Stefan Weckx

5.0k total citations · 2 hit papers
80 papers, 3.9k citations indexed

About

Stefan Weckx is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Stefan Weckx has authored 80 papers receiving a total of 3.9k indexed citations (citations by other indexed papers that have themselves been cited), including 60 papers in Food Science, 39 papers in Molecular Biology and 24 papers in Nutrition and Dietetics. Recurrent topics in Stefan Weckx's work include Probiotics and Fermented Foods (42 papers), Microbial Metabolites in Food Biotechnology (15 papers) and Food Chemistry and Fat Analysis (14 papers). Stefan Weckx is often cited by papers focused on Probiotics and Fermented Foods (42 papers), Microbial Metabolites in Food Biotechnology (15 papers) and Food Chemistry and Fat Analysis (14 papers). Stefan Weckx collaborates with scholars based in Belgium, Switzerland and Costa Rica. Stefan Weckx's co-authors include Luc De Vuyst, Koen Illeghems, Frédéric Leroy, Marko Verce, Tom Rimaux, Gino Vrancken, Geert Huys, Henning Harth, Simon Van Kerrebroeck and Audrey Rivière and has published in prestigious journals such as Nucleic Acids Research, Bioinformatics and PLoS ONE.

In The Last Decade

Stefan Weckx

79 papers receiving 3.8k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Microbial ecology of sourdough fermentations: Diverse or uniform?

2013 333 citations Luc De Vuyst, Simon Van Kerrebroeck et al. Food Microbiology profile →
The cocoa bean fermentation process: from ecosystem analysis to starter culture development

2016 231 citations Luc De Vuyst, Stefan Weckx Journal of Applied Microbiology profile →

Peers

Stefan Weckx

PHARM

Cíntia Lacerda Ramos Brazil

David A. Stuart Canada

Carmen Peláez Spain

Michael Callanan Ireland

Adrián Hernández‐Mendoza Mexico

Aarón F. González‐Córdova Mexico

Pasquale Russo Italy

Salvador Genovés Spain

Daniel M. Linares Spain

Mireille Yvon France

Cíntia Lacerda Ramos Brazil

Stefan Weckx

1.8k ×0.7

646 ×0.4

767 ×0.6

277 ×0.7

92 ×0.2

PHARM

Citations per year, relative to Stefan Weckx Stefan Weckx (= 1×) peers Cíntia Lacerda Ramos

Countries citing papers authored by Stefan Weckx

Since Specialization

Citations

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

Fields of papers citing papers by Stefan Weckx

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Stefan Weckx

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

Weckx, Stefan, et al.. (2026). Application of Lacticaseibacillus paracasei and Tetragenococcus halophilus as adjunct starter cultures in Gouda cheese production. Frontiers in Microbiology. 16. 1719725–1719725.

Weckx, Stefan, et al.. (2025). Industrial Gouda cheese production shows batch-to-batch variations when using the same primary starter culture mixture as well as an impact of the brine on cheese quality. International Dairy Journal. 166. 106247–106247. 1 indexed citations

Weckx, Stefan, et al.. (2025). The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations. Applied and Environmental Microbiology. 91(3). e0221624–e0221624. 6 indexed citations

Weckx, Stefan, et al.. (2024). The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain. International Journal of Food Microbiology. 412. 110557–110557. 6 indexed citations

Depoorter, Eliza, Ilse Cleenwerck, Anneleen D. Wieme, et al.. (2023). Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages. Systematic and Applied Microbiology. 46(5). 126440–126440. 4 indexed citations

Weckx, Stefan, et al.. (2023). The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production. Frontiers in Microbiology. 14. 1128394–1128394. 21 indexed citations

Comasio, Andrea, et al.. (2021). Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps. Frontiers in Microbiology. 11. 616875–616875. 48 indexed citations

Claeys, E., et al.. (2021). High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation. International Journal of Food Microbiology. 354. 109322–109322. 16 indexed citations

Pothakos, Vasileios, Luc De Vuyst, Florac De Bruyn, et al.. (2020). Temporal shotgun metagenomics of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria. Current Research in Biotechnology. 2. 1–15. 61 indexed citations

10.

Pelicaen, Rudy, Didier Gonze, Luc De Vuyst, & Stefan Weckx. (2020). Genome-scale metabolic modeling of Acetobacter pasteurianus 386B reveals its metabolic adaptation to cocoa fermentation conditions. Food Microbiology. 92. 103597–103597. 9 indexed citations

11.

Wuyts, Sander, Camille Nina Allonsius, Stijn Wittouck, et al.. (2019). Comparative genome analysis of Lactobacillus mudanjiangensis, an understudied member of the Lactobacillus plantarum group. Microbial Genomics. 5(9). 13 indexed citations

12.

Bruyn, Florac De, Vasileios Pothakos, Zhiying Cai, et al.. (2019). Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing. Frontiers in Microbiology. 10. 2621–2621. 74 indexed citations

13.

Verce, Marko, Luc De Vuyst, & Stefan Weckx. (2019). Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species. Frontiers in Microbiology. 10. 479–479. 87 indexed citations

14.

Verce, Marko, Luc De Vuyst, & Stefan Weckx. (2019). The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae. Food Microbiology. 88. 103402–103402. 23 indexed citations

15.

Illeghems, Koen, Luc De Vuyst, & Stefan Weckx. (2015). Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes. BMC Genomics. 16(1). 766–766. 47 indexed citations

16.

Vuyst, Luc De, et al.. (2013). Microbial ecology of sourdough fermentations: Diverse or uniform?. Food Microbiology. 37. 11–29. 333 indexed citations breakdown →

17.

Rimaux, Tom, Audrey Rivière, Elvira M. Hébert, et al.. (2012). A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei. Research in Microbiology. 164(3). 216–225. 13 indexed citations

18.

Weckx, Stefan, B. Vlaeminck, Katleen Raes, et al.. (2011). Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature. Journal of Applied Microbiology. 111(3). 593–606. 33 indexed citations

19.

Weckx, Stefan, Roel Van der Meulen, Dominique Maes, et al.. (2010). Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations. Food Microbiology. 27(8). 1000–1008. 91 indexed citations

20.

Weckx, Stefan, Jurgen Del‐Favero, Rosa Rademakers, et al.. (2005). novoSNP, a novel computational tool for sequence variation discovery. Genome Research. 15(3). 436–442. 214 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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