T. Košmerl

470 total citations
34 papers, 353 citations indexed

About

T. Košmerl is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, T. Košmerl has authored 34 papers receiving a total of 353 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Food Science, 19 papers in Plant Science and 13 papers in Biochemistry. Recurrent topics in T. Košmerl's work include Fermentation and Sensory Analysis (26 papers), Horticultural and Viticultural Research (18 papers) and Phytochemicals and Antioxidant Activities (13 papers). T. Košmerl is often cited by papers focused on Fermentation and Sensory Analysis (26 papers), Horticultural and Viticultural Research (18 papers) and Phytochemicals and Antioxidant Activities (13 papers). T. Košmerl collaborates with scholars based in Slovenia, Montenegro and Croatia. T. Košmerl's co-authors include Helena Abramovič, Vesna Maraš, Nataša Poklar Ulrih, Blaž Cigić, Franc Čuš, Helena Baša Česnik, Helena Prosen, Matija Strlič, Cveto Klofutar and Marin Berovič and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

T. Košmerl

32 papers receiving 344 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
T. Košmerl Slovenia 12 251 146 124 84 31 34 353
Mara Banović Croatia 13 287 1.1× 202 1.4× 171 1.4× 63 0.8× 28 0.9× 32 421
Lara Tat Italy 10 289 1.2× 157 1.1× 97 0.8× 44 0.5× 38 1.2× 18 340
Pedro Miguel Izquierdo-Cañas Spain 12 344 1.4× 243 1.7× 202 1.6× 71 0.8× 39 1.3× 27 442
A. Gonzalo-Diago Spain 11 278 1.1× 227 1.6× 152 1.2× 51 0.6× 19 0.6× 15 349
Rebecca C. Deed New Zealand 10 276 1.1× 144 1.0× 76 0.6× 88 1.0× 53 1.7× 40 352
Néréa Iturmendi France 11 315 1.3× 202 1.4× 153 1.2× 53 0.6× 36 1.2× 20 390
J.P. Lepoutre France 8 336 1.3× 253 1.7× 172 1.4× 79 0.9× 48 1.5× 8 419
C. A. Uthurry Spain 7 284 1.1× 164 1.1× 79 0.6× 68 0.8× 62 2.0× 10 331
Leo Gracin Croatia 10 254 1.0× 145 1.0× 134 1.1× 48 0.6× 58 1.9× 25 338

Countries citing papers authored by T. Košmerl

Since Specialization
Citations

This map shows the geographic impact of T. Košmerl'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 T. Košmerl with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites T. Košmerl more than expected).

Fields of papers citing papers by T. Košmerl

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of T. Košmerl

This figure shows the co-authorship network connecting the top 25 collaborators of T. Košmerl. A scholar is included among the top collaborators of T. Košmerl 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 T. Košmerl. T. Košmerl 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.
Maraš, Vesna, et al.. (2020). Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules. 25(21). 4960–4960. 41 indexed citations
2.
Prosen, Helena, et al.. (2020). Incidence of volatile phenols in Montenegrin red wines: Vranac, Kratosija and Cabernet sauvignon. Chemical Industry and Chemical Engineering Quarterly. 26(4). 337–347. 3 indexed citations
3.
4.
Velić, Darko, et al.. (2018). The production of fruit wines – a review. SHILAP Revista de lepidopterología. 10(2). 279–290. 18 indexed citations
5.
Hristov, Hristo, et al.. (2017). Influence of consumer regiocentrism on perceived value of wine. British Food Journal. 120(1). 33–43. 15 indexed citations
6.
Košmerl, T., et al.. (2015). Effect of microbiological and technological parameters on Montenegrin red wines quality.. 260–266. 2 indexed citations
7.
Berovič, Marin, et al.. (2015). Influence of temperature shock on the glycerol production in cv. Sauvignon blanc fermentation. Federal Research Centre for Cultivated Plants (Julius Kühn-Institut). 42(4). 205–206. 4 indexed citations
8.
Abramovič, Helena, T. Košmerl, Nataša Poklar Ulrih, & Blaž Cigić. (2014). Contribution of SO2 to antioxidant potential of white wine. Food Chemistry. 174. 147–153. 33 indexed citations
9.
Lisjak, Klemen, et al.. (2013). The Influence of Yeast Strain Combinations on the Quality of Sauvignon Blanc Wine. Food Science and Technology Research. 19(1). 7–15. 5 indexed citations
10.
11.
Košmerl, T., et al.. (2013). Biogenic amines in red wine: The impact of technological processing of grape and wine. Acta agriculturae Slovenica. 101(2). 5 indexed citations
12.
Košmerl, T., et al.. (2012). Influence of Solvent Composition on Antioxidant Potential of Model Polyphenols and Red Wines Determined with 2,2-Diphenyl-1-picrylhydrazyl. Journal of Agricultural and Food Chemistry. 60(50). 12282–12288. 15 indexed citations
13.
Česnik, Helena Baša, et al.. (2011). The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines. International Journal of Food Science & Technology. 46(9). 1801–1808. 29 indexed citations
14.
Košmerl, T. & Emil Zlatić. (2009). Determination of 2-aminoacetophenone in wines using the stir bar sorptive extraction method coupled with GC-MS and GC-NPD.. 59(2). 121–126. 6 indexed citations
15.
Košmerl, T., et al.. (2009). Microoxygenation of red wines. Acta agriculturae Slovenica. 93(3). 5 indexed citations
16.
Cigić, Irena Kralj, et al.. (2008). Amino Acid Quantification in the Presence of Sugars using HPLC and Pre-Column Derivatization with 3-MPA/OPA and FMOC-Cl. UCL Discovery (University College London). 25 indexed citations
17.
Strlič, Matija, et al.. (2008). The utilization of free amino acids during malolatic fermentation of Malvasia wine. 61(2). 243–254.
18.
Berovič, Marin, et al.. (2007). Influence of heat shock on glycerol production in alcohol fermentation. Journal of Bioscience and Bioengineering. 103(2). 135–139. 14 indexed citations
19.
Berovič, Marin, et al.. (2003). Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must. Food Technology and Biotechnology. 41(4). 353–359. 10 indexed citations
20.
Košmerl, T., et al.. (2003). Determination of ash content in Slovenian wines by empirical equations. Acta agriculturae Slovenica. 81(2). 1 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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