G. Maesmans

817 total citations
20 papers, 642 citations indexed

About

G. Maesmans is a scholar working on Biotechnology, Food Science and Molecular Biology. According to data from OpenAlex, G. Maesmans has authored 20 papers receiving a total of 642 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Biotechnology, 7 papers in Food Science and 6 papers in Molecular Biology. Recurrent topics in G. Maesmans's work include Microbial Inactivation Methods (7 papers), Meat and Animal Product Quality (6 papers) and Protein purification and stability (5 papers). G. Maesmans is often cited by papers focused on Microbial Inactivation Methods (7 papers), Meat and Animal Product Quality (6 papers) and Protein purification and stability (5 papers). G. Maesmans collaborates with scholars based in Belgium, United Kingdom and Canada. G. Maesmans's co-authors include Paul Tobback, Marc Hendrickx, S. De Cordt, Zhijun Weng, Ann Van Loey, J.D. Schofield, B.J. Dobraszczyk, Marco Albertini, Kurt Gebruers and A.T. Paulson and has published in prestigious journals such as Critical Reviews in Food Science and Nutrition, Food Research International and Biotechnology and Bioengineering.

In The Last Decade

G. Maesmans

20 papers receiving 604 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
G. Maesmans Belgium 14 256 251 172 112 97 20 642
S. De Cordt Belgium 12 289 1.1× 171 0.7× 171 1.0× 59 0.5× 70 0.7× 14 503
Noriyuki Igura Japan 17 223 0.9× 303 1.2× 126 0.7× 90 0.8× 146 1.5× 63 779
Shimon Mizrahi Israel 14 98 0.4× 257 1.0× 77 0.4× 47 0.4× 104 1.1× 21 626
Zhilin Gan China 15 159 0.6× 294 1.2× 144 0.8× 63 0.6× 208 2.1× 23 861
Sevugan Palaniappan United States 11 498 1.9× 348 1.4× 59 0.3× 34 0.3× 130 1.3× 17 839
Kanichi Suzuki Japan 16 106 0.4× 360 1.4× 189 1.1× 171 1.5× 327 3.4× 84 1.0k
S. Mizrahi Israel 19 161 0.6× 508 2.0× 57 0.3× 104 0.9× 258 2.7× 41 1.0k
Mudtorlep Nisoa Thailand 16 129 0.5× 214 0.9× 103 0.6× 95 0.8× 114 1.2× 61 769
M.H. López-Leiva Sweden 12 201 0.8× 144 0.6× 285 1.7× 158 1.4× 41 0.4× 14 578
Pedro Valencia Chile 18 85 0.3× 244 1.0× 365 2.1× 65 0.6× 78 0.8× 52 739

Countries citing papers authored by G. Maesmans

Since Specialization
Citations

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

Fields of papers citing papers by G. Maesmans

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of G. Maesmans

This figure shows the co-authorship network connecting the top 25 collaborators of G. Maesmans. A scholar is included among the top collaborators of G. Maesmans 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 G. Maesmans. G. Maesmans 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.
Dobraszczyk, B.J., et al.. (2003). Extensional Rheology and Stability of Gas Cell Walls in Bread Doughs at Elevated Temperatures in Relation to Breadmaking Performance. Cereal Chemistry. 80(2). 218–224. 69 indexed citations
2.
Hendrickx, Marc, G. Maesmans, S. De Cordt, et al.. (1995). Evaluation of the integrated time‐temperature effect in thermal processing of foods. Critical Reviews in Food Science and Nutrition. 35(3). 231–262. 69 indexed citations
3.
Loey, Ann Van, et al.. (1995). Kinetics of quality changes of green peas and white beans during thermal processing. Journal of Food Engineering. 24(3). 361–377. 24 indexed citations
4.
Maesmans, G., Marc Hendrickx, S. De Cordt, & Paul Tobback. (1995). Theoretical consideration of the general validity of the Equivalent Point Method in thermal process evaluation. Journal of Food Engineering. 24(2). 225–248. 10 indexed citations
5.
Cordt, S. De, Marc Hendrickx, G. Maesmans, & Paul Tobback. (1994). The influence of polyalcohols and carbohydrates on the thermostability of α‐amylase. Biotechnology and Bioengineering. 43(2). 107–114. 83 indexed citations
6.
7.
Loey, Ann Van, et al.. (1994). KINETICS of THERMAL SOFTENING of WHITE BEANS EVALUATED BY A SENSORY PANEL and the FMC TENDEROMETER. Journal of Food Processing and Preservation. 18(5). 407–420. 14 indexed citations
8.
Hendrickx, Marc, et al.. (1994). Convenience of immobilized Bacillus licheniformis α‐amylase as time—temperature‐integrator (TTI). Journal of Chemical Technology & Biotechnology. 59(2). 193–199. 6 indexed citations
9.
Loey, Ann Van, et al.. (1994). Optimizing Thermal Process for Canned White Beans in Water Cascading Retorts. Journal of Food Science. 59(4). 828–832. 14 indexed citations
10.
Maesmans, G., et al.. (1994). Feasibility of the use of a Time—Temperature Integrator and a mathematical model to determine fluid-to-particle heat transfer coefficients. Food Research International. 27(1). 39–51. 9 indexed citations
11.
Maesmans, G., et al.. (1994). Evaluation of process value distribution with time temperature integrators. Food Research International. 27(5). 413–423. 21 indexed citations
12.
Maesmans, G., et al.. (1993). THEORETICAL CONSIDERATIONS ON DESIGN of MULTICOMPONENT TIME TEMPERATURE INTEGRATORS IN EVALUATION of THERMAL PROCESSES. Journal of Food Processing and Preservation. 17(5). 369–389. 12 indexed citations
13.
Maesmans, G., et al.. (1992). FLUID-TO-PARTICLE HEAT TRANSFER COEFFICIENT DETERMINATION of HETEROGENEOUS FOODS: A REVIEW. Journal of Food Processing and Preservation. 16(1). 29–69. 27 indexed citations
14.
Cordt, S. De, et al.. (1992). Thermostability of soluble and immobilized α‐amylase from Bacillus licheniformis. Biotechnology and Bioengineering. 40(3). 396–402. 54 indexed citations
15.
Weng, Zhijun, Marc Hendrickx, G. Maesmans, & Paul Tobback. (1992). The use of a Time-Temperature-Integrator in conjunction with mathematical modelling for determining liquid/particle heat transfer coefficients. Journal of Food Engineering. 16(3). 197–214. 24 indexed citations
16.
Hendrickx, Marc, et al.. (1992). Validation of a time‐temperature‐integrator for thermal processing of foods under pasteurization conditions. International Journal of Food Science & Technology. 27(1). 21–31. 32 indexed citations
17.
Cordt, S. De, Marc Hendrickx, G. Maesmans, & Paul Tobback. (1992). Immobilized α‐amylase from Bacillus licheniformis: a potential enzymic time—temperature integrator for thermal processing. International Journal of Food Science & Technology. 27(6). 661–673. 35 indexed citations
18.
Weng, Zhijun, Marc Hendrickx, G. Maesmans, Kurt Gebruers, & Paul Tobback. (1991). Thermostability of Soluble and Immobilized Horseradish Peroxidase. Journal of Food Science. 56(2). 574–578. 48 indexed citations
19.
Weng, Zhijun, Marc Hendrickx, G. Maesmans, & Paul Tobback. (1991). Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal Processes. Journal of Food Science. 56(2). 567–570. 69 indexed citations
20.
Maesmans, G., et al.. (1990). Endpoint definition, determination and evaluation of thermal processes in food preservation. 45(5). 179–192. 12 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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