| A review of Maillard reaction in food and implications to kinetic modelling SIFS Martins, WMF Jongen, MAJS Van Boekel Trends in food science & technology 11 (9-10), 364-373, 2000 | 1269 | 2000 |
| Dairy technology: principles of milk properties and processes P Walstra CRC Press, 1999 | 1123 | 1999 |
| On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells MAJS van Boekel International journal of food microbiology 74 (1-2), 139-159, 2002 | 887 | 2002 |
| Effect of heating on Maillard reactions in milk M Van Boekel Food chemistry 62 (4), 403-414, 1998 | 589 | 1998 |
| Formation of flavour compounds in the Maillard reaction M Van Boekel Biotechnology advances 24 (2), 230-233, 2006 | 520 | 2006 |
| Kinetic modeling of food quality: a critical review MAJS Van Boekel Comprehensive Reviews in Food Science and Food Safety 7 (1), 144-158, 2008 | 444 | 2008 |
| Statistical aspects of kinetic modeling for food science problems M Van Boekel Journal of Food Science 61 (3), 477-486, 1996 | 379 | 1996 |
| A review on the beneficial aspects of food processing M van Boekel, V Fogliano, N Pellegrini, C Stanton, G Scholz, S Lalljie, ... Molecular nutrition & food research 54 (9), 1215-1247, 2010 | 343 | 2010 |
| Kinetic aspects of the Maillard reaction: a critical review M Van Boekel Food/Nahrung 45 (3), 150-159, 2001 | 316 | 2001 |
| The future supply of animal-derived protein for human consumption MJ Boland, AN Rae, JM Vereijken, MPM Meuwissen, ARH Fischer, ... Trends in food science & technology 29 (1), 62-73, 2013 | 313 | 2013 |
| Extraction and characterisation of protein fractions from five insect species L Yi, CMM Lakemond, LMC Sagis, V Eisner-Schadler, A van Huis, ... Food chemistry 141 (4), 3341-3348, 2013 | 277 | 2013 |
| A kinetic model for the glucose/glycine Maillard reaction pathways SIFS Martins, MAJS Van Boekel Food Chemistry 90 (1-2), 257-269, 2005 | 268 | 2005 |
| Kinetic modeling of reactions in foods MAJS Van Boekel CRC press, 2008 | 257 | 2008 |
| Insects as a sustainable feed ingredient in pig and poultry diets-a feasibility study T Veldkamp, G Van Duinkerken, A van Huis, CMM Lakemond, ... Lelystad: Wageningen UR Livestock Research, 2012 | 232 | 2012 |
| Baobab food products: a review on their composition and nutritional value FJ Chadare, AR Linnemann, JD Hounhouigan, MJR Nout, M Van Boekel Critical Reviews in food science and Nutrition 49 (3), 254-274, 2008 | 219 | 2008 |
| A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation FJ Morales, M Van Boekel International Dairy Journal 8 (10-11), 907-915, 1998 | 214 | 1998 |
| Ciencia de la leche y tecnología de los productos lácteos P Walstra, TJ Geurts, AC Noomen, AC Jellema, MAJ Van Boekel Editorial Acribia,, 2001 | 211 | 2001 |
| Stability of oil-in-water emulsions with crystals in the disperse phase M Van Boekel, P Walstra Colloids and Surfaces 3 (2), 109-118, 1981 | 199 | 1981 |
| Reactions of monosaccharides during heating of sugar− casein systems: Building of a reaction network model CMJ Brands, MAJS van Boekel Journal of Agricultural and Food Chemistry 49 (10), 4667-4675, 2001 | 183 | 2001 |
| Degradation of lactose during heating of milk. I: Reaction pathways HE Berg, MAJS VAN BOEKEL Nederlands melk en Zuiveltijdschrift 48 (3), 157-175, 1994 | 169 | 1994 |
