Hubert Paelinck

1.6k total citations
54 papers, 1.3k citations indexed

About

Hubert Paelinck is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Hubert Paelinck has authored 54 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Animal Science and Zoology, 20 papers in Food Science and 19 papers in Molecular Biology. Recurrent topics in Hubert Paelinck's work include Meat and Animal Product Quality (35 papers), Polyamine Metabolism and Applications (12 papers) and Animal Nutrition and Physiology (8 papers). Hubert Paelinck is often cited by papers focused on Meat and Animal Product Quality (35 papers), Polyamine Metabolism and Applications (12 papers) and Animal Nutrition and Physiology (8 papers). Hubert Paelinck collaborates with scholars based in Belgium, France and Poland. Hubert Paelinck's co-authors include Eveline De Mey, Hannelore De Maere, Ilse Fraeye, Teresa Kowalska, Liselot Steen, Yvan Vander Heyden, Olivier Goemaere, Frédéric Leroy, Luc De Vuyst and Guy Derdelinckx and has published in prestigious journals such as Food Chemistry, Analytica Chimica Acta and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Hubert Paelinck

52 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Hubert Paelinck Belgium 19 761 605 521 166 133 54 1.3k
Xinglian Xu China 21 861 1.1× 385 0.6× 826 1.6× 126 0.8× 93 0.7× 40 1.5k
Mükerrem Kaya Türkiye 21 829 1.1× 383 0.6× 588 1.1× 251 1.5× 86 0.6× 45 1.3k
Eveline De Mey Belgium 15 448 0.6× 469 0.8× 313 0.6× 129 0.8× 59 0.4× 35 876
Marija Jokanović Serbia 21 823 1.1× 352 0.6× 616 1.2× 121 0.7× 45 0.3× 110 1.4k
Hannelore De Maere Belgium 15 478 0.6× 459 0.8× 298 0.6× 105 0.6× 55 0.4× 24 826
Teng Hui China 23 877 1.2× 285 0.5× 635 1.2× 387 2.3× 44 0.3× 55 1.4k
Yingying Hu China 20 965 1.3× 621 1.0× 742 1.4× 182 1.1× 93 0.7× 37 1.5k
Gaiming Zhao China 23 943 1.2× 502 0.8× 492 0.9× 293 1.8× 109 0.8× 95 1.5k
Ingolf U. Grün United States 21 605 0.8× 299 0.5× 956 1.8× 176 1.1× 86 0.6× 39 1.7k
Zengqi Peng China 23 955 1.3× 295 0.5× 520 1.0× 188 1.1× 35 0.3× 59 1.5k

Countries citing papers authored by Hubert Paelinck

Since Specialization
Citations

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

Fields of papers citing papers by Hubert Paelinck

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Hubert Paelinck

This figure shows the co-authorship network connecting the top 25 collaborators of Hubert Paelinck. A scholar is included among the top collaborators of Hubert Paelinck 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 Hubert Paelinck. Hubert Paelinck 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.
Steen, Liselot, et al.. (2020). Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham. Meat Science. 164. 108093–108093. 9 indexed citations
2.
Glorieux, Sarah, Liselot Steen, Hubert Paelinck, Imogen Foubert, & Ilse Fraeye. (2017). Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures. Poultry Science. 96(10). 3785–3795. 16 indexed citations
3.
Maere, Hannelore De, Sylvie Chollet, Jos De Brabanter, et al.. (2017). Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages. Meat Science. 135. 46–53. 22 indexed citations
4.
Steen, Liselot, Olivier Goemaere, Kristof Brijs, et al.. (2016). Functional Properties of Pork Liver Protein Fractions. Food and Bioprocess Technology. 9(6). 970–980. 37 indexed citations
5.
Maere, Hannelore De, Ilse Fraeye, Eveline De Mey, et al.. (2015). Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages. Meat Science. 114. 1–7. 27 indexed citations
6.
Mey, Eveline De, Hannelore De Maere, Hubert Paelinck, & Ilse Fraeye. (2015). VolatileN-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Critical Reviews in Food Science and Nutrition. 57(13). 2909–2923. 132 indexed citations
7.
Samapundo, Simbarashe, Jerry Ampofo‐Asiama, Ramize Xhaferi, et al.. (2013). The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce. Journal of Food Safety. 33(1). 59–70. 8 indexed citations
8.
Vermeulen, An, Mieke Uyttendaele, Geert Gins, et al.. (2013). Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005. Ghent University Academic Bibliography (Ghent University). 2 indexed citations
9.
Steen, Liselot, Ilse Fraeye, Eveline De Mey, et al.. (2013). Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates. Food and Bioprocess Technology. 7(2). 496–505. 26 indexed citations
10.
Mey, Eveline De, et al.. (2013). Application of Accelerated Solvent Extraction Followed by HPLC for the Determination of Piperidine and Piperine in Selected Spices. 1 indexed citations
11.
Vossen, Els, Katleen Raes, Bruno De Meulenaer, et al.. (2011). Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés. Meat Science. 90(4). 925–931. 68 indexed citations
12.
Maere, Hannelore De, et al.. (2011). Towards the detection of probiotics in dry fermented sausages by PCR. 1 indexed citations
13.
Dejaegher, Bieke, et al.. (2010). Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat. Food Chemistry. 126(4). 1539–1545. 106 indexed citations
14.
Samapundo, Simbarashe, Jerry Ampofo‐Asiama, Ramize Xhaferi, et al.. (2010). Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce. International Journal of Food Microbiology. 143(1-2). 9–16. 16 indexed citations
15.
Impens, Sandra, et al.. (2009). Impact of proline, hydroxyproline, and pyrrolidine on the N-nitrosopyrrolidine formation in heated cured meat products. 1 indexed citations
16.
Derdelinckx, Guy, et al.. (2009). Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model.. PubMed. 74(4). 127–32. 1 indexed citations
17.
Maere, Hannelore De, et al.. (2009). Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere. Food Microbiology. 27(1). 77–84. 46 indexed citations
18.
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
19.
Paelinck, Hubert, et al.. (2005). New generation of natural anti-microbial products for the preservation of cooked ham. Polish Journal of Food and Nutrition Sciences. 14(1). 107–110. 1 indexed citations
20.
Paelinck, Hubert & Jan De Maeseneer. (1978). Modeling of N- and P-uptake by Scenedesmus acutus, with regard to tertiary treatment of domestic waste water. SIL Communications 1953-1996. 21(1). 480–489.

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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Xinglian Xu Breakdown of academic impact, for papers by Mükerrem Kaya Breakdown of academic impact, for papers by Eveline De Mey Breakdown of academic impact, for papers by Marija Jokanović Breakdown of academic impact, for papers by Hannelore De Maere Breakdown of academic impact, for papers by Teng Hui Breakdown of academic impact, for papers by Yingying Hu Breakdown of academic impact, for papers by Gaiming Zhao Breakdown of academic impact, for papers by Ingolf U. Grün Breakdown of academic impact, for papers by Zengqi Peng
Rankless by CCL
2026