Ann Van Loey

25.8k citations

480 papers · 20.4k indexed · 2 hit papers · h-index 77

Food Science top 0.01%
Plant Science top 0.05%
Biotechnology top 0.01%
Biochemistry top 0.02%
Nutrition and Dietetics top 0.1%

Co-authors: Marc Hendrickx Tara Grauwet Sandy Van Buggenhout Iesel Van der Plancken Thomas Duvetter Chantal Smout Indrawati Oey Stefanie Christiaens
Topics: Microbial Inactivation Methods (152 papers)Polysaccharides and Plant Cell Walls (143 papers)Postharvest Quality and Shelf Life Management (121 papers)
Cited by: Biotechnology Food Science Biochemistry
Journals: Journal of Cleaner Production Journal of Agricultural and Food Chemistry Biochemical Journal
Partner nations: Belgium Netherlands New Zealand

In The Last Decade

Ann Van Loey

473 papers receiving 19.7k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

2008 476 citations Ann Van Loey, Marc Hendrickx et al. profile →
The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

2015 305 citations Ann Van Loey, Marc Hendrickx et al. profile →

Peers

Countries citing papers authored by Ann Van Loey

Since Specialization

Citations

This map shows the geographic impact of Ann Van Loey'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 Van Loey with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ann Van Loey more than expected).

Fields of papers citing papers by Ann Van Loey

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ann Van Loey. 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 Van Loey. The network helps show where Ann Van Loey may publish in the future.

Co-authorship network of co-authors of Ann Van Loey

This figure shows the co-authorship network connecting the top 25 collaborators of Ann Van Loey. A scholar is included among the top collaborators of Ann Van Loey 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 Van Loey. Ann Van Loey is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Influence of ultrasound-assisted extraction on the pectin extraction yield and structural characteristics: A case study on carrot pomace (Daucus carota) 2024 ·Food and Bioproducts Processing ·(unknown),Tom Bernaerts,(unknown),(unknown),Peter Goos,Ann Van Loey	4
2	Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems 2024 ·Food Hydrocolloids ·(unknown),J. Van Audenhove,Jochen Maes,(unknown),Tara Grauwet,Ann Van Loey	2
3	How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek? 2024 ·Food Research International ·(unknown),Tom Bernaerts,(unknown),(unknown),Marc Hendrickx,Tara Grauwet,Ann Van Loey	1
4	The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation 2023 ·Food Hydrocolloids ·J. Van Audenhove,(unknown),(unknown),Ann Van Loey,Marc Hendrickx	0
5	Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek 2023 ·Innovative Food Science & Emerging Technologies ·(unknown),S.H.E. Verkempinck,(unknown),Christof Van Poucke,Marc Hendrickx,Ann Van Loey,Tara Grauwet	5
6	Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel 2023 ·Food Hydrocolloids ·(unknown),J. Van Audenhove,Clare Kyomugasho,Ann Van Loey,Marc Hendrickx	3
7	HPLC-CAD method to quantify lipolysis products from plant-based oils rich in unsaturated fatty acids 2023 ·Journal of Food Composition and Analysis ·(unknown),(unknown),S.H.E. Verkempinck,M.R. Infantes-Garcia,Marc Hendrickx,Ann Van Loey,Tara Grauwet	8
8	Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough 2023 ·Foods ·(unknown),(unknown),An Bautil,Kristof Brijs,Carolien Buvé,Ann Van Loey,(unknown),Roel Van der Meulen,Christophe M. Courtin	4
9	The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques 2023 ·Food Hydrocolloids ·J. Van Audenhove,Tom Bernaerts,(unknown),Ann Van Loey,Marc Hendrickx	7
10	Experimental Evolution Reveals a Novel Ene Reductase That Detoxifies α,β-Unsaturated Aldehydes in Listeria monocytogenes 2023 ·Microbiology Spectrum ·(unknown),Ann Van Loey,Carolien Buvé,Chris W. Michiels	3
11	Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders 2023 ·Food Chemistry ·Dorine Duijsens,(unknown),S.H.E. Verkempinck,(unknown),Marc Hendrickx,Ann Van Loey,Tara Grauwet	8
12	Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage 2022 ·Foods ·(unknown),S.H.E. Verkempinck,Kai Reineke,Marc Hendrickx,Ann Van Loey	26
13	The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability 2022 ·Food Research International ·(unknown),(unknown),Clare Kyomugasho,Ann Van Loey,Marc Hendrickx	7
14	The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans 2021 ·Foods ·(unknown),(unknown),Clare Kyomugasho,Carolien Buvé,Koen Dewettinck,Ann Van Loey,Marc Hendrickx	35
15	Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions 2019 ·Food Hydrocolloids ·Miete Celus,Clare Kyomugasho,(unknown),Ann Van Loey,Tara Grauwet,Marc Hendrickx	12
16	The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage 2018 ·Food Chemistry ·Junjie Yi,Biniam Kebede,(unknown),Carolien Buvé,Ann Van Loey,Tara Grauwet,Marc Hendrickx	33
17	Impact of processing on odour-active compounds of a mixed tomato-onion puree 2017 ·Food Chemistry ·(unknown),Tara Grauwet,Ann Van Loey,Parag Acharya	15
18	Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems 2015 ·Food Additives & Contaminants Part A ·Stijn Palmers,Tara Grauwet,Carolien Buvé,(unknown),Biniam Kebede,Peter Goos,Marc Hendrickx,Ann Van Loey	6
19	The effect of soluble fibers in emulsions on the carotenoid bio-accessibility 2013 ·TU/e Research Portal (Eindhoven University of Technology) ·(unknown),Ruth Cardinaels,Paula Moldenaers,Ann Van Loey,Marc Hendrickx,Sandy Van Buggenhout	2
20	Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 2013 ·Food Chemistry ·Agnese Panozzo,Lien Lemmens,Ann Van Loey,Lara Manzocco,Maria Cristina Nicoli,Marc Hendrickx	63

About Ann Van Loey

Ann Van Loey is a scholar working on Biotechnology, Food Science and Biochemistry, having authored 480 papers that have together received 20.4k indexed citations. Recurring topics across this work include Microbial Inactivation Methods (152 papers), Polysaccharides and Plant Cell Walls (143 papers) and Postharvest Quality and Shelf Life Management (121 papers). The work is most often cited by research in Biotechnology (5.8k citations), Food Science (10.9k citations) and Biochemistry (3.6k citations). Ann Van Loey has collaborated with scholars based in Belgium, Netherlands and New Zealand. Frequent co-authors include Marc Hendrickx, Tara Grauwet, Sandy Van Buggenhout, Iesel Van der Plancken, Thomas Duvetter, Chantal Smout, Indrawati Oey, Stefanie Christiaens, Lien Lemmens and Ilse Fraeye. Their work appears in journals such as Journal of Cleaner Production, Journal of Agricultural and Food Chemistry and Biochemical Journal.

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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