Frédéric Ravyts

914 total citations
9 papers, 743 citations indexed

About

Frédéric Ravyts is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Frédéric Ravyts has authored 9 papers receiving a total of 743 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 4 papers in Animal Science and Zoology and 3 papers in Molecular Biology. Recurrent topics in Frédéric Ravyts's work include Probiotics and Fermented Foods (8 papers), Meat and Animal Product Quality (4 papers) and Protein Hydrolysis and Bioactive Peptides (3 papers). Frédéric Ravyts is often cited by papers focused on Probiotics and Fermented Foods (8 papers), Meat and Animal Product Quality (4 papers) and Protein Hydrolysis and Bioactive Peptides (3 papers). Frédéric Ravyts collaborates with scholars based in Belgium and Italy. Frédéric Ravyts's co-authors include Luc De Vuyst, Frédéric Leroy, Stefan Weckx, Gino Vrancken, Tom Rimaux, Hubert Paelinck, Liselot Steen, Olivier Goemaere, Eveline De Mey and Hannelore De Maere and has published in prestigious journals such as International Journal of Food Microbiology, Journal of Applied Microbiology and Journal of Food Protection.

In The Last Decade

Frédéric Ravyts

9 papers receiving 721 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Frédéric Ravyts Belgium 9 571 305 279 264 87 9 743
Marianthi Sidira Greece 13 491 0.9× 184 0.6× 353 1.3× 252 1.0× 51 0.6× 15 617
Solange Buchin France 7 764 1.3× 183 0.6× 402 1.4× 261 1.0× 103 1.2× 9 928
Florent Remeuf France 13 1.0k 1.8× 357 1.2× 398 1.4× 299 1.1× 76 0.9× 18 1.2k
Adriana Pérez Chaia Argentina 17 559 1.0× 307 1.0× 417 1.5× 185 0.7× 62 0.7× 41 756
Carina V. Bergamini Argentina 18 883 1.5× 350 1.1× 543 1.9× 252 1.0× 137 1.6× 60 1.0k
A. Irigoyen Spain 13 539 0.9× 170 0.6× 339 1.2× 174 0.7× 46 0.5× 16 642
Ahmet Küçükçetin Türkiye 14 477 0.8× 152 0.5× 241 0.9× 147 0.6× 39 0.4× 42 638
Maarten Janssens Belgium 10 562 1.0× 99 0.3× 258 0.9× 213 0.8× 91 1.0× 10 695
Rocco Gerardo Ianniello Italy 16 512 0.9× 195 0.6× 436 1.6× 77 0.3× 83 1.0× 25 666
Ekaterini Moschopoulou Greece 16 592 1.0× 134 0.4× 313 1.1× 249 0.9× 122 1.4× 32 743

Countries citing papers authored by Frédéric Ravyts

Since Specialization
Citations

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

Fields of papers citing papers by Frédéric Ravyts

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Frédéric Ravyts

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

All Works

9 of 9 papers shown
1.
Ravyts, Frédéric, Luc De Vuyst, & Frédéric Leroy. (2012). Bacterial diversity and functionalities in food fermentations. Engineering in Life Sciences. 12(4). 356–367. 130 indexed citations
2.
Ravyts, Frédéric & Luc De Vuyst. (2011). Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough. Food Microbiology. 28(6). 1129–1139. 80 indexed citations
3.
Ravyts, Frédéric, Luc De Vuyst, & Frédéric Leroy. (2011). The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt. International Journal of Dairy Technology. 64(4). 536–543. 8 indexed citations
4.
Vuyst, Luc De, Stefan Weckx, Frédéric Ravyts, Lieve Herman, & Frédéric Leroy. (2011). New insights into the exopolysaccharide production of Streptococcus thermophilus. International Dairy Journal. 21(9). 586–591. 29 indexed citations
5.
Ravyts, Frédéric, Liselot Steen, Olivier Goemaere, et al.. (2010). The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages. Food Microbiology. 27(7). 945–954. 95 indexed citations
6.
Vuyst, Luc De, Gino Vrancken, Frédéric Ravyts, Tom Rimaux, & Stefan Weckx. (2009). Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiology. 26(7). 666–675. 245 indexed citations
7.
Ravyts, Frédéric, et al.. (2009). Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation. International Journal of Food Microbiology. 134(1-2). 89–95. 31 indexed citations
8.
Ravyts, Frédéric, Hannelore De Maere, Eveline De Mey, et al.. (2008). Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches. Journal of Applied Microbiology. 104(5). 1341–1353. 75 indexed citations
9.
Ravyts, Frédéric, et al.. (2008). Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages. Journal of Food Protection. 71(9). 1817–1827. 50 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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