Gert De Rouck

1.4k total citations
65 papers, 1.1k citations indexed

About

Gert De Rouck is a scholar working on Food Science, Plant Science and Pharmacology. According to data from OpenAlex, Gert De Rouck has authored 65 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 60 papers in Food Science, 24 papers in Plant Science and 21 papers in Pharmacology. Recurrent topics in Gert De Rouck's work include Fermentation and Sensory Analysis (59 papers), Horticultural and Viticultural Research (21 papers) and Hops Chemistry and Applications (20 papers). Gert De Rouck is often cited by papers focused on Fermentation and Sensory Analysis (59 papers), Horticultural and Viticultural Research (21 papers) and Hops Chemistry and Applications (20 papers). Gert De Rouck collaborates with scholars based in Belgium, United Kingdom and Poland. Gert De Rouck's co-authors include Guido Aerts, Luc De Cooman, Filip Van Opstaele, Koen Goiris, Barbara Jaskula‐Goiris, Jessika De Clippeleer, Bjørge Westereng, Kevin J. Verstrepen, Trude Wicklund and Elling‐Olav Rukke and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Chromatography A and Frontiers in Microbiology.

In The Last Decade

Gert De Rouck

62 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Gert De Rouck Belgium 21 977 449 268 186 169 65 1.1k
Filip Van Opstaele Belgium 20 845 0.9× 365 0.8× 424 1.6× 130 0.7× 187 1.1× 57 1.0k
Jessika De Clippeleer Belgium 15 731 0.7× 264 0.6× 119 0.4× 121 0.7× 135 0.8× 39 911
Stefan Coghe Belgium 9 634 0.6× 275 0.6× 73 0.3× 121 0.7× 235 1.4× 11 799
Alexandr Mikyška Czechia 16 600 0.6× 429 1.0× 533 2.0× 76 0.4× 280 1.7× 82 952
Masachika Takashio Japan 16 377 0.4× 272 0.6× 84 0.3× 100 0.5× 73 0.4× 54 679
Kyong‐Su Kim South Korea 17 454 0.5× 218 0.5× 48 0.2× 74 0.4× 109 0.6× 56 703
Necati Barış Tuncel Türkiye 17 465 0.5× 268 0.6× 38 0.1× 352 1.9× 164 1.0× 50 879
Gamze Güçlü Türkiye 16 501 0.5× 216 0.5× 40 0.1× 149 0.8× 282 1.7× 44 870
Gary A. Luzio United States 19 560 0.6× 810 1.8× 43 0.2× 238 1.3× 228 1.3× 34 1.2k
Yukinobu Kano Japan 15 399 0.4× 170 0.4× 62 0.2× 88 0.5× 108 0.6× 31 527

Countries citing papers authored by Gert De Rouck

Since Specialization
Citations

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

Fields of papers citing papers by Gert De Rouck

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Gert De Rouck. 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 Gert De Rouck. The network helps show where Gert De Rouck may publish in the future.

Co-authorship network of co-authors of Gert De Rouck

This figure shows the co-authorship network connecting the top 25 collaborators of Gert De Rouck. A scholar is included among the top collaborators of Gert De Rouck 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 Gert De Rouck. Gert De Rouck 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.
Debyser, Winok, et al.. (2024). Enhancing the mouthfeel of non-alcoholic beers: The influence of dextrin and arabinoxylan on perceived viscosity and body. Food Hydrocolloids. 159. 110642–110642. 4 indexed citations
3.
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
4.
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.
5.
Cela, Nazarena, Nicola Condelli, Giuseppe Perretti, et al.. (2023). A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception. Beverages. 9(1). 18–18. 6 indexed citations
6.
Bolat, Irina, et al.. (2023). Formation of staling aldehydes in different grain bed layers in an industrial scale maltings. Journal of the Institute of Brewing. 129(4). 276–306. 2 indexed citations
7.
Herrera‐Malaver, Beatriz, Kevin J. Verstrepen, Filip Van Opstaele, et al.. (2022). Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer. International Journal of Food Microbiology. 374. 109724–109724. 8 indexed citations
8.
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
9.
Rouck, Gert De, et al.. (2021). Sanitation of wooden barrels for ageing beer - a review. Lirias (KU Leuven). 3 indexed citations
10.
Rouck, Gert De, et al.. (2021). Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. Journal of the American Society of Brewing Chemists. 79(4). 315–332. 8 indexed citations
11.
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
12.
Rosa, Sabina Leanti La, Kristian Hovde Liland, Kristine S. Myhrer, et al.. (2020). Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer. Frontiers in Microbiology. 11. 279–279. 59 indexed citations
13.
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
14.
Crauwels, Sam, et al.. (2019). The power of sour - A review: Old traditions, new opportunities. Lirias (KU Leuven). 26 indexed citations
15.
Rouck, Gert De, et al.. (2019). Investigating the evolution of free stalingaldehydes throughout the wort productionprocess. Lirias (KU Leuven). 7 indexed citations
16.
17.
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
18.
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
19.
Aerts, Guido, et al.. (2004). Evaluation of the addition of gallotannins to the brewing liquor for the improvement of the flavor stability of beer. 41(3). 298–304. 4 indexed citations
20.
Rouck, Gert De, et al.. (1998). LIPOXYGENASE WERKING EN BIERVEROUDERING. 23(2). 25–37. 6 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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