Research Output 2005 2020

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19 Citations (Scopus)

A closer look to cell structural barriers affecting starch digestibility in beans

Rovalino-Córdova, A. M., Fogliano, V. & Capuano, E., 1 Feb 2018, In : Carbohydrate Polymers. 181, p. 994-1002

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Starch
Cells
Hydrolysis
Amylases
Enzymes
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
318 Citations (Scopus)

A communal catalogue reveals Earth's multiscale microbial diversity

Thompson, L. R., Sanders, J. G., Mcdonald, D., Fogliano, V., Jurburg, S. D. & Larsen, P., 1 Nov 2017, In : Nature. 551, 7681, p. 457-463

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
DNA
analytical framework
meta-analysis
RNA
microbial community
2 Citations (Scopus)

A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion

Giusti, F., Capuano, E., Sagratini, G. & Pellegrini, N., 1 Jul 2019, In : Food Chemistry. 285, p. 458-467 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

in vitro digestion
Cooking
Fabaceae
Boiling liquids
Lens Plant
1 Citation (Scopus)

A comprehensive look at the effect of processing on peanut (Arachis spp.) texture

Lykomitros, D., Den Boer, L., Hamoen, R., Fogliano, V. & Capuano, E., 15 Aug 2018, In : Journal of the Science of Food and Agriculture. 98, 10, p. 3962-3972

Research output: Contribution to journalArticleAcademicpeer-review

Arachis
maceration
peanuts
texture
frying

A cool comparison of black and white pepper grades

van Ruth, S. M., Silvis, I. C. J., Ramos, M. E., Luning, P. A., Jansen, M., Elliott, C. T. & Alewijn, M., 1 Jun 2019, In : LWT. 106, p. 122-127 6 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Piper nigrum
pepper
black pepper
peppers
volatile organic compounds
22 Citations (Scopus)

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

Nguyen, H. T., van der Fels, I. & van Boekel, T., 2017, In : Food Chemistry. 230, p. 14-23

Research output: Contribution to journalArticleAcademicpeer-review

hydroxymethylfurfural
biscuits
Acrylamide
Asparagine
acrylamides
13 Citations (Scopus)

Acrylamide mitigation strategies: Critical appraisal of the FoodDrinkEurope toolbox

Palermo, M., Gökmen, V., De Meulenaer, B., Ciesarová, Z., Zhang, Y., Pedreschi, F. & Fogliano, V., 1 Jun 2016, In : Food & Function. 7, 6, p. 2516-2525 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Acrylamide
acrylamides
economic valuation
potato products
Solanum tuberosum
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

A customized assessment tool to differentiate safety and hygiene control practices in emerging dairy chains

Ledo, J., Hettinga, K. A. & Luning, P. A., 1 May 2020, In : Food Control. 111, 107072.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Hygiene
hygiene
control methods
dairies
farmers

Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

van Eck, A., Fogliano, V., Galindo-Cuspinera, V., Scholten, E. & Stieger, M., Apr 2019, In : Food Quality and Preference. 73, p. 154-170

Research output: Contribution to journalArticleAcademicpeer-review

Condiments
mayonnaise
condiments
Daucus carota
Bread
7 Citations (Scopus)
nationalities and ethnic groups
mouth
Eating
ingestion
Food
7 Citations (Scopus)

All insects are equal, but some insects are more equal than others

Fischer, A. R. H. & Steenbekkers, L. P. A., 1 Jan 2018, In : British Food Journal. 120, 4, p. 852-863

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Insects
insects
edible insects
Food
Eating
11 Citations (Scopus)

Amadori products formation in emulsified systems

Troise, A. D., Berton-Carabin, C. C. & Fogliano, V., 15 May 2016, In : Food Chemistry. 199, p. 51-58

Research output: Contribution to journalArticleAcademicpeer-review

Amadori products
Emulsions
emulsions
fructose
phenylalanine
30 Citations (Scopus)

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review

Nugrahedi, P. Y., Verkerk, R., Widianarko, B. & Dekker, M., 2015, In : Critical Reviews in Food Science and Nutrition. 55, 6, p. 823-838

Research output: Contribution to journalArticleAcademicpeer-review

Glucosinolates
Brassica
Vegetables
glucosinolates
vegetables
1 Citation (Scopus)

A mediterranean diet mix has chemopreventive effects in a murine model of colorectal cancer modulating apoptosis and the gut microbiota

