Citation Impact
Citing Papers
Emerging Strategies to Combat ESKAPE Pathogens in the Era of Antimicrobial Resistance: A Review
2019 Standout
Flavonoids as natural phenolic compounds and their role in therapeutics: an overview
2021 Standout
Bound phenolics in foods, a review
2013 Standout
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
2012 Standout
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
Dietary fibre in foods: a review
2011 Standout
The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR
2011
Interesterification (Acidolysis) of Butterfat with Conjugated Linoleic Acid in a Batch Reactor
2000
Effects of Dietary Protein and Starch on Intake, Milk Production, and Milk Fatty Acid Profiles of Dairy Cows Fed Corn Silage-Based Diets
2007
Mango (Mangifera indica L.) by-products and their valuable components: A review
2015 Standout
Trans Fatty Acids and Cardiovascular Disease
2006 Standout
De novo design of luciferases using deep learning
2023 StandoutNatureNobel
Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg
2014 Standout
Liposome: classification, preparation, and applications
2013 Standout
The complex microbiota of raw milk
2013 Standout
The Composition of Bovine Milk Lipids: January 1995 to December 2000
2002 Standout
Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves
2013
Coconut (Cocos nucifera L.: Arecaceae): In health promotion and disease prevention
2011 Standout
Hard cocoa butter replacers from mango seed fat and palm stearin
2013
Comparative studies on the metabolism of linoleic acid by rumen bacteria, protozoa, and their mixture in vitro
2010
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
2010 Standout
Gelation properties of partially renneted milk
2016
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
MorphoLibJ: integrated library and plugins for mathematical morphology with ImageJ
2016 Standout
Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt
2011
Bacteriophages: the possible solution to treat infections caused by pathogenic bacteria
2017
Effect of salting processes on chemical composition, textural properties and microstructure of duck egg
2009
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Characterization of the microstructure of dairy systems using automated image analysis
2014
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
An optimization approach for managing fresh food quality throughout the supply chain
2009 Standout
Protein Hydrolysates from Pacific Whiting Solid Wastes
1997 Standout
Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification
2009
Effect of NaCl on thermal aggregation of egg white proteins from duck egg
2010
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
2009
Characteristics of low-fat beefburger as influenced by various types of wheat fibers
1997
Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
2007 Standout
Mixed-Integer Linear Programming approaches to shelf-life-integrated planning and scheduling in yoghurt production
2005
Applications of bioluminescence in biotechnology and beyond
2021
Covalent interlocking of glucose oxidase and peroxidase in the voids of paper: enzyme–polymer “spider webs”
2016 StandoutNobel
The Physico-chemical, Sensory, and Textural Properties of Misti Dahi Prepared from Reduced Fat Buffalo Milk
2008
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
2011
Modifying milk fat composition of dairy cows to enhance fatty acids beneficial to human health
2004
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
Lipid metabolism in the rumen: New insights on lipolysis and biohydrogenation with an emphasis on the role of endogenous plant factors
2012 Standout
Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture
2002
State-of-the-art on use of insects as animal feed
2014 Standout
Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
2013
Inhibition of Aspergillus niger DMF 0801 by monoacylglycerols prepared from coconut oil
2002
Microencapsulation
2004 Standout
Fatty Acid Profiles, Tocopherol Contents, and Antioxidant Activities of Heartnut (Juglans ailanthifolia Var. cordiformis) and Persian Walnut (Juglans regia L.)
2007
Applications of exopolysaccharides in the dairy industry
2001
A rapid method for the quantification of fatty acids in fats and oils with emphasis on trans fatty acids using fourier transform near infrared spectroscopy (FT‐NIR)
2005
Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage
1997
Immobilization of trypsin onto poly(ethylene terephthalate)/poly(lactic acid) nonwoven nanofiber mats
2015
Recent Developments in Microencapsulation of Food Ingredients
2005 Standout
TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification
2002
Works of A.R. Hill being referenced
Physical and Processing Properties of Milk, Butter, and Cheddar Cheese from Cows Fed Supplemental Fish Meal
2003
Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk
2009
Survivial of Bioluminescent Listeria monocytogenes and Escherichia coli 0157:H7 in Soft Cheeses
1998
Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk
2001
Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures
2011
New Ingredients in Food Processing. Biochemistry and Agriculture
2000
Precipitation and Recovery of Whey Proteins: A Review
1982
Extending the shelf-life of cottage cheese using monolaurin
1993
Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism
1996
Methods for Analysis of Conjugated Linoleic Acids and trans-18:1 Isomers in Dairy Fats by Using a Combination of Gas Chromatography, Silver-Ion Thin-Layer Chromatography/Gas Chromatography, and Silver-Ion Liquid Chromatography
2004
Restructuring butterfat through blending and chemical interesterification. 3. Rheology
1996
Different coagulation behaviour of bacteriologically acidified and renneted milk: the importance of fine-tuning acid production and rennet action
2001
Protein interactions in heat-treated milk and effect on rennet coagulation
2010
Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications
1996
Yoghurt Science and Technology
2000