Nand Ooms

810 total citations
21 papers, 647 citations indexed

About

Nand Ooms is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Nand Ooms has authored 21 papers receiving a total of 647 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Nutrition and Dietetics, 16 papers in Food Science and 5 papers in Plant Science. Recurrent topics in Nand Ooms's work include Food composition and properties (20 papers), Microbial Metabolites in Food Biotechnology (7 papers) and Polysaccharides Composition and Applications (6 papers). Nand Ooms is often cited by papers focused on Food composition and properties (20 papers), Microbial Metabolites in Food Biotechnology (7 papers) and Polysaccharides Composition and Applications (6 papers). Nand Ooms collaborates with scholars based in Belgium, Australia and Netherlands. Nand Ooms's co-authors include Jan A. Delcour, Kristof Brijs, Geertrui M. Bosmans, Bram Pareyt, Bert Lagrain, Ellen Fierens, Sara Gomand, Koen J.A. Jansens, Niels De Brier and Sandra Matthijs and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Molecules.

In The Last Decade

Nand Ooms

20 papers receiving 638 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Nand Ooms Belgium 13 483 435 145 39 38 21 647
Geertrui M. Bosmans Belgium 16 719 1.5× 602 1.4× 164 1.1× 13 0.3× 56 1.5× 23 845
Shuyi Liu China 13 330 0.7× 271 0.6× 113 0.8× 17 0.4× 28 0.7× 26 482
Sean Finnie United States 9 431 0.9× 258 0.6× 242 1.7× 17 0.4× 15 0.4× 15 585
Thu H. McCann Australia 9 353 0.7× 372 0.9× 101 0.7× 33 0.8× 28 0.7× 10 525
Günter Unbehend Germany 9 442 0.9× 363 0.8× 107 0.7× 58 1.5× 28 0.7× 17 565
Yongshuai Ma China 12 504 1.0× 415 1.0× 160 1.1× 8 0.2× 35 0.9× 21 627
Khalil Khan United States 13 407 0.8× 312 0.7× 304 2.1× 30 0.8× 24 0.6× 23 670
Duqin Zhang China 12 343 0.7× 349 0.8× 116 0.8× 15 0.4× 40 1.1× 18 491
A. Htoon Australia 9 409 0.8× 332 0.8× 125 0.9× 6 0.2× 54 1.4× 9 533

Countries citing papers authored by Nand Ooms

Since Specialization
Citations

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

Fields of papers citing papers by Nand Ooms

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Nand Ooms. 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 Nand Ooms. The network helps show where Nand Ooms may publish in the future.

Co-authorship network of co-authors of Nand Ooms

This figure shows the co-authorship network connecting the top 25 collaborators of Nand Ooms. A scholar is included among the top collaborators of Nand Ooms 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 Nand Ooms. Nand Ooms 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.
2.
Ooms, Nand, et al.. (2024). The impact of different batter mixing atmospheres on the quality of reduced sucrose sponge and cream cakes. LWT. 208. 116647–116647. 2 indexed citations
3.
Ooms, Nand, et al.. (2023). Impact of potato starch structural transitions on microstructure development during deep-frying. Food Hydrocolloids. 142. 108833–108833. 14 indexed citations
4.
Ooms, Nand, et al.. (2023). Sucrose substitution in cake systems is not a piece of cake. npj Science of Food. 7(1). 52–52. 1 indexed citations
5.
Ooms, Nand, et al.. (2022). The use of time domain 1 H NMR to study proton dynamics in starch‐rich foods: A review. Comprehensive Reviews in Food Science and Food Safety. 21(6). 4738–4775. 25 indexed citations
6.
Ooms, Nand, et al.. (2022). Release of 14C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making. Cereal Chemistry. 99(4). 731–736. 2 indexed citations
7.
Ooms, Nand, et al.. (2022). The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making. Food Research International. 161. 111878–111878. 9 indexed citations
8.
Ooms, Nand, et al.. (2021). How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology. Food Biophysics. 16(3). 406–414. 5 indexed citations
9.
Ooms, Nand, et al.. (2020). What makes starch from potato ( Solanum tuberosum L.) tubers unique: A review. Comprehensive Reviews in Food Science and Food Safety. 19(5). 2588–2612. 61 indexed citations
10.
Ooms, Nand, et al.. (2020). Transformations and functional role of starch during potato crisp making: A review. Journal of Food Science. 85(12). 4118–4129. 21 indexed citations
11.
Brier, Niels De, Nand Ooms, Sandra Matthijs, et al.. (2020). Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps. Nature Food. 1(11). 736–745. 36 indexed citations
12.
Brier, Niels De, et al.. (2020). Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making. Food Hydrocolloids. 103. 105658–105658. 21 indexed citations
13.
Ooms, Nand, et al.. (2019). Ingredient Functionality During Foam‐Type Cake Making: A Review. Comprehensive Reviews in Food Science and Food Safety. 18(5). 1550–1562. 67 indexed citations
14.
Ooms, Nand & Jan A. Delcour. (2019). How to impact gluten protein network formation during wheat flour dough making. Current Opinion in Food Science. 25. 88–97. 139 indexed citations
15.
Ooms, Nand, et al.. (2018). Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making. Journal of Food Science. 83(10). 2489–2499. 10 indexed citations
16.
17.
Ooms, Nand, et al.. (2017). The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb. Food Chemistry. 242. 68–74. 41 indexed citations
18.
Ooms, Nand, Bram Pareyt, Kristof Brijs, & Jan A. Delcour. (2015). Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review. Critical Reviews in Food Science and Nutrition. 56(13). 2101–2114. 24 indexed citations
19.
Bosmans, Geertrui M., Bert Lagrain, Nand Ooms, Ellen Fierens, & Jan A. Delcour. (2014). Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study. Food Chemistry. 165. 149–156. 32 indexed citations
20.
Bosmans, Geertrui M., Bert Lagrain, Nand Ooms, Ellen Fierens, & Jan A. Delcour. (2013). Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming. Journal of Agricultural and Food Chemistry. 61(19). 4646–4654. 117 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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