Tony Ruyssen

410 total citations
10 papers, 314 citations indexed

About

Tony Ruyssen is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Tony Ruyssen has authored 10 papers receiving a total of 314 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 4 papers in Nutrition and Dietetics and 3 papers in Molecular Biology. Recurrent topics in Tony Ruyssen's work include Probiotics and Fermented Foods (5 papers), Meat and Animal Product Quality (3 papers) and Microbial Metabolites in Food Biotechnology (2 papers). Tony Ruyssen is often cited by papers focused on Probiotics and Fermented Foods (5 papers), Meat and Animal Product Quality (3 papers) and Microbial Metabolites in Food Biotechnology (2 papers). Tony Ruyssen collaborates with scholars based in Belgium, Morocco and Portugal. Tony Ruyssen's co-authors include Mia Eeckhout, Geert Huys, Eline Ryckebosch, Koenraad Muylaert, Imogen Foubert, Jean Swings, Kris Audenaert, Kathy Messens, Peter Vandamme and Klaas D'Haene and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Food Engineering.

In The Last Decade

Tony Ruyssen

8 papers receiving 301 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Tony Ruyssen Belgium	6	200	105	78	75	72	10	314
C. Brothersen United States	9	215 1.1×	111 1.1×	22 0.3×	135 1.8×	106 1.5×	9	395
Marcello Alinovi Italy	13	319 1.6×	139 1.3×	32 0.4×	100 1.3×	115 1.6×	34	451
A.G. Mohamed Egypt	10	150 0.8×	65 0.6×	56 0.7×	66 0.9×	58 0.8×	31	305
Wen‐Hui Shang China	13	232 1.2×	176 1.7×	15 0.2×	32 0.4×	83 1.2×	23	435
Mohd Aaqib Sheikh India	12	155 0.8×	80 0.8×	18 0.2×	75 1.0×	42 0.6×	22	293
Anja Dullius Brazil	6	135 0.7×	192 1.8×	16 0.2×	76 1.0×	30 0.4×	8	301
Sanjida Humayun Estonia	9	137 0.7×	72 0.7×	26 0.3×	67 0.9×	14 0.2×	20	293
Genaro G. Amador‐Espejo Mexico	11	246 1.2×	49 0.5×	25 0.3×	57 0.8×	92 1.3×	27	401
Anne M. Vissers Netherlands	6	205 1.0×	58 0.6×	15 0.2×	136 1.8×	24 0.3×	6	343
Imène Felfoul Tunisia	13	365 1.8×	82 0.8×	15 0.2×	94 1.3×	57 0.8×	27	450

Countries citing papers authored by Tony Ruyssen

Since Specialization

Citations

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

Fields of papers citing papers by Tony Ruyssen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tony Ruyssen

This figure shows the co-authorship network connecting the top 25 collaborators of Tony Ruyssen. A scholar is included among the top collaborators of Tony Ruyssen 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 Tony Ruyssen. Tony Ruyssen 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:

10 of 10 papers shown

Vermeir, Pieter, David Laureys, Jessika De Clippeleer, et al.. (2025). Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving texture. Food Chemistry. 498(Pt 1). 147169–147169.

Ruyssen, Tony, et al.. (2025). Microencapsulation of lycopene from tomato peels industrial by-product in a citrus pectin mixture matrix: evidences on physicochemical and stability profile. European Food Research and Technology. 251(7). 1951–1963.

Debonne, Els, et al.. (2020). Technological and microbiological evaluation of different storage conditions of par-baked bread. LWT. 131. 109757–109757. 7 indexed citations

Debonne, Els, An Vermeulen, Tony Ruyssen, et al.. (2019). Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds. Food Microbiology. 88. 103407–103407. 41 indexed citations

Tavernier, Iris, Bart Heyman, Paul Van der Meeren, Tony Ruyssen, & Koen Dewettinck. (2018). Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions. Journal of Food Engineering. 244. 136–141. 3 indexed citations

Ruyssen, Tony, Maarten Janssens, Björn Van Gasse, et al.. (2013). Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. International Dairy Journal. 33(2). 142–152. 26 indexed citations

Ryckebosch, Eline, Koenraad Muylaert, Mia Eeckhout, Tony Ruyssen, & Imogen Foubert. (2011). Influence of Drying and Storage on Lipid and Carotenoid Stability of the Microalga Phaeodactylum tricornutum. Journal of Agricultural and Food Chemistry. 59(20). 11063–11069. 102 indexed citations

Audenaert, Kris, Klaas D'Haene, Kathy Messens, et al.. (2009). Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis. Food Microbiology. 27(1). 12–18. 55 indexed citations

Ruyssen, Tony, et al.. (2006). Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters. International Dairy Journal. 16(12). 1470–1476. 79 indexed citations

10.

Ruyssen, Tony, et al.. (2003). Production of Gouda cheese and Camembert with probiotic cultures: the suitability of some commercial probiotic cultures to be implemented in cheese.. PubMed. 68(2 Pt B). 539–42. 1 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