- Instability of common beans during storage causes hardening: The role of glass transition phenomena(2019)
Auteurs: Claire Chigwedere, Jessika Natalia Humerez Flores, Agnese Panozzo, Ann Van Loey, Marc Hendrickx
Pagina's: 506 - 513
- Carotenoid profile and basic structural indicators of native Peruvian chili peppers(2019)
Auteurs: Agnese Panozzo, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Pagina's: 717 - 732
- Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization(2018)
Auteurs: Katleen Willemsen, Agnese Panozzo, Ruth Cardinaels, Paula Moldenaers, Marc Hendrickx
Pagina's: 144 - 154
- Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients.(2018)
Auteurs: Tom MM Bernaerts, Agnese Panozzo, Katrien AF Verhaegen, Lore Gheysen, Imogen Foubert, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pagina's: 2433 - 2446
- Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients(2018)
Auteurs: Agnese Panozzo, Lore Gheysen, Imogen Foubert, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pagina's: 2433 - 2446
- Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction(2017)
Auteurs: Katleen Willemsen, Agnese Panozzo, Katlijn Moelants, Ruth Cardinaels, Paula Moldenaers, Marc Hendrickx
Pagina's: 358 - 371
- Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study(2017)
Auteurs: Agnese Panozzo, Andrea Pallares Pallares, Ann Van Loey, Tara Grauwet, Marc Hendrickx
Pagina's: 124 - 134
- Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids(2017)
Auteurs: Carolien Buvé, Agnese Panozzo, Tara Grauwet, Marc Hendrickx
Pagina's: 271 - 279
- Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems(2017)
Auteurs: Agnese Panozzo, Biniam Tamiru Kebede, Ann Van Loey, Marc Hendrickx
Pagina's: 470 - 478
- Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing(2017)
Auteurs: Tom Bernaerts, Agnese Panozzo, Imogen Foubert, Lore Gheysen, Koen Goiris, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pagina's: 452 - 463