Research Output 2005 2020

Filter
Article
2005
7 Citations (Scopus)

Optothermistor as a breakthrough in the quantification of lycopene content of thermally processed tomato-based foods: verification versus absorption spectrophotometry and high-performance liquid chromatography

Bicanic, D. D., Swarts, J. J., Luterotti, S., Helander, P., Fogliano, V. & Enese, M., 2005, In : Journal of Agricultural and Food Chemistry. 53, 9, p. 3295-3299

Research output: Contribution to journalArticleAcademicpeer-review

Spectrophotometry
High performance liquid chromatography
Lycopersicon esculentum
lycopene
spectroscopy
6 Citations (Scopus)

Photoacoustic measurement of lutein in biological matrix

Bicanic, D. D., Luterotti, S., Becucci, M., Fogliano, V. & Versloot, P., 2005, In : Journal de Physique IV France. 125, p. 825-828

Research output: Contribution to journalArticleAcademicpeer-review

photoacoustic spectroscopy
blanks
matrices
food
dynamic range
18 Citations (Scopus)

Quantification of lycopene in tomato products: comparing the performances of a newly proposed direct photothermal method and high-performance liquid chromatography

Bicanic, D. D., Fogliano, V., Luterotti, S., Swarts, J. J., Piani, G. & Graziani, G., 2005, In : Journal of the Science of Food and Agriculture. 85, 7, p. 1149-1153 5 p.

Research output: Contribution to journalArticleAcademicpeer-review

tomato products
Lycopersicon esculentum
lycopene
high performance liquid chromatography
High Pressure Liquid Chromatography
2009
64 Citations (Scopus)

Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

Oliviero, T., Capuano, E., Cämmerer, B. & Fogliano, V., 2009, In : Journal of Agricultural and Food Chemistry. 57, 1, p. 147-152

Research output: Contribution to journalArticleAcademicpeer-review

Cocoa
cocoa beans
Catechin
roasting
catechin
2010
27 Citations (Scopus)

Activation and potentiation of human GABAA receptors by non-dioxin-like-PCBs depends on chlorination pattern

Antunes Fernandes, E. C., Hendriks, H. S., van Kleef, R. G. D. M., Reniers, A., Andersson, P. L., van den Berg, M. C. & Westerink, R. H. S., 2010, In : Toxicological sciences. 118, 1, p. 183-190

Research output: Contribution to journalArticleAcademicpeer-review

Chlorination
Halogenation
Polychlorinated Biphenyls
GABA-A Receptors
Chemical activation
192 Citations (Scopus)

A review on the beneficial aspects of food processing.

van Boekel, M. A. J. S., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S. P. D., Somoza, V., Knorr, D., Rao Jasti, P. & Eisenbrand, G., 2010, In : Molecular Nutrition & Food Research. 54, 9, p. 1215-1247

Research output: Contribution to journalArticleAcademicpeer-review

Food Handling
food processing
heat treatment
Food
Hot Temperature
59 Citations (Scopus)

Lipid oxidation promotes acrylamide formation in fat-rich model systems

Capuano, E., Oliviero, T., Açar, Ö., Gökmen, V. & Fogliano, V., 2010, In : Food Research International. 43, 4, p. 1021-1026

Research output: Contribution to journalArticleAcademicpeer-review

Acrylamide
acrylamides
lipid peroxidation
Fats
Lipids
41 Citations (Scopus)

PCB-47, PBDE-47, and 6-OH-PBDE-47 Differentially Modulate Human GABAA and a4b2 Nicotinic Acetylcholine Receptors

Hendriks, H. S., Antunes Fernandes, E. C., Bergman, A., van den Berg, M. & Westerink, R. H. S., 2010, In : Toxicological sciences. 118, 2, p. 635-642

Research output: Contribution to journalArticleAcademicpeer-review

Halogenated Diphenyl Ethers
Polychlorinated Biphenyls
Nicotinic Receptors
GABA-A Receptors
Binary mixtures
15 Citations (Scopus)

Potentiation of the human GABA(A) receptor as a novel mode of action of lower-chlorinated non-dioxin-like PCBs

