Sandy Van Buggenhout

5.0k citations

83 papers · 4.1k indexed · h-index 38

Impact in

Biochemistry top 0.2%
- Antioxidant Activity and Oxidative Stress
- Phytochemicals and Antioxidant Activities
Food Science top 0.2%
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Microencapsulation and Drying Processes

Papers in

Biochemistry 20
- Antioxidant Activity and Oxidative Stress 18
Biotechnology 20
- Microbial Inactivation Methods 20

Co-authors: Marc Hendrickx Ann Van Loey Lien Lemmens Thomas Duvetter Ines Colle Stefanie Christiaens Daniel N. Sila Ilse Fraeye
Journals: Food Research International (12 papers)Food Chemistry (9 papers)Innovative Food Science & Emerging Technologies (7 papers)Food and Bioprocess Technology (7 papers)European Food Research and Technology (7 papers)
Partner nations: Belgium Finland Spain

In The Last Decade

Sandy Van Buggenhout

83 papers receiving 4.0k citations

Peers

Countries citing papers authored by Sandy Van Buggenhout

Since Specialization

Citations

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

Fields of papers citing papers by Sandy Van Buggenhout

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Sandy Van Buggenhout, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Sandy Van Buggenhout Line = papers co-authored together Sandy Van Buggenhout links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Process–Structure–Function Relations of Pectin in Food Critical Reviews in Food Science and Nutrition ·Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Zahra Jamsazzadeh Kermani, Katlijn Moelants, Doungla E. Ngouémazong, Ann Van Loey, Marc Hendrickx	2015	153
2	The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel Food Chemistry ·Zahra Jamsazzadeh Kermani, Avi Shpigelman, Clare Kyomugasho, Sandy Van Buggenhout, Mohsen Ramezani, Ann Van Loey, Marc Hendrickx	2014	80
3	Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples Food Chemistry ·Sunny George Gwanpua, Sandy Van Buggenhout, Bert Verlinden, Stefanie Christiaens, Avi Shpigelman, Shiyu Zhang, Zahra Jamsazzadeh Kermani, Bart Nicolaı̈, Marc Hendrickx, Annemie Geeraerd	2014	148
4	Comparative study of cell wall polysaccharides from pulp and peel of dragon fruits (Hylocereus spp.) Ghent University Academic Bibliography (Ghent University) ·P. Nordlund, Sandy Van Buggenhout, Nathalie De Clercq, Koen Dewettinck, Marc Hendrickx	2013	1
5	The effect of soluble fibers in emulsions on the carotenoid bio-accessibility TU/e Research Portal (Eindhoven University of Technology) ·Gurpal Singh, Ruth Cardinaels, Paula Moldenaers, Ann Van Loey, Marc Hendrickx, Sandy Van Buggenhout	2013	2
6	Carotenoid conversion kinetics depend on the carotenoid type and on the food system Ines Colle, Lien Lemmens, Griet Knockaert, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx	2013	2
7	The functionality of plant-based food systems as affected by process-induced changes in cell wall polysaccharides Sandy Van Buggenhout, Stefanie Christiaens, Katlijn Moelants, Albert Ibarz Ribas, Ann Van Loey, Marc Hendrickx	2013	1
8	Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing Food Chemistry ·Griet Knockaert, K. P. Sudheer, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey	2012	17
9	Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing Food Chemistry ·Griet Knockaert, K. P. Sudheer, Ines Colle, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey	2012	65
10	Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach Food Chemistry ·Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, B. Majchrzak, Ann Van Loey, Marc Hendrickx	2011	35
11	Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots Journal of Agricultural and Food Chemistry ·Lien Lemmens, Ines Colle, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx	2011	33
12	Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach Planta ·Shallu Maan, Stefanie Christiaens, Sandy Van Buggenhout, Ruben P. Jolie, Margarita González‐Vallinas, Thomas Duvetter, Paul Declerck, Marc Hendrickx, Ann Gils, Ann Van Loey	2010	7
13	Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots Journal of Agricultural and Food Chemistry ·Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx	2010	96
14	Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion Journal of Agricultural and Food Chemistry ·Ines Colle, Lien Lemmens, Saiyu Sun, Sandy Van Buggenhout, Kristel De Vleeschouwer, Ann Van Loey, Marc Hendrickx	2010	63
15	Development and evaluation of monoclonal antibodies as probes to assess the differences between two tomato pectin methylesterase isoenzymes Journal of Immunological Methods ·Shallu Maan, Sandy Van Buggenhout, Thomas Duvetter, Els Brouwers, Paul Declerck, Marc Hendrickx, Ann Van Loey, Ann Gils	2009	13
16	Size Exclusion Chromatography To Gain Insight into the Complex Formation of Carrot Pectin Methylesterase and Its Inhibitor from Kiwi Fruit As Influenced by Thermal and High-Pressure Processing Journal of Agricultural and Food Chemistry ·Ruben P. Jolie, Thomas Duvetter, P. Verlinde, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx	2009	9
17	Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution Food Chemistry ·Ilse Fraeye, Griet Knockaert, Sandy Van Buggenhout, Thomas Duvetter, Marc Hendrickx, Ann Van Loey	2008	40
18	Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes European Food Research and Technology ·Sandy Van Buggenhout, A. A. Izmodenov, Iesel Van der Plancken, Marc Hendrickx	2006	20
19	NON-LINEAR MODELING OF BROILER GROWTH USING A TIME-VARIANT PARAMETER ESTIMATION METHOD Transactions of the ASAE ·Sandy Van Buggenhout, Jean‐Marie Aerts, Erik Vranken, Daniël Berckmans	2004	3
20	Active control of the growth trajectory of broiler chickens based on online animal responses Poultry Science ·何贵, Sandy Van Buggenhout, Erik Vranken, M. Lippens, J. Buyse, Eddy Decuypere, Daniël Berckmans	2003	32

About Sandy Van Buggenhout

Sandy Van Buggenhout is a scholar working on Biochemistry, Biotechnology, Physiology, Food Science and Plant Science, having authored 83 papers that have together received 4.1k indexed citations. Recurring topics across this work include Polysaccharides and Plant Cell Walls (37 papers), Postharvest Quality and Shelf Life Management (34 papers), Microbial Inactivation Methods (20 papers), Polysaccharides Composition and Applications (19 papers), Antioxidant Activity and Oxidative Stress (18 papers), Edible Oils Quality and Analysis (11 papers), Proteins in Food Systems (9 papers) and Microencapsulation and Drying Processes (9 papers). The work is most often cited by research in Biochemistry (1.1k citations), Food Science (2.1k citations), Biotechnology (787 citations), Plant Science (2.0k citations) and Physiology (186 citations). Sandy Van Buggenhout has collaborated with scholars based in Belgium, Finland and Spain. Frequent co-authors include Marc Hendrickx, Ann Van Loey, Lien Lemmens, Thomas Duvetter, Ines Colle, Stefanie Christiaens, Daniel N. Sila, Ilse Fraeye, Griet Knockaert and Katlijn Moelants. Their work appears in journals such as Food Research International, Food Chemistry, Innovative Food Science & Emerging Technologies, Food and Bioprocess Technology and European Food Research and Technology.

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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