Citation Impact
Citing Papers
Glucosinolates: The Phytochemicals of Nutraceutical Importance
2012
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
Algae as nutritional and functional food sources: revisiting our understanding
2016 Standout
Influence of the frying temperature on acrylamide formation in French fries
2005
Functional Microorganisms for Functional Food Quality
2010
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
2012 Standout
Recent advances in drying and dehydration of fruits and vegetables: a review
2010 Standout
Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus
2021
Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee
2008
A Review on the Dietary Flavonoid Kaempferol
2011 Standout
Dietary exposure to acrylamide from potato crisps to the Spanish population
2009
Resolving the Role of Plant Glutamate Dehydrogenase. I. in vivo Real Time Nuclear Magnetic Resonance Spectroscopy Experiments
2009 StandoutNobel
Occurrence of acrylamide in selected foods and mitigation options
2007
Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
2008
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
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
2017 Standout
Copper Active Sites in Biology
2014 Standout
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on carotenoids and polyphenols
2015
Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period
2014
The Therapeutic Potential of Apigenin
2019 Standout
Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
2009
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
2020 Standout
Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System
2006
Selected Quality Attributes of Dried Foods
2005
Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies
2007
Agricultural uses of plant biostimulants
2014 Standout
Bioactive Compounds and Antioxidant Activity in Different Types of Berries
2015 Standout
Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage
2009
Characterization and Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSn
2009
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
2008
Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)
2009
Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices
2008
Biological functions of asparagine synthetase in plants
2010 StandoutNobel
Non-food applications of natural dyes extracted from agro-food residues: A critical review
2021
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
Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance
2016
A study on the use of empirical models to predict the formation of acrylamide in potato crisps
2008
Cultivation, Genetic, Ethnopharmacology, Phytochemistry and Pharmacology of Moringa oleifera Leaves: An Overview
2015 Standout
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
2009 Standout
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update
2012
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
Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa
2016
Works of Trude Wicklund being referenced
Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley
2003
Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products
2005
Kinetics of Changes in Glucosinolate Concentrations during Long-Term Cooking of White Cabbage (Brassica oleracea L. ssp. capitata f. alba)
2008
Acrylamide in potato crisp—the effect of raw material and processing
2005
Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings
2004
Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)
2008
Effective Ways of Decreasing Acrylamide Content in Potato Crisps during Processing
2004
Effect of Oxygen Transmission Rate of the Packages, Light, and Storage Temperature on the Oxidative Stability of Extruded Oat Packaged in Nitrogen Atmosphere
2003
Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions
2004
Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage
2008