Stefan Töpfl

1.6k total citations
22 papers, 1.0k citations indexed

About

Stefan Töpfl is a scholar working on Biotechnology, Food Science and Animal Science and Zoology. According to data from OpenAlex, Stefan Töpfl has authored 22 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Biotechnology, 14 papers in Food Science and 8 papers in Animal Science and Zoology. Recurrent topics in Stefan Töpfl's work include Microbial Inactivation Methods (14 papers), Meat and Animal Product Quality (8 papers) and Proteins in Food Systems (5 papers). Stefan Töpfl is often cited by papers focused on Microbial Inactivation Methods (14 papers), Meat and Animal Product Quality (8 papers) and Proteins in Food Systems (5 papers). Stefan Töpfl collaborates with scholars based in Germany, Austria and Ethiopia. Stefan Töpfl's co-authors include Ralf G. Berger, Volker Heinz, Kemal Aganovic, Henry Jäger, Robin Ostermeier, Dietrich Knorr, A. Angersbach, Christian Hertel, Knut Franke and Uwe Pliquett and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

Stefan Töpfl

22 papers receiving 989 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Stefan Töpfl Germany 14 545 360 301 171 156 22 1.0k
George Katsaros Greece 24 614 1.1× 440 1.2× 270 0.9× 84 0.5× 272 1.7× 70 1.5k
Yong Yu China 19 547 1.0× 218 0.6× 268 0.9× 191 1.1× 93 0.6× 67 1.0k
Geun-Pyo Hong South Korea 23 812 1.5× 218 0.6× 685 2.3× 137 0.8× 277 1.8× 88 1.5k
Yang Jiao China 20 811 1.5× 549 1.5× 292 1.0× 77 0.5× 83 0.5× 50 1.3k
Laetitia Picart‐Palmade France 18 901 1.7× 481 1.3× 198 0.7× 114 0.7× 165 1.1× 35 1.2k
Robert Sevenich Germany 17 438 0.8× 451 1.3× 172 0.6× 60 0.4× 165 1.1× 26 858
Lei Rao China 16 295 0.5× 354 1.0× 79 0.3× 68 0.4× 203 1.3× 27 789
Juan E. Reyes Chile 16 518 1.0× 366 1.0× 232 0.8× 74 0.4× 198 1.3× 20 1.2k
Tomás Bolumar Spain 21 550 1.0× 515 1.4× 1.0k 3.4× 106 0.6× 420 2.7× 29 1.5k
Nafiseh Soltanizadeh Iran 25 1.2k 2.2× 243 0.7× 953 3.2× 332 1.9× 323 2.1× 54 2.0k

Countries citing papers authored by Stefan Töpfl

Since Specialization
Citations

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

Fields of papers citing papers by Stefan Töpfl

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Stefan Töpfl

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

All Works

20 of 20 papers shown
1.
Drusch, Stephan, Stefan Töpfl, Andreas Juadjur, et al.. (2023). Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels. Innovative Food Science & Emerging Technologies. 85. 103333–103333. 16 indexed citations
2.
Drusch, Stephan, Stefan Töpfl, Andreas Juadjur, et al.. (2023). Formation of amyloid fibrils from ovalbumin under Ohmic heating. Heliyon. 9(11). e22061–e22061. 4 indexed citations
3.
Woldemariam, Henock Woldemichael, et al.. (2022). Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing. Heliyon. 8(12). e12441–e12441. 4 indexed citations
4.
Drusch, Stephan, et al.. (2022). Ohmic vs. conventional heating: Influence of moderate electric fields on properties of egg white protein gels. Food Hydrocolloids. 127. 107519–107519. 24 indexed citations
5.
Drusch, Stephan, Stefan Töpfl, Myriam Loeffler, et al.. (2021). Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process. Innovative Food Science & Emerging Technologies. 69. 102638–102638. 3 indexed citations
6.
Bindrich, Ute, et al.. (2021). Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds. Applied Sciences. 11(10). 4611–4611. 8 indexed citations
7.
Ostermeier, Robin, Oleksii Parniakov, Stefan Töpfl, & Henry Jäger. (2020). Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process. Foods. 9(4). 512–512. 31 indexed citations
8.
Woldemariam, Henock Woldemichael, et al.. (2020). Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes. Innovative Food Science & Emerging Technologies. 67. 102588–102588. 35 indexed citations
9.
Töpfl, Stefan, et al.. (2019). Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography. Journal of Food Science and Technology. 56(7). 3313–3319. 2 indexed citations
10.
Töpfl, Stefan, et al.. (2019). Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures. European Food Research and Technology. 245(9). 1889–1898. 109 indexed citations
11.
Franke, Knut, et al.. (2018). High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties. Journal of the Science of Food and Agriculture. 99(5). 2175–2185. 112 indexed citations
12.
Ostermeier, Robin, et al.. (2018). Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions. Journal of Food Engineering. 237. 110–117. 87 indexed citations
13.
Steiner, Jöerg M., Knut Franke, Susann Fischer, et al.. (2017). Influence of hydrothermal treatment on the structural modification of spent grain specific carbohydrates and the formation of degradation products using model compounds. Carbohydrate Polymers. 184. 315–322. 15 indexed citations
14.
Töpfl, Stefan, et al.. (2017). Influence of iota carrageenan addition on the properties of soya protein meat analogues. LWT. 87. 546–552. 137 indexed citations
15.
Golberg, Alexander, Martin Sack, Justin Teissié, et al.. (2016). Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development. Biotechnology for Biofuels. 9(1). 94–94. 186 indexed citations
16.
Kuhlmann, Uwe, Hainer Wackerbarth, Stefan Töpfl, et al.. (2008). Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy. Food Chemistry. 112(2). 482–486. 16 indexed citations
17.
Töpfl, Stefan & Volker Heinz. (2007). Application of pulsed electric fields to improve mass transfer in dry cured meat products. Fleischwirtschaft international. 62–64. 23 indexed citations
18.
Lehmann, Cornelia, et al.. (2007). Solanum scabrum—a potential source of a coloring plant extract. Euphytica. 158(1-2). 7 indexed citations
19.
Heinz, V., Werner Sitzmann, & Stefan Töpfl. (2007). Selektive Abtötung von zellulären Krankheitserregern und Verderbsorganismen: Das ELSTERIL®‐Verfahren. Chemie Ingenieur Technik. 79(8). 1135–1143. 1 indexed citations
20.
Töpfl, Stefan, et al.. (2004). Impact of pulsed electric field treatment on the recovery and quality of plant oils. Journal of Food Engineering. 67(3). 281–287. 126 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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