Guido Aerts

3.0k total citations
114 papers, 2.4k citations indexed

About

Guido Aerts is a scholar working on Food Science, Pharmacology and Plant Science. According to data from OpenAlex, Guido Aerts has authored 114 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 79 papers in Food Science, 39 papers in Pharmacology and 37 papers in Plant Science. Recurrent topics in Guido Aerts's work include Fermentation and Sensory Analysis (77 papers), Hops Chemistry and Applications (39 papers) and Horticultural and Viticultural Research (31 papers). Guido Aerts is often cited by papers focused on Fermentation and Sensory Analysis (77 papers), Hops Chemistry and Applications (39 papers) and Horticultural and Viticultural Research (31 papers). Guido Aerts collaborates with scholars based in Belgium, Poland and United States. Guido Aerts's co-authors include Luc De Cooman, Filip Van Opstaele, Gert De Rouck, Jessika De Clippeleer, Koen Goiris, Barbara Jaskula‐Goiris, Ilse Van De Voorde, Jeroen Baert, Kevin J. Verstrepen and Bart Lievens and has published in prestigious journals such as Blood, Applied and Environmental Microbiology and Bioresource Technology.

In The Last Decade

Guido Aerts

108 papers receiving 2.3k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Guido Aerts Belgium	29	1.7k	871	615	429	363	114	2.4k
Maharishi Tomar India	25	1.0k 0.6×	902 1.0×	218 0.4×	398 0.9×	110 0.3×	42	2.4k
Qiuping Zhong China	28	1.3k 0.8×	667 0.8×	130 0.2×	458 1.1×	189 0.5×	96	2.3k
Carlos A. Blanco Spain	22	1.3k 0.7×	506 0.6×	155 0.3×	223 0.5×	230 0.6×	82	2.2k
Shenghua Ding China	28	1.1k 0.6×	745 0.9×	103 0.2×	253 0.6×	227 0.6×	100	2.1k
Kirley Marques Canuto Brazil	25	553 0.3×	763 0.9×	230 0.4×	470 1.1×	240 0.7×	147	2.0k
Cristina Ramos Portugal	20	1.1k 0.6×	758 0.9×	118 0.2×	421 1.0×	164 0.5×	73	2.3k
Carlos Enrique Ochoa‐Velasco Mexico	25	909 0.5×	631 0.7×	163 0.3×	182 0.4×	112 0.3×	83	1.7k
Moo‐Yeol Baik South Korea	32	1.7k 1.0×	645 0.7×	139 0.2×	459 1.1×	196 0.5×	171	3.1k
Juan Arturo Ragazzo‐Sánchez Mexico	29	1.1k 0.6×	904 1.0×	72 0.1×	502 1.2×	388 1.1×	145	2.4k
Raúl Ávila-Sosa Mexico	23	962 0.6×	663 0.8×	143 0.2×	177 0.4×	92 0.3×	58	1.7k

Countries citing papers authored by Guido Aerts

Since Specialization

Citations

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

Fields of papers citing papers by Guido Aerts

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Guido Aerts

This figure shows the co-authorship network connecting the top 25 collaborators of Guido Aerts. A scholar is included among the top collaborators of Guido Aerts 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 Guido Aerts. Guido Aerts 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

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

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.

Hardy, Liselotte, Guido Aerts, Lynn Willems, et al.. (2024). Case Report: A Pulmonary and Peripheral Arteriovenous Malformation in a Pulmonary Hypertension Patient with an Underlying BMPR2 Mutation. The Journal of Heart and Lung Transplantation. 43(4). S45–S46.

Jin, Xin, Janne Kaes, Jan Van Slambrouck, et al.. (2024). Donor-Specific Blood Transfusion is Feasible and Safe in Mice: A Proof-of-Concept Study. The Journal of Heart and Lung Transplantation. 43(4). S326–S326. 1 indexed citations

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

Rouck, Gert De, et al.. (2019). Investigating the evolution of free stalingaldehydes throughout the wort productionprocess. Lirias (KU Leuven). 7 indexed citations

Jaskula‐Goiris, Barbara, et al.. (2019). Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry. Journal of Chromatography A. 1612. 460647–460647. 12 indexed citations

Baert, Jeroen, Jessika De Clippeleer, Luc De Cooman, & Guido Aerts. (2015). Exploring the Binding Behavior of Beer Staling Aldehydes in Model Systems. Journal of the American Society of Brewing Chemists. 73(1). 100–108. 39 indexed citations

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

10.

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

11.

Aerts, Guido, et al.. (2014). Overexpression of L-Arabinose Isomerase for Production of the Low-Calorie Bulk Sweetener D-Tagatose. HAL (Le Centre pour la Communication Scientifique Directe). 2 indexed citations

12.

Meindersma, Wytze, et al.. (2014). Ion Chromatography as a Novel Method to Quantify the Solubility of Pyridinium Ionic Liquids in Organic Solvents. Journal of Chromatographic Science. 53(1). 8–15. 14 indexed citations

13.

Mukherjee, Vaskar, Jan Steensels, Ilse Van De Voorde, et al.. (2013). High throughput screening of yeast strains for desirable stress tolerant traits for bioethanol production. Lirias (KU Leuven). 1 indexed citations

14.

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

15.

Justé, Annelies, Michael Waud, Sam Crauwels, et al.. (2013). Bacterial community dynamics during industrial malting, with an emphasis on lactic acid bacteria. Food Microbiology. 39. 39–46. 30 indexed citations

16.

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

17.

Goiris, Koen, et al.. (2009). Analytical-sensory determination of potential flavour deficiencies of light beers.. 34(4). 221–237. 4 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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