Antunes Fernandes, E. C., Hendriks, H. S., van Kleef, R. G. D. M., van den Berg, M. & Westerink, R. H. S., 2010, In : Environmental Science and Technology. 44, 8, p. 2864-2869

Research output: Contribution to journalArticleAcademicpeer-review

Polychlorinated Biphenyls
GABA-A Receptors
PCB
pollutant
effect
2011
23 Citations (Scopus)

Multivariate toxicity profiles and QSAR modeling of non-dioxin-like PCBs – An investigation of in vitro screening data from ultra-pure congeners

Stenberg, M., Hamers, T., Machala, M., Fonnum, F., Stenius, U., Lauye, A. A., van Duursen, M. B. M., Westerink, R. H. S., Antunes Fernandes, E. C. & Andersson, P. L., 2011, In : Chemosphere. 85, 9, p. 1423-1429

Research output: Contribution to journalArticleAcademicpeer-review

Polychlorinated Biphenyls
Polychlorinated biphenyls
Toxicity
PCB
Screening
2013
12 Citations (Scopus)

A research approach for quality based design of healthy foods: Dried broccoli as a case study

Oliviero, T., Verkerk, R. & Dekker, M., 2013, In : Trends in Food Science and Technology. 30, 2, p. 178-184

Research output: Contribution to journalArticleAcademicpeer-review

Preserved Food
dried foods
Glucosinolates
Brassica
broccoli
23 Citations (Scopus)

Authentication of geographical origin of palm oil by chromatographic fingerprinting of triacylglycerols an partial least square-discriminant analysis

Ruiz-Samblas, C., Arrebola-Pascual, C., Tres, A., van Ruth, S. M. & Cuadros-Rodriquez, L., 2013, In : Talanta. 116, p. 788-793

Research output: Contribution to journalArticleAcademicpeer-review

Discriminant analysis
Authentication
Triglycerides
Gases
Liquid chromatography
5 Citations (Scopus)

Characteristics of traditionally processed shea kernels and butter

Honfo, G. F., Linnemann, A. R., Akissoe, N., Soumanou, M. M. & van Boekel, M. A. J. S., 2013, In : International Journal of Food Science and Technology. 48, 8, p. 1714-1721

Research output: Contribution to journalArticleAcademicpeer-review

shea
Butter
butter
Fatty acids
Boiling liquids
16 Citations (Scopus)

Characterization by culture-dependent and culture-1 independent methods of the 2 bacterial population of suckling-lamb packaged in different atmospheres

Oses, S. M., Diez, A. M., Melero, B., Luning, P. A., Jaime, I. & Rovira, J., 2013, In : Food Microbiology. 36, 2, p. 216-222

Research output: Contribution to journalArticleAcademicpeer-review

Atmosphere
suckling
lambs
carbon dioxide
Pseudomonas
17 Citations (Scopus)

Comparison of a sodium-based and a chloride-based approach for the determination of sodium chloride content of processed foods in the Netherlands

Capuano, E., van der Veer, G., Verheijen, P. J. J., Heenan, S. P., van de Laak, L. F. J., Koopmans, H. B. M. & van Ruth, S. M., 2013, In : Journal of Food Composition and Analysis. 31, 1, p. 129-136

Research output: Contribution to journalArticleAcademicpeer-review

processed foods
Sodium Chloride
Netherlands
sodium chloride
Chlorides
16 Citations (Scopus)
Open Access
docosapentaenoic acid
omega-6 fatty acids
milk fat
linoleic acid
food intake
40 Citations (Scopus)

Context factors affecting design and operation of Food Safety Management Systems in the fresh produce chain

Kirezieva, K. K., Nanyunja, J., Jacxsens, L., van der Vorst, J. G. A. J., Uyttendaele, M. & Luning, P. A., 2013, In : Trends in Food Science and Technology. 32, 2, p. 108-127

Research output: Contribution to journalArticleAcademicpeer-review

Hazard Analysis and Critical Control Points
Safety Management
fresh produce
management systems
food safety
30 Citations (Scopus)

Differentiation of specialty coffees by proton transfer reaction-mass spectrometry

Özdestan, Ö., van Ruth, S. M., Alewijn, M., Koot, A. H., Romano, A., Cappelin, L. & Biasioli, F., 2013, In : Food Research International. 53, 1, p. 433-439

