Citation Impact
Citing Papers
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
Redefining the field to mobilize three-dimensional diversity and ecosystem services on the arable farm
2020
Dealing with the game-changing technologies of Agriculture 4.0: How do we manage diversity and responsibility in food system transition pathways?
2019 Standout
A bibliometric and thematic approach to agriculture 4.0
2022 Standout
Flax and flaxseed oil: an ancient medicine & modern functional food
2014 Standout
Grain legume-cereal intercropping enhances the use of soil-derived and biologically fixed nitrogen in temperate agroecosystems. A meta-analysis
2020
Protein recognition via ion-coordinated molecularly imprinted supermacroporous cryogels
2008
A ratiometric optical imaging probe for intracellular pH based on modulation of europium emission
2008
Effect of Surface Properties on Nanoparticle–Cell Interactions
2009 Standout
Current status and future challenges in implementing and upscaling vertical farming systems
2021 Standout
Reactions in Droplets in Microfluidic Channels
2006 Standout
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
The role of liposomes in clinical nanomedicine development. What now? Now what?
2019 Standout
Current research in meat color
2005 Standout
Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg
2014 Standout
High energy and fertilizer prices are more damaging than food export curtailment from Ukraine and Russia for food prices, health and the environment
2022 Standout
Plant-based milk alternatives an emerging segment of functional beverages: a review
2016 Standout
Using Raman spectroscopy to characterize biological materials
2016 Standout
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review
2017 Standout
Natural product-based nanoformulations for cancer therapy: Opportunities and challenges
2019 Standout
An ecological reassessment of the southern African carnivore guild: a case study from Member 4, Sterkfontein, South Africa
2009
Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers
2005
Lanthanide luminescence for functional materials and bio-sciences
2009 Standout
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
The adaptive immune response to porous regenerated keratin as a bone graft substitute in an ovine model
2020
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Recent advances in molecular imprinting technology: current status, challenges and highlighted applications
2011 Standout
Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?
2012
Extraction and application of keratin from natural resources: a review
2021 Standout
In Vitro and Intracellular Production of Peptide‐Encapsulated Fluorescent Silver Nanoclusters
2007
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs
2004
Bioactive peptides of animal origin: a review
2015
Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms
2018 Standout
Fluorescent silver nanoclusters
2011 Standout
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
2011 Standout
Intracellular staphylococcus aureus: Live-in and let die
2012
Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides
2008
Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate
2006
Atomically Precise Colloidal Metal Nanoclusters and Nanoparticles: Fundamentals and Opportunities
2016 Standout
Stabilizing Behavior of Soy Soluble Polysaccharide or High Methoxyl Pectin in Soy Protein Isolate Emulsions at Low pH
2006
Linking global drivers of agricultural trade to on-the-ground impacts on biodiversity
2019
The future of farming: Who will produce our food?
