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Dietmar R. Kammerer

Dietmar R. Kammerer

D-Index & Metrics

Chemistry

D-Index
53
Citations
10767
World Ranking
13018
National Ranking
959

Overview

Dietmar R. Kammerer is affiliated with the University of Hohenheim in Germany. Their research primarily spans the fields of Agricultural and Biological Sciences and Medicine, with notable contributions in Food Science, Plant Science, Molecular Biology, Biochemistry, and Ecology, Evolution, Behavior and Systematics.

The scientist's research topics focus on essential oils and their antimicrobial activity, phytochemistry and biological activities, phytochemicals and antioxidant activities, natural product bioactivities and synthesis, plant biochemistry and biosynthesis, fermentation and sensory analysis, as well as plant chemical constituents analysis.

Frequent coauthors in their publications include Florian C. Stintzing, Peter Lorenz, Marek Bunse, Lilo K. Mailänder, and Rolf Daniels.

Key publication venues where Dietmar R. Kammerer has published multiple works are Chemistry & Biodiversity, Lebensmittelchemie, Molecules, Plants, and Fermentation.

Selected recent papers illustrate the range and scope of the scientist's research:

  • Essential Oils as Multicomponent Mixtures and Their Potential for Human Health and Well-Being (2022), Frontiers in Pharmacology
  • Phytochemical Characterization of Chamomile (Matricaria recutita L.) Roots and Evaluation of Their Antioxidant and Antibacterial Potential (2022), Molecules
  • The Microbiome of the Medicinal Plants Achillea millefolium L. and Hamamelis virginiana L. (2021), Frontiers in Microbiology
  • Characterization of Secondary Metabolites in Flowers of Sanguisorba officinalis by HPLC-DAD-MSn and GC/MS (2020), Chemistry & Biodiversity
  • Phytochemical characterization of different yarrow species (Achillea sp.) and investigations into their antimicrobial activity (2020), Zeitschrift für Naturforschung C

The scientist has contributed to book publications as well, including the titles Handlungsempfehlungen für "Distant teaching" in der Medienwissenschaft (2020) published by MEDIAREP, and Essential Oils Unveiled (2025) published by CABI eBooks.

Best Publications

  • Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS(n).

    Ulrike A. Fischer;Reinhold Carle;Dietmar R. Kammerer

  • Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS.

    Dietmar Kammerer;Achim Claus;Reinhold Carle;Andreas Schieber

  • On-line application of near infrared (NIR) spectroscopy in food production

    Jan U. Porep;Dietmar R. Kammerer;Reinhold Carle;Reinhold Carle

  • Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

    Thorsten Maier;Andreas Schieber;Andreas Schieber;Dietmar R. Kammerer;Reinhold Carle

  • Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).

    Katrin Schütz;Dietmar Kammerer;Reinhold Carle;Andreas Schieber

  • Identification and quantification of phenolic compounds from sunflower (Helianthus annuus L.) kernels and shells by HPLC-DAD/ESI-MSn

    Georg M. Weisz;Dietmar R. Kammerer;Reinhold Carle

  • Characterization of phenolic acids and flavonoids in dandelion (Taraxacum officinale WEB. ex WIGG.) root and herb by high-performance liquid chromatography/electrospray ionization mass spectrometry

    Katrin Schütz;Dietmar R. Kammerer;Reinhold Carle;Andreas Schieber

  • Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties

    Dietmar Kammerer;Reinhold Carle;Andreas Schieber

  • Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients

    Dietmar R. Kammerer;Judith Kammerer;Regine Valet;Reinhold Carle

  • The content of phenolic compounds and radical scavenging activity varies with carrot origin and root color

    Maria Leja;Iwona Kamińska;Maike Kramer;Anna Maksylewicz-Kaul

  • Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods.

    Ryszard Amarowicz;Reinhold Carle;Gerhard Dongowski;Alessandra Durazzo

  • Adsorption and ion exchange: basic principles and their application in food processing.

    Judith Kammerer;Reinhold Carle;Dietmar R Kammerer

  • A novel process for the recovery of polyphenols from Grape (Vitis vinifera L.) Pomace

    Dietmar R. Kammerer;Achim Claus;Andreas Schieber;Reinhold Carle

  • Essential Oils as Multicomponent Mixtures and Their Potential for Human Health and Well-Being

    Unknown

  • Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

    Eva Sadilova;Florian C. Stintzing;Dietmar R. Kammerer;Reinhold Carle

  • Betacyanins and phenolic compounds from Amaranthus spinosus L. and Boerhavia erecta L.

    Florian C Stintzing;Dietmar Kammerer;Andreas Schieber;Hilou Adama

  • Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria × ananassa Duch.)

    Melanie Holzwarth;Sabine Korhummel;Reinhold Carle;Dietmar R. Kammerer

  • Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry.

    Dietmar Kammerer;Reinhold Carle;Andreas Schieber

  • Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions

    Ulrike A. Fischer;Reinhold Carle;Dietmar R. Kammerer

  • Optimization of a process for enzyme-assisted pigment extraction from grape (Vitis vinifera L.) pomace

    Thorsten Maier;Anne Göppert;Dietmar R. Kammerer;Andreas Schieber

  • Recovery of anthocyanins from grape pomace extracts ( Vitis vinifera L. cv. Cabernet Mitos) using a polymeric adsorber resin

    Dietmar Kammerer;Jasenka Gajdos Kljusuric;Reinhold Carle;Andreas Schieber

Frequent Co-Authors

Reinhold Carle
Reinhold Carle University of Hohenheim
Andreas Schieber
Andreas Schieber University of Bonn
Jürgen Conrad
Jürgen Conrad University of Hohenheim
Walter Vetter
Walter Vetter University of Hohenheim
Otmar Spring
Otmar Spring University of Hohenheim
Uwe Beifuss
Uwe Beifuss University of Hohenheim
Ulrich Meyer
Ulrich Meyer Friedrich-Loeffler-Institut
Herbert Schmidt
Herbert Schmidt University of Hohenheim
Meinhard Simon
Meinhard Simon Carl von Ossietzky University of Oldenburg
Ryszard Amarowicz
Ryszard Amarowicz Polish Academy of Sciences

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