Nore Struyf

831 total citations
17 papers, 672 citations indexed

About

Nore Struyf is a scholar working on Nutrition and Dietetics, Food Science and Biomedical Engineering. According to data from OpenAlex, Nore Struyf has authored 17 papers receiving a total of 672 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Nutrition and Dietetics, 5 papers in Food Science and 5 papers in Biomedical Engineering. Recurrent topics in Nore Struyf's work include Microbial Metabolites in Food Biotechnology (9 papers), Food composition and properties (9 papers) and Biofuel production and bioconversion (5 papers). Nore Struyf is often cited by papers focused on Microbial Metabolites in Food Biotechnology (9 papers), Food composition and properties (9 papers) and Biofuel production and bioconversion (5 papers). Nore Struyf collaborates with scholars based in Belgium, Switzerland and Sweden. Nore Struyf's co-authors include Christophe M. Courtin, Kevin J. Verstrepen, Joran Verspreet, Jan Steensels, Esther Meersman, Gino Vrancken, Sami Hemdane, Veerle Saels, Herwig Bernaert and Mathieu Meerts and has published in prestigious journals such as PLoS ONE, Applied and Environmental Microbiology and Journal of Agricultural and Food Chemistry.

In The Last Decade

Nore Struyf

17 papers receiving 657 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Nore Struyf Belgium 14 427 400 104 99 88 17 672
Andrea Comasio Belgium 11 333 0.8× 238 0.6× 76 0.7× 64 0.6× 25 0.3× 11 424
Aline Galvão Tavares Menezes Brazil 9 317 0.7× 164 0.4× 114 1.1× 48 0.5× 32 0.4× 9 413
Van Thi Thuy Ho Australia 8 495 1.2× 145 0.4× 108 1.0× 50 0.5× 146 1.7× 9 554
Sophie Assemat France 10 255 0.6× 67 0.2× 56 0.5× 71 0.7× 91 1.0× 23 357
Juan Diego Torres Colombia 11 296 0.7× 125 0.3× 34 0.3× 108 1.1× 18 0.2× 16 385
Dalia Sukmawati Indonesia 12 117 0.3× 79 0.2× 108 1.0× 112 1.1× 8 0.1× 66 352
Timothy Lefeber Belgium 6 534 1.3× 104 0.3× 90 0.9× 26 0.3× 259 2.9× 8 592
L. Ban-Koffi Ivory Coast 8 557 1.3× 102 0.3× 99 1.0× 47 0.5× 257 2.9× 11 651
Juliana Bleckwedel Argentina 6 264 0.6× 145 0.4× 187 1.8× 58 0.6× 4 0.0× 9 387
Mohammad Naser Rezaei Belgium 11 284 0.7× 246 0.6× 147 1.4× 69 0.7× 1 0.0× 16 473

Countries citing papers authored by Nore Struyf

Since Specialization
Citations

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

Fields of papers citing papers by Nore Struyf

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Nore Struyf

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

All Works

17 of 17 papers shown
1.
Langenaeken, Niels A., et al.. (2023). Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity. Food Research International. 169. 112911–112911. 9 indexed citations
2.
Struyf, Nore, An Bautil, Marika Lyly, et al.. (2021). The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study. Food and Bioprocess Technology. 14(10). 1920–1935. 13 indexed citations
3.
Struyf, Nore, Mohammad Naser Rezaei, Laurent Sagalowicz, et al.. (2020). Cereal bran protects vitamin A from degradation during simmering and storage. Food Chemistry. 331. 127292–127292. 15 indexed citations
4.
Struyf, Nore, et al.. (2020). Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread. International Journal of Food Microbiology. 326. 108648–108648. 30 indexed citations
5.
Rezaei, Mohammad Naser, et al.. (2019). Identification of a Wheat Thaumatin-like Protein That Inhibits Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry. 67(37). 10423–10431. 4 indexed citations
6.
Struyf, Nore, et al.. (2018). Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads. Food Microbiology. 76. 135–145. 38 indexed citations
7.
Meerts, Mathieu, et al.. (2018). The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough. Journal of Cereal Science. 82. 183–189. 47 indexed citations
8.
Struyf, Nore, et al.. (2017). Bread Dough and Baker's Yeast: An Uplifting Synergy. Comprehensive Reviews in Food Science and Food Safety. 16(5). 850–867. 109 indexed citations
9.
Struyf, Nore, Joran Verspreet, Kevin J. Verstrepen, & Christophe M. Courtin. (2017). Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels. Journal of Cereal Science. 75. 35–44. 37 indexed citations
10.
Struyf, Nore, et al.. (2017). Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread. Journal of Agricultural and Food Chemistry. 65(39). 8704–8713. 72 indexed citations
11.
Meersman, Esther, Nore Struyf, Clare Kyomugasho, et al.. (2017). Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp. Journal of Agricultural and Food Chemistry. 65(44). 9726–9734. 22 indexed citations
12.
Struyf, Nore, et al.. (2017). Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making. Journal of Agricultural and Food Chemistry. 65(16). 3368–3377. 14 indexed citations
13.
14.
Struyf, Nore, Joran Verspreet, & Christophe M. Courtin. (2016). The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough. Journal of Cereal Science. 69. 111–118. 32 indexed citations
15.
Meersman, Esther, Jan Steensels, Nore Struyf, et al.. (2015). Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production. Applied and Environmental Microbiology. 82(2). 732–746. 50 indexed citations
16.
Meersman, Esther, Jan Steensels, Nore Struyf, et al.. (2015). Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations. Applied and Environmental Microbiology. 81(18). 6166–6176. 42 indexed citations
17.
Meersman, Esther, Jan Steensels, Veerle Saels, et al.. (2013). Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota. PLoS ONE. 8(12). e81559–e81559. 84 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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