- Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions(2016)
Authors: Agnese Panozzo, Ann Van Loey, Marc Hendrickx
Pages: 64 - 73
- Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization(2016)
Authors: Agnese Panozzo, Ines Colle, Claire Chigwedere, Marc Hendrickx, Ann Van Loey
Pages: 423 - 432
- Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility(2016)
Authors: Ines Colle, Lien Lemmens, Agnese Panozzo, Marc Hendrickx, Ann Van Loey
Pages: 254 - 261
- Effect of pulsed light on structure and immunoreactivity of gluten(2016)
Authors: Agnese Panozzo
Pages: 366 - 372
- Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices(2015)
Authors: Agnese Panozzo, Ann Van Loey, Marc Hendrickx
Pages: 775 - 785
- Colour and carotenoid changes of pasteurised orange juice during storage(2015)
Authors: Liesbeth Vervoort, Jihan Santanina Santiago, Lien Lemmens, Agnese Panozzo, Tara Grauwet, Marc Hendrickx, Ann Van Loey
Pages: 330 - 340
- Colour and carotenoid changes of pasteurised orange juice during storage(2015)
Authors: Wibowo Scheling, Liesbeth Vervoort, Jovana Tomic, Jihan Santanina Santiago, Lien Lemmens, Agnese Panozzo, Tara Grauwet, Marc Hendrickx, Ann Van Loey
Pages: 330 - 340
- Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp(2015)
Authors: Agnese Panozzo
Pages: 685 - 691
- Lycopene and beta-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot-based fractions(2014)
Authors: Agnese Panozzo, Marc Hendrickx, Ann Van Loey
Pages: 831 - 838
- Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white(2014)
Authors: Agnese Panozzo
Pages: 718 - 725