| The effect of particle size of wheat bran fractions on bread quality–Evidence for fibre–protein interactions MWJ Noort, D van Haaster, Y Hemery, HA Schols, RJ Hamer Journal of Cereal Science 52 (1), 59-64, 2010 | 472 | 2010 |
| Sensory characteristics of wholegrain and bran-rich cereal foods–a review RL Heiniö, MWJ Noort, K Katina, SA Alam, N Sozer, HL De Kock, ... Trends in Food Science & Technology 47, 25-38, 2016 | 268 | 2016 |
| Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions YM Hemery, NM Anson, R Havenaar, GRMM Haenen, MWJ Noort, ... Food research international 43 (5), 1429-1438, 2010 | 209 | 2010 |
| Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride MWJ Noort, JHF Bult, M Stieger, RJ Hamer Journal of Cereal Science 52 (3), 378-386, 2010 | 198 | 2010 |
| Saltiness enhancement by taste contrast in bread prepared with encapsulated salt MWJ Noort, JHF Bult, M Stieger Journal of Cereal Science 55 (2), 218-225, 2012 | 141 | 2012 |
| A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings DP Bolhuis, EHM Temme, FT Koeman, MWJ Noort, S Kremer, ... The Journal of nutrition 141 (12), 2249-2255, 2011 | 129 | 2011 |
| Printability and physicochemical properties of microalgae-enriched 3D-printed snacks ZN Uribe-Wandurraga, L Zhang, MWJ Noort, MAI Schutyser, ... Food and Bioprocess Technology 13, 2029-2042, 2020 | 77 | 2020 |
| An exploratory consumer study of 3D printed food perception in a real-life military setting S Caulier, E Doets, M Noort Food Quality and Preference 86, 104001, 2020 | 70 | 2020 |
| Towards sustainable shifts to healthy diets and food security in sub-Saharan Africa with climate-resilient crops in bread-type products: A food system analysis MWJ Noort, S Renzetti, V Linderhof, GE du Rand, NJMM Marx-Pienaar, ... Foods 11 (2), 135, 2022 | 67 | 2022 |
| WHO global sodium benchmarks for different food categories World Health Organization World Health Organization, 2024 | 61 | 2024 |
| 3D-printed cereal foods M Noort, K Van Bommel, S Renzetti Cereal Foods World 62 (6), 272-277, 2017 | 43 | 2017 |
| Method for the production of edible objects using sls and food products JV Diaz, KJC Van Bommel, MWJ Noort, J Henket, P Briër US Patent 10,092,030, 2018 | 41 | 2018 |
| The structure of wheat bread influences the postprandial metabolic response in healthy men C Eelderink, MWJ Noort, N Sozer, M Koehorst, JJ Holst, CF Deacon, ... Food & function 6 (10), 3236-3248, 2015 | 38 | 2015 |
| Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men C Eelderink, MWJ Noort, N Sozer, M Koehorst, JJ Holst, CF Deacon, ... European journal of nutrition 56, 1063-1076, 2017 | 35 | 2017 |
| Method for the production of an edible object by powder bed (3d) printing and food products obtainable therewith JV Diaz, MWJ Noort, KJC Van Bommel US Patent 11,000,058, 2021 | 33 | 2021 |
| Reliability-centered maintenance of the electrically insulated railway joint via fault tree analysis: a practical experience report E Ruijters, D Guck, M Van Noort, M Stoelinga 2016 46th Annual IEEE/IFIP International Conference on Dependable Systems …, 2016 | 31 | 2016 |
| Reduced-sodium lunches are well-accepted by uninformed consumers over a 3-week period and result in decreased daily dietary sodium intakes: a randomized controlled trial AM Janssen, S Kremer, WL van Stipriaan, MWJ Noort, JHM de Vries, ... Journal of the Academy of Nutrition and Dietetics 115 (10), 1614-1625, 2015 | 30 | 2015 |
| Nutritional impact of sodium reduction strategies on sodium intake from processed foods MAH Hendriksen, J Verkaik-Kloosterman, MW Noort, JMA Van Raaij European Journal of clinical nutrition 69 (7), 805-810, 2015 | 29 | 2015 |
| Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time M Paolillo, A Derossi, K van Bommel, M Noort, C Severini Food Hydrocolloids 117, 106703, 2021 | 26 | 2021 |
| Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises? A Derossi, B Bhandari, K van Bommel, M Noort, C Severini International Journal of Food Science & Technology 56 (9), 4338-4355, 2021 | 24 | 2021 |