Research output: Contribution to journalArticleAcademicpeer-review

Coffee
protons
Protons
Mass Spectrometry
mass spectrometry
8 Citations (Scopus)

Eggspectation: organic egg authentication method challenged with produce from ten different countries

van Ruth, S. M., Koot, A. H., Brouwer, S. E., Boivin, N., Carcea, M., Zerva, C. N., Haugen, J. E., Hohl, A., Koroglu, D., Mafra, I. & Rom, S., 2013, In : Quality Assurance and Safety of Crops & Foods. 5, 1, p. 7-14

Research output: Contribution to journalArticleAcademicpeer-review

Eggs
Ovum
farms
carotenoids
Turkey (country)
126 Citations (Scopus)

Extraction and characterisation of protein fractions from five insect species

Yi, L., Lakemond, C. M. M., Sagis, L. M. C., Eisner-Schadler, V. R., van Huis, A. & van Boekel, M. A. J. S., 2013, In : Food Chemistry. 141, 4, p. 3341-3348

Research output: Contribution to journalArticleAcademicpeer-review

Insects
insects
Gels
Acheta domesticus
Proteins
18 Citations (Scopus)

Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times

Wemmenhove, E., Stampelou, I., van Hooijdonk, A. C. M., Zwietering, M. H. & Wells-Bennik, M. H. J., 2013, In : International Dairy Journal. 32, 2, p. 192-198

Research output: Contribution to journalArticleAcademicpeer-review

Cheese
Listeria monocytogenes
Gouda cheese
inactivation
ripening
16 Citations (Scopus)

Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

Kruse, I., Valerio, F., Lonigro, S. L., de Candia, S., Verkerk, R., Dekker, M. & Lavermicocca, P., 2013, In : Food Research International. 54, 1, p. 706-710

Research output: Contribution to journalArticleAcademicpeer-review

Glucosinolates
Brassica oleracea var. capitata
Lactobacillus paracasei
Brassica
Probiotics
4 Citations (Scopus)

High amounts of broccoli in pasta-like products: nutritional evaluation and sensory acceptability

Silva, E., Gerritsen, L., Dekker, M., van der Linden, E. & Scholten, E., 2013, In : Food & Function. 4, 11, p. 1700-1708

Research output: Contribution to journalArticleAcademicpeer-review

pasta
Brassica
broccoli
Powders
Glucosinolates
26 Citations (Scopus)

Milk Fat Content and DGAT1 Genotype Determine Lipid Composition of the Milk Fat Globule Membrane

Argov-Argaman, N., Mida, K., Cohen, B. C., Visker, M. H. P. W. & Hettinga, K. A., 2013, In : PLoS ONE. 8, 7, 8 p., e68707.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Diacylglycerol O-Acyltransferase
diacylglycerol acyltransferase
fat globules
lipid composition
milk fat
34 Citations (Scopus)

Protein, casein and micellar salts in milk: Current content and historical perspectives

Bijl, E., van Valenberg, H. J. F., Huppertz, T. & van Hooijdonk, A. C. M., 2013, In : Journal of Dairy Science. 96, p. 5455-5464

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Caseins
casein
Milk
Salts
salts
3 Citations (Scopus)

Protein transfer to membranes upon shape deformation

Sagis, L. M. C., Bijl, E., Antono, L., de Ruijter, N. C. A. & van Valenberg, H. J. F., 2013, In : The European Physical Journal. Special Topics. 222, 1, p. 61-71

Research output: Contribution to journalArticleAcademicpeer-review

membranes
proteins
Proteins
Membranes
Adsorption
7 Citations (Scopus)

Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing

Hennig, K., Verkerk, R., Bonnema, A. B. & Dekker, M., 2013, In : Theoretical and Applied Genetics. 126, 9, p. 2323-2334

Research output: Contribution to journalArticleAcademicpeer-review

Glucosinolates
Food Handling
Quantitative Trait Loci
Brassica
glucosinolates
17 Citations (Scopus)

Reactants encapsulation and Maillard Reaction

Troise, A. D. & Fogliano, V., 2013, In : Trends in Food Science and Technology. 33, p. 63-74

Research output: Contribution to journalArticleAcademicpeer-review

Maillard Reaction
Maillard reaction
encapsulation
Maillard reaction products
reaction mechanisms

