Citation Impact
Citing Papers
Polyphenol oxidases and peroxidases in fruits and vegetables
1981
Guideline for disinfection and sterilization in healthcare facilities, 2008
2008 Standout
Glass Transitions and Water-Food Structure Interactions
1995
Chemistry of Maillard Reactions: Recent Studies on the Browning Reaction Mechanism and the Development of Antioxidants and Mutagens
1988
Microwave chemistry for inorganic nanomaterials synthesis
2010 Standout
Functional expression and stabilization of horseradish peroxidase by directed evolution in Saccharomyces cerevisiae
2001 StandoutNobel
Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety
1991 Standout
Bound phenolics in foods, a review
2013 Standout
Nano-based smart pesticide formulations: Emerging opportunities for agriculture
2018 Standout
Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods
2009
Actions and interactions of high pressure and general anaesthetics
1988
Recent advances in drying and dehydration of fruits and vegetables: a review
2010 Standout
Impact of torrefaction on the grindability and fuel characteristics of forest biomass
2010 Standout
Microwaves in organic synthesis. Thermal and non-thermal microwave effects
2005 Standout
Nanotechnology in Sustainable Agriculture: Recent Developments, Challenges, and Perspectives
2017
Chemistry, Biochemistry, and Safety of Acrylamide. A Review
2003 Standout
Cooking procedures and food mutagens: A literature review
1993
Molecular and cellular mechanisms of general anaesthesia
1994 StandoutNature
Conjugated linoleic acid isomers: Differences in metabolism and biological effects
2009
Mutagenicity of food pellets from human diets in The Netherlands
1988
Bacterial biofilms: from the Natural environment to infectious diseases
2004 Standout
Mutagenicity of pan-fried bovine tissues in relation to their content of creatine, creatinine, monosaccharides and free amino acids
1987
Athermal microwave effects for enhancing digestibility of waste activated sludge
2007
Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties
1994
Heteropolysaccharides from lactic acid bacteria
1999
Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems
1990
Antimicrobial reactive oxygen and nitrogen species: concepts and controversies
2004 Standout
The Growing Problem of Obesity in Dogs and Cats
2006 Standout
Lack of effect of dietary conjugated linoleic acids naturally incorporated into butter on the lipid profile and body composition of overweight and obese men
2005
A 20-year retrospective review of global aquaculture
2021 StandoutNature
Meat Mutagens
1990
Microbial biofilms in the food processing industry—Should they be a concern?
1994
MODEL SELECTI0N IN AIR DRYING OF FOODS
1992
Outside the Safe Operating Space of the Planetary Boundary for Novel Entities
2022 Standout
THE ROLE OF VITRIFICATION IN ANHYDROBIOSIS
1998 Standout
Interaction of Curcumin and Bixin with β-Cyclodextrin: Complexation Methods, Stability, and Applications in Food
2011
Gut Microbiota in Health and Disease
2010 Standout
Pulsed electric field treatment of apple tissue during compression for juice extraction
2001
Prediction of the effective moisture diffusivity in gelatinized food systems
1993
Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions
2003
Temporary reduction in daily global CO2 emissions during the COVID-19 forced confinement
2020 Standout
Performance evaluation of a triple-effect evaporator with forward feed using exergy analysis
2005
Moisture Transfer Properties of Dry and Semimoist Foods
1985
A review of solar thermal technologies☆
2009 Standout
Agglomeration Tendency during Top-Spray Fluidized Bed Coating with Gums
1998
Oxygen-Dependent Microbial Killing by Phagocytes
1978 Standout
Carbon dioxide emissions continue to grow amidst slowly emerging climate policies
2019
MEASUREMENT OF COEFFICIENTS FOB SIMULTANEOUS HEAT AND MASS TRANSFER IN FOOD PRODUCTS
1994
Lack of effect of dietary conjugated linoleic acids naturally incorporated into butter on the lipid profile and body composition of overweight and obese men
2005
High mutagenic activity formed in pan-broiled pork
1984
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
2002 Standout
Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet
1982
Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids
2009
Finite Element Modeling of Moisture Transfer During Storage of Mixed Multicomponent Dried Foods
1986
A tentative rationalization of microwave effects in organic synthesis according to the reaction medium, and mechanistic considerations
2001 Standout
Microwave Athermal Effects in Chemistry: A Myth’s Autopsy: Part I: Historical background and fundamentals of wave-matter interaction.
