Govardus A. H. de Jong

Author

Also Known As

G. A. H. De Jong, G. A. H. de Jong, G.A.H. De Jong, G.A.H. de Jong, Govardus A. H. De Jong, Govardus A. H. Jong, Govardus A. H. de Jong, Govardus A.H Jong, Govardus A.H de Jong, Govardus A.H. De Jong

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

University of Nebraska–Lincoln Wageningen University & Research Delft University of Technology Food & Nutrition Netherlands Organisation for Applied Scientific Research

About

Govardus A. H. de Jong is an author at University of Nebraska–Lincoln specializing in biochemistry, medicine, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	15	720
2	Natural Sciences	9	9	408
3	Engineering	8	8	472
4	Allergy	5	5	358
5	Health Sciences	4	4	167

Govardus A. H. de Jong

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
Effects of Non-covalent Interactions with 5-<i>O</i>-Caffeoylquinic Acid (Chlorogenic Acid) on the Heat Denaturation and Solubility of Globular Proteins Stéphanie Prigent, Harry Gruppen, Antonie J. W. G. Visser, Journal of Agricultural and Food Chemistry	2003	260
House dust mite (Der p 10) and crustacean allergic patients may react to food containing Yellow mealworm proteins Kitty Verhoeckx, Sarah van Broekhoven, Constance F. den Hartog-Jager, Food and Chemical Toxicology Yellow Mealworm ProteinsEnvironmental AllergyFood AllergyAllergyEntomology	2014	160
Digestion of peanut allergens Ara h 1, Ara h 2, Ara h 3, and Ara h 6: A comparative <i>in vitro</i> study and partial characterization of digestion‐resistant peptides Stef J. Koppelman, Sue L. Hefle, Steve L. Taylor, Molecular Nutrition & Food Research	2010	141
Purification and immunoglobulin E‐binding properties of peanut allergen Ara h 6: evidence for cross‐reactivity with Ara h 2 Stef J. Koppelman, Govardus A. H. de Jong, Marloes Laaper-Ertmann, Clinical & Experimental Allergy	2005	137
Recovery of protein from green leaves: Overview of crucial steps for utilisation Angélica Tamayo Tenorio, Jarno Gieteling, Govardus A. H. de Jong, Food Chemistry BiosynthesisGreen LeavesEngineeringBiochemistryBotany	2016	136
Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins Anneke H. Martin, Maaike Nieuwland, Govardus A. H. de Jong Journal of Agricultural and Food Chemistry EngineeringFunctional PropertyHeat-set GelsProtein Phase SeparationGelation Behavior	2014	103
Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates Anneke H. Martin, Oscar Castellani, Govardus A. H. de Jong, Journal of the Science of Food and Agriculture	2018	100
The Effect of the Food Matrix on In Vivo Immune Responses to Purified Peanut Allergens Femke van Wijk, Stefan Nierkens, Ine Hassing, Toxicological Sciences Food AllergyAllergyFood MatrixPathogenesisImmunology	2005	89
Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol Renata M.C. Ariëns, Shanna Bastiaan‐Net, Dianne B.P.M. van de Berg-Somhorst, Journal of Functional Foods NutritionEngineeringInfogest Digestion ProtocolFood AnalysisAgricultural Economics	2021	87
Conformational stability of digestion-resistant peptides of peanut conglutins reveals the molecular basis of their allergenicity Danijela Apostolović, Dragana Stanić-Vučinić, Harmen H. J. de Jongh, Scientific Reports	2016	77

Page 1