Piazzi, G., Prossomariti, A., Baldassarre, M., Montagna, C., Vitaglione, P., Fogliano, V., Biagi, E., Candela, M., Brigidi, P., Balbi, T., Munarini, A., Belluzzi, A., Pariali, M., Bazzoli, F. & Ricciardiello, L., 12 Mar 2019, In : Frontiers in Oncology. 9, MAR, 140.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Mediterranean Diet
Colorectal Neoplasms
High Fat Diet
Azoxymethane
Apoptosis
15 Citations (Scopus)
Glucosinolates
thermal degradation
Metabolomics
Brassica
Vegetables
5 Citations (Scopus)
Open Access
Education
Students
engineering
science
learning
3 Citations (Scopus)

Anaerobic Degradation of N-ϵ-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria

Bui, T. P. N., Troise, A. D., Fogliano, V. & De Vos, W. M., 12 Jun 2019, In : Journal of Agricultural and Food Chemistry. 67, 23, p. 6594-6602 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
glycation
intestinal microorganisms
anaerobic conditions
Bacteria
Degradation
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
55 Citations (Scopus)

Analytical techniques combined with chemometrics for authentication and determination of contaminants in condiments: A review

Reinholds, I., Bartkevics, V., Silvis, I. C. J., van Ruth, S. M. & Esslinger, S., 1 Dec 2015, In : Journal of Food Composition and Analysis. 44, p. 56-72

Research output: Contribution to journalArticleAcademicpeer-review

Condiments
condiments
Spices
chemometrics
analytical methods
7 Citations (Scopus)

An integrated look at the effect of structure on nutrient bioavailability in plant foods

Capuano, E. & Pellegrini, N., 2019, In : Journal of the Science of Food and Agriculture. 99, 2, p. 493-498

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Edible Plants
food plants
nutrient availability
Biological Availability
digestion
15 Citations (Scopus)

An interactomics overview of the human and bovine milk proteome over lactation

Zhang, L., van Dijk, A-J. & Hettinga, K., 2017, In : Proteome Science. 15, 1.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Human Milk
Proteome
Lactation
Milk
Milk Proteins

An intercontinental analysis of food safety culture in view of food safety governance and national values

Nyarugwe, S. P., Linnemann, A. R., Ren, Y., Bakker, E. J., Kussaga, J. B., Watson, D., Fogliano, V. & Luning, P. A., May 2020, In : Food Control. 111, 107075.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Food Analysis
Safety Management
Food Safety
governance
food safety
11 Citations (Scopus)

An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance

Dietz, C., Dekker, M. & Piqueras-Fiszman, B., 2017, In : Food Research International. 99, 1, p. 72-83

Research output: Contribution to journalArticleAcademicpeer-review

Snacks
snacks
Tea
emotions
cognition
7 Citations (Scopus)

A novel millet-based probiotic fermented food for the developing world

Di Stefano, E., White, J., Seney, S., Hekmat, S., McDowell, T., Sumarah, M. & Reid, G., 2017, In : Nutrients. 9, 5, 529.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
fermented foods
Probiotics
millets
probiotics
Lactobacillus rhamnosus
4 Citations (Scopus)

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant

Akogou, F. U. G., Den Besten, H. M. W., Polycarpe Kayodé, A. P., Fogliano, V. & Linnemann, A. R., 1 Mar 2018, In : PLoS ONE. 13, 3, e0194657.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Sorghum
phytoalexins
Sorghum (Poaceae)
Dyeing
Cheeses

Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

Akogou, F. U. G., Canoy, T. S., Kayodé, A. P. P., den Besten, H. M. W., Linnemann, A. R. & Fogliano, V., Mar 2019, In : Journal of the Science of Food and Agriculture. 99, 4, p. 2014-2020

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Sorghum
fermented foods
dough
product quality
foods
1 Citation (Scopus)

Application of the QUENCHER methodology to the food industry

Henrion, M., Servaes, M., Thielecke, F. & Fogliano, V., 2018, In : Food Chemistry. 240, p. 951-958

Research output: Contribution to journalArticleAcademicpeer-review

Food Industry
food industry
Weights and Measures
Industry
industrial applications
Open Access
Volatile Organic Compounds
nutritional intervention
volatile organic compounds
dairies
Fats
20 Citations (Scopus)

Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context

Elzerman, J. E., Hoek, A. C., van Boekel, T. & Luning, P. A., 2015, In : Food Quality and Preference. 42, p. 56-65

Research output: Contribution to journalArticleAcademicpeer-review

meat substitutes
meals (menu)
Meat
Meals
rice
14 Citations (Scopus)

A proteomic perspective on the changes in milk proteins due to high somatic cell count

Zhang, L., Boeren, J. A., van Hooijdonk, A. C. M., Vervoort, J. J. M. & Hettinga, K. A., 2015, In : Journal of Dairy Science. 98, 8, p. 5339-5351

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Milk Proteins
milk proteins
somatic cell count
Proteomics
proteomics
12 Citations (Scopus)

A proteomics-based identification of putative biomarkers for disease in bovine milk

van Altena, S. E. C., de Klerk, B., Hettinga, K. A., van Neerven, R. J. J., Boeren, S., Savelkoul, H. F. J. & Tijhaar, E. J., 2016, In : Veterinary Immunology and Immunopathology. 174, p. 11-18

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Cattle Diseases
Lactoferrin
Proteomics
proteomics
biomarkers
2 Citations (Scopus)
Micelles
Caseins
Milk
Ions
Salts
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
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
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
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
2 Citations (Scopus)
Daucus carota
soups
Vegetables
carrots
vegetables
1 Citation (Scopus)

A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization

Yan, J., Wright, W. M. D., O'Mahony, J. A., Roos, Y., Cuijpers, E. & van Ruth, S. M., Nov 2019, In : Food Research International. 125, 108552.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Plant Oils
vegetable oil
Ultrasonics
ultrasonics
Oils
6 Citations (Scopus)

Assessing the role of CAP for more sustainable and healthier food systems in Europe: A literature review

Recanati, F., Maughan, C., Pedrotti, M., Dembska, K. & Antonelli, M., 25 Feb 2019, In : Science of the Total Environment. 653, p. 908-919 12 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Common Agricultural Policy
literature review
food
Nutrition
Sustainable development
11 Citations (Scopus)

Assessing the Status of Food Safety Management Systems for Fresh Produce Production in East Africa: Evidence from Certified Green Bean Farms in Kenya and Noncertified Hot Pepper Farms in Uganda

Nanyunja, J., Jacxsens, L., Kirezieva, K. K., Kaaya, S., Uyttendaele, M. & Luning, P. A., 2015, In : Journal of Food Protection. 78, 6, p. 1081-1089

Research output: Contribution to journalArticleAcademicpeer-review

Hazard Analysis and Critical Control Points
Safety Management
Eastern Africa
Capsicum
Uganda
19 Citations (Scopus)

Assessment of food fraud vulnerability in the spices chain: An explorative study

Silvis, I. C. J., van Ruth, S. M., van der Fels, I. & Luning, P. A., 2017, In : Food Control. 81, p. 80-87

Research output: Contribution to journalArticleAcademicpeer-review

fraud
Fraud
Spices
spices
Food
3 Citations (Scopus)
Open Access
Management system
Quality assurance
Oil
Food safety
Safety management

A systems approach to dynamic performance assessment in new food product development

Horvat, A., Behdani, B., Fogliano, V. & Luning, P. A., Sep 2019, In : Trends in Food Science and Technology. 91, p. 330-338

Research output: Contribution to journalArticleAcademicpeer-review

product development
Systems Analysis
foods
Food
Life Cycle Stages
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
35 Citations (Scopus)

Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics

Granato, D., Koot, A. H., Schnitzler, E. & van Ruth, S. M., 2015, In : Journal of Food Science. 80, 3, p. C584-C593

Research output: Contribution to journalArticleAcademicpeer-review

grape juice
chemometrics
Vitis
juices
phenolic compounds
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
6 Citations (Scopus)

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Oliviero, T., Lamers, S., Capuano, E., Dekker, M. & Verkerk, R., Sep 2018, In : Molecular Nutrition and Food Research. 62, 18

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Isothiocyanates
sprouts (food)
Brassica
isothiocyanates
broccoli
7 Citations (Scopus)

Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands

van Houcke, J., Medina, I., Linssen, J. & Luten, J., 1 Oct 2016, In : Food Control. 68, p. 200-207

Research output: Contribution to journalArticleAcademicpeer-review

Ostrea
Crassostrea
Ostrea edulis
Volatile Organic Compounds
Ostreidae