2021 Standout
Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach
2012
Raman micro spectroscopy for in vitro drug screening: subcellular localisation and interactions of doxorubicin
2015
Lanthanide Luminescence for Biomedical Analyses and Imaging
2010 Standout
Effect of high pressure processing on the immunoreactivity of almond milk
2014
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
2010
How digitalisation interacts with ecologisation? Perspectives from actors of the French Agricultural Innovation System
2021
Effect of salting processes on chemical composition, textural properties and microstructure of duck egg
2009
Stability of Acidic Egg White Protein Emulsions Containing Xanthan Gum
2006
Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent
2009
Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification
2009
Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
2016 Standout
Functionality of oilseed protein products: A review
2006
Sources, stability, encapsulation and application of natural pigments in foods
2020
The age of Homo naledi and associated sediments in the Rising Star Cave, South Africa
2017 Standout
Nonthermal Plasma Inactivation of Food-Borne Pathogens
2011 Standout
Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins
2010
Nanoemulsions: formation, properties and applications
2016 Standout
Controlling Nonspecific Protein Adsorption in a Plug-Based Microfluidic System by Controlling Interfacial Chemistry Using Fluorous-Phase Surfactants
2004
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
Keratin-Graphene Nanocomposite: Transformation of Waste Wool in Electronic Devices
2019
Working together: interactions between vaccine antigens and adjuvants
2013
Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions
2010
Amaranth protein films prepared with high-pressure treated proteins
2015
Drivers of decoupling and recoupling of crop and livestock systems at farm and territorial scales
2020
Edible nanoemulsions: fabrication, properties, and functional performance
2010 Standout
Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment
2004
Rheology and Stability of Acidified Food Emulsions Treated with High Pressure
2003
The plurality of values in sustainable agriculture models: diverse lock-in and coevolution patterns
2018
Protein-stabilized emulsions
2004 Standout
Protein Stabilization of Emulsions and Foams
2005
Comparison of Oxidative Processes on Myofibrillar Proteins from Beef during Maturation and by Different Model Oxidation Systems
1997
High-Pressure Induced Physicochemical and Functional Modifications of Low-Density Lipoproteins from Hen Egg Yolk
2005
Effect of Freezing and Microbial Growth on Myoglobin Derivatives of Beef
1999
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
2008 Standout
The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
2010
Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers
2017
A Europium Complex That Selectively Stains Nucleoli of Cells
2006
Emerging Droplet Microfluidics
2017 Standout
Milk proteins as vehicles for bioactives
2009
Antimicrobial Resistance in ESKAPE Pathogens
2020 Standout
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
2010
Positive but variable effects of crop diversification on biodiversity and ecosystem services
2021 Standout
Challenges and approaches for production of a healthy and functional mayonnaise sauce
2019 Standout
Efficacy of Food Proteins as Carriers for Flavonoids
2012
Atomically Precise Clusters of Noble Metals: Emerging Link between Atoms and Nanoparticles
2017 Standout
Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart
2017
Works of Marc Anton being referenced
Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions
2001
Autoxidation of purified myoglobin from two bovine muscles
1992
Nucleolus and Apoptosis
2002
Egg yolk: structures, functionalities and processes
2013
Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules
2000
Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk
1999
Co-existence of scimitar-toothed cats, lions and hominins in the European Pleistocene. Implications of the post-cranial anatomy of (Owen) for comparative palaeoecology
2005
Why are grain-legumes rarely present in cropping systems despite their environmental and nutritional benefits? Analyzing lock-in in the French agrifood system
2016
The “sisters” α-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application
2016
Hydrocolloids with emulsifying capacity. Part 3 – Adsorption and structural properties at the air–water surface
2009
Release rate profiles of magnesium from multiple W/O/W emulsions
2007
New Insights into the Structure of Apolipoprotein B from Low-Density Lipoproteins and Identification of a Novel YGP-like Protein in Hen Egg Yolk
2008
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
2008
Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin
2003
Physicochemical Modifications of High-Pressure-Treated Soybean Protein Isolates
2004
Lipid Peroxidation Induced by H2O2-Activated Metmyoglobin and Detection of a Myoglobin-Derived Radical
1995
Evidence that Homogenization of BSA-Stabilized Hexadecane-in-Water Emulsions Induces Structure Modification of the Nonadsorbed Protein
2003
Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates
2011
Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions: Influence of Droplet Flocculation
2003
Interfacial and emulsifying behaviour of crayfish protein isolate
2011
Effect of high-pressure treatment on emulsifying properties of soybean proteins
2004
Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk
1997
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment
2007
Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion
2014
Adsorption at the oilâwater interface and emulsifying properties of native granules from egg yolk: effect of aggregated state
2000
Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions: Displacement of BSA by a Nonionic Surfactant
2003
Surface properties of hen egg yolk low-density lipoproteins spread at the air–water interface
2003
Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment
1999
Structuring and Functionalization of Dispersions Containing Egg Yolk, Plasma and Granules Induced by Mechanical Treatments
2007
Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk
2001
Bioactive Egg Compounds
2007