Reduction of glucosinolates content during sayur asin fermentation

Nugrahedi, P. Y., Priatko, C. A., Verkerk, R., Dekker, M. & Widianarko, B., 2013, In : Jurnal Teknologi dan Industri Pangan. 24, 2, p. 235-239

Research output: Contribution to journalArticleAcademicpeer-review

glucobrassicin
glucosinolates
fermentation
Brassica juncea
sinigrin
27 Citations (Scopus)

Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods

Celik, E. E., Gökmen, V. & Fogliano, V., 2013, In : Journal of Agricultural and Food Chemistry. 61, 43, p. 10329-10334

Research output: Contribution to journalArticleAcademicpeer-review

Antioxidants
antioxidants
Food
Regeneration
food matrix
10 Citations (Scopus)
consumer behavior
Food Quality
Vegetables
food quality
vegetables
5 Citations (Scopus)

The effect of temperature and time on the quality of natural fermented marula (Sclerocarya birrea subsp. Caffra) juice

Hiwilepo-van Hal, P., Bille, P. G., Verkerk, R. & Dekker, M., 2013, In : Food Science and Technology = Lebensmittel-Wissenschaft und Technologie. 53, 1, p. 70-75

Research output: Contribution to journalArticleAcademicpeer-review

Anacardiaceae
juices
Antioxidants
ascorbic acid
fermentation

Verslag studiereis aquacultuur Spanje

van der Hiele, T., Malta, E. J., Heringa, J. & van Houcke, J., 2013, In : Aquacultuur. 28, 2, p. 20-27

Research output: Contribution to journalArticleProfessional

Open Access
2014
18 Citations (Scopus)

A combination of eicosapentaenoic acid-free fatty acid, epigallocatechin-3-gallate and proanthocyanidins has a strong effect on mTOR signaling in colorectal cancer cells

D'Angelo, L., Piazzi, G., Pacilli, A., Prossomariti, A., Fazio, C., Montanaro, L., Graziani, G., Fogliano, V., Munarini, A., Bianchi, F., Belluzzi, A., Bazzoli, F. & Ricciardiello, L., 2014, In : Carcinogenesis. 35, 10, p. 2314-2320

Research output: Contribution to journalArticleAcademicpeer-review

Proanthocyanidins
Eicosapentaenoic Acid
Sirolimus
Grape Seed Extract
Nonesterified Fatty Acids
15 Citations (Scopus)
Glucosinolates
thermal degradation
Metabolomics
Brassica
Vegetables
35 Citations (Scopus)

Analytical Strategy Coupled with Response Surface Methodology To Maximize the Extraction of Antioxidants from Ternary Mixtures of Green, Yellow, and Red Teas (Camillia sinensis var. Sinensis)

Granato, D., Grevink, R., Zielinski, R., Nunes, D. S. & van Ruth, S. M., 2014, In : Journal of Agricultural and Food Chemistry. 62, 42, p. 10283-10296

Research output: Contribution to journalArticleAcademicpeer-review

Tea
response surface methodology
tea
Antioxidants
antioxidant activity
3 Citations (Scopus)

A review of the proximate composition and nutritional value of Marula (Sclerocarya birrea subsp. caffra)

Hiwilepo-Van Hal, P., Bille, P. G., Verkerk, R., van Boekel, M. A. J. S. & Dekker, M., 2014, In : Phytochemistry Reviews. 13, 4, p. 881-892

Research output: Contribution to journalArticleAcademicpeer-review

Anacardiaceae
Nutritive Value
proximate composition
nutritive value
Fruit
21 Citations (Scopus)

Aroma exposure time and aroma concentration in relation to satiation

Ramaekers, M. G., Luning, P. A., Ruijschop, R. M. A. J., Lakemond, C. M. M., Bult, J. H. F., Gort, G. & van Boekel, M. A. J. S., 2014, In : British Journal of Nutrition. 111, 03, p. 554-562

Research output: Contribution to journalArticleAcademicpeer-review

Satiation
Lycopersicon esculentum
Eating
Lunch
Appetite
10 Citations (Scopus)

Authentication of dried distilled grain with solubles (DDGS) by fatty acid and volatile profiling

