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Chemistry
Netherlands
2025

D-Index & Metrics

Chemistry

D-Index
109
Citations
36416
World Ranking
857
National Ranking
23

Research.com Recognitions

  • 2025 - Research.com Chemistry in Netherlands Leader Award
  • 2022 - Research.com Chemistry in Netherlands Leader Award

Overview

Alphons G. J. Voragen is affiliated with Wageningen University & Research in the Netherlands. Their research primarily focuses on the intersection of microbiology, nutrition, and plant science, with notable contributions in the understanding of microbial metabolites in food biotechnology.

Their key scientific interests include:

  • Microbial Metabolites in Food Biotechnology
  • Gut microbiota and health
  • Gastrointestinal motility and disorders
  • Polysaccharides and Plant Cell Walls
  • Food composition and properties

Main fields of study associated with their work are nursing, encompassing the subfields of nutrition and dietetics, molecular biology, gastroenterology, and plant science. This multidisciplinary approach informs their research into the biochemical and physiological impact of dietary components on human health.

Alphons G. J. Voragen has published articles in several recognized venues, with frequent publications in Critical Reviews in Food Science and Nutrition.

Recent scientific papers include:

  • The pectin metabolizing capacity of the human gut microbiota, 2024, Critical Reviews in Food Science and Nutrition
  • Structure and degradation dynamics of dietary pectin, 2024, Critical Reviews in Food Science and Nutrition

These papers emphasize the role of dietary pectin and its interaction with human gut microbiota, contributing to the broader understanding of dietary polysaccharides and their metabolic pathways.

Throughout their career, Alphons G. J. Voragen has collaborated frequently with co-authors such as Ecem Yüksel and Remco Kort, reflecting ongoing partnerships that support research in food science and nutrition.

Best Publications

  • Pectin, a versatile polysaccharide present in plant cell walls

    Alphons G. J. Voragen;Gerd-Jan Coenen;René P. Verhoef;Henk A. Schols

  • If homogalacturonan were a side chain of rhamnogalacturonan I. Implications for cell wall architecture

    Jean-Paul Vincken;Henk A. Schols;Ronald J.F.J. Oomen;Maureen C. McCann

  • An unambiguous nomenclature for xyloglucan‐derived oligosaccharides

    Stephen C. Fry;William S. York;Peter Albersheim;Alan Darvill

  • Effect of pretreatment severity on xylan solubility and enzymatic breakdown of the remaining cellulose from wheat straw

    Mirjam A. Kabel;Gijs Bos;Jan Zeevalking;Alphons G.J. Voragen

  • Sorghum grain as human food in Africa: relevance of content of starch and amylase activities

    Mamoudou H. Dicko;Harry Gruppen;Alfred S. Traoré;Alphons G. J. Voragen

  • Carbohydrate analysis of water-soluble uronic acid-containing polysaccharides with high-performance anion-exchange chromatography using methanolysis combined with TFA hydrolysis is superior to four other methods.

    G.A. de Ruiter;H.A. Schols;A.G.J. Voragen;F.M. Rombouts

  • Technological aspects of functional food-related carbohydrates

    Alphons G.J. Voragen

  • The Food Matrix of Spinach Is a Limiting Factor in Determining the Bioavailability of β-Carotene and to a Lesser Extent of Lutein in Humans

    J.J.M. Castenmiller;C.E. West;J.P.H. Linssen;K.H. van het Hof

  • Fermentation of Plant Cell Wall Derived Polysaccharides and Their Corresponding Oligosaccharides by Intestinal Bacteria

    K.M.J. van Laere;R. Hartemink;M. Bosveld;H.A. Schols

  • Complex Pectins: Structure elucidation using enzymes

    H.A. Schols;A.G.J. Voragen

  • Structural features of hairy regions of pectins isolated from apple juice produced by the liquefaction process

    Henk A. Schols;Maarten A. Posthumus;Alfons G.J. Voragen

  • Handbook of Food Enzymology

    John R. Whitaker;Alphons G. J. Voragen;Dominic W.S. Wong

  • Enzymic degradation of apple pectins

    J.A. De Vries;F.M. Rombouts;A.G.J. Voragen;W. Pilnik

  • An hypothesis: the same six polysaccharides are components of the primary cell walls of all higher plants.

    P. Albersheim;A.G. Darvill;M.A. O'Neill;H.A. Schols

  • Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures.

    C.M.M. Lakemond;H.H.J. de Jongh;M. Hessing;H. Gruppen

  • Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.

    Koen G. C. Weel;Alexandra E. M. Boelrijk;Arno C. Alting;Peter J. J. M. van Mil

  • Structural differences of xylans affect their interaction with cellulose

    Mirjam A. Kabel;Hein van den Borne;Jean-Paul Vincken;Alphons G.J. Voragen

  • A XYLOGALACTURONAN SUBUNIT PRESENT IN THE MODIFIED HAIRY REGIONS OF APPLE PECTIN

    Henk A. Schols;Edwin J. Bakx;Dick Schipper;Alfons G.J. Voragen

  • Hydrothermally treated xylan rich by-products yield different classes of xylo-oligosaccharides

    M.A. Kabel;F. Carvalheiro;G. Garrote;E. Avgerinos

  • Rhamnogalacturonase : A novel enzyme that degrades the hairy regions of pectins

    Henk A. Schols;Carolien C.J.M. Geraeds;Marjo F. Searle-van Leeuwen;Felix J.M. Kormelink

  • Pectins and pectinases

    H.A. Schols;R.G.F. Visser;A.G.J. Voragen

  • The Handbook of Food Enzymology

    John R. Whitaker;Alphons G. J. Voragen;Dominic W. S. Wong

Frequent Co-Authors

Henk A. Schols
Henk A. Schols Wageningen University & Research
Harry Gruppen
Harry Gruppen Wageningen University & Research
Gerrit Beldman
Gerrit Beldman Wageningen University & Research
Jean-Paul Vincken
Jean-Paul Vincken Wageningen University & Research
Mirjam A. Kabel
Mirjam A. Kabel Wageningen University & Research
Willem J. H. van Berkel
Willem J. H. van Berkel Wageningen University & Research
Wilfried M. A. Niessen
Wilfried M. A. Niessen Vrije Universiteit Amsterdam
Richard G. F. Visser
Richard G. F. Visser Wageningen University & Research
Johannes F.G. Vliegenthart
Johannes F.G. Vliegenthart Utrecht University
Sander R. Piersma
Sander R. Piersma VU University Medical Center

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