Gino Vrancken

2.4k total citations
30 papers, 1.9k citations indexed

About

Gino Vrancken is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Gino Vrancken has authored 30 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 12 papers in Molecular Biology and 10 papers in Nutrition and Dietetics. Recurrent topics in Gino Vrancken's work include Probiotics and Fermented Foods (13 papers), Food Chemistry and Fat Analysis (12 papers) and Cocoa and Sweet Potato Agronomy (8 papers). Gino Vrancken is often cited by papers focused on Probiotics and Fermented Foods (13 papers), Food Chemistry and Fat Analysis (12 papers) and Cocoa and Sweet Potato Agronomy (8 papers). Gino Vrancken collaborates with scholars based in Belgium, Germany and Netherlands. Gino Vrancken's co-authors include Luc De Vuyst, Tom Rimaux, Stefan Weckx, Frédéric Leroy, Nicholas Camu, Frédéric Ravyts, Geert Huys, Heide‐Marie Daniel, Peter Vandamme and Zoi Papalexandratou and has published in prestigious journals such as PLoS ONE, Applied and Environmental Microbiology and Nature Reviews Microbiology.

In The Last Decade

Gino Vrancken

30 papers receiving 1.8k citations

Peers

Gino Vrancken

HORTI

BIOTE

Nicholas Camu Belgium

Sebastien Niamké Ivory Coast

Fujiharu YANAGIDA Japan

Alberto Baños Spain

Bart Smit Netherlands

Palmira De Bellis Italy

Sandra Hélinck France

J. Rossi Italy

Bréhima Diawara Burkina Faso

Justyna M. Dobruchowska Netherlands

Nicholas Camu Belgium

Gino Vrancken

1.4k ×0.9

371 ×0.6

254 ×0.4

646 ×1.8

HORTI

189 ×1.1

BIOTE

Citations per year, relative to Gino Vrancken Gino Vrancken (= 1×) peers Nicholas Camu

Countries citing papers authored by Gino Vrancken

Since Specialization

Citations

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

Fields of papers citing papers by Gino Vrancken

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Gino Vrancken

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

All Works

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20 of 20 papers shown

Vázquez‐Castellanos, Jorge F., et al.. (2019). Design of synthetic microbial consortia for gut microbiota modulation. Current Opinion in Pharmacology. 49. 52–59. 46 indexed citations

Dsouza, Roy N., et al.. (2016). Biochemical fate of vicilin storage protein during fermentation and drying of cocoa beans. Food Research International. 90. 53–65. 36 indexed citations

Vrancken, Gino, et al.. (2016). Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations. Food Research International. 89(Pt 1). 764–772. 37 indexed citations

Meersman, Esther, Jan Steensels, Nore Struyf, et al.. (2015). Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production. Applied and Environmental Microbiology. 82(2). 732–746. 50 indexed citations

Patras, Maria A., et al.. (2014). Fourier transform ion cyclotron resonance mass spectrometrical analysis of raw fermented cocoa beans of Cameroon and Ivory Coast origin. Food Research International. 64. 958–961. 23 indexed citations

Meersman, Esther, Jan Steensels, Veerle Saels, et al.. (2013). Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota. PLoS ONE. 8(12). e81559–e81559. 84 indexed citations

Rodríguez, María Cecilia, Tom Rimaux, Gino Vrancken, et al.. (2011). Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations. Applied Microbiology and Biotechnology. 93(6). 2519–2527. 15 indexed citations

Papalexandratou, Zoi, Gino Vrancken, Katrien De Bruyne, Peter Vandamme, & Luc De Vuyst. (2011). Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. Food Microbiology. 28(7). 1326–1338. 128 indexed citations

García–Armisen, Tamara, Zoi Papalexandratou, Nicholas Camu, et al.. (2010). Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library. Applied Microbiology and Biotechnology. 87(6). 2281–2292. 73 indexed citations

10.

Vrancken, Gino, Luc De Vuyst, Roel Van der Meulen, et al.. (2010). Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs. FEMS Yeast Research. 10(4). 471–481. 88 indexed citations

11.

Lefeber, Timothy, et al.. (2010). Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels. Food Microbiology. 28(3). 457–464. 109 indexed citations

12.

Rimaux, Tom, Gino Vrancken, Vasileios Pothakos, et al.. (2010). The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent. Food Microbiology. 28(3). 597–604. 46 indexed citations

13.

Daniel, Heide‐Marie, et al.. (2010). Wickerhamomyces anomalus in the sourdough microbial ecosystem. Antonie van Leeuwenhoek. 99(1). 63–73. 56 indexed citations

14.

Vrancken, Gino, et al.. (2009). The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt. Food Microbiology. 26(7). 720–727. 65 indexed citations

15.

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

16.

Vrancken, Gino, Tom Rimaux, Stefan Weckx, Luc De Vuyst, & Frédéric Leroy. (2009). Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101. International Journal of Food Microbiology. 135(3). 216–222. 64 indexed citations

17.

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

18.

Daniel, Heide‐Marie, Gino Vrancken, Jemmy F. Takrama, et al.. (2009). Yeast diversity of Ghanaian cocoa bean heap fermentations. FEMS Yeast Research. 9(5). 774–783. 147 indexed citations

19.

Vrancken, Gino, Tom Rimaux, Luc De Vuyst, & Frédéric Leroy. (2008). Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem. International Journal of Food Microbiology. 128(1). 58–66. 85 indexed citations

20.

Naser, Sabri M., Marc Vancanneyt, Cindy Snauwaert, et al.. (2006). Reclassification of Lactobacillus amylophilus LMG 11400 and NRRL B-4435 as Lactobacillus amylotrophicus sp. nov.. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 56(11). 2523–2527. 14 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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