Laurence Gijs

466 total citations
12 papers, 355 citations indexed

About

Laurence Gijs is a scholar working on Food Science, Plant Science and Animal Science and Zoology. According to data from OpenAlex, Laurence Gijs has authored 12 papers receiving a total of 355 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Food Science, 4 papers in Plant Science and 2 papers in Animal Science and Zoology. Recurrent topics in Laurence Gijs's work include Fermentation and Sensory Analysis (6 papers), Horticultural and Viticultural Research (3 papers) and Food Quality and Safety Studies (2 papers). Laurence Gijs is often cited by papers focused on Fermentation and Sensory Analysis (6 papers), Horticultural and Viticultural Research (3 papers) and Food Quality and Safety Studies (2 papers). Laurence Gijs collaborates with scholars based in Belgium. Laurence Gijs's co-authors include Sonia Collin, Catherine Vermeulen, Philippe Perpète, Fabienne F. V. Chevance, Vesna Jerkovic, Henry-Éric Spinnler, Nathalie Martin and C. Berger and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Reviews International.

In The Last Decade

Laurence Gijs

10 papers receiving 342 citations

Peers

Countries citing papers authored by Laurence Gijs

Since Specialization

Citations

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

Fields of papers citing papers by Laurence Gijs

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Laurence Gijs

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

All Works

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12 of 12 papers shown

#	Work	Indexed citations
1	Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review 2005 ·Food Reviews International ·Catherine Vermeulen, Laurence Gijs, Sonia Collin	90
2	Assessment of Added Glutathione in Yeast Propagations, Wort Fermentations, and Beer Storage 2004 ·Journal of the American Society of Brewing Chemists ·Laurence Gijs, Philippe Perpète, (unknown), (unknown), (unknown), Sonia Collin	10
3	Review. Occurence et voies de formation des arômes soufrés dans la bière. 1. Les sulfures et les polysulfures. 2003 ·Laurence Gijs, Catherine Vermeulen, Sonia Collin	4
4	Review - Occurence et voies de formation des arômes soufrés dans la bière. 2. Les thioesters et les dérivés alkylthio. 2003 ·Laurence Gijs, Sonia Collin	1
5	How Low pH Can Intensify β-Damascenone and Dimethyl Trisulfide Production through Beer Aging 2002 ·Journal of Agricultural and Food Chemistry ·Laurence Gijs, Fabienne F. V. Chevance, Vesna Jerkovic, Sonia Collin	74
6	Influence of pH on beer staling 2002 ·DIAL (Catholic University of Leuven) ·Laurence Gijs, Fabienne F. V. Chevance, (unknown), Sonia Collin	0
7	Effect of the Reducing Power of a Beer on Dimethyltrisulfide Production during Aging 2002 ·Journal of the American Society of Brewing Chemists ·Laurence Gijs, Sonia Collin	10
8	3-Methylthiopropionaldehyde as Precursor of Dimethyl Trisulfide in Aged Beers 2000 ·Journal of Agricultural and Food Chemistry ·Laurence Gijs, Philippe Perpète, (unknown), Sonia Collin	84
9	Retention of sulfur flavours by food matrix and determination of sensorial data independent of the medium composition 2000 ·Food Chemistry ·Laurence Gijs	27
10	3-Methylthiopropionaldehyde as precursor of dimethyltrisulfide in aged beers 2000 ·DIAL (Catholic University of Leuven) ·Laurence Gijs, (unknown), Catherine Vermeulen, Philippe Perpète, Sonia Collin	1
11	Combinatorial Approach to Flavor Analysis. 2. Olfactory Investigation of a Library of S-Methyl Thioesters and Sensory Evaluation of Selected Components 1999 ·Journal of Agricultural and Food Chemistry ·C. Berger, Nathalie Martin, Sonia Collin, Laurence Gijs, (unknown), (unknown), Henry-Éric Spinnler, (unknown)	40
12	Combinatorial Approach to Flavor Analysis. 1. Preparation and Characterization of a S-Methyl Thioester Library 1999 ·Journal of Agricultural and Food Chemistry ·(unknown), Laurence Gijs, C. Berger, Nathalie Martin, (unknown), Henry-Éric Spinnler, (unknown), Sonia Collin	14

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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