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.
Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
1987437 citationsWerner Grosch et al.European Food Research and Technologyprofile →
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late)
cites ·
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This map shows the geographic impact of Werner Grosch'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 Werner Grosch with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Werner Grosch more than expected).
This network shows the impact of papers produced by Werner Grosch. 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 Werner Grosch. The network helps show where Werner Grosch may publish in the future.
Co-authorship network of co-authors of Werner Grosch
This figure shows the co-authorship network connecting the top 25 collaborators of Werner Grosch.
A scholar is included among the top collaborators of Werner Grosch 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 Werner Grosch. Werner Grosch is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Bachmann, H, Ueli Bütikofer, René Badertscher, et al.. (1997). Reifungsverlauf von in Folien verpacktem Emmentaler Käse mit und ohne Zusatz von Lactobacillus casei subsp. casei. I. Mikrobiologische, Chemische, Rheologische und Sensorische Untersuchungen. LWT. 30(4). 417–428.10 indexed citations
Grosch, Werner, C. Milo, & Sabine Widder. (1994). Identification and quantification of odorants causing off-flavours.. 35. 409–415.7 indexed citations
6.
Blekas, Georgios, H. Guth, & Werner Grosch. (1994). Changes in the levels of olive oil odorants during ripening of the fruits.. 35. 499–502.2 indexed citations
Sen, A., Peter Schieberle, & Werner Grosch. (1991). Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its methyl ether using a stable isotope dilution assay. LWT. 24(4). 364–369.19 indexed citations
12.
Blank, Imre, et al.. (1991). Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations.. 117–129.40 indexed citations
13.
Guth, H. & Werner Grosch. (1990). Comparison of stored soya-bean and rapeseed oils by aroma extract dilution analysis. LWT. 23(1). 59–65.25 indexed citations
14.
Guth, H. & Werner Grosch. (1990). Deterioration of soya-bean oil: quantification of primary flavour compounds using a stable isotope dilution assay.. LWT. 23(6). 513–522.48 indexed citations
15.
Grosch, Werner, et al.. (1988). Identification of volatile flavour compounds with high aroma values from cooked beef. European Food Research and Technology. 186(6). 489–494.64 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.