Barbara Jaskula‐Goiris

594 total citations
31 papers, 492 citations indexed

About

Barbara Jaskula‐Goiris is a scholar working on Food Science, Plant Science and Pharmacology. According to data from OpenAlex, Barbara Jaskula‐Goiris has authored 31 papers receiving a total of 492 indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 18 papers in Plant Science and 9 papers in Pharmacology. Recurrent topics in Barbara Jaskula‐Goiris's work include Fermentation and Sensory Analysis (28 papers), Horticultural and Viticultural Research (15 papers) and Hops Chemistry and Applications (9 papers). Barbara Jaskula‐Goiris is often cited by papers focused on Fermentation and Sensory Analysis (28 papers), Horticultural and Viticultural Research (15 papers) and Hops Chemistry and Applications (9 papers). Barbara Jaskula‐Goiris collaborates with scholars based in Belgium, Denmark and United States. Barbara Jaskula‐Goiris's co-authors include Guido Aerts, Luc De Cooman, Gert De Rouck, Filip Van Opstaele, Jessika De Clippeleer, Koen Goiris, Johan Braet, Jeroen Baert, Jos De Brabanter and David J. Cook and has published in prestigious journals such as Journal of Chromatography A, Food Research International and Journal of the Science of Food and Agriculture.

In The Last Decade

Barbara Jaskula‐Goiris

30 papers receiving 478 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Barbara Jaskula‐Goiris Belgium	15	434	235	118	77	66	31	492
Alessandro Bianchi Italy	13	252 0.6×	178 0.8×	32 0.3×	54 0.7×	82 1.2×	49	398
Yukinobu Kano Japan	15	399 0.9×	170 0.7×	62 0.5×	108 1.4×	88 1.3×	31	527
Nimsha S. Weerakkody Sri Lanka	7	246 0.6×	113 0.5×	68 0.6×	70 0.9×	21 0.3×	9	386
Sandra Cortés‐Diéguez Spain	12	264 0.6×	133 0.6×	25 0.2×	100 1.3×	26 0.4×	20	379
Gökhan Akarca Türkiye	12	290 0.7×	90 0.4×	24 0.2×	63 0.8×	62 0.9×	72	420
Gui‐Ran Kim South Korea	13	353 0.8×	157 0.7×	15 0.1×	103 1.3×	45 0.7×	46	499
Veronica Santarelli Italy	11	190 0.4×	146 0.6×	27 0.2×	87 1.1×	33 0.5×	20	327
Sarla P. Malhotra India	13	150 0.3×	452 1.9×	60 0.5×	98 1.3×	35 0.5×	36	616
Carolinne Odebrecht Dias Brazil	12	392 0.9×	93 0.4×	19 0.2×	120 1.6×	181 2.7×	15	557
Marina Rigling Germany	11	222 0.5×	44 0.2×	26 0.2×	73 0.9×	53 0.8×	30	349

Countries citing papers authored by Barbara Jaskula‐Goiris

Since Specialization

Citations

This map shows the geographic impact of Barbara Jaskula‐Goiris'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 Barbara Jaskula‐Goiris with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Barbara Jaskula‐Goiris more than expected).

Fields of papers citing papers by Barbara Jaskula‐Goiris

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Barbara Jaskula‐Goiris. 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 Barbara Jaskula‐Goiris. The network helps show where Barbara Jaskula‐Goiris may publish in the future.

Co-authorship network of co-authors of Barbara Jaskula‐Goiris

This figure shows the co-authorship network connecting the top 25 collaborators of Barbara Jaskula‐Goiris. A scholar is included among the top collaborators of Barbara Jaskula‐Goiris 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 Barbara Jaskula‐Goiris. Barbara Jaskula‐Goiris is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Buyse, J., Sidsel Jensen, Barbara Jaskula‐Goiris, et al.. (2024). Modelling of beer sensory staleness based on flavour instability parameters. Journal of the Institute of Brewing. 130(1). 47–66. 4 indexed citations

Jaskula‐Goiris, Barbara, et al.. (2024). Effect of Mashing-in pH on the Biochemical Composition and Staling Properties of the Sweet Wort. Journal of the American Society of Brewing Chemists. 82(3). 238–251.

