- Towards a better understanding of the pectin structure-function relationship in broccoli during processing: Part I - macroscopic and molecular analyses(2011)
Auteurs: Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Ilse Fraeye, Ann Van Loey, Marc Hendrickx
Pagina's: 1604 - 1612
- Effect of pilot scale aseptic processing on tomato soup quality parameters(2011)
Auteurs: Ines Colle, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: C714 - C723
- Development of an immunological toolbox to detect endogenous and exogenous pectin methylesterase in plant-based food products(2011)
Auteurs: Evelien Vandevenne, Sandy Van Buggenhout, Paul Declerck, Marc Hendrickx, Ann Van Loey, Ann Gils
Pagina's: 931 - 939
- Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)(2011)
Auteurs: Griet Knockaert, Ans De Roeck, Lien Lemmens, Sandy Van Buggenhout, Marc Hendrickx, Ann Van Loey
Pagina's: 903 - 912
- Quantifying the influence of thermal process parameters on the in vitro beta-carotene bioaccessibility: A case study on carrots(2011)
Auteurs: Lien Lemmens, Ines Colle, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: 3162 - 3167
- Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach(2011)
Auteurs: Evelien Vandevenne, Stefanie Christiaens, Sandy Van Buggenhout, Ruben Jolie, Thomas Duvetter, Paul Declerck, Marc Hendrickx, Ann Gils, Ann Van Loey
Pagina's: 287 - 298
- Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruit and vegetables?(2011)
Auteurs: Stefanie Christiaens, Sandy Van Buggenhout, Eugenie Doungla Ngouemazong, Evelien Vandevenne, Ilse Fraeye, Ann Van Loey, Marc Hendrickx
Pagina's: 225 - 234
- Particle size reduction leading to cell wall rupture is more important for the beta-carotene bio-accessibility of raw compared to thermally processed carrots(2010)
Auteurs: Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: 12769 - 12776
- Lycopene degradation and isomerization kinetics during thermal processing of an olive/tomato emulsion(2010)
Auteurs: Ines Colle, Lien Lemmens, Sandy Van Buggenhout, Ann Van Loey, Marc Hendrickx
Pagina's: 12784 - 12789
- In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes(2010)
Auteurs: Sandy Van Buggenhout, Lien Lemmens, Ines Colle, Griet Knockaert, Katlijn Moelants, Ann Van Loey, Marc Hendrickx
Pagina's: 607 - 618