Ute Schweiggert‐Weisz

6.2k total citations · 3 hit papers
89 papers, 4.8k citations indexed

About

Ute Schweiggert‐Weisz is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Ute Schweiggert‐Weisz has authored 89 papers receiving a total of 4.8k indexed citations (citations by other indexed papers that have themselves been cited), including 55 papers in Food Science, 24 papers in Molecular Biology and 21 papers in Nutrition and Dietetics. Recurrent topics in Ute Schweiggert‐Weisz's work include Proteins in Food Systems (37 papers), Botanical Research and Chemistry (18 papers) and Protein Hydrolysis and Bioactive Peptides (15 papers). Ute Schweiggert‐Weisz is often cited by papers focused on Proteins in Food Systems (37 papers), Botanical Research and Chemistry (18 papers) and Protein Hydrolysis and Bioactive Peptides (15 papers). Ute Schweiggert‐Weisz collaborates with scholars based in Germany, Saudi Arabia and Brazil. Ute Schweiggert‐Weisz's co-authors include Peter Eisner, Reinhold Carle, Andreas Schieber, Raffael Osen, Simone Toelstede, Pia Meinlschmidt, Ali Abas Wani, Isabel Muranyi, Martina Kerscher and Thomas Herfellner and has published in prestigious journals such as Proceedings of the National Academy of Sciences, SHILAP Revista de lepidopterología and Food Chemistry.

In The Last Decade

Ute Schweiggert‐Weisz

84 papers receiving 4.6k citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

2012 465 citations Ute Schweiggert‐Weisz et al. profile →
High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

2013 374 citations Raffael Osen, Peter Eisner et al. profile →
Radical Scavenging Mechanisms of Phenolic Compounds: A Quantitative Structure-Property Relationship (QSPR) Study

2022 163 citations Sandra Kiese, Thorsten Tybussek et al. profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Ute Schweiggert‐Weisz Germany	38	2.5k	1.3k	1.2k	1.1k	791	89	4.8k
Peter Eisner Germany	41	2.3k 0.9×	1.0k 0.8×	1.1k 1.0×	822 0.7×	404 0.5×	81	4.1k
Isam A. Mohamed Ahmed Saudi Arabia	38	2.4k 1.0×	1.1k 0.9×	806 0.7×	1.8k 1.6×	940 1.2×	326	4.9k
Jianchu Chen China	42	2.1k 0.8×	923 0.7×	1.4k 1.2×	1.4k 1.2×	1.8k 2.3×	124	5.6k
Elfadıl E. Babiker Saudi Arabia	45	3.2k 1.3×	1.8k 1.4×	886 0.8×	2.8k 2.5×	1.1k 1.3×	248	6.3k
Sam K. C. Chang United States	42	2.5k 1.0×	1.6k 1.2×	1.4k 1.2×	2.1k 1.8×	1.6k 2.0×	133	6.4k
Jong‐Bang Eun South Korea	33	2.2k 0.9×	727 0.6×	1.2k 1.0×	899 0.8×	967 1.2×	213	4.4k
Guadalupe Lóarca-Piña Mexico	45	2.3k 0.9×	1.6k 1.2×	1.3k 1.1×	2.2k 2.0×	1.4k 1.7×	141	6.2k
Harshadrai M. Rawel Germany	34	2.1k 0.8×	913 0.7×	1.7k 1.4×	975 0.9×	1.2k 1.5×	129	5.3k
Susan D. Arntfield Canada	44	3.7k 1.5×	2.0k 1.6×	965 0.8×	1.5k 1.4×	484 0.6×	113	5.6k
Bingcan Chen United States	53	5.1k 2.0×	1.8k 1.4×	1.4k 1.2×	1.7k 1.5×	595 0.8×	167	7.7k

Countries citing papers authored by Ute Schweiggert‐Weisz

Since Specialization

Citations

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

Fields of papers citing papers by Ute Schweiggert‐Weisz

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ute Schweiggert‐Weisz. 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 Ute Schweiggert‐Weisz. The network helps show where Ute Schweiggert‐Weisz may publish in the future.

