Author

Jim Van Durme

Observed name: Van Durme, Jim

Institution: KU Leuven

Observed institutions: Ghent University, KU Leuven

OpenAlex ID: A5113732225

Combining non-thermal plasma with heterogeneous catalysis in waste gas treatment: A review

2007 · Jim Van Durme, Jo Dewulf, et al. · Applied Catalysis B: Environmental · 740

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

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

PDF

Removal of several pesticides in a falling water film DBD reactor with activated carbon textile: Energy efficiency

2017 · Patrick Vanraes, Houria Ghodbane, et al. · Water Research · 93

PDF

Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

2016 · Arifin Dwi Saputro, Davy Van de Walle, et al. · European Food Research and Technology · 93

Assessing cocoa aroma quality by multiple analytical approaches

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

Removal of atrazine in water by combination of activated carbon and dielectric barrier discharge

2015 · Patrick Vanraes, Gert Willems, et al. · Journal of Hazardous Materials · 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

Decomposition of atrazine traces in water by combination of non-thermal electrical discharge and adsorption on nanofiber membrane

2014 · Patrick Vanraes, Gert Willems, et al. · Water Research · 71

PDF

Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil

2015 · Jeroen Vandamme, Anton Nikiforov, et al. · Food Research International · 52

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

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

Stability of Omega-3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega-3 LC-PUFA Oils

2013 · Eline Ryckebosch, Charlotte Bruneel, et al. · Journal of Agricultural and Food Chemistry · 43

Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

2019 · Armin Amanpour, Jeroen Vandamme, et al. · Innovative Food Science & Emerging Technologies · 40

Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends

2018 · Arifin Dwi Saputro, Davy Van de Walle, et al. · European Food Research and Technology · 40

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

Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

2016 · Arifin Dwi Saputro, Davy Van de Walle, et al. · European Food Research and Technology · 38

Non-thermal plasma as preparative technique to evaluate olive oil adulteration

2016 · Jim Van Durme, Jeroen Vandamme · Food Chemistry · 38

Degradation of AB25 dye in liquid medium by atmospheric pressure non-thermal plasma and plasma combination with photocatalyst TiO2

2014 · Houria Ghodbane, Oualid Hamdaoui, et al. · Open Chemistry · 37

PDF

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

Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

2018 · Lore Gheysen, Tom Bernaerts, et al. · Food Chemistry · 34

PDF

Lipolysis in T-Isochrysis lutea during wet storage at different temperatures

2016 · Lieselot Balduyck, Sebastiaan Bijttebier, et al. · Algal Research · 33

PDF

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

Controlled accelerated oxidation of oleic acid using a DBD plasma: Determination of volatile oxidation compounds

2015 · Jeroen Vandamme, Anton Nikiforov, et al. · Food Research International · 26

PDF

Works count: 62

Citation count: 2,201

H-index: 25

I10-index: 31