Bertrand Matthäus - Concepedia

Author

Bertrand Matthäus

Also Known As

B Matthaus, B Matthäus, B. MATTHÄUS, B. Matthaus, B. Matthäus, BERTRAND MATTHÄUS, Bertrand Matthäus, Bertrand MATTHÄUS, Bertrand Matthaus, Bertrand Matthäus

332

Publications

8.9K

Citations

H-Index

Concepts

All Affiliations

Max Rubner Institut Selçuk University Sudan University of Science and Technology Institute for Food and Environmental Research Mohammed V University

About

Bertrand Matthäus is an author at Max Rubner Institut specializing in food chemistry, health sciences, and seed processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	36	79	3.6K
2	Engineering	31	53	2.6K
3	Medicine	22	30	1.8K
4	Business	1	1	31
5	Education	1	1	29

Bertrand Matthäus

156

Publications

8.1K

Citations

H-Index

Page 1

	Year	Citations
Antioxidant Activity of Extracts Obtained from Residues of Different Oilseeds Bertrand Matthäus Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsBiochemistryMedicineNutraceutical Ingredient	2002	694
Oil content, tocopherol composition and fatty acid patterns of the seeds of 51 Cannabis sativa L. genotypes Uta Kriese, Erika Schümann, Wilhelm Weber, Euphytica Cannabis UseBotanyL. GenotypesGeneticsOil Content	2004	219
Effects of growth conditions on fatty acids and tocopherols in Camelina sativa oil J. Zubr, Bertrand Matthäus Industrial Crops and Products Food ChemistryLipid AnalysisFatty AcidsOmega-3 Fatty AcidLipid Nutrition	2002	203
Utilization of high‐oleic rapeseed oil for deep‐fat frying of French fries compared to other commonly used edible oils Bertrand Matthäus European Journal of Lipid Science and Technology Food ChemistryNutritionFrench FriesFood Bioactive CompoundDeep‐fat Frying	2006	180
Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes Bertrand Matthäus, Norbert Ulf Haase, Klaus Vosmann European Journal of Lipid Science and Technology Food ChemistryFrench FriesAcrylamide ConcentrationFood PreservativesDeep‐fat Frying	2004	180
A review: benefit and bioactive properties of olive (Olea europaea L.) leaves Mehmet Musa Özcan, Bertrand Matthäus European Food Research and Technology Food ChemistryBioactive PropertiesOlea Europaea L.Food Bioactive CompoundBotany	2016	173
Strategies for the reduction of 3‐MCPD esters and related compounds in vegetable oils Bertrand Matthäus, Frank Pudel, Peer Fehling, European Journal of Lipid Science and Technology Food ChemistryChemical EngineeringChemical Enhanced Oil RecoveryFatty Acid EstersEngineering	2011	162
Virgin hemp seed oil: An interesting niche product Bertrand Matthäus, Ludger Brühl European Journal of Lipid Science and Technology Food ChemistryNutritionSeed OilTotal Fatty AcidsEngineering	2008	158
Use of palm oil for frying in comparison with other high‐stability oils Bertrand Matthäus European Journal of Lipid Science and Technology Food ChemistrySaturated Fatty AcidsOther High‐stability OilsBiomanufacturingEngineering	2007	150
On the necessity of edible oil refining and possible sources of 3‐MCPD and glycidyl esters Frank Pudel, Patrick Benecke, Peer Fehling, European Journal of Lipid Science and Technology Food ChemistryChemical EngineeringEngineeringGlycidyl EstersPetrochemical	2011	141

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