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Leuven Food Science and Nutrition Research Centre (LFoRCe)
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top-articles
Leuven Food Science and Nutrition Research Centre (LFoRCe)
46
(top 2%)
papers
2.6K
(top 1%)
citations
20
(top 1%)
h
-index
44
(top 1%)
g
-index
47
all documents
2.8K
doc citations
835
citing journals
Top Articles
#
Title
Journal
Year
Citations
1
A decrease of the butyrate-producing species
Roseburia hominis
and
Faecalibacterium prausnitzii
defines dysbiosis in patients with ulcerative colitis
Gut
2014
1,353
2
Relevance of protein fermentation to gut health
Molecular Nutrition and Food Research
2012
479
3
Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs
Journal of Functional Foods
2013
83
4
Impact of feed supplementation with different omega-3 rich microalgae species on enrichment of eggs of laying hens
Food Chemistry
2013
77
5
The Influence of Prebiotic Arabinoxylan Oligosaccharides on Microbiota Derived Uremic Retention Solutes in Patients with Chronic Kidney Disease: A Randomized Controlled Trial
PLoS ONE
2016
74
6
V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization
Food Hydrocolloids
2016
56
7
Wheat bran extract alters colonic fermentation and microbial composition, but does not affect faecal water toxicity: a randomised controlled trial in healthy subjects
British Journal of Nutrition
2015
37
8
The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
Food and Bioprocess Technology
2017
36
9
Introducing insoluble wheat bran as a gut microbiota niche in an
in vitro
dynamic gut model stimulates propionate and butyrate production and induces colon region specific shifts in the luminal and mucosal microbial community
Environmental Microbiology
2018
35
10
Stability of Omega-3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega-3 LC-PUFA Oils
Journal of Agricultural and Food Chemistry
2013
33
11
Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch
Carbohydrate Polymers
2017
30
12
Microbial succession during wheat bran fermentation and colonisation by human faecal microbiota as a result of niche diversification
ISME Journal
2020
30
13
Investigating the potential of
Bacillus subtilis
α‐amylase as a pressure‐temperature‐time indicator for high hydrostatic pressure pasteurization processes
Biotechnology Progress
2009
28
14
Impact of harvesting method on total lipid content and extraction efficiency for Phaeodactylum tricornutum
Separation and Purification Technology
2018
28
15
Optimization of a Nile Red method for rapid lipid determination in autotrophic, marine microalgae is species dependent
Journal of Microbiological Methods
2015
25
16
Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae
Food Chemistry
2018
25
17
Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees
Food Chemistry
2019
25
18
Combined Modeling and Biophysical Characterisation of CO
2
Interaction with Class II Hydrophobins: New Insight into the Mechanism Underpinning Primary Gushing
Journal of the American Society of Brewing Chemists
2012
23
19
2,3-Butanediol fermentation promotes growth of Serratia plymuthica at low pH but not survival of extreme acid challenge
International Journal of Food Microbiology
2014
22
20
High dose of prebiotics reduces fecal water cytotoxicity in healthy subjects
Molecular Nutrition and Food Research
2014
22
21
Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
Food and Function
2019
22
22
The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching
Food Hydrocolloids
2016
21
23
Effect of different microalgal n−3 PUFA supplementation doses on yolk color and n−3 LC-PUFA enrichment in the egg
Algal Research
2014
20
24
Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins
Food Hydrocolloids
2016
20
25
Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree
Algal Research
2019
20
26
Relationship between wheat characteristics and nutrient digestibility in broilers: comparison between total collection and marker (titanium dioxide) technique
Poultry Science
2015
17
27
Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without Limonene
Journal of Agricultural and Food Chemistry
2016
16
28
Variability in the in vitro degradation of non-starch polysaccharides from wheat by feed enzymes
Animal Feed Science and Technology
2014
15
29
A response surface analysis of the aqueous leaching of amylose from maize starch
Food Hydrocolloids
2017
12
30
Measuring Primary Lipid Oxidation in Food Products Enriched with Colored Microalgae
Food Analytical Methods
2019
10
31
Effect of fermentation system on the physicochemical and microbial community dynamics during enset (Ensete ventricosum ) fermentation
Journal of Applied Microbiology
2019
10
32
Temperature Resistance of Xylanase Inhibitors and the Presence of Grain‐Associated Xylanases Affect the Activity of Exogenous Xylanases Added to Pelleted Wheat‐Based Feeds
Cereal Chemistry
2014
8
33
Effect of adding a reactive plasticizer on the mechanical, thermal, and morphology properties of nylon toughened wheat gluten materials
Journal of Applied Polymer Science
2018
7
34
Silage making of maize stover and banana pseudostem under South Ethiopian conditions: evolution of pH, dry matter and microbiological profile
Microbial Biotechnology
2020
7
35
Localization of Mycobacterium avium subspecies paratuberculosis in artificially inoculated milk and colostrum by fractionation
Journal of Dairy Science
2010
6
36
Effect of aqueous and alcoholic shear treatments on the properties of rigid plastics from wheat gluten
Industrial Crops and Products
2015
5
37
The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system – 2. Impact of redox agents
Food Research International
2015
5
38
Insight in ultrasonic shear reflection parameters by studying temperature and limonene influence on cocoa butter crystallization
Innovative Food Science and Emerging Technologies
2016
5
39
Inhibition of lipolytic reactions during wet storage of T-Isochrysis lutea biomass by heat treatment
Algal Research
2019
4
40
The Potential of Phaeodactylum as a Natural Source of Antioxidants for Fish Oil Stabilization
Foods
2022
4
41
Wheat bran thermal treatment in a hot air oven does not affect the fermentation and colonisation process by human faecal microbiota
Journal of Functional Foods
2019
3
42
Traditional and novel sources of long-chain omega-3 fatty acids
Journal of Functional Foods
2021
3
43
Photo-Oxidative Stability of Aqueous Model Systems Enriched with Omega-3 Long-Chain Polyunsaturated Fatty Acid-Rich Microalgae as Compared to Autoxidative Stability
Journal of Agricultural and Food Chemistry
2022
3
44
Antioxidative capacity of microalgal carotenoids for stabilizing n-3 LC-PUFA rich oil: Initial quantity is key
Food Chemistry
2023
3
45
Microbial profile during fermentation and aerobic stability of ensiled mixtures of maize stover and banana pseudostem in South Ethiopia
Journal of Applied Microbiology
2021
1
46
Response to a letter to the editor by D. Lindsay, R. Robertson and K. Jordan
International Dairy Journal
2011
0
47
Ultrasonic wave propagation in cocoa butter during crystallization
International Dairy Journal
2012
0
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