Ann Van Loey

25.8k total citations · 2 hit papers
480 papers, 20.4k citations indexed

About

Ann Van Loey is a scholar working on Food Science, Plant Science and Biotechnology. According to data from OpenAlex, Ann Van Loey has authored 480 papers receiving a total of 20.4k indexed citations (citations by other indexed papers that have themselves been cited), including 252 papers in Food Science, 225 papers in Plant Science and 171 papers in Biotechnology. Recurrent topics in Ann Van Loey's work include Microbial Inactivation Methods (152 papers), Polysaccharides and Plant Cell Walls (143 papers) and Postharvest Quality and Shelf Life Management (121 papers). Ann Van Loey is often cited by papers focused on Microbial Inactivation Methods (152 papers), Polysaccharides and Plant Cell Walls (143 papers) and Postharvest Quality and Shelf Life Management (121 papers). Ann Van Loey collaborates with scholars based in Belgium, Netherlands and New Zealand. Ann Van Loey's 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 and has published in prestigious journals such as Journal of Cleaner Production, Journal of Agricultural and Food Chemistry and Biochemical Journal.

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 — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Ann Van Loey Belgium	77	10.9k	8.8k	5.8k	3.6k	2.9k	480	20.4k
Olga Martı́n-Belloso Spain	86	12.9k 1.2×	8.8k 1.0×	7.3k 1.2×	6.7k 1.9×	3.1k 1.1×	422	25.6k
Juming Tang United States	81	13.0k 1.2×	5.6k 0.6×	6.8k 1.2×	1.9k 0.5×	2.1k 0.7×	452	22.9k
Haile Ma China	85	14.2k 1.3×	6.8k 0.8×	4.7k 0.8×	3.0k 0.8×	4.5k 1.5×	778	30.2k
Xiaojun Liao China	60	5.5k 0.5×	3.5k 0.4×	4.0k 0.7×	2.8k 0.8×	1.4k 0.5×	305	11.9k
Xingqian Ye China	83	9.7k 0.9×	7.1k 0.8×	3.1k 0.5×	4.3k 1.2×	4.4k 1.5×	519	23.4k
Nigel P. Brunton Ireland	62	5.9k 0.5×	3.5k 0.4×	2.8k 0.5×	4.4k 1.2×	1.9k 0.6×	223	13.0k
Jorge A. Saraiva Portugal	51	4.9k 0.4×	2.6k 0.3×	2.6k 0.5×	2.1k 0.6×	1.3k 0.4×	358	10.7k
Reinhold Carle Germany	86	12.7k 1.2×	9.1k 1.0×	1.7k 0.3×	10.5k 2.9×	4.4k 1.5×	401	26.5k
Robert Soliva‐Fortuny Spain	55	4.6k 0.4×	4.4k 0.5×	2.9k 0.5×	2.9k 0.8×	840 0.3×	165	10.1k
Harry Gruppen Netherlands	73	7.8k 0.7×	4.9k 0.6×	2.0k 0.3×	1.7k 0.5×	4.8k 1.6×	391	19.0k

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

Bernaerts, Tom, et al.. (2024). Influence of ultrasound-assisted extraction on the pectin extraction yield and structural characteristics: A case study on carrot pomace (Daucus carota). Food and Bioproducts Processing. 148. 309–320. 4 indexed citations

Audenhove, J. Van, et al.. (2024). Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems. Food Hydrocolloids. 162. 111005–111005. 2 indexed citations

Bernaerts, Tom, et al.. (2024). How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?. Food Research International. 192. 114750–114750. 1 indexed citations

Audenhove, J. Van, et al.. (2023). 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. Food Hydrocolloids. 150. 109653–109653.

Verkempinck, S.H.E., et al.. (2023). Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek. Innovative Food Science & Emerging Technologies. 88. 103441–103441. 5 indexed citations

Audenhove, J. Van, et al.. (2023). Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel. Food Hydrocolloids. 150. 109711–109711. 3 indexed citations

Verkempinck, S.H.E., et al.. (2023). HPLC-CAD method to quantify lipolysis products from plant-based oils rich in unsaturated fatty acids. Journal of Food Composition and Analysis. 121. 105400–105400. 8 indexed citations

Bautil, An, Kristof Brijs, Carolien Buvé, et al.. (2023). Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough. Foods. 12(4). 830–830. 4 indexed citations

Audenhove, J. Van, et al.. (2023). The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques. Food Hydrocolloids. 142. 108814–108814. 7 indexed citations

10.

Loey, Ann Van, et al.. (2023). Experimental Evolution Reveals a Novel Ene Reductase That Detoxifies α,β-Unsaturated Aldehydes in Listeria monocytogenes. Microbiology Spectrum. 11(3). e0487722–e0487722. 3 indexed citations

11.

Duijsens, Dorine, et al.. (2023). Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders. Food Chemistry. 418. 135709–135709. 8 indexed citations

12.

Verkempinck, S.H.E., et al.. (2022). Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage. Foods. 11(3). 485–485. 26 indexed citations

13.

Kyomugasho, Clare, et al.. (2022). The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability. Food Research International. 157. 111377–111377. 7 indexed citations

14.

Kyomugasho, Clare, et al.. (2021). The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans. Foods. 10(7). 1665–1665. 35 indexed citations

15.

Celus, Miete, et al.. (2019). Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions. Food Hydrocolloids. 100. 105386–105386. 12 indexed citations

16.

Yi, Junjie, Biniam Kebede, Carolien Buvé, et al.. (2018). The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage. Food Chemistry. 255. 197–208. 33 indexed citations

17.

Grauwet, Tara, et al.. (2017). Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chemistry. 228. 14–25. 15 indexed citations

18.

Palmers, Stijn, Tara Grauwet, Carolien Buvé, et al.. (2015). Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems. Food Additives & Contaminants Part A. 33(2). 1–14. 6 indexed citations

19.

Cardinaels, Ruth, et al.. (2013). The effect of soluble fibers in emulsions on the carotenoid bio-accessibility. TU/e Research Portal (Eindhoven University of Technology). 1–6. 2 indexed citations

20.

Panozzo, Agnese, Lien Lemmens, Ann Van Loey, et al.. (2013). Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes. Food Chemistry. 141(4). 4094–4100. 63 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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