David Laureys

891 total citations
21 papers, 635 citations indexed

About

David Laureys is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, David Laureys has authored 21 papers receiving a total of 635 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 8 papers in Nutrition and Dietetics and 5 papers in Molecular Biology. Recurrent topics in David Laureys's work include Fermentation and Sensory Analysis (9 papers), Probiotics and Fermented Foods (9 papers) and Microbial Metabolites in Food Biotechnology (4 papers). David Laureys is often cited by papers focused on Fermentation and Sensory Analysis (9 papers), Probiotics and Fermented Foods (9 papers) and Microbial Metabolites in Food Biotechnology (4 papers). David Laureys collaborates with scholars based in Belgium, South Korea and Germany. David Laureys's co-authors include Luc De Vuyst, Peter Vandamme, Jessika De Clippeleer, Maarten Aerts, Margo Cnockaert, Frédéric Leroy, Pieter Vermeir, Marc Raes, Tom Hauffman and Luc De Cooman and has published in prestigious journals such as Applied and Environmental Microbiology, Food Chemistry and Applied Microbiology and Biotechnology.

In The Last Decade

David Laureys

18 papers receiving 626 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
David Laureys Belgium 10 487 266 207 126 75 21 635
Libo Liu China 12 405 0.8× 224 0.8× 187 0.9× 68 0.5× 120 1.6× 24 599
Ahmed Helal Egypt 14 428 0.9× 303 1.1× 174 0.8× 57 0.5× 73 1.0× 24 680
Barbara Sionek Poland 11 296 0.6× 172 0.6× 101 0.5× 159 1.3× 47 0.6× 35 530
Guangliang Xing China 13 566 1.2× 267 1.0× 258 1.2× 89 0.7× 158 2.1× 29 782
Saeed A. Hayek United States 8 325 0.7× 215 0.8× 149 0.7× 47 0.4× 86 1.1× 11 477
Manoela Maciel dos Santos Dias Brazil 9 320 0.7× 248 0.9× 150 0.7× 27 0.2× 112 1.5× 22 591
Rosa Guarcello Italy 15 639 1.3× 365 1.4× 182 0.9× 38 0.3× 147 2.0× 19 796
Luz María Paucar‐Menacho Peru 16 408 0.8× 103 0.4× 275 1.3× 86 0.7× 252 3.4× 56 701
Ana Lúcia Fernandes Pereira Brazil 13 540 1.1× 186 0.7× 356 1.7× 36 0.3× 109 1.5× 63 832
Dorota Najgebauer‐Lejko Poland 13 409 0.8× 184 0.7× 177 0.9× 86 0.7× 78 1.0× 42 578

Countries citing papers authored by David Laureys

Since Specialization
Citations

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

Fields of papers citing papers by David Laureys

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by David Laureys. 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 David Laureys. The network helps show where David Laureys may publish in the future.

Co-authorship network of co-authors of David Laureys

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

All Works

20 of 20 papers shown
1.
2.
Vermeir, Pieter, David Laureys, Jessika De Clippeleer, et al.. (2025). Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving texture. Food Chemistry. 498(Pt 1). 147169–147169.
3.
Laureys, David, et al.. (2025). Navigating yeast selection for NABLAB production: Comparative study of commercial maltose- and maltotriose-negative strains. Food Chemistry. 477. 143486–143486. 5 indexed citations
4.
Peeters, Charlotte, David Laureys, Anneleen D. Wieme, et al.. (2024). A comparative genomic analysis of Fructobacillus evanidus sp. nov. from bumble bees. Systematic and Applied Microbiology. 47(2-3). 126505–126505. 3 indexed citations
5.
Peeters, Charlotte, et al.. (2024). Eupransor demetentiae gen. nov., sp. nov., a novel fructophilic lactic acid bacterium from bumble bees. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 74(6).
6.
Cnockaert, Margo, Marie Joossens, David Laureys, et al.. (2023). Convivina is a specialised core gut symbiont of the invasive hornet Vespa velutina. Insect Molecular Biology. 32(5). 510–527. 4 indexed citations
7.
Guzman, Juan, Anja Poehlein, David Laureys, et al.. (2023). Aristophania vespae gen. nov., sp. nov., isolated from wasps, is related to Bombella and Oecophyllibacter, isolated from bees and ants. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 73(2). 4 indexed citations
8.
Laureys, David, et al.. (2023). The Impact of 10 Unmalted Alternative Adjuncts on Wort Characteristics. Foods. 12(23). 4206–4206. 5 indexed citations
9.
Laureys, David, Frédéric Leroy, Peter Vandamme, & Luc De Vuyst. (2022). Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process. Frontiers in Microbiology. 13. 871550–871550. 10 indexed citations
10.
Laureys, David, Pieter Vermeir, Filip Van Opstaele, et al.. (2022). 10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process. Journal of Cereal Science. 106. 103482–103482. 12 indexed citations
11.
Laureys, David, et al.. (2022). Acetobacter vaccinii sp. nov., a novel acetic acid bacterium isolated from blueberry fruit (Vaccinium corymbosum L.). INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 72(11). 4 indexed citations
12.
Laureys, David, Frédéric Leroy, Tom Hauffman, et al.. (2021). The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process. Frontiers in Microbiology. 12. 628599–628599. 24 indexed citations
13.
Laureys, David, et al.. (2021). Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition. Journal of the American Society of Brewing Chemists. 81(1). 66–75. 4 indexed citations
14.
Laureys, David, et al.. (2020). Kombucha Tea Fermentation: A Review. Journal of the American Society of Brewing Chemists. 78(3). 165–174. 97 indexed citations
15.
Laureys, David, Maarten Aerts, Peter Vandamme, & Luc De Vuyst. (2019). The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation. Frontiers in Microbiology. 10. 2876–2876. 40 indexed citations
16.
Laureys, David, Maarten Aerts, Peter Vandamme, & Luc De Vuyst. (2018). Oxygen and diverse nutrients influence the water kefir fermentation process. Food Microbiology. 73. 351–361. 71 indexed citations
17.
Laureys, David, et al.. (2017). Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process. Applied Microbiology and Biotechnology. 101(7). 2811–2819. 42 indexed citations
18.
Laureys, David & Luc De Vuyst. (2016). The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process. Journal of Applied Microbiology. 122(3). 719–732. 71 indexed citations
19.
Laureys, David & Luc De Vuyst. (2014). Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation. Applied and Environmental Microbiology. 80(8). 2564–2572. 177 indexed citations
20.
Laureys, David & Luc De Vuyst. (2014). Water kefir as a promising low-sugar probiotic fermented beverage. Archives of Public Health. 72(S1). 8 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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