Co-authorship network of co-authors of Ute Schweiggert‐Weisz

This figure shows the co-authorship network connecting the top 25 collaborators of Ute Schweiggert‐Weisz. A scholar is included among the top collaborators of Ute Schweiggert‐Weisz 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 Ute Schweiggert‐Weisz. Ute Schweiggert‐Weisz 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

Schweiggert‐Weisz, Ute, et al.. (2025). Plant protein preferences in meat and dairy alternatives: An exploratory study of German consumers. Future Foods. 11. 100595–100595. 1 indexed citations

Etzbach, Lara, et al.. (2025). Beyond the sum of parts: Exploring the combination of plant protein ingredients for enhanced nutritional quality and techno-functionality. Food Chemistry. 492(Pt 2). 145517–145517.

Colombani, P., Monica Hauger Carlsen, Anne‐Maria Pajari, et al.. (2025). Toward harmonizing protein data in food composition databases: evaluating perspectives, methods and implications. Critical Reviews in Food Science and Nutrition. 65(33). 8502–8515. 1 indexed citations

Szpicer, Arkadiusz, et al.. (2025). Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly. Foods. 14(23). 3991–3991. 1 indexed citations

Haug, H, et al.. (2024). Conching of dark chocolate – Processing impacts on aroma-active volatiles and viscosity of plastic masses. Current Research in Food Science. 9. 100909–100909.

Efraim, Priscilla, et al.. (2024). Effects of processing methods of unfermented cocoa beans from Indonesia on the chemical and physical characteristics of butter and cake. Journal of Agriculture and Food Research. 19. 101563–101563.

Etzbach, Lara, et al.. (2024). Opportunities and challenges of plant proteins as functional ingredients for food production. Proceedings of the National Academy of Sciences. 121(50). e2319019121–e2319019121. 17 indexed citations

Haug, H, et al.. (2024). Smart Odor Assessment als Werkzeug für die Entwicklung nachhaltiger und sensorisch hochwertiger Lebensmittel. 78(S3).

Ortner, Eva, et al.. (2023). Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions. Food Chemistry. 437(Pt 1). 137861–137861. 7 indexed citations

10.

Kiese, Sandra, et al.. (2022). Quantitative Structure-Property Relationship (QSPR) of Plant Phenolic Compounds in Rapeseed Oil and Comparison of Antioxidant Measurement Methods. Processes. 10(7). 1281–1281. 2 indexed citations

11.

Kiese, Sandra, et al.. (2021). How Does the Phenol Structure Influence the Results of the Folin-Ciocalteu Assay?. Antioxidants. 10(5). 811–811. 78 indexed citations

12.

Kiese, Sandra, et al.. (2021). Common Trends and Differences in Antioxidant Activity Analysis of Phenolic Substances Using Single Electron Transfer Based Assays. Molecules. 26(5). 1244–1244. 168 indexed citations

13.

Schweiggert‐Weisz, Ute, Peter Eisner, Stephanie Bader‐Mittermaier, & Raffael Osen. (2020). Food proteins from plants and fungi. Current Opinion in Food Science. 32. 156–162. 65 indexed citations

14.

Muranyi, Isabel, et al.. (2020). Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. Current Research in Food Science. 4. 1–10. 78 indexed citations

15.

Naumann, Susanne, Ute Schweiggert‐Weisz, & Peter Eisner. (2020). Characterisation of the molecular interactions between primary bile acids and fractionated lupin cotyledons (Lupinus angustifolius L.). Food Chemistry. 323. 126780–126780. 11 indexed citations

16.

Schweiggert‐Weisz, Ute, et al.. (2015). Inhibitory effects of polyphenols from grape pomace extract on collagenase and elastase activity. Fitoterapia. 101. 179–187. 205 indexed citations

17.

Stäbler, A., et al.. (2014). Influence of Protein Extraction Techniques of Different De-oiled Residues from Jatropha curcas L. on Protein Recovery and Techno-functional Properties. Waste and Biomass Valorization. 6(2). 225–235. 3 indexed citations

18.

Stäbler, A., et al.. (2014). Enzymatic esterification of free fatty acids in vegetable oils utilizing different immobilized lipases. Biotechnology Letters. 37(1). 169–174. 24 indexed citations

19.

Stäbler, A., et al.. (2014). Enzyme-assisted process for DAG synthesis in edible oils. Food Chemistry. 176. 263–270. 27 indexed citations

20.

Stoll, Thomas, Ute Schweiggert‐Weisz, Andreas Schieber, & Reinhold Carle. (2003). Application of hydrolyzed carrot pomace as a functional food ingredient to beverages. 16 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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