Standout Papers
Citation Impact
Citing Papers
A single parameter representation of hygroscopic growth and cloud condensation nucleus activity
2007 Standout
State of knowledge and concerns on cyanobacterial blooms and cyanotoxins
2013 Standout
Changes in the intestine microbial, digestion and immunity of Litopenaeus vannamei in response to dietary resistant starch
2019 Standout
Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge
2018
Nuclear magnetic resonance studies of cellular metabolism
1990
Reference methods for the assessment of physical characteristics of meat
1998 Standout
The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops
2002
Fatty acid content and composition of english beef, lamb and pork at retail
1996
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
Immunolocalisation of intermediate filament proteins in porcine meat. Fibre type and muscle-specific variations during conditioning
1998
Current research in meat color
2005 Standout
Microemulsion-based media as novel drug delivery systems
2000 Standout
Global burden of colorectal cancer: emerging trends, risk factors and prevention strategies
2019 Standout
Antioxidants: Characterization, natural sources, extraction and analysis
2015
Bioactives from fruit processing wastes: Green approaches to valuable chemicals
2016 Standout
A review of the relationships of pH with physical aspects of pork quality
1988
Effects of fatty acids on meat quality: a review
2003 Standout
Whole blood coagulation on protein adsorption-resistant PEG and peptide functionalised PEG-coated titanium surfaces
2004 StandoutNobel
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis
2003
Rendement Napole gene effects and a comparison of glycolytic potentialand DNA genotyping for classification of Rendement Napole status in Hampshire-sired pigs12
2003
The significance of pre-slaughter stress and diet on colour and colour stability of pork
2003
Applications of ultrasound in food technology: Processing, preservation and extraction
2010 Standout
Myosin heavy chain isoforms account for variation in pork quality
2002
Halothane genotype, pre-slaughter handling and stunning method all influence pork quality
2000
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork
2001
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 Standout
Impact of freezing and thawing on the quality of meat: Review
2012 Standout
Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High‐Pressure Homogenization Conditions
2010
Should We Trust Web-Based Studies? A Comparative Analysis of Six Preconceptions About Internet Questionnaires.
2004 Standout
Relationship between RN− genotype and drip loss in meat from Danish pigs
2000
Evaluation of a generic multi-analyte method for detection of >100 representative compounds correlated to emergency events in 19 food types by ultrahigh-pressure liquid chromatography–tandem mass spectrometry
2012
Strategic finishing feeding as a tool in the control of pork quality
2001
Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components
2007 Standout
A second mutant allele (V199I) at the PRKAG3 (RN) locus—II. Effect on colour characteristics of pork loin
2003
Role of polysaccharides in food, digestion, and health
2015
Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
2000 Standout
Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef
2003
The Impact of Dietary Fiber on Gut Microbiota in Host Health and Disease
2018 Standout
Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts
2013
Effects of pH and temperature on metmyoglobin solubility in a model system
2002
Factors of significance for pork quality—a review
2003
Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef
2000
Application of resistant starch in swine and poultry diets with particular reference to gut health and function
2018
Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs.
