| 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 | 831 | 2008 |
| Flemish consumer attitudes towards more sustainable food choices F Vanhonacker, EJ Van Loo, X Gellynck, W Verbeke Appetite 62, 7-16, 2013 | 518 | 2013 |
| Operational performance and critical success factors of lean manufacturing in European food processing SMEs M Dora, M Kumar, D Van Goubergen, A Molnar, X Gellynck Trends in food science & technology 31 (2), 156-164, 2013 | 359 | 2013 |
| Determinants and barriers to lean implementation in food-processing SMEs–a multiple case analysis M Dora, M Kumar, X Gellynck Production Planning & Control 27 (1), 1-23, 2016 | 305 | 2016 |
| The use of economic valuation to create public support for green infrastructure investments in urban areas V Vandermeulen, A Verspecht, B Vermeire, G Van Huylenbroeck, ... Landscape and urban planning 103 (2), 198-206, 2011 | 299 | 2011 |
| Emotional and sensory profiling of insect-, plant-and meat-based burgers under blind, expected and informed conditions JJ Schouteten, H De Steur, S De Pelsmaeker, S Lagast, JG Juvinal, ... Food quality and preference 52, 27-31, 2016 | 278 | 2016 |
| Application of lean practices in small and medium-sized food enterprises M Dora, D Van Goubergen, M Kumar, A Molnar, X Gellynck British food journal 116 (1), 125-141, 2013 | 248 | 2013 |
| Innovation in traditional food products in Europe: Do sector innovation activities match consumers’ acceptance? B Kühne, F Vanhonacker, X Gellynck, W Verbeke Food quality and preference 21 (6), 629-638, 2010 | 241 | 2010 |
| Social capital and knowledge sharing performance of learning networks VM Lefebvre, D Sorenson, M Henchion, X Gellynck International Journal of Information Management 36 (4), 570-579, 2016 | 236 | 2016 |
| Applying Value Stream Mapping to reduce food losses and wastes in supply chains: A systematic review H De Steur, J Wesana, MK Dora, D Pearce, X Gellynck Waste management 58, 359-368, 2016 | 218 | 2016 |
| Innovation in food firms: contribution of regional networks within the international business context X Gellynck, B Vermeire, J Viaene Entrepreneurship & Regional Development 19 (3), 209-226, 2007 | 203 | 2007 |
| Food quality management system: Reviewing assessment strategies and a feasibility study for European food small and medium-sized enterprises M Dora, M Kumar, D Van Goubergen, A Molnar, X Gellynck Food control 31 (2), 607-616, 2013 | 181 | 2013 |
| Consumer perception of bread quality X Gellynck, B Kühne, F Van Bockstaele, D Van de Walle, K Dewettinck Appetite 53 (1), 16-23, 2009 | 173 | 2009 |
| Improving folate (vitamin B9) stability in biofortified rice through metabolic engineering D Blancquaert, J Van Daele, S Strobbe, F Kiekens, S Storozhenko, ... Nature Biotechnology 33 (10), 1076-1078, 2015 | 172 | 2015 |
| Willingness-to-accept and purchase genetically modified rice with high folate content in Shanxi Province, China H De Steur, X Gellynck, S Storozhenko, G Liqun, W Lambert, ... Appetite 54 (1), 118-125, 2010 | 167 | 2010 |
| Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance F Vanhonacker, B Kühne, X Gellynck, L Guerrero, M Hersleth, W Verbeke Food research international 54 (2), 1828-1835, 2013 | 166 | 2013 |
| Pathways to increase consumer trust in meat as a safe and wholesome food X Gellynck, W Verbeke, B Vermeire Meat Science 74 (1), 161-171, 2006 | 163 | 2006 |
| Consumer perception of traceability in the meat chain X Gellynck, W Verbeke Agrarwirtschaft 50 (6), 368-373, 2001 | 151 | 2001 |
| Mobile phone adoption in agri-food sector: Are farmers in Sub-Saharan Africa connected? R Kabbiri, M Dora, V Kumar, G Elepu, X Gellynck Technological Forecasting and Social Change 131, 253-261, 2018 | 146 | 2018 |
| Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods S Lagast, X Gellynck, JJ Schouteten, V De Herdt, H De Steur Trends in food science & technology 69, 172-189, 2017 | 144 | 2017 |
