Citation Impact
Citing Papers
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit
2007 Standout
Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage
2017
Film formation and deposition methods of edible coating on food products: A review
2020 Standout
Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C
2019
Effect of aquaculture on world fish supplies
2000 StandoutNature
EROD activity measured in flatfish from the area of the Sea Empress oil spill
1999
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
2017
Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review
2009 Standout
Monitoring Volatile and Nonvolatile Amines in Dried and Salted Roes of Tuna (Thunnus thynnus L.) during Manufacture and Storage
2003
Current research in meat color
2005 Standout
Extension of the Shelf Life of Prawns (Penaeus japonicus) by Vacuum Packaging and High-Pressure Treatment
2000
Distribution and importance of microplastics in the marine environment: A review of the sources, fate, effects, and potential solutions
2017 Standout
Flaxseed Lignans: Source, Biosynthesis, Metabolism, Antioxidant Activity, Bio‐Active Components, and Health Benefits
2010 Standout
Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets
2017
Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin
2014
Effects of fatty acids on meat quality: a review
2003 Standout
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage
2017
Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin
2014
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
2018
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review
2017 Standout
Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity
2018
Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions
2012
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
Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation
2010
Fish bioaccumulation and biomarkers in environmental risk assessment: a review
2002 Standout
Microplastic contamination in brown shrimp (Crangon crangon, Linnaeus 1758) from coastal waters of the Southern North Sea and Channel area
2015
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
2016
Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat
1997
Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems
2000
Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”
2013
Oxidative stability of chilled pork chops following long term freeze storage
2004
Antioxidant mechanism of grape procyanidins in muscle tissues: Redox interactions with endogenous ascorbic acid and α-tocopherol
2012
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product
2018
Shelf life and quality of pork and pork products with raised n-3 PUFA
2000
Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
2018
Preparation of red algae film containing grapefruit seed extract and application for the packaging of cheese and bacon
2012
Biological Monitoring of Polyfluoroalkyl Substances: A Review
2006 Standout
Development and validation of a colorimetric sensor array for fish spoilage monitoring
2015
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
2010 Standout
Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus)
2007
Perfluorooctane sulfonic acid in bib (Trisopterus luscus) and plaice (Pleuronectes platessa) from the Western Scheldt and the Belgian North Sea: Distribution and biochemical effects
2003
Partial replacement of fish oil by soybean oil on lipid distribution and liver histology in European sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhynchus mykiss) juveniles
2005
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis)
1999
Correlation between biochemical and sensory quality indices in hake stored in ice
2001
Fish oil replacement in finfish nutrition
2009 Standout
Thiobarbituric acid test for monitoring lipid oxidation in meat
1997
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Essential oils as additives in biodegradable films and coatings for active food packaging
2015 Standout
Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle
2004
Fish Oil Dietary Effects on Fatty Acid Composition and Flavor of Channel Catfish
1995
Chitosan for food packaging: Recent advances in active and intelligent films
2021 Standout
Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
2013
Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies
2006
Measuring Antioxidant Effectiveness in Food
2005
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
2005 Standout
Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat
1993
Unpleasant Odors of Rapeseed Oil Heated to Frying Temperatures
1978
Effects of dietary linseed on nutritional value and other quality aspects of pig muscle and adipose tissue
2000
Citrus peel as a source of functional ingredient: A review
2016 Standout
Phenolic content and antioxidant activity of olive extracts
2001 Standout
Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets
2010
Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat
2014
A Functional Chitosan‐Enriched Fish Sausage Treated by High Pressure
2005
Storage life of frozen salmonoids Effect of light and packaging conditions on carotenoid oxidation and lipid oxidation
1992
Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality
2019 Standout
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Glucosinolates and their breakdown products in food and food plants
1983 Standout
Comparative study between film and coating packaging based on shrimp concentrate obtained from marine industrial waste for fish sausage preservation
2016
Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle
2010
Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage
2010
Potential of biobased materials for food packaging
1999 Standout
Works of W. Vyncke being referenced
EROD monitoring in dab from the Belgian Continental Shelf
1993
PCBS in COD (Gadus morhua), flounder (Platichthys flesus), blue mussel (Mytilus edulis) andbrown shrimp (Crangon crangon) from the belgian continental shelf: Relation to biological parameters and trend analysis
1998
Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists' Association (WEFTA)
1989
Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative Rancidity
1970
Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)
1975