2001
Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review
2009
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
2011 Standout
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Recent methods for predicting quality of whole meat
1998
Surface active and emulsifying properties of caseins/caseinates as influenced by state of aggregation
1991
Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates
1995
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
2000 Standout
Microencapsulating Properties of Sodium Caseinate
2001
Tyrosinase-Aided Protein Cross-Linking: Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels
2007
Mixed proteinaceous emulsifiers: review of competitive protein adsorption and the relationship to food colloid stabilization
1986
Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype
2001
Olive fruit dietary fiber: components, recovery and applications
2010
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
2002 Standout
Food protein-based materials as nutraceutical delivery systems
2006 Standout
Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy
2006
Site-Specific Bioconjugation through Enzyme-Catalyzed Tyrosine–Cysteine Bond Formation
2020 StandoutNobel
Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra
2003
EFFECT OF EMULSION DROPLETS ON THE RHEOLOGY OF WHEY PROTEIN ISOLATE GELS
1993
Microencapsulating Properties of Whey Protein Concentrate 75
2001
Salt-Induced Sphere-to-Disk Transition of Octadecyltrimethylammonium Bromide Micelles
1998
The use of ultrasonics for nanoemulsion preparation
2007
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
2009 Standout
Adsorption dynamics of surfactants at the air/water interface: a critical review of mathematical models, data, and mechanisms
1995
Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective
2012 Standout
Whey protein concentrates and isolates: Processing and functional properties
1993
Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
2020 Standout
Protein Hydrolysates from Pacific Whiting Solid Wastes
1997 Standout
Model microemulsions containing vegetable oils part 1: Nonionic surfactant systems
1989
Model microemulsions containing vegetable oils 2. Ionic surfactant systems
1989
Microbial production of surfactants and their commercial potential
1997 Standout
Concepts for further sustainable production of foods
2015
Effects of a diet high in resistant starch on fermentation end‐products of protein and mucin secretion in the colons of pigs
2016
Progress in Stabilization and Transport Phenomena of Double Emulsions in Food Applications
1997
Heavy Metals and Human Health: Mechanistic Insight into Toxicity and Counter Defense System of Antioxidants
2015 Standout
Towards automated aquaponics: A review on monitoring, IoT, and smart systems
2020 Standout
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Muscle metabolism and PSE pork
2000
Recovery of low molecular weight phenols through solid-phase extraction
2010
The sizes and conformations of the proteins in adsorbed layers of individual caseins on latices and in oil-in-water emulsions
1993
Freeze- or spray-dried gluten hydrolysates. 2.
2001
Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal
2019 Standout
Hydro-Ethanolic Mixtures for the Recovery of Phenols from Mediterranean Plant Materials
2010
Optimization of instrumental colour analysis in dry-cured ham
2003
Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified hexadecane
1994
Biosurfactant production by Pseudomonas fluorescens 378: growth and product characteristics
1988
Effect of Ultrasound Emulsification on Cheese Aroma Encapsulation by Carbohydrates
2000
Detecting and dissecting metabolic fluxes using biosynthetic fractional 13C labeling and two-dimensional NMR spectroscopy
1996 StandoutNobel
Nanoemulsions: formation, properties and applications
2016 Standout
A review on protein–phenolic interactions and associated changes
2013 Standout
Nanofiltration of brackish groundwater by using a polypiperazine membrane
2011
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
A Knowledge Base for The Recovery of Natural Phenols with Different Solvents
2011
Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products
2003
Spray-dried whey protein/lactose/soybean oil emulsions. 1. Surface composition and particle structure
1996
Nanofiltration membranes review: Recent advances and future prospects
2014 Standout
Heat Gelation of Oil‐in‐Water Emulsions Stabilized by Whey Protein
1986
Ultrafiltration optimization for the recovery of β-glucan from oat mill waste
2011
Potential biovalorization techniques for olive mill biorefinery wastewater
2013
Microencapsulation
2004 Standout
Applications of spray-drying in microencapsulation of food ingredients: An overview
2007 Standout
Edible nanoemulsions: fabrication, properties, and functional performance
2010 Standout
The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat
1997
Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat
2003
Functional Properties of Veal Bone Hydrolysates
1996
Valorization of food waste based on its composition through the concept of biorefinery
2018
Effects of grass feeding systemson ruminant meat colour and flavour. A review
