Wilhelm Bockelmann is a scholar working on Food Science, Molecular Biology and Biotechnology.
According to data from OpenAlex, Wilhelm Bockelmann has authored 84 papers receiving a total of 2.6k indexed citations (citations by other indexed papers that have themselves been cited), including 56 papers in Food Science, 48 papers in Molecular Biology and 21 papers in Biotechnology. Recurrent topics in Wilhelm Bockelmann's work include Probiotics and Fermented Foods (51 papers), Protein Hydrolysis and Bioactive Peptides (19 papers) and Enzyme Production and Characterization (14 papers). Wilhelm Bockelmann is often cited by papers focused on Probiotics and Fermented Foods (51 papers), Protein Hydrolysis and Bioactive Peptides (19 papers) and Enzyme Production and Characterization (14 papers). Wilhelm Bockelmann collaborates with scholars based in Germany, Netherlands and Nigeria. Wilhelm Bockelmann's co-authors include Michael Teuber, Hans Meisel, Knut J. Heller, Horst Neve, Charles M. A. P. Franz, Gyu‐Sung Cho, Jan Kabisch, Diana Meske, Arnold Geis and Vincenzina Fusco and has published in prestigious journals such as SHILAP Revista de lepidopterología, Applied and Environmental Microbiology and Food Chemistry.
In The Last Decade
Wilhelm Bockelmann
82 papers
receiving
2.5k citations
Hit Papers
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.
The genus Weissella: taxonomy, ecology and biotechnological potential
2015340 citationsVincenzina Fusco, Gyu‐Sung Cho et al.profile →
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late)
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Countries citing papers authored by Wilhelm Bockelmann
Since
Specialization
Citations
This map shows the geographic impact of Wilhelm Bockelmann'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 Wilhelm Bockelmann with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Wilhelm Bockelmann more than expected).
Fields of papers citing papers by Wilhelm Bockelmann
This network shows the impact of papers produced by Wilhelm Bockelmann. 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 Wilhelm Bockelmann. The network helps show where Wilhelm Bockelmann may publish in the future.
Co-authorship network of co-authors of Wilhelm Bockelmann
This figure shows the co-authorship network connecting the top 25 collaborators of Wilhelm Bockelmann.
A scholar is included among the top collaborators of Wilhelm Bockelmann 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 Wilhelm Bockelmann. Wilhelm Bockelmann is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Bockelmann, Wilhelm, et al.. (2020). Effect of Oral Administration of Weissella confusa on Fecal and Plasma Ethanol Concentrations, Lipids and Glucose Metabolism in Wistar Rats Fed High Fructose and Fat Diet. SHILAP Revista de lepidopterología.3 indexed citations
Bockelmann, Wilhelm, Manfred Gareis, & Knut J. Heller. (2010). Can acid curd cheese be manufactured safely. 131(7). 26–28.1 indexed citations
10.
Ghosh, Bikash Chandra, Wilhelm Bockelmann, & Knut J. Heller. (2009). Casein degradation by enzymes of micro-organisms isolated from surface-ripened smear cheese.. Milk science international/Milchwissenschaft. 64(1). 55–57.2 indexed citations
11.
Bockelmann, Wilhelm, et al.. (2007). Application of a defined surface culture for ripening of Tilsit cheese. 59(3). 191–202.1 indexed citations
12.
Bockelmann, Wilhelm, et al.. (2006). Cheese ripening with Lactococcus lactis starters containing additional peptidase genes from Lactobacillus delbrueckii subsp. lactis. 58(2). 93–107.1 indexed citations
13.
Bockelmann, Wilhelm, et al.. (2004). Kontrollierte Reifung von Harzer Käse. Wie ein „anrüchiges“ Produkt attraktiver werden kann. 28–31.1 indexed citations
14.
Bockelmann, Wilhelm, et al.. (2003). Kulturen für die Oberflächenreifung geschmierter Weichkäse. 55(4). 277–299.5 indexed citations
15.
Bockelmann, Wilhelm, et al.. (2000). Quantification and identification of microorganisms from the surface of smear cheeses.. 52(4). 294–305.15 indexed citations
16.
Bockelmann, Wilhelm, et al.. (2000). Small scale cheese ripening of bacterial smear cheeses.. Milk science international/Milchwissenschaft. 55(11). 621–624.8 indexed citations
17.
Bockelmann, Wilhelm, et al.. (1998). Analysis of casein degradation in Tilsit cheeses. 50(2). 105–113.5 indexed citations
18.
Lick, Sonja, et al.. (1996). OPTIMIZED DNA EXTRACTION METHOD FOR STARTER CULTURES FROM YOGHURT. Milk science international/Milchwissenschaft. 51(4). 183–186.14 indexed citations
19.
Bockelmann, Wilhelm, et al.. (1996). Scanning electron microscopy of sporulating Penicillium camemberti in submerged culture. Milk science international/Milchwissenschaft. 51(6). 306–310.7 indexed citations
20.
Bockelmann, Wilhelm & Michael Teuber. (1990). Dipeptidyl aminopeptidases type IV (XPDAP) of Lactococcus and Lactobacillus..1 indexed citations
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