often cited by papers focused on Food composition and properties (8 papers), Microbial Metabolites in Food Biotechnology (6 papers) and Polysaccharides Composition and Applications (3 papers). Stefan Horstmann collaborates with scholars based in Ireland and Germany. Stefan Horstmann's co-authors include Elke K. Arendt, Emanuele Zannini, Martina Foschia, Kieran M. Lynch, Claudia Axel, Martin Danaher, Marcus Schmidt and Karl Speer and has published in prestigious journals such as Food Hydrocolloids, International Journal of Food Microbiology and Journal of Cereal Science.

In The Last Decade

Stefan Horstmann

9 papers receiving 602 citations

Peers

Stefan Horstmann

ND

FS

PS

GASTR

BIOTE

Fernanda G. Santos Brazil

Rossana Altamirano‐Fortoul Spain

Berrin Özkaya Türkiye

Brian P. Ioerger United States

W.J. Lichtendonk Netherlands

P. Prabhasankar India

Arzu Başman Türkiye

Esther de la Hera Spain

Fred Gates Finland

D. Sgrulletta Italy

Fernanda G. Santos Brazil

Stefan Horstmann

578 ×1.2

ND

435 ×1.2

FS

172 ×1.1

PS

113 ×1.1

GASTR

8 ×0.3

BIOTE

Citations per year, relative to Stefan Horstmann Stefan Horstmann (= 1×) peers Fernanda G. Santos

Countries citing papers authored by Stefan Horstmann

Since Specialization

Citations

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

Fields of papers citing papers by Stefan Horstmann

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Stefan Horstmann

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

All Works

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9 of 9 papers shown

1.

Horstmann, Stefan, et al.. (2018). Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters. European Food Research and Technology. 245(1). 213–223. 7 indexed citations

2.

Horstmann, Stefan, Claudia Axel, & Elke K. Arendt. (2018). Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread. Food Hydrocolloids. 81. 129–138. 56 indexed citations

3.

Horstmann, Stefan, et al.. (2018). A comparative study of gluten-free sprouts in the gluten-free bread-making process. European Food Research and Technology. 245(3). 617–629. 26 indexed citations

4.

Horstmann, Stefan, Martina Foschia, & Elke K. Arendt. (2017). Correlation analysis of protein quality characteristics with gluten-free bread properties. Food & Function. 8(7). 2465–2474. 46 indexed citations

5.

Foschia, Martina, Stefan Horstmann, Elke K. Arendt, & Emanuele Zannini. (2017). Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products. Annual Review of Food Science and Technology. 8(1). 75–96. 125 indexed citations

6.

Horstmann, Stefan, Kieran M. Lynch, & Elke K. Arendt. (2017). Starch Characteristics Linked to Gluten-Free Products. Foods. 6(4). 29–29. 157 indexed citations

7.

Foschia, Martina, Stefan Horstmann, Elke K. Arendt, & Emanuele Zannini. (2016). Nutritional therapy – Facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology. 239. 113–124. 102 indexed citations

8.

Schmidt, Marcus, Stefan Horstmann, Martin Danaher, et al.. (2016). Impact of fungal contamination of wheat on grain quality criteria. Journal of Cereal Science. 69. 95–103. 50 indexed citations

9.

Horstmann, Stefan, et al.. (2016). Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads. Foods. 5(2). 30–30. 66 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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