Alex Verplaetse
About
In The Last Decade
Alex Verplaetse
19 papers receiving 731 citations
Peers
Comparison fields: 5 of 81
- Molecular Biology 555
- Biomedical Engineering 353
- Food Science 222
- Animal Science and Zoology 169
- Biotechnology 81
Countries citing papers authored by Alex Verplaetse
This map shows the geographic impact of Alex Verplaetse'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 Alex Verplaetse with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Alex Verplaetse more than expected).
Fields of papers citing papers by Alex Verplaetse
This network shows the impact of papers produced by Alex Verplaetse. 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 Alex Verplaetse. The network helps show where Alex Verplaetse may publish in the future.
Co-authorship network of co-authors of Alex Verplaetse
This figure shows the co-authorship network connecting the top 25 collaborators of Alex Verplaetse. A scholar is included among the top collaborators of Alex Verplaetse 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 Alex Verplaetse. Alex Verplaetse is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 4 | |
| 2 | 55 | |
| 3 | 89 | |
| 4 | 14 | |
| 5 | 23 | |
| 6 | 21 | |
| 7 | 75 | |
| 8 | 61 | |
| 9 | 1 | |
| 10 | 236 | |
| 11 | 60 | |
| 12 | Endogenous enzyme activity and quality for raw product processing | 9 |
| 13 | Influence of halothane sensitivity and of meat quality on the sensory evaluation of cooked ham | 1 |
| 14 | Endogenous and bacterial proteolysis in dry sausage fermentation | 26 |
| 15 | Effect of meat species on proteolysis during dry sausage fermentation | 8 |
| 16 | Comparison of three plating media for enumeration and three media for isolation of listeria spp. in fermented sausages | 2 |
| 17 | The effect of chopping conditions on dry sausage metabolism | 1 |
| 18 | Proteolysis during dry sausage ripening | 27 |
| 19 | Fermentation of meat : an integrated process | 37 |
| 20 | The kinetics and stoichiometry of dry sausage fermentation as affected by starter cultures and sausage diameter | 3 |
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.