Tres, A., Heenan, S. P. & van Ruth, S., 1 Nov 2014, In : LWT - Food Science and Technology. 59, 1, p. 215-221 7 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Volatile Fatty Acids
fatty acids
Dermatoglyphics
Flame Ionization
Biofuels
17 Citations (Scopus)

Both a higher number of sips and a longer oral transit time reduce ad libitum intake

Bolhuis, D. P., Lakemond, C. M. M., de Wijk, R. A., Luning, P. A. & de Graaf, C., 2014, In : Food Quality and Preference. 32, Part C, p. 234-240

Research output: Contribution to journalArticleAcademicpeer-review

mouth
Eating
Food
Bites and Stings
soups
10 Citations (Scopus)

Challenges in Performance of Food Safety Management Systems: A Case of Fish Processing Companies in Tanzania

Kussaga, J. B., Luning, P. A., Tiisekwa, B. P. M. & Jacxsens, L., 2014, In : Journal of Food Protection. 77, 4, p. 621-630

Research output: Contribution to journalArticleAcademicpeer-review

Hazard Analysis and Critical Control Points
fish processing
Safety Management
Tanzania
Food Safety
79 Citations (Scopus)

Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed bij Chemometrics: A Critical Review and Guideline

Ziekinski, A. F., Haminiuk, C. W. I., Nunes, C. A., Schnitzler, E., van Ruth, S. M. & Granato, D., 2014, In : Comprehensive Reviews in Food Science and Food Safety. 13, 3, p. 300-316 17 p.

Research output: Contribution to journalArticleAcademicpeer-review

Food Technology
chemometrics
fruit juices
provenance
sensory properties
8 Citations (Scopus)

Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein

Bijl, E., van Valenberg, H. J. F., Sikkes, S., Jumelet, S., Sala, G., Olieman, K., van Hooijdonk, A. C. M. & Huppertz, T., 2014, In : International Dairy Journal. 39, 2, p. 215-221

Research output: Contribution to journalArticleAcademicpeer-review

Chymosin
alphaS1-casein
chymosin
beta-casein
Caseins
15 Citations (Scopus)
Brassicaceae
Glucosinolates
Brussels sprouts
Brassica
Cooking
22 Citations (Scopus)

Comprehensive peptidomic and glycomic evaluation reveals that sweet whey permeate from colostrum is a source of milk protein-derived peptides and oligosaccharides

Dallas, D. C., Weinborn, V., de Moura Bell, J. M. L. N., Wang, M., Parker, E. A., Guerrero, A., Hettinga, K. A., Lebrilla, C. B., German, J. B. & Barile, D., 2014, In : Food Research International. 63, part B, p. 203-209

Research output: Contribution to journalArticleAcademicpeer-review

Glycomics
Colostrum
permeates
Milk Proteins
colostrum
12 Citations (Scopus)
Teaching
learning environment
Education
Students
engineering

Consumption Habits and Innovation Potential of Mung Bean Foods in Hisar District of Haryana State, India

Dahiya, P. K., Linnemann, A. R., Nout, M. J. R., van Boekel, M. A. J. S., Khetarpaul, N. K. & Grewal, R. B., 2014, In : Ecology of Food and Nutrition. 53, 2, p. 171-192

Research output: Contribution to journalArticleAcademicpeer-review

consumer attitudes
mung beans
Habits
India
innovation
15 Citations (Scopus)

Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

Mpofu, A., Linnemann, A. R., Sybesma, W., Kort, R., Nout, M. J. R. & Smid, E. J., 2014, In : Journal of Dairy Science. 97, 5, p. 2591-2599

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Southern Africa
Functional Food
traditional foods
Probiotics
sustainable development
10 Citations (Scopus)
Organic Agriculture
Poaceae
organic production
Milk
Triglycerides
34 Citations (Scopus)

Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk

Troise, A. D., Fiore, A., Colantuono, A., Kokkinidou, S., Peterson, D. G. & Fogliano, V., 2014, In : Journal of Agricultural and Food Chemistry. 62, 41, p. 10092-10100

Research output: Contribution to journalArticleAcademicpeer-review

Maillard Reaction
Maillard reaction
Olea
Waste Water
Phenol