Tom Bernaerts

1.2k total citations
35 papers, 919 citations indexed

About

Tom Bernaerts is a scholar working on Plant Science, Food Science and Renewable Energy, Sustainability and the Environment. According to data from OpenAlex, Tom Bernaerts has authored 35 papers receiving a total of 919 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Plant Science, 17 papers in Food Science and 10 papers in Renewable Energy, Sustainability and the Environment. Recurrent topics in Tom Bernaerts's work include Polysaccharides and Plant Cell Walls (17 papers), Polysaccharides Composition and Applications (12 papers) and Algal biology and biofuel production (10 papers). Tom Bernaerts is often cited by papers focused on Polysaccharides and Plant Cell Walls (17 papers), Polysaccharides Composition and Applications (12 papers) and Algal biology and biofuel production (10 papers). Tom Bernaerts collaborates with scholars based in Belgium, Netherlands and United States. Tom Bernaerts's co-authors include Ann Van Loey, Marc Hendrickx, Imogen Foubert, Lore Gheysen, Clare Kyomugasho, Zahra Jamsazzadeh Kermani, J. Van Audenhove, Tara Grauwet, S.H.E. Verkempinck and Koen Goiris and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Biotechnology Advances.

In The Last Decade

Tom Bernaerts

35 papers receiving 908 citations

Peers

Tom Bernaerts

RESE

Sébastien Jubeau France

Lore Gheysen Belgium

Charlotte Bruneel Belgium

Patrícia Fradinho Portugal

Luisa Sala Brazil

José A. Gerde Argentina

Alain Marcati France

Zahra Jamsazzadeh Kermani Belgium

Rando Tuvikene Estonia

Justine Dumay France

Sébastien Jubeau France

Tom Bernaerts

886 ×1.7

RESE

118 ×0.4

77 ×0.4

205 ×1.3

271 ×1.8

Citations per year, relative to Tom Bernaerts Tom Bernaerts (= 1×) peers Sébastien Jubeau

Countries citing papers authored by Tom Bernaerts

Since Specialization

Citations

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

Fields of papers citing papers by Tom Bernaerts

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tom Bernaerts

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Bernaerts, Tom, et al.. (2025). The Use of Different Cell Wall Degrading Enzymes for Pectin Extraction from Carrot Pomace, in Comparison to and in Combination with an Acid Extraction. Foods. 14(3). 435–435. 2 indexed citations

Bernaerts, Tom, et al.. (2024). Influence of ultrasound-assisted extraction on the pectin extraction yield and structural characteristics: A case study on carrot pomace (Daucus carota). Food and Bioproducts Processing. 148. 309–320. 4 indexed citations

Bernaerts, Tom, et al.. (2024). How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?. Food Research International. 192. 114750–114750. 1 indexed citations

Bernaerts, Tom, et al.. (2024). The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure. Food Hydrocolloids. 151. 109875–109875. 10 indexed citations

Audenhove, J. Van, et al.. (2023). The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques. Food Hydrocolloids. 142. 108814–108814. 7 indexed citations

Bernaerts, Tom, et al.. (2023). The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage. Food Research International. 169. 112864–112864. 4 indexed citations

Audenhove, J. Van, et al.. (2022). The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material. Food Research International. 155. 111033–111033. 11 indexed citations

Verkempinck, S.H.E., et al.. (2022). Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice. Food Chemistry. 380. 132191–132191. 19 indexed citations

Chen, Dongyan, et al.. (2022). Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification. Food Research International. 163. 112216–112216. 9 indexed citations

10.

Audenhove, J. Van, et al.. (2022). Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material. Food Hydrocolloids. 130. 107688–107688. 3 indexed citations

11.

Verkempinck, S.H.E., et al.. (2021). Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential. Food Hydrocolloids. 117. 106735–106735. 7 indexed citations

12.

Bernaerts, Tom, et al.. (2021). Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems. LWT. 146. 111409–111409. 15 indexed citations

13.

Verkempinck, S.H.E., et al.. (2020). Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources. Food Research International. 141. 110087–110087. 60 indexed citations

14.

Bernaerts, Tom, et al.. (2020). Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA. Journal of Functional Foods. 65. 103770–103770. 69 indexed citations

15.

Bernaerts, Tom, Lore Gheysen, Imogen Foubert, Marc Hendrickx, & Ann Van Loey. (2019). The potential of microalgae and their biopolymers as structuring ingredients in food: A review. Biotechnology Advances. 37(8). 107419–107419. 162 indexed citations

16.

Gheysen, Lore, Tom Bernaerts, Peter Goos, et al.. (2019). Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree. Algal Research. 40. 101502–101502. 21 indexed citations

17.

Bernaerts, Tom, Clare Kyomugasho, Lore Gheysen, et al.. (2018). Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum. Carbohydrate Polymers. 195. 542–550. 60 indexed citations

18.

Gheysen, Lore, Tom Bernaerts, Charlotte Bruneel, et al.. (2018). Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. Food Chemistry. 268. 441–450. 31 indexed citations

19.

Bernaerts, Tom, Lore Gheysen, Clare Kyomugasho, et al.. (2018). Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides. Algal Research. 32. 150–161. 163 indexed citations

20.

Kermani, Zahra Jamsazzadeh, Avi Shpigelman, Tom Bernaerts, Ann Van Loey, & Marc Hendrickx. (2015). The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation. Innovative Food Science & Emerging Technologies. 33. 438–449. 4 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.

Explore authors with similar magnitude of impact