Ann De Winne

1.4k total citations
27 papers, 1.1k citations indexed

About

Ann De Winne is a scholar working on Food Science, Insect Science and Horticulture. According to data from OpenAlex, Ann De Winne has authored 27 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 7 papers in Insect Science and 6 papers in Horticulture. Recurrent topics in Ann De Winne's work include Food Chemistry and Fat Analysis (12 papers), Proteins in Food Systems (7 papers) and Cocoa and Sweet Potato Agronomy (6 papers). Ann De Winne is often cited by papers focused on Food Chemistry and Fat Analysis (12 papers), Proteins in Food Systems (7 papers) and Cocoa and Sweet Potato Agronomy (6 papers). Ann De Winne collaborates with scholars based in Belgium, Ghana and Uganda. Ann De Winne's co-authors include Jim Van Durme, Koen Dewettinck, Patrick Dirinck, Kathy Messens, Luc De Cooman, P. Dirinck, Daylan A. Tzompa‐Sosa, Davy Van de Walle, Koen Goiris and Koenraad Muylaert and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Ann De Winne

26 papers receiving 1.1k citations

Peers

Ann De Winne
Daylan A. Tzompa‐Sosa Belgium
Angela Marseglia Italy
Bernard Tiencheu Cameroon
Agata Mazzaglia Italy
Dan Zhu China
Clergé Tchiégang Cameroon
Böle Biehl Germany
R.L. Shewfelt United States
Ana Rodríguez Spain
Daylan A. Tzompa‐Sosa Belgium
Ann De Winne
Citations per year, relative to Ann De Winne Ann De Winne (= 1×) peers Daylan A. Tzompa‐Sosa

Countries citing papers authored by Ann De Winne

Since Specialization
Citations

This map shows the geographic impact of Ann De Winne's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ann De Winne with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ann De Winne more than expected).

Fields of papers citing papers by Ann De Winne

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ann De Winne. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ann De Winne. The network helps show where Ann De Winne may publish in the future.

Co-authorship network of co-authors of Ann De Winne

This figure shows the co-authorship network connecting the top 25 collaborators of Ann De Winne. A scholar is included among the top collaborators of Ann De Winne based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Ann De Winne. Ann De Winne is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Shumoy, Habtu, Joachim J. Schouteten, Xavier Gellynck, et al.. (2022). Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices. Foods. 11(3). 383–383. 33 indexed citations
2.
Winne, Ann De, et al.. (2022). Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles. Foods. 11(13). 1985–1985. 32 indexed citations
3.
Pérez-Santaescolástica, C., et al.. (2022). Comparing the aromatic profile of seven unheated edible insect species. Food Research International. 164. 112389–112389. 10 indexed citations
4.
Pérez-Santaescolástica, C., et al.. (2022). The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment. Trends in Food Science & Technology. 127. 352–367. 46 indexed citations
5.
Shumoy, Habtu, Joachim J. Schouteten, Xavier Gellynck, et al.. (2021). Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. Food Chemistry. 358. 129809–129809. 54 indexed citations
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Ssepuuya, Geoffrey, Dorothy Nakimbugwe, Leen Van Campenhout, et al.. (2021). Towards establishing the spoilage mechanisms of the long-horned grasshopper Ruspolia differens Serville. European Food Research and Technology. 247(12). 2915–2926. 3 indexed citations
8.
Walle, Davy Van de, Daylan A. Tzompa‐Sosa, Ann De Winne, et al.. (2020). Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates). Food Research International. 132. 109116–109116. 21 indexed citations
9.
Nakimbugwe, Dorothy, et al.. (2019). Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville. Food Research International. 129. 108831–108831. 41 indexed citations
10.
Hinneh, Michael, Davy Van de Walle, Daylan A. Tzompa‐Sosa, et al.. (2019). Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates). Food Research International. 119. 84–98. 34 indexed citations
11.
Hinneh, Michael, Davy Van de Walle, Daylan A. Tzompa‐Sosa, et al.. (2019). Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature. Food Research International. 125. 108550–108550. 28 indexed citations
12.
Tuenter, Emmy, Claudia Delbaere, Ann De Winne, et al.. (2019). Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate. Food Research International. 130. 108943–108943. 62 indexed citations
13.
Tzompa‐Sosa, Daylan A., et al.. (2019). A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars. European Food Research and Technology. 245(11). 2459–2478. 31 indexed citations
14.
Hinneh, Michael, Davy Van de Walle, Ann De Winne, et al.. (2019). Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques. Journal of Food Engineering. 253. 59–71. 27 indexed citations
15.
Hinneh, Michael, Davy Van de Walle, Daylan A. Tzompa‐Sosa, et al.. (2019). Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques. European Food Research and Technology. 245(4). 837–852. 17 indexed citations
16.
Hinneh, Michael, Davy Van de Walle, Ann De Winne, et al.. (2018). Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans. Food Research International. 111. 607–620. 80 indexed citations
17.
18.
Durme, Jim Van, Davy Van de Walle, Ann De Winne, et al.. (2016). Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors. Journal of Food Quality. 39(4). 311–322. 21 indexed citations
19.
Walle, Davy Van de, Nathalie De Clercq, Ann De Winne, et al.. (2015). Assessing cocoa aroma quality by multiple analytical approaches. Food Research International. 77. 657–669. 67 indexed citations
20.
Durme, Jim Van, Anton Nikiforov, Jeroen Vandamme, Christophe Leys, & Ann De Winne. (2014). Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds. Food Research International. 62. 868–876. 35 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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