Citation Impact
Citing Papers
Feeding aquaculture in an era of finite resources
2009 Standout
Sweet Potato: A Review of its Past, Present, and Future Role in Human Nutrition
2007 Standout
Review: Dietary fiber utilization and its effects on physiological functions and gut health of swine
2015
Protein hydrolysates in animal nutrition: Industrial production, bioactive peptides, and functional significance
2017
Influence of the frying temperature on acrylamide formation in French fries
2005
A review on plant-based rutin extraction methods and its pharmacological activities
2013 Standout
Inhibition of anaerobic digestion process: A review
2007 Standout
Gastrointestinal health and function in weaned pigs: a review of feeding strategies to control post‐weaning diarrhoea without using in‐feed antimicrobial compounds
2012 Standout
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
2012 Standout
Nutrition and health of aquaculture fish
2012 Standout
Bread Staling: Molecular Basis and Control
2003
Strategies to modulate the intestinal microbiota and their effects on nutrient utilization, performance, and health of poultry
2019 Standout
Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee
2008
Fresh Produce: A Growing Cause of Outbreaks of Foodborne Illness in the United States, 1973 through 1997
2004 Standout
Use of biochar as bulking agent for the composting of poultry manure: Effect on organic matter degradation and humification
2009 Standout
Advances in poultry litter disposal technology – a review
2002
Dietary exposure to acrylamide from potato crisps to the Spanish population
2009
Teleost microbiomes: the state of the art in their characterization, manipulation and importance in aquaculture and fisheries
2014 Standout
Probiotics as Means of Diseases Control in Aquaculture, a Review of Current Knowledge and Future Perspectives
2018 Standout
Structure–function relationships of immunostimulatory polysaccharides: A review
2015 Standout
Biochar accelerates organic matter degradation and enhances N mineralisation during composting of poultry manure without a relevant impact on gas emissions
2015 Standout
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
2010 Standout
Resolving the Role of Plant Glutamate Dehydrogenase. I. in vivo Real Time Nuclear Magnetic Resonance Spectroscopy Experiments
2009 StandoutNobel
Properties and applications of starch-converting enzymes of the α-amylase family
2002 Standout
Occurrence of acrylamide in selected foods and mitigation options
2007
Extraction and application of keratin from natural resources: a review
2021 Standout
Defining trained immunity and its role in health and disease
2020 Standout
A 20-year retrospective review of global aquaculture
2021 StandoutNature
Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
2010 Standout
Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide
2006
Acrylamide in Baking Products: A Review Article
2010
Beneficial roles of feed additives as immunostimulants in aquaculture: a review
2017 Standout
Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality
2008
Influence of growth temperature on content, viscosity and relative molecular weight of water-soluble β-glucans in barley (Hordeum vulgare L.)
2008
Expanding the utilization of sustainable plant products in aquafeeds: a review
2007 Standout
The current status and future focus of probiotic and prebiotic applications for salmonids
2010 Standout
Role of gastrointestinal microbiota in fish
2010 Standout
Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
2009
Clinical and Physiological Perspectives of β-Glucans: The Past, Present, and Future
2017
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Characterization of the Maillard reaction in bread crisps
2008
Breadmaking Properties of Sweetpotato Flour
2003
Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System
2006
Effect of lactic acid fermented soyabean meal onthe growth performance, intestinal microflora andmorphology of weaned piglets
2007
Browning development in bakery products – A review
2010
Immunomodulatory Activity of Dietary Fiber: Arabinoxylan and Mixed-Linked Beta-Glucan Isolated from Barley Show Modest Activities in Vitro
2011
The content of water-soluble and water-insoluble β-d-glucans in selected oats and barley varieties
2007
Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies
2007
Agricultural uses of plant biostimulants
2014 Standout
Influence of Amaranthus Betacyanin Pigments on the Physical Properties and Color of Wheat Flours
2008
Fish immune system and its nutritional modulation for preventive health care
2012 Standout
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
2008
Important antinutrients in plant feedstuffs for aquaculture: an update on recent findings regarding responses in salmonids
2010
Biological functions of asparagine synthetase in plants
2010 StandoutNobel
Acrylamide in Roasted Almonds and Hazelnuts
2005
Prebiotics in aquaculture: a review
2010
Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea
2011 Standout
Capacity for digestive hydrolysis and amino acid absorption in Atlantic salmon (Salmo salar) fed diets with soybean meal or inulin with or without addition of antibiotics
2006
Rye Flour Extraction Rate Affects Maillard Reaction Development, Antioxidant Activity, and Acrylamide Formation in Bread Crisps
2010
Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds: Trends and future prospects
2008 Standout
A study on the use of empirical models to predict the formation of acrylamide in potato crisps
2008
Pyrolytic acrylamide formation from purified wheat gluten and gluten‐supplemented wheat bread rolls
2005
Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets
2002
Macroalgae as a sustainable aquafeed ingredient
2018
Recent advances in the role of probiotics and prebiotics in carp aquaculture: A review
2015 Standout
Asparagine in plants
2006
Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part II: Competitive reactions
2008
An experimental set-up for studying acrylamide formation in potato crisps
2006
Hydroxymethylfurfural, A Versatile Platform Chemical Made from Renewable Resources
2013 Standout
Works of E. Bråthen being referenced
Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products
2005
Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar)
2005
Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread
2004
Acrylamide in potato crisp—the effect of raw material and processing
2005
Contents of starch and non-starch polysaccharides in barley varieties of different origin
2005
Impact of Starch Properties on Hearth Bread Characteristics. I. Starch in Wheat Flour
2003
Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling
1997
Effective Ways of Decreasing Acrylamide Content in Potato Crisps during Processing
2004
Effect of Different Preservation Methods for High-Moisture Barley on Feeding Value for Broiler Chickens
1995