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Imre Blank

D-Index & Metrics

Chemistry

D-Index
47
Citations
9614
World Ranking
15532
National Ranking
268

Imre Blank publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Imre Blank sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 140 publications — 11th percentile

11% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Imre Blank D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Imre Blank sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 47 D-Index — 14th percentile

14% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Imre Blank is affiliated with the Zurich University of Applied Sciences in Switzerland. Their research focuses primarily within the Agricultural and Biological Sciences field, with specific contributions across multiple subfields including Animal Science and Zoology, Biomedical Engineering, Food Science, Nutrition and Dietetics, and Sensory Systems.

Their main research topics include:

  • Meat and Animal Product Quality
  • Advanced Chemical Sensor Technologies
  • Biochemical Analysis and Sensing Techniques
  • Olfactory and Sensory Function Studies
  • Fermentation and Sensory Analysis
  • Protein Hydrolysis and Bioactive Peptides
  • Tea Polyphenols and Effects

Imre Blank has coauthored publications frequently with several researchers, including:

  • Yuan Liu
  • Yan Ping Chen
  • Mengni Wang
  • Yashu Yu
  • Xiaoxiao Feng

Their work has appeared across various scientific journals, with multiple publications in:

  • Journal of Agricultural and Food Chemistry
  • Food Chemistry
  • Food Research International
  • Journal of Sensory Studies
  • Biomaterials

Notable recent papers include:

  • "GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions," 2021, Food Research International
  • "Strategies to improve meat-like properties of meat analogs meeting consumers' expectations," 2022, Biomaterials
  • "Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction," 2021, Journal of Agricultural and Food Chemistry
  • "Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status," 2021, Journal of Food Biochemistry
  • "Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach," 2023, Journal of Agricultural and Food Chemistry

Best Publications

  • Acrylamide from Maillard reaction products

    Richard H. Stadler;Imre Blank;Natalia Varga;Fabien Robert

  • A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control

    Dominique Taeymans;John Wood;Peter Ashby;Imre Blank

  • Potent odorants of the roasted powder and brew of Arabica coffee

    Imre Blank;Alina Sen;Werner Grosch

  • In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction.

    Richard H. Stadler;Fabien Robert;Sonja Riediker;Natalia Varga

  • Formation of furan and methylfuran by maillard-type reactions in model systems and food.

    Anita Limacher;Josef Kerler;Tomas Davidek;Frank Schmalzried

  • Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes

    Michael Merz;Thomas Eisele;Pieter Berends;Daniel Appel

  • Determination of potent odourants in roasted coffee by stable isotope dilution assays

    P. Semmelroch;G. Laskawy;I. Blank;W. Grosch

  • Intensive neutral odourants of linden honey Differences from honeys of other botanical origin

    Imre Blank;Karl-Heinz Fischer;Werner Grosch

  • Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry.

    Julia Märk;Philippe Pollien;Christian Lindinger;Imre Blank

  • Formation of furan and methylfuran from ascorbic acid in model systems and food

    A Limacher;J Kerler;B Conde-Petit;I Blank

  • GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions.

    Wenqian Li;Wenqian Li;Yan Ping Chen;Imre Blank;Fuyang Li

  • Formation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard Reaction Based on Pentose Sugars

    Imre Blank;Laurent B. Fay

  • Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis

    I. Blank;W. Grosch

  • Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates

    Ersan Beksan;Peter Schieberle;Fabien Robert;Imre Blank

  • Degradation of the Amadori Compound N-(1-Deoxy-d-fructos-1-yl)glycine in Aqueous Model Systems

    Tomas Davidek;Nathalie Clety;Sandra Aubin;Imre Blank

  • Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanism

    Tomas Davídek;Stéphanie Devaud;Fabien Robert;Imre Blank

  • Sugar fragmentation in the maillard reaction cascade : Formation of short-chain carboxylic acids by a new oxidative α-dicarbonyl cleavage pathway

    Tomas Davídek;Fabien Robert;Stéphanie Devaud;Francia Arce Vera

  • Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS.

    Christian Lindinger;Philippe Pollien;Santo Ali;Chahan Yeretzian

  • Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry

    Tomas Davidek;Karin Kraehenbuehl;Stéphanie Devaud;Fabien Robert

  • Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems.

    Fabien Robert;Gilles Vuataz;Philippe Pollien;Françoise Saucy

  • When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee.

    Christian Lindinger;David Labbe;Philippe Pollien;Andreas Rytz

Frequent Co-Authors

Laurent B. Fay
Laurent B. Fay Nestlé (Switzerland)
Werner Grosch
Werner Grosch Ludwig-Maximilians-Universität München
Martin E. Leser
Martin E. Leser University of Fribourg
Chahan Yeretzian
Chahan Yeretzian Zurich University of Applied Sciences
Adelbert Bacher
Adelbert Bacher Technical University of Munich
Heike P. Schuchmann
Heike P. Schuchmann Karlsruhe Institute of Technology
Wolfgang Eisenreich
Wolfgang Eisenreich Technical University of Munich
Tilmann D. Märk
Tilmann D. Märk University of Innsbruck
Thomas Hofmann
Thomas Hofmann Technical University of Munich
Raffaele Mezzenga
Raffaele Mezzenga ETH Zurich

External Links

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Related Online Degrees & Career Pathways

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Keith R. Cadwallader

Keith R. Cadwallader

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Publications: 25

Marc Hendrickx

Marc Hendrickx

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Publications: 25

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Francisco J. Morales

Spanish National Research Council

Publications: 25

Ann Van Loey

Ann Van Loey

KU Leuven

Publications: 22

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Vincenzo Fogliano

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Publications: 21

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Chahan Yeretzian

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Publications: 20

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Peter Schieberle

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Publications: 20

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Werner Grosch

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Publications: 17

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