W. Seibel

570 total citations
28 papers, 453 citations indexed

About

W. Seibel is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, W. Seibel has authored 28 papers receiving a total of 453 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Nutrition and Dietetics, 5 papers in Food Science and 4 papers in Plant Science. Recurrent topics in W. Seibel's work include Food composition and properties (15 papers), Polysaccharides Composition and Applications (2 papers) and biodegradable polymer synthesis and properties (2 papers). W. Seibel is often cited by papers focused on Food composition and properties (15 papers), Polysaccharides Composition and Applications (2 papers) and biodegradable polymer synthesis and properties (2 papers). W. Seibel collaborates with scholars based in Germany, India and Finland. W. Seibel's co-authors include E. Mettler, F. Meuser, D. J. Manners, K. Seiler, P. Linko, Y. Pomeranz, Alok Kumar Srivastava, P. Haridas Rao, S.K. El-Samahy and El-Sayed A. Abd El-Hady and has published in prestigious journals such as Journal of Food Engineering, Journal of Food Science and LWT.

In The Last Decade

W. Seibel

26 papers receiving 412 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
W. Seibel Germany 11 341 276 136 30 25 28 453
M. Ross New Zealand 12 420 1.2× 307 1.1× 169 1.2× 24 0.8× 54 2.2× 14 543
G. S. Bains India 14 251 0.7× 176 0.6× 212 1.6× 22 0.7× 32 1.3× 52 434
R. D. Waniska United States 8 308 0.9× 227 0.8× 102 0.8× 37 1.2× 25 1.0× 8 392
G.G. Bellido Canada 13 348 1.0× 322 1.2× 124 0.9× 27 0.9× 34 1.4× 15 540
J. G. Ponte United States 13 412 1.2× 269 1.0× 160 1.2× 37 1.2× 39 1.6× 21 604
D. Sievert Switzerland 10 349 1.0× 233 0.8× 104 0.8× 48 1.6× 32 1.3× 11 424
N. S. Susheelamma India 15 240 0.7× 306 1.1× 220 1.6× 30 1.0× 32 1.3× 24 463
L. A. Grant United States 13 659 1.9× 468 1.7× 261 1.9× 25 0.8× 30 1.2× 16 758
Linda S. Young United Kingdom 9 320 0.9× 281 1.0× 84 0.6× 16 0.5× 27 1.1× 12 466
R.S. Kadan United States 10 543 1.6× 404 1.5× 223 1.6× 22 0.7× 37 1.5× 17 670

Countries citing papers authored by W. Seibel

Since Specialization
Citations

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

Fields of papers citing papers by W. Seibel

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of W. Seibel

This figure shows the co-authorship network connecting the top 25 collaborators of W. Seibel. A scholar is included among the top collaborators of W. Seibel 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 W. Seibel. W. Seibel 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.
Seibel, W.. (1998). Cereal based functional food. 1 indexed citations
2.
Marklinder, Ingela, et al.. (1996). Effects of flour from different barley varieties on barley sour dough bread. Food Quality and Preference. 7(3-4). 275–284. 17 indexed citations
3.
El-Hady, El-Sayed A. Abd, et al.. (1996). Changes in gas production and retention in non-prefermented frozen wheat doughs. 73(4). 472–477. 41 indexed citations
4.
Seibel, W., et al.. (1996). Methods for ash determination by conductivity. 73(4). 510–511. 4 indexed citations
5.
Seibel, W., et al.. (1996). Studien zur Optimierung der Emulgator- und Hydrokolloidwirkungen in Weizenteigen und -broten. LWT. 29(1-2). 106–113. 3 indexed citations
6.
Marklinder, Ingela, et al.. (1996). II-22. Sensory properties of barley sour dough bread made from different barley varieties. Food Quality and Preference. 7(3-4). 341–341. 2 indexed citations
7.
Mettler, E. & W. Seibel. (1995). Optimizing of rye bread recipes containing mono-diglycerice, guar gum, and carboxymethylcellulose using a maturograph and an ovenrise recorder. 72(1). 109–115. 16 indexed citations
8.
9.
Mettler, E. & W. Seibel. (1993). Effects of emulsifiers and hydrocolloids on whole wheat bread quality : a response surface methodology study. Europe PMC (PubMed Central). 70(4). 373–377. 70 indexed citations
10.
Seibel, W., et al.. (1991). The sourdough process for bread in Germany. Cereal Foods World. 36(3). 299–304. 30 indexed citations
11.
Sidhu, Jiwan S., et al.. (1990). Gelatinization of Starch During Preparation of Indian Unleaved Flat Breads. Starch - Stärke. 42(9). 336–341. 22 indexed citations
12.
13.
Sidhu, Jiwan S., et al.. (1988). Effect of Flour Milling Conditions on the Quality of Indian Unleavened Flat Bread ( Chapati ). Journal of Food Science. 53(5). 1563–1565. 6 indexed citations
14.
Seibel, W., et al.. (1987). Über die Verwendung von Bräunungsmitteln bei der Herstellung von Brot und Kleingebäck. OpenAgrar. 1 indexed citations
15.
Meuser, F., D. J. Manners, & W. Seibel. (1987). Plant Polymeric Carbohydrates. Woodhead Publishing Limited eBooks. 62 indexed citations
16.
Pomeranz, Y., et al.. (1984). Wheat, wheat-rye, and rye dough and bread studied by scanning electron microscopy.. Europe PMC (PubMed Central). 61(1). 53–59. 35 indexed citations
17.
Seiler, K., et al.. (1983). Production of flat bread by extrusion cooking using different wheat/rye ratios, protein enrichment and grain with poor baking ability. Journal of Food Engineering. 2(3). 189–210. 21 indexed citations
18.
Linko, Yu‐Yen, et al.. (1983). Enzymatic Conversion of Starch in Twin‐Screw HTST‐Extruder. Starch - Stärke. 35(12). 411–414. 42 indexed citations
19.
Seibel, W., et al.. (1975). Studien über die Wirkung von 2‐Chlortrimethylammoniumchlorid (CCC) in der Weizenpflanze. Fette Seifen Anstrichmittel. 77(1). 20–23. 2 indexed citations
20.
Seibel, W., et al.. (1973). Einbau von Chlorcfaolinchlorid in die cholinhaltigen Lipide des Weizens. Zeitschrift für Pflanzenphysiologie. 69(5). 418–422. 5 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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