2001
Modern Trends in Hyperspectral Image Analysis: A Review
2018 Standout
Proteins at interfaces: Principles, multivariate aspects, protein resistant surfaces, and direct imaging and manipulation of adsorbed proteins
1992
Effect of Xanthan Gum Upon the Rheology and Stability of Oil‐Water Emulsions
1984
Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle
2010
Emulsifying Properties of Acidic Subunits of Soy 11S Globulin
1999
Application of Diode-Laser Raman Spectroscopy for In situ Investigation of Meat Spoilage
2010
Preparation and Growth Mechanism of Gold Nanorods (NRs) Using Seed-Mediated Growth Method
2003 Standout
Onion (Allium cepa L.) Skin: A Rich Resource of Biomolecules for the Sustainable Production of Colored Biofunctional Textiles
2019
Determination of Antioxidant and Antimicrobial Activities of Rumex crispus L. Extracts
2001 Standout
Predicting Intramuscular Fat Content in Pork and Beef by near Infrared Spectroscopy
2005
Pea and lentil protein extraction and functionality
1990
Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 1. Kinetics of Protein Breakdown and Storage Stability of the Emulsions
1996
Experimental characterization of emulsion formation and coalescence by nuclear magnetic resonance restricted diffusion techniques
1998
Economic Losses from Heat Stress by US Livestock Industries
2003 Standout
Important Flavonoids and Their Role as a Therapeutic Agent
2020 Standout
Works of Eva Tornberg being referenced
Post-mortem energy metabolism in bovine muscles studied by non-invasive phosphorus-31 nuclear magnetic resonance
1985
Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
2010
An international study on the importance of androstenone and skatole for boar taint: I. Presentation of the programme and measurement of boar taint compounds with different analytical procedures
2000
The variation in pig muscle glycolytic potential during lairage—an in-vivo study
1992
Sensory and technological meat quality in carriers and non-carriers of the RN− allele in Hampshire crosses and in purebred Yorkshire pigs
1998
The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscle
1994
The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH
1994
Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs
2001
Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used
2017
Biophysical aspects of meat tenderness
1996
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
2000
Effects of heat on meat proteins – Implications on structure and quality of meat products
2005 Standout
The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles
1993
Water distribution in porcine M. longissimus dorsi in relation to sensory properties
1986
FUNCTIONAL CHARACTERISTICS OF PROTEIN STABILIZED EMULSIONS: EMULSIFYING BEHAVIOR OF PROTEINS IN A SONIFIER
1980
Effect of heat treatment and homogenization on the rheological properties of aqueous parsnip suspensions
2013
A surface tension apparatus according to the drop volume principle
1977
Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)
2012
A REVIEW OF THE CAUSES OF VARIATION IN MUSCLE GLYCOGEN CONTENT AND ULTIMATE pH IN PIGS
1991
Low Shear Rheology of Concentrated Tomato Products. Effect of Particle Size and Time
2007
Final version (I) of reference methods for water holding capacity in meat and meat products: procedures recommended by an OECD working group and prepresented at the 39th ICoMST in 1993
1994
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSING
1977
Determination of RN- phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy
2000
The effect of heat processing on the functional properties of pectin contained in olive mill wastewater
2010
INVERSE MICELLAR PHASES IN TERNARY SYSTEMS OF POLAR LIPIDS/ /FAT/WATER AND PROTEIN EMULSIFICATION OF SUCH PHASES TO W/O/W-MICROEMULSION-EMULSIONS
1980
Clarification of high-added value products from olive mill wastewater
2010
A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction
2010
Effect of feeding a high level of sugar in the diet for the last 12 days before slaughter on muscle glycolytic potential and meat quality traits in pigs
1992
Functional characterization of protein stabilized emulsions: Emulsifying behaviour of proteins in a valve homogenizer
1978
The application of the drop volume technique to measurements of the adsorption of proteins at interfaces
1978
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITY
1978
A comparison of the interfacial behaviour of three food proteins adsorbed at air—water and oil—water interfaces
1982
Factors that influence the coalescence stability of protein‐stabilised emulsions, estimated from the proportion of oil extracted by hexane
1988
INTRAMUSCULAR LIPIDS IN M. LONGISSIMUS DORSI FROM PORK, AS RELATED TO BREED AND SENSORY PROPERTIES
1986
Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions
2012
Recovery and preservation of phenols from olive waste in ethanolic extracts
2010
Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of hampshire crossbred pigs
1992
The interfacial behaviour of three food proteins studied by the drop volume technique
1978
Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs
2009