| Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective F Janssen, A Pauly, I Rombouts, KJA Jansens, LJ Deleu, JA Delcour Comprehensive Reviews in Food Science and Food Safety 16 (1), 39-58, 2017 | 185 | 2017 |
| Microbiology of spices and herbs. E Boer, WM Spiegelenberg, FW Janssen | 93 | 1985 |
| Species identification in meat by using PCR-generated satellite probes FW Janssen, GH Hägele, JB Buntjer, JA Lenstra Journal of Industrial Microbiology and Biotechnology 21, 115-120, 1998 | 60 | 1998 |
| The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents F Janssen, AGB Wouters, Y Meeus, P Moldenaers, J Vermant, JA Delcour Food Hydrocolloids 105, 105771, 2020 | 37 | 2020 |
| Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor F Janssen, AGB Wouters, A Pauly, JA Delcour Food chemistry 264, 126-134, 2018 | 37 | 2018 |
| Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making F Janssen, AGB Wouters, B Pareyt, LR Gerits, JA Delcour, E Waelkens, ... Food research international 112, 299-311, 2018 | 32 | 2018 |
| Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system F Janssen, AGB Wouters, JA Delcour Comprehensive Reviews in Food Science and Food Safety 20 (4), 3881-3917, 2021 | 27 | 2021 |
| Myoglobin analysis for determination of beef, pork, horse, sheep, and kangaroo meat in blended cooked products FW Janssen, GH Hägele, AMB Voorpostel, JA De Baaij Journal of food science 55 (6), 1528-1530, 1990 | 27 | 1990 |
| A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates D Verfaillie, F Janssen, G Van Royen, AGB Wouters Food Research International 163, 112177, 2023 | 21 | 2023 |
| The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents F Janssen, AGB Wouters, L Linclau, E Waelkens, R Derua, J Dehairs, ... Food chemistry 319, 126565, 2020 | 20 | 2020 |
| A response surface analysis of the aqueous leaching of amylose from maize starch AF Doblado-Maldonado, F Janssen, SV Gomand, B De Ketelaere, ... Food hydrocolloids 63, 265-272, 2017 | 19 | 2017 |
| Chemical composition and levels of non-meat proteins in meat brands extended with soy protein concentrate SA Abdel-Aziz, SA Esmail, L Hussein, F Janssen Food chemistry 60 (3), 389-395, 1997 | 19 | 1997 |
| The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour Y Meeus, F Janssen, AGB Wouters, JA Delcour, P Moldenaers Food Hydrocolloids 120, 106990, 2021 | 15 | 2021 |
| PWG collaborative trial of gluten in gluten-free food through “Cocktail ELISA.” U Immer, C Vela, E Méndez, F Janssen Proceedings of the 17th Meeting of the Working Group on Prolamin Analysis …, 2002 | 14 | 2002 |
| The use of an amino acid analyzer in food quality control JA De Baaij, F Janssen, G Voortman Science Tools 33, 17-32, 1986 | 14 | 1986 |
| Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour Y Meeus, F Janssen, AGB Wouters, JA Delcour, P Moldenaers Food and Bioprocess Technology 13, 159-171, 2020 | 13 | 2020 |
| Heat-treated meat products. Detection of modified gluten by SDS-electrophoresis, western-blotting and immunochemical staining FW Janssen, JA De Baaij, GH Hägele Fleischwirtschaft (Frankfurt) 74 (2), 168-170, 1994 | 11 | 1994 |
| Detecting wheat gluten in food. F Janssen | 10 | 2006 |
| Rapid detection of soya protein, casein, whey protein, ovalbumin and wheat gluten in heat-treated meat products by means of dot blotting. FW Janssen, G Voortman, JA Baaij | 10 | 1987 |
| Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems F Janssen, V Monterde, AGB Wouters Comprehensive Reviews in Food Science and Food Safety 22 (3), 1517-1554, 2023 | 7 | 2023 |
