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#TitleJournalYearCitations
1A decrease of the butyrate-producing speciesRoseburia hominisandFaecalibacterium prausnitziidefines dysbiosis in patients with ulcerative colitisGut20141,353
2Relevance of protein fermentation to gut healthMolecular Nutrition and Food Research2012479
3Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggsJournal of Functional Foods201383
4Impact of feed supplementation with different omega-3 rich microalgae species on enrichment of eggs of laying hensFood Chemistry201377
5The Influence of Prebiotic Arabinoxylan Oligosaccharides on Microbiota Derived Uremic Retention Solutes in Patients with Chronic Kidney Disease: A Randomized Controlled TrialPLoS ONE201674
6V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerizationFood Hydrocolloids201656
7Wheat bran extract alters colonic fermentation and microbial composition, but does not affect faecal water toxicity: a randomised controlled trial in healthy subjectsBritish Journal of Nutrition201537
8The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour DoughFood and Bioprocess Technology201736
9Introducing 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 communityEnvironmental Microbiology201835
10Stability of Omega-3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega-3 LC-PUFA OilsJournal of Agricultural and Food Chemistry201333
11Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starchCarbohydrate Polymers201730
12Microbial succession during wheat bran fermentation and colonisation by human faecal microbiota as a result of niche diversificationISME Journal202030
13Investigating the potential of Bacillus subtilis α‐amylase as a pressure‐temperature‐time indicator for high hydrostatic pressure pasteurization processesBiotechnology Progress200928
14Impact of harvesting method on total lipid content and extraction efficiency for Phaeodactylum tricornutumSeparation and Purification Technology201828
15Optimization of a Nile Red method for rapid lipid determination in autotrophic, marine microalgae is species dependentJournal of Microbiological Methods201525
16Impact of processing on n-3 LC-PUFA in model systems enriched with microalgaeFood Chemistry201825
17Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato pureesFood Chemistry201925
18Combined Modeling and Biophysical Characterisation of CO2 Interaction with Class II Hydrophobins: New Insight into the Mechanism Underpinning Primary GushingJournal of the American Society of Brewing Chemists201223
192,3-Butanediol fermentation promotes growth of Serratia plymuthica at low pH but not survival of extreme acid challengeInternational Journal of Food Microbiology201422
20High dose of prebiotics reduces fecal water cytotoxicity in healthy subjectsMolecular Nutrition and Food Research201422
21Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiotaFood and Function201922
22The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leachingFood Hydrocolloids201621
23Effect of different microalgal n−3 PUFA supplementation doses on yolk color and n−3 LC-PUFA enrichment in the eggAlgal Research201420
24Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteinsFood Hydrocolloids201620
25Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato pureeAlgal Research201920
26Relationship between wheat characteristics and nutrient digestibility in broilers: comparison between total collection and marker (titanium dioxide) techniquePoultry Science201517
27Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without LimoneneJournal of Agricultural and Food Chemistry201616
28Variability in the in vitro degradation of non-starch polysaccharides from wheat by feed enzymesAnimal Feed Science and Technology201415
29A response surface analysis of the aqueous leaching of amylose from maize starchFood Hydrocolloids201712
30Measuring Primary Lipid Oxidation in Food Products Enriched with Colored MicroalgaeFood Analytical Methods201910
31Effect of fermentation system on the physicochemical and microbial community dynamics during enset (Ensete ventricosum ) fermentationJournal of Applied Microbiology201910
32Temperature Resistance of Xylanase Inhibitors and the Presence of Grain‐Associated Xylanases Affect the Activity of Exogenous Xylanases Added to Pelleted Wheat‐Based FeedsCereal Chemistry20148
33Effect of adding a reactive plasticizer on the mechanical, thermal, and morphology properties of nylon toughened wheat gluten materialsJournal of Applied Polymer Science20187
34Silage making of maize stover and banana pseudostem under South Ethiopian conditions: evolution of pH, dry matter and microbiological profileMicrobial Biotechnology20207
35Localization of Mycobacterium avium subspecies paratuberculosis in artificially inoculated milk and colostrum by fractionationJournal of Dairy Science20106
36Effect of aqueous and alcoholic shear treatments on the properties of rigid plastics from wheat glutenIndustrial Crops and Products20155
37The 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 agentsFood Research International20155
38Insight in ultrasonic shear reflection parameters by studying temperature and limonene influence on cocoa butter crystallizationInnovative Food Science and Emerging Technologies20165
39Inhibition of lipolytic reactions during wet storage of T-Isochrysis lutea biomass by heat treatmentAlgal Research20194
40The Potential of Phaeodactylum as a Natural Source of Antioxidants for Fish Oil StabilizationFoods20224
41Wheat bran thermal treatment in a hot air oven does not affect the fermentation and colonisation process by human faecal microbiotaJournal of Functional Foods20193
42Traditional and novel sources of long-chain omega-3 fatty acidsJournal of Functional Foods20213
43Photo-Oxidative Stability of Aqueous Model Systems Enriched with Omega-3 Long-Chain Polyunsaturated Fatty Acid-Rich Microalgae as Compared to Autoxidative StabilityJournal of Agricultural and Food Chemistry20223
44Antioxidative capacity of microalgal carotenoids for stabilizing n-3 LC-PUFA rich oil: Initial quantity is keyFood Chemistry20233
45Microbial profile during fermentation and aerobic stability of ensiled mixtures of maize stover and banana pseudostem in South EthiopiaJournal of Applied Microbiology20211
46Response to a letter to the editor by D. Lindsay, R. Robertson and K. JordanInternational Dairy Journal20110
47Ultrasonic wave propagation in cocoa butter during crystallizationInternational Dairy Journal20120