1996
Encapsulation of polyphenols – a review
2010 Standout
ON THE STUDY OF TIME-VARYING TEMPERATURE DRYING—EFFECT ON DRYING KINETICS AND PRODUCT QUALITY
2002
Atomic force microscopic corroboration of bond aging for adhesion of Streptococcus thermophilus to solid substrata
2004
Electrochemical Studies of the Adsorption Behavior of Bovine Serum Albumin on Stainless Steel
1999
Heat pump dehumidifier drying of food
1997
A key review on exergetic analysis and assessment of renewable energy resources for a sustainable future
2006 Standout
Advances in heat pump systems: A review
2010 Standout
A review of Maillard reaction in food and implications to kinetic modelling
2000 Standout
Plant Products as Antimicrobial Agents
1999 Standout
Food applications of chitin and chitosans
1999 Standout
Force measurements with the atomic force microscope: Technique, interpretation and applications
2005 Standout
Moisture Diffusivity Data Compilation in Foodstuffs
1996 Standout
Review on thermal energy storage with phase change: materials, heat transfer analysis and applications
2002 Standout
Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal Processes
1991
Technology aspects related to microorganisms in functional foods
1998
Biodegradable metals
2014 Standout
Dietary Carcinogens and Anticarcinogens
1983 StandoutScience
Moisture diffusivity in pasta during drying
1992
Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties
2007
The Weak Sustainability of the Salmon Feed Transition in Norway – A Bioeconomic Case Study
2019
Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches
2002 Standout
Microencapsulation
2004 Standout
Applications of spray-drying in microencapsulation of food ingredients: An overview
2007 Standout
Effects of processing parameters on colour stability of strawberry nectar from puree
2008
Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality
2019 Standout
Lignocellulosic biomass pyrolysis mechanism: A state-of-the-art review
2017 Standout
Methods for Pretreatment of Lignocellulosic Biomass for Efficient Hydrolysis and Biofuel Production
2009 Standout
The thin-layer drying characteristics of garlic slices
1996 Standout
Lipid Peroxidation in the Killing of Phagocytized Pneumococci
1974
Pretreatment of Lignocellulosic Wastes to Improve Ethanol and Biogas Production: A Review
2008 Standout
Heat transfer—a review of 1994 literature
1997
Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches
1988
RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEAS
1980
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
2009 Standout
Factors affecting strength and durability of densified biomass products
2008
Heterocyclic amines: occurrence and prevention in cooked food.
1996
Biofilm Formation as Microbial Development
2000 Standout
The structure of four waxy starches related to gelatinization and retrogradation
1992
Recent advancements in natural dye applications: a review
2013 Standout
Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
2002 Standout
Modelling and experimental studies on a mixed-mode natural convection solar crop-dryer
2006
Morphological, thermal and rheological properties of starches from different botanical sources
2003 Standout
Myeloperoxidase: friend and foe
2005 Standout
Nonlinear regression technique to estimate kinetic parameters and confidence intervals in unsteady-state conduction-heated foods
2006
Creatine and Creatinine Metabolism
2000 Standout
Streptococcus thermophilus and its biosurfactants inhibit adhesion by Candida spp. on silicone rubber
1997
Statistical Aspects of Kinetic Modeling for Food Science Problems
1996
Freeze‐Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars
1998
Works of Daryl Lund being referenced
INFLUENCE OF SOLID SURFACE ENERGY ON PROTEIN ADSORPTION
1997
Influence of Processing on Nutrients in Foods
1982
Feeding the World Today and Tomorrow: The Importance of Food Science and Technology
2010
Growth of Thermoresistant Streptococci and Deposition of Milk Constituents on Plates of Heat Exchangers During Long Operating Times
1982
KINETICS OF THERMAL SOFTENING OF FOODS ? A REVIEW
1986
THE LETHALITY‐FOURIER NUMBER METHOD: CONFIDENCE INTERVALS FOR CALCULATED LETHALITY AND MASS‐AVERAGE RETENTION OF CONDUCTION‐HEATING, CANNED FOODS
1977
Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization
1984
Handbook of Food Engineering
2018
The case for a supply-side climate treaty
2019 Science
Effect of gas hydrates and hydrate formers on invertase activity
1969
THE LETHALITY‐FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION‐HEATING CANNED FOODS
1977
Concise Reviews and Hypotheses in Food Science
2001
Computer Simulation of Storage Stability in Intermediate Moisture Apples
1984
Essential fatty acids and glucose permeability of lecithin membranes
1971
Effective Moisture Diffusivity in Porous Materials as a Function of Temperature and Moisture Content
1990
Wild rice: The Indian's staple and the white man's delicacy
1981
COMPARISON of TWO OPERATING METHODS of A PLATE HEAT EXCHANGER UNDER CONSTANT HEAT FLUX CONDITION and THEIR EFFECT ON the TEMPERATURE PROFILE DURING MILK FOULING
1994
DETERMINING KINETIC PARAMETERS FOR THERMAL INACTIVATION OF HEATRESISTANT AND HEAT‐ LABILE ISOZYMES FROM THERMAL DESTRUCTION CURVES
1978
CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATA
1985
Effects of temperature and time on mutagen formation in pan-fried hamburger
1979
THE LETHALITY‐FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION‐HEATING CANNED FOODS
1977
Effect of microwave radiation on inactivation of Clostridium sporogenes (PA 3679) spores
1994
Microwave heating of baked dough products with simultaneous heat and moisture transfer
1993
Utilization of Microwaves in the Study of Reaction Kinetics in Liquid and Semisolid Media
1993
KINETIC PARAMETERS FOR THERMAL INACTIVATION OF PANTOTHENIC ACID
1978
Finite Element Analysis of Nonlinear Water Diffusion During Rice Soaking
1984
MILK PROTEIN/STAINLESS STEEL INTERACTION RELEVANT TO THE INITIAL STAGE OF FOULING IN THERMAL PROCESSING
1998
Storage Stability of Intermediate Moisture Apples: Kinetics of Quality Change
1983