Stijn Palmers

568 total citations
17 papers, 468 citations indexed

About

Stijn Palmers is a scholar working on Food Science, Biotechnology and Organic Chemistry. According to data from OpenAlex, Stijn Palmers has authored 17 papers receiving a total of 468 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 6 papers in Biotechnology and 4 papers in Organic Chemistry. Recurrent topics in Stijn Palmers's work include Microbial Inactivation Methods (6 papers), Potato Plant Research (6 papers) and Postharvest Quality and Shelf Life Management (4 papers). Stijn Palmers is often cited by papers focused on Microbial Inactivation Methods (6 papers), Potato Plant Research (6 papers) and Postharvest Quality and Shelf Life Management (4 papers). Stijn Palmers collaborates with scholars based in Belgium, Chile and Germany. Stijn Palmers's co-authors include Marc Hendrickx, Ann Van Loey, Biniam Kebede, Tara Grauwet, Liesbeth Vervoort, Stefanie Christiaens, Chris W. Michiels, Gipsy Tabilo‐Munizaga, Reinhold Carle and Katlijn Moelants and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of Food Engineering.

In The Last Decade

Stijn Palmers

17 papers receiving 458 citations

Peers

Stijn Palmers

FS

PS

BIOTE

BIOCH

ASZ

Scheling Wibowo Belgium

Hande Baltacıoğlu Türkiye

Cristèle Delsart France

Patrizia Comandini Italy

Çiğdem Uysal Pala Türkiye

Juan José Mangas Alonso Spain

Laurianne Paravisini United States

Zenaida S. Rivera United Kingdom

Alireza Ghodsvali Iran

Pınar Kadiroğlu Türkiye

Scheling Wibowo Belgium

Stijn Palmers

320 ×1.0

FS

214 ×1.4

PS

191 ×1.8

BIOTE

206 ×2.1

BIOCH

100 ×1.3

ASZ

Citations per year, relative to Stijn Palmers Stijn Palmers (= 1×) peers Scheling Wibowo

Countries citing papers authored by Stijn Palmers

Since Specialization

Citations

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

Fields of papers citing papers by Stijn Palmers

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Stijn Palmers

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

All Works

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17 of 17 papers shown

1.

Palmers, Stijn, et al.. (2016). Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods. Food Additives & Contaminants Part A. 33(4). 1–11. 11 indexed citations

2.

Kebede, Biniam, et al.. (2016). Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree. Innovative Food Science & Emerging Technologies. 39. 88–93. 15 indexed citations

3.

Palmers, Stijn, Tara Grauwet, Carolien Buvé, et al.. (2015). Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems. Food Additives & Contaminants Part A. 33(2). 1–14. 6 indexed citations

4.

Kebede, Biniam, Tara Grauwet, Stijn Palmers, et al.. (2015). Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A ‘fingerprinting kinetics’ approach. Food Chemistry. 185. 119–126. 13 indexed citations

5.

Kebede, Biniam, Tara Grauwet, Stijn Palmers, et al.. (2015). An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree. Food Chemistry. 179. 94–102. 27 indexed citations

6.

Palmers, Stijn, Tara Grauwet, Miete Celus, et al.. (2015). Furan formation as a function of pressure, temperature and time conditions in spinach purée. LWT. 64(2). 565–570. 21 indexed citations

7.

Palmers, Stijn, Tara Grauwet, Miete Celus, et al.. (2015). A kinetic study of furan formation during storage of shelf-stable fruit juices. Journal of Food Engineering. 165. 74–81. 23 indexed citations

8.

Christiaens, Stefanie, et al.. (2014). Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine. Food Research International. 67. 60–66. 34 indexed citations

9.

Grauwet, Tara, Stijn Palmers, Liesbeth Vervoort, & Ines Colle. (2014). Kinetics and process design for high-pressure processing. 1 indexed citations

10.

Palmers, Stijn, Tara Grauwet, Carolien Buvé, et al.. (2014). Furan formation during storage and reheating of sterilised vegetable purées. Food Additives & Contaminants Part A. 32(2). 161–169. 17 indexed citations

11.

Palmers, Stijn, Tara Grauwet, Biniam Kebede, Marc Hendrickx, & Ann Van Loey. (2014). Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées. Food and Bioprocess Technology. 21 indexed citations

12.

Kebede, Biniam, Tara Grauwet, Stijn Palmers, et al.. (2014). Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet.. PubMed. 79(1). 143–5. 5 indexed citations

13.

Kebede, Biniam, Tara Grauwet, Stijn Palmers, et al.. (2014). Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet. Food Research International. 56. 218–225. 59 indexed citations

14.

Kebede, Biniam, Tara Grauwet, Stijn Palmers, et al.. (2014). Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics. Food Research International. 67. 264–271. 29 indexed citations

15.

Kebede, Biniam, Tara Grauwet, Gipsy Tabilo‐Munizaga, et al.. (2013). Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes. Food Chemistry. 141(3). 1603–1613. 65 indexed citations

16.

Kebede, Biniam, Tara Grauwet, Stijn Palmers, et al.. (2013). Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots. Food Chemistry. 153. 340–352. 59 indexed citations

17.

Moelants, Katlijn, Ruben P. Jolie, Stijn Palmers, et al.. (2012). The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera. Food and Bioprocess Technology. 6(10). 2870–2883. 62 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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