| 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 | 1916 | 2000 |
| Dairy technology: principles of milk properties and processes P Walstra CRC Press, 1999 | 1411 | 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 | 1110 | 2002 |
| Formation of flavour compounds in the Maillard reaction M Van Boekel Biotechnology advances 24 (2), 230-233, 2006 | 839 | 2006 |
| Effect of heating on Maillard reactions in milk M Van Boekel Food chemistry 62 (4), 403-414, 1998 | 781 | 1998 |
| Kinetic modeling of food quality: a critical review MAJS Van Boekel Comprehensive reviews in food science and food safety 7 (1), 144-158, 2008 | 710 | 2008 |
| 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 | 684 | 2010 |
| 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 | 653 | 2013 |
| 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 | 619 | 2013 |
| Statistical aspects of kinetic modeling for food science problems M Van Boekel Journal of Food Science 61 (3), 477-486, 1996 | 460 | 1996 |
| Kinetic aspects of the Maillard reaction: a critical review M Van Boekel Food/Nahrung 45 (3), 150-159, 2001 | 434 | 2001 |
| Mung bean: Technological and nutritional potential PK Dahiya, AR Linnemann, M Van Boekel, N Khetarpaul, RB Grewal, ... Critical reviews in food science and nutrition 55 (5), 670-688, 2015 | 428 | 2015 |
| Meat alternatives: an integrative comparison C Van der Weele, P Feindt, AJ van der Goot, B van Mierlo, M van Boekel Trends in Food Science & Technology 88, 505-512, 2019 | 420 | 2019 |
| 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 | 396 | 2008 |
| A kinetic model for the glucose/glycine Maillard reaction pathways SIFS Martins, MAJS Van Boekel Food Chemistry 90 (1-2), 257-269, 2005 | 361 | 2005 |
| Kinetic modeling of reactions in foods MAJS Van Boekel CRC press, 2008 | 356 | 2008 |
| Consumer acceptance and appropriateness of meat substitutes in a meal context JE Elzerman, AC Hoek, MAJS Van Boekel, PA Luning Food quality and preference 22 (3), 233-240, 2011 | 353 | 2011 |
| Insect lipid profile: aqueous versus organic solvent-based extraction methods DA Tzompa-Sosa, L Yi, HJF van Valenberg, MAJS van Boekel, ... Food research international 62, 1087-1094, 2014 | 338 | 2014 |
| 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 | 287 | 1998 |
| Ciencia de la leche y tecnología de los productos lácteos P Walstra, TJ Geurts, A Noomen, A Jellema, M Van Boekel Acribia, 2001 | 266 | 2001 |
