Keshia Broucke

536 total citations
13 papers, 388 citations indexed

About

Keshia Broucke is a scholar working on Food Science, Animal Science and Zoology and Ecology. According to data from OpenAlex, Keshia Broucke has authored 13 papers receiving a total of 388 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 9 papers in Animal Science and Zoology and 7 papers in Ecology. Recurrent topics in Keshia Broucke's work include Meat and Animal Product Quality (9 papers), Agriculture Sustainability and Environmental Impact (7 papers) and Protein Hydrolysis and Bioactive Peptides (4 papers). Keshia Broucke is often cited by papers focused on Meat and Animal Product Quality (9 papers), Agriculture Sustainability and Environmental Impact (7 papers) and Protein Hydrolysis and Bioactive Peptides (4 papers). Keshia Broucke collaborates with scholars based in Belgium, Germany and United Kingdom. Keshia Broucke's co-authors include Geert Van Royen, Marie‐Christin Baune, Nino Terjung, Jochen Weiß, Adriano Profeta, Sergiy Smetana, Monika Gibis, Els Van Coillie, Volker Heinz and Els Van Pamel and has published in prestigious journals such as Critical Reviews in Food Science and Nutrition, Food Research International and Sustainability.

In The Last Decade

Keshia Broucke

13 papers receiving 366 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Keshia Broucke Belgium 9 232 199 173 66 43 13 388
Marie‐Christin Baune Germany 16 352 1.5× 211 1.1× 227 1.3× 116 1.8× 50 1.2× 25 585
Hermes Sanctorum Brazil 6 202 0.9× 265 1.3× 87 0.5× 36 0.5× 35 0.8× 7 386
Stephanie Grahl Germany 6 127 0.5× 87 0.4× 85 0.5× 47 0.7× 40 0.9× 8 282
Keri Szejda United States 3 306 1.3× 362 1.8× 112 0.6× 23 0.3× 37 0.9× 6 478
Bon‐Yeob Gu South Korea 6 215 0.9× 103 0.5× 186 1.1× 41 0.6× 24 0.6× 7 315
Antonio Girolami Italy 8 117 0.5× 73 0.4× 232 1.3× 38 0.6× 13 0.3× 13 424
Songgang Xia China 10 278 1.2× 66 0.3× 200 1.2× 76 1.2× 27 0.6× 18 397
Joanne Gould United Kingdom 8 203 0.9× 56 0.3× 24 0.1× 20 0.3× 65 1.5× 15 320
Matěj Pospiech Czechia 11 155 0.7× 13 0.1× 106 0.6× 87 1.3× 64 1.5× 54 336
C.K. Gehring United States 13 99 0.4× 24 0.1× 467 2.7× 132 2.0× 41 1.0× 20 588

Countries citing papers authored by Keshia Broucke

Since Specialization
Citations

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

Fields of papers citing papers by Keshia Broucke

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Keshia Broucke

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

All Works

13 of 13 papers shown
1.
Broucke, Keshia, et al.. (2025). Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation. European Food Research and Technology. 251(6). 1117–1126. 2 indexed citations
2.
Broucke, Keshia, et al.. (2024). Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources. European Food Research and Technology. 251(1). 31–43. 5 indexed citations
3.
Baune, Marie‐Christin, Keshia Broucke, Sandra Ebert, et al.. (2023). Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties. Frontiers in Nutrition. 10. 1101479–1101479. 31 indexed citations
4.
Broucke, Keshia, et al.. (2023). Microalgae protein digestibility: How to crack open the black box?. Critical Reviews in Food Science and Nutrition. 64(20). 7149–7171. 28 indexed citations
5.
Broucke, Keshia, Els Van Pamel, Els Van Coillie, Lieve Herman, & Geert Van Royen. (2022). Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation. Meat Science. 195. 109006–109006. 81 indexed citations
6.
Broucke, Keshia, et al.. (2022). Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters. Meat Science. 188. 108778–108778. 2 indexed citations
7.
Broucke, Keshia, Christof Van Poucke, Bavo De Witte, et al.. (2022). Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages. Innovative Food Science & Emerging Technologies. 78. 102992–102992. 57 indexed citations
8.
Profeta, Adriano, Marie‐Christin Baune, Sergiy Smetana, et al.. (2021). Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium. Future Foods. 4. 100088–100088. 35 indexed citations
9.
Baune, Marie‐Christin, Adriano Profeta, Sergiy Smetana, et al.. (2021). Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability. Future Foods. 4. 100081–100081. 48 indexed citations
10.
Ebert, Sandra, Marie‐Christin Baune, Keshia Broucke, et al.. (2021). Buffering capacity of wet texturized plant proteins in comparison to pork meat. Food Research International. 150(Pt B). 110803–110803. 19 indexed citations
11.
Profeta, Adriano, Marie‐Christin Baune, Sergiy Smetana, et al.. (2021). Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins. Sustainability. 13(2). 650–650. 38 indexed citations
12.
Pamel, Els Van, Gerda Cnops, Bart Van Droogenbroeck, et al.. (2020). Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet– Part II. Food Reviews International. 37(6). 573–600. 3 indexed citations
13.
Profeta, Adriano, Marie‐Christin Baune, Sergiy Smetana, et al.. (2020). Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium. Foods. 10(1). 71–71. 39 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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2026