| Nutritional value of bread: Influence of processing, food interaction and consumer perception K Dewettinck, F Van Bockstaele, B Kühne, D Van de Walle, TM Courtens, ... Journal of Cereal Science 48 (2), 243-257, 2008 | 837 | 2008 |
| Consumer perception of bread quality X Gellynck, B Kühne, F Van Bockstaele, D Van de Walle, K Dewettinck Appetite 53 (1), 16-23, 2009 | 172 | 2009 |
| Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough F Van Bockstaele, I De Leyn, M Eeckhout, K Dewettinck Journal of Food Engineering 107 (1), 50-59, 2011 | 91 | 2011 |
| Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread E Debonne, F Van Bockstaele, I De Leyn, F Devlieghere, M Eeckhout Lwt 87, 368-378, 2018 | 78 | 2018 |
| Rheological properties of wheat flour dough and the relationship with bread volume. I. Creep‐recovery measurements F Van Bockstaele, I De Leyn, M Eeckhout, K Dewettinck Cereal Chemistry 85 (6), 753-761, 2008 | 72 | 2008 |
| Impact of crop husbandry practices and environmental conditions on wheat composition and quality: a review T Hellemans, S Landschoot, K Dewitte, F Van Bockstaele, P Vermeir, ... Journal of agricultural and food chemistry 66 (11), 2491-2509, 2018 | 57 | 2018 |
| A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability Z Zhi, L Yan, H Li, K Dewettinck, P Van der Meeren, R Liu, ... Food chemistry 380, 131832, 2022 | 49 | 2022 |
| Properties of sugar-snap cookies as influenced by lauric-based shortenings LS Sciarini, F Van Bockstaele, B Nusantoro, GT Perez, K Dewettinck Journal of Cereal Science 58 (2), 234-240, 2013 | 48 | 2013 |
| Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread H Shumoy, F Van Bockstaele, D Devecioglu, K Raes Food chemistry 264, 34-40, 2018 | 47 | 2018 |
| The use of essential oils as natural antifungal preservatives in bread products E Debonne, F Van Bockstaele, S Samapundo, M Eeckhout, F Devlieghere Journal of essential oil research 30 (5), 309-318, 2018 | 47 | 2018 |
| Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates B Tirgarian, J Farmani, R Farahmandfar, JM Milani, F Van Bockstaele Food Chemistry 393, 133427, 2022 | 44 | 2022 |
| Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and … P De Bock, L Daelemans, L Selis, K Raes, P Vermeir, M Eeckhout, ... Foods 10 (3), 651, 2021 | 43 | 2021 |
| The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality E Debonne, I De Leyn, J Verwaeren, S Moens, F Devlieghere, ... LWT 93, 212-219, 2018 | 42 | 2018 |
| Rheological properties of wheat flour dough and their relationship with bread volume. II. Dynamic oscillation measurements F Van Bockstaele, I De Leyn, M Eeckhout, K Dewettinck Cereal Chemistry 85 (6), 762-768, 2008 | 41 | 2008 |
| Granular crystals in palm oil based shortening/margarine: A review V Nguyen, T Rimaux, V Truong, K Dewettinck, F Van Bockstaele Crystal Growth & Design 20 (2), 1363-1372, 2019 | 36 | 2019 |
| Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread E Debonne, F Van Bockstaele, E Philips, I De Leyn, M Eeckhout LWT 78, 16-22, 2017 | 36 | 2017 |
| Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds E Debonne, A Vermeulen, N Bouboutiefski, T Ruyssen, F Van Bockstaele, ... Food microbiology 88, 103407, 2020 | 35 | 2020 |
| Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread E Debonne, F Van Schoors, P Maene, F Van Bockstaele, P Vermeir, ... International journal of food microbiology 321, 108551, 2020 | 34 | 2020 |
| Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread E Debonne, F Van Bockstaele, M Van Driessche, I De Leyn, M Eeckhout, ... Food Control 91, 12-19, 2018 | 33 | 2018 |
| Recent progress in oil-in-water-in-oil (O/W/O) double emulsions Z Zhi, R Liu, W Wang, K Dewettinck, F Van Bockstaele Critical Reviews in Food Science and Nutrition 63 (23), 6196-6207, 2023 | 31 | 2023 |
