Filip Van Opstaele

1.3k total citations
57 papers, 1.0k citations indexed

About

Filip Van Opstaele is a scholar working on Food Science, Pharmacology and Plant Science. According to data from OpenAlex, Filip Van Opstaele has authored 57 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 51 papers in Food Science, 34 papers in Pharmacology and 21 papers in Plant Science. Recurrent topics in Filip Van Opstaele's work include Fermentation and Sensory Analysis (50 papers), Hops Chemistry and Applications (34 papers) and Horticultural and Viticultural Research (20 papers). Filip Van Opstaele is often cited by papers focused on Fermentation and Sensory Analysis (50 papers), Hops Chemistry and Applications (34 papers) and Horticultural and Viticultural Research (20 papers). Filip Van Opstaele collaborates with scholars based in Belgium, France and Italy. Filip Van Opstaele's co-authors include Luc De Cooman, Guido Aerts, Gert De Rouck, Koen Goiris, P. Dirinck, Jessika De Clippeleer, F. Vandendriessche, Barbara Jaskula‐Goiris, Denis De Keukeleire and Ella Pagliarini and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Filip Van Opstaele

54 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Filip Van Opstaele Belgium 20 845 424 365 214 187 57 1.0k
Gert De Rouck Belgium 21 977 1.2× 268 0.6× 449 1.2× 92 0.4× 169 0.9× 65 1.1k
Jessika De Clippeleer Belgium 15 731 0.9× 119 0.3× 264 0.7× 135 0.6× 135 0.7× 39 911
Alexandr Mikyška Czechia 16 600 0.7× 533 1.3× 429 1.2× 35 0.2× 280 1.5× 82 952
Kiyoshi Takoi Japan 11 473 0.6× 218 0.5× 293 0.8× 44 0.2× 93 0.5× 27 562
Stefan Coghe Belgium 9 634 0.8× 73 0.2× 275 0.8× 91 0.4× 235 1.3× 11 799
Kyong‐Su Kim South Korea 17 454 0.5× 48 0.1× 218 0.6× 86 0.4× 109 0.6× 56 703
Masachika Takashio Japan 16 377 0.4× 84 0.2× 272 0.7× 54 0.3× 73 0.4× 54 679
Carmo Serrano Portugal 12 588 0.7× 62 0.1× 374 1.0× 98 0.5× 241 1.3× 34 858
Yukinobu Kano Japan 15 399 0.5× 62 0.1× 170 0.5× 95 0.4× 108 0.6× 31 527
Yusuf Tunçtürk Türkiye 14 360 0.4× 51 0.1× 163 0.4× 151 0.7× 80 0.4× 39 618

Countries citing papers authored by Filip Van Opstaele

Since Specialization
Citations

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

Fields of papers citing papers by Filip Van Opstaele

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Filip Van Opstaele. 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 Filip Van Opstaele. The network helps show where Filip Van Opstaele may publish in the future.

Co-authorship network of co-authors of Filip Van Opstaele

This figure shows the co-authorship network connecting the top 25 collaborators of Filip Van Opstaele. A scholar is included among the top collaborators of Filip Van Opstaele 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 Filip Van Opstaele. Filip Van Opstaele 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.
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
3.
4.
Opstaele, Filip Van, J. Buyse, Christel Verreth, et al.. (2021). Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer. International Journal of Food Science & Technology. 57(2). 1122–1136. 12 indexed citations
5.
Opstaele, Filip Van, J. Buyse, Christel Verreth, et al.. (2020). Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers. International Journal of Food Microbiology. 339. 109030–109030. 29 indexed citations
6.
Clippeleer, Jessika De, et al.. (2019). Reproducibility trials in a research brewery and effects on the evaluation of hop substances in beer. Ghent University Academic Bibliography (Ghent University). 4 indexed citations
7.
Opstaele, Filip Van, et al.. (2015). Comparison of the Analytical Profiles of Volatiles in Single-Hopped Worts and Beers as a Function of the Hop Variety. Ghent University Academic Bibliography (Ghent University). 68. 8–28. 23 indexed citations
8.
Opstaele, Filip Van, et al.. (2015). Changes in the hop-derived volatile profile upon lab scale boiling. Food Research International. 75. 1–10. 28 indexed citations
9.
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
10.
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
11.
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
12.
Opstaele, Filip Van, Koen Goiris, Gert De Rouck, Guido Aerts, & Luc De Cooman. (2012). Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets—Part 2: Preparation of single variety floral, citrus, and spicy hop oil essences by density programmed supercritical fluid extraction. The Journal of Supercritical Fluids. 71. 147–161. 27 indexed citations
13.
Clippeleer, Jessika De, et al.. (2010). Real-Time Profiling of Volatile Malt Aldehydes Using Selected Ion Flow Tube Mass Spectrometry. LCGC North America. 28(5). 67–74. 16 indexed citations
14.
Rouck, Gert De, et al.. (2010). Innovations in industrial beer production and yeast FAN assimilation performance. Ghent University Academic Bibliography (Ghent University).
15.
Opstaele, Filip Van, Gert De Rouck, Jessika De Clippeleer, Guido Aerts, & Luc De Cooman. (2010). Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally Hopped and Advanced Hopped Pilsner Beers. Journal of the Institute of Brewing. 116(4). 445–458. 41 indexed citations
16.
Opstaele, Filip Van, et al.. (2008). Flavour instability of pale lager beers: determination of analytical markers in relation to sensory ageing. Ghent University Academic Bibliography (Ghent University). 34(2). 124–137. 1 indexed citations
17.
Cooman, Luc De, Guido Aerts, Filip Van Opstaele, et al.. (2004). New Trends in Advanced Hopping Part II: Application of Varietal Hop Aromas. 29(2). 81–87. 6 indexed citations
18.
Cooman, Luc De, Guido Aerts, Filip Van Opstaele, et al.. (2004). New Trends in Advanced Hopping Part I: Application of Pre-Isomerised Hop Extracts. 29(1). 36–46. 4 indexed citations
19.
Pastorelli, G., Simone Magni, Raffaella Rossi, et al.. (2003). Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham. Meat Science. 65(1). 571–580. 82 indexed citations
20.
Goiris, Koen, Gert De Rouck, Filip Van Opstaele, et al.. (2002). The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer. Journal of the Institute of Brewing. 108(1). 86–93. 52 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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