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Researcher · Australian Wine Research Institute · Australia

Jan Hendrik Swiegers

Jan Hendrik Swiegers publishes mostly in Food Science, Molecular Biology and Biotechnology, on topics such as Fermentation and Sensory Analysis, Biochemical and biochemical processes and Horticultural and Viticultural Research.

ORCID 0000-0002-4721-3797 OpenAlex
World rank
#425,886
of 7,710,434 ranked researchers
Rank in Australia
#14,934
of 140,210
Works
41
Citations
4.3k
Citations per work
103.9
h-index
24
i10-index 31Top 12% in Food Science
Jan Hendrik Swiegers

What does Jan Hendrik Swiegers research?

Jan Hendrik Swiegers's work is mostly in Agricultural and Biological Sciences (40%), Biochemistry, Genetics and Molecular Biology (29%), Business, Management and Accounting (4%).

Life Sciences: 28 works · 69.3% of their workAgricultural and Biological Sciences: 16 works · 40.2% of their workFood Science: 13 works · 32.5% of their workPlant Science: 3 works · 7.7% of their workBiochemistry, Genetics and Molecular Biology: 12 works · 29.1% of their workMolecular Biology: 6 works · 13.7% of their workBiotechnology: 4 works · 9.4% of their workClinical Biochemistry: 2 works · 6.0% of their workEverything else: 11 works · 26.4% of their workSocial Sciences: 2 works · 4.3% of their workBusiness, Management and Accounting: 2 works · 4.3% of their workTourism, Leisure and Hospitality Management: 2 works · 4.3% of their workTHEIR WORKJan HendrikSwiegers41works
Life Sciences69%Social Sciences4%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
    1. Agricultural and Biological Sciences1640.2%
    2. Biochemistry, Genetics and Molecular Biology1229.1%
  2. Everything else1126.4%
    1. Business, Management and Accounting24.3%
  1. 1Food Science32% of their works
  2. 2Molecular Biology14% of their works
  3. 3Biotechnology9% of their works
  4. 4Plant Science8% of their works
  5. 5Clinical Biochemistry6% of their works
  6. 6Tourism, Leisure and Hospitality Management4% of their works

Research topics

Which keywords describe Jan Hendrik Swiegers's research?

The keywords of their largest research topics: Fermentation, Microbial Modulation, Wine Yeasts, Biotechnological Production, Vanillin, Genetics, Grapevine and Biochemical Genetics.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most. The words come from the keyword list OpenAlex gives each topic, not from the text of the papers, so a word can appear that none of the papers uses.

All 18 words, with their numbers
  1. Fermentation332 topics
  2. Microbial Modulation281 topic
  3. Wine Yeasts281 topic
  4. Biotechnological Production111 topic
  5. Vanillin111 topic
  6. Genetics91 topic
  7. Grapevine91 topic
  8. Biochemical Genetics71 topic
  9. Consumer Perception72 topics
  10. Metabolic Disorders71 topic
  11. Antioxidant Activity51 topic
  12. Consumer Behavior51 topic
  13. Quality Characteristics51 topic
  14. Wine Tourism51 topic
  15. Meat Quality41 topic
  16. Protein Oxidation41 topic
  17. Food Choice31 topic
  18. Sensory Analysis31 topic

Where does Jan Hendrik Swiegers work?

Jan Hendrik Swiegers's main affiliation in the publication record is Australian Wine Research Institute, Australia.

How many publications and citations does Jan Hendrik Swiegers have?

OpenAlex counts 41 works and 4,260 citations for Jan Hendrik Swiegers, an h-index of 24, ranking #425,886 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised citation excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

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