Author

Ann De Winne

Observed names: A De Winne, A. De Winne, Ann de Winne, De Winne, Ann, de Winne, Ann

Institution: KU Leuven

Observed institutions: Roche (Switzerland), KU Leuven

ORCID: 0000-0002-7386-0461

Observed ORCID: 0000-0002-7386-0461

OpenAlex ID: A5040411880

Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae

2013 · Jim Van Durme, Koen Goiris, et al. · Journal of Agricultural and Food Chemistry · 148

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

2019 · Hayley Rottiers, Daylan Amelia Tzompa Sosa, et al. · European Food Research and Technology · 111

Studies on Vitamin E and Meat Quality. 1. Effect of Feeding High Vitamin E Levels on Time-Related Pork Quality

1996 · P. Dirinck, A. De Winne, et al. · Journal of Agricultural and Food Chemistry · 104

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

2018 · Michael Hinneh, Evangeline Semanhyia, et al. · Food Research International · 100

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Studies on Vitamin E and Meat Quality. 2. Effect of Feeding High Vitamin E Levels on Chicken Meat Quality

1996 · Ann De Winne, Patrick Dirinck · Journal of Agricultural and Food Chemistry · 86

Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds

2021 · Habiba Khatun, Johan Claes, et al. · European Food Research and Technology · 84

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Assessing cocoa aroma quality by multiple analytical approaches

2015 · Phuong Diem Tran, Davy Van de Walle, et al. · Food Research International · 81

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

2019 · Emmy Tuenter, Claudia Delbaere, et al. · Food Research International · 78

The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment

2022 · Cristina Perez-Santaescolastica, Ann De Winne, et al. · Trends in Food Science & Technology · 71

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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

2021 · Juliana Mandha, Habtu Shumoy, et al. · Food Chemistry · 71

Flavour characterisation and classification of cheeses by gas chromatographic–mass spectrometric profiling

1999 · P Dirinck, A De Winne · Journal of Chromatography A · 54

Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds

2014 · Jim Van Durme, Anton Nikiforov, et al. · Food Research International · 51

Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville

2019 · Geoffrey Ssepuuya, Dorothy Nakimbugwe, et al. · Food Research International · 50

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Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

2022 · Juliana Mandha, Habtu Shumoy, et al. · Foods · 48

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Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles

2022 · Jolien Devaere, Ann De Winne, et al. · Foods · 44

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Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)

2019 · Michael Hinneh, Enoch Enorkplim Abotsi, et al. · Food Research International · 39

Inline roasting hyphenated with gas chromatography–mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential

2016 · Jim Van Durme, Isabel Ingels, et al. · Food Chemistry · 39

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

2019 · Hayley Rottiers, Daylan Amelia Tzompa Sosa, et al. · European Food Research and Technology · 35

Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

2019 · Michael Hinneh, Davy Van de Walle, et al. · Journal of Food Engineering · 35

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

2019 · Michael Hinneh, Davy Van de Walle, et al. · Food Research International · 34

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)

2020 · Michael Hinneh, Enoch Enorkplim Abotsi, et al. · Food Research International · 28

Studies on Vitamin E and Meat Quality. 3. Effect of Feeding High Vitamin E Levels to Pigs on the Sensory and Keeping Quality of Cooked Ham

1997 · Ann De Winne, Patrick Dirinck · Journal of Agricultural and Food Chemistry · 25

Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors

2016 · Phuong Diem Tran, Jim Van Durme, et al. · Journal of Food Quality · 24

Comparing the aromatic profile of seven unheated edible insect species

2022 · Cristina Perez-Santaescolastica, Ann De Winne, et al. · Food Research International · 21

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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

2019 · Michael Hinneh, Davy Van de Walle, et al. · European Food Research and Technology · 20

Works count: 43

Citation count: 1,495

H-index: 23

I10-index: 25