Opstaele, Filip Van, Florian Weiland, Barbara Jaskula‐Goiris, et al.. (2022). Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts. Journal of the Institute of Brewing. 128(3). 109–123. 3 indexed citations

Jaskula‐Goiris, Barbara, Jos De Brabanter, Gert De Rouck, et al.. (2021). Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer. Food Research International. 140. 110049–110049. 24 indexed citations

Rouck, Gert De, et al.. (2019). Investigating the evolution of free stalingaldehydes throughout the wort productionprocess. Lirias (KU Leuven). 7 indexed citations

Jaskula‐Goiris, Barbara, et al.. (2019). Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry. Journal of Chromatography A. 1612. 460647–460647. 12 indexed citations

Jaskula‐Goiris, Barbara, Jessika De Clippeleer, Koen Goiris, et al.. (2019). Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples. Journal of Chromatography A. 1604. 460467–460467. 10 indexed citations

Jaskula‐Goiris, Barbara, et al.. (2019). A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager. Journal of the Institute of Brewing. 125(3). 364–373. 7 indexed citations

Jaskula‐Goiris, Barbara, J. Buyse, Johan Springael, et al.. (2019). The relationship between flavour instability, preference and drinkability of fresh and aged beer. Journal of the Institute of Brewing. 126(1). 59–66. 8 indexed citations

10.

Akkermans, Simen, Barbara Jaskula‐Goiris, Filip Logist, & Jan Van Impe. (2018). Including experimental uncertainty on the independent variables when modelling microbial dynamics: The combined effect of pH and acetic acid on the growth rate of E. coli K12. Journal of Microbiological Methods. 149. 20–28. 3 indexed citations

11.

Jaskula‐Goiris, Barbara, Steve Vanlanduit, Johan Springael, et al.. (2018). The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer. Journal of the Science of Food and Agriculture. 99(5). 2165–2174. 14 indexed citations

12.

Jaskula‐Goiris, Barbara, et al.. (2018). Influence of transport and storage conditions on beer quality and flavour stability. Journal of the Institute of Brewing. 125(1). 60–68. 43 indexed citations

13.

Borelli, Beatriz M., et al.. (2016). Selection of indigenous Saccharomyces cerevisiae strains for top fermentation beer production. 1 indexed citations

14.

Baert, Jeroen, Jessika De Clippeleer, Barbara Jaskula‐Goiris, et al.. (2015). Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes. Journal of the American Society of Brewing Chemists. 73(3). 243–252. 35 indexed citations

15.

Goiris, Koen, Barbara Jaskula‐Goiris, Filip Van Opstaele, et al.. (2014). The Flavoring Potential of Hop Polyphenols in Beer. Journal of the American Society of Brewing Chemists. 72(2). 135–142. 26 indexed citations

16.

Jaskula‐Goiris, Barbara, Koen Goiris, Filip Van Opstaele, et al.. (2014). The Use of Hop Polyphenols during Brewing to Improve Flavor Quality and Stability of Pilsner Beer. Journal of the American Society of Brewing Chemists. 72(3). 175–183. 17 indexed citations

17.

Opstaele, Filip Van, Barbara Jaskula‐Goiris, Ann Van Holle, et al.. (2013). Investigation of the impact of the hop variety and the hopping technology on the analytical volatile profile of single-hopped worts and beers. Ghent University Academic Bibliography (Ghent University). 11 indexed citations

18.

Jaskula‐Goiris, Barbara, et al.. (2011). Detailed multivariate modeling of beer staling in commercial pale lagers. 64(11). 119–139. 23 indexed citations

19.

Opstaele, Filip Van, Koen Goiris, Gert De Rouck, et al.. (2006). Hops: Aroma and Bitterness Perception. Ghent University Academic Bibliography (Ghent University). 31(4). 167–188. 1 indexed citations

20.

Aerts, Guido, et al.. (2003). Improved brewhouse performance and beer stability by addition of a minimal, but effective concentration of gallotannins to the brewing and sparging liquor. 7 indexed citations

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.

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