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Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees

Food science & nutrition, 2023-08, Vol.11 (8), p.4419-4431

2023

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Quality change during high pressure processing and thermal processing of cloudy apple juice

Food science & technology, 2017-01, Vol.75, p.85-92

2017

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Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas ( Vigna unguiculata ), Chickpeas ( Cicer arietinum ) and Kidney Beans ( Phaseolus vulgaris )

Molecules (Basel, Switzerland), 2022-11, Vol.27 (23), p.8204

2022

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Kinetics of colour changes in pasteurised strawberry juice during storage

Journal of food engineering, 2018-01, Vol.216, p.42-51

2018

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Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

Food research international, 2014-02, Vol.56, p.218-225

2014

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Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species

Algal research (Amsterdam), 2021-06, Vol.56, p.102327, Article 102327

2021

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Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde

Research in microbiology, 2017-07, Vol.168 (6), p.536-546

2017

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Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes

Food chemistry, 2013-12, Vol.141 (3), p.1603-1613

2013

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Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

Food chemistry, 2014-06, Vol.153, p.340-352

2014

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Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach

Food chemistry, 2019-03, Vol.275, p.224-238

2019

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Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

Molecules (Basel, Switzerland), 2019-05, Vol.24 (10), p.1917

2019

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The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee

Molecules (Basel, Switzerland), 2024-01, Vol.29 (2), p.318

2024

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Chemical, rheological, and volatile profiling of microalgae Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species

Food innovation and advances, 2024-04, Vol.3 (2), p.75-87

2024

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Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies

International journal of food science & technology, 2017-12, Vol.52 (12), p.2564-2571

2017

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Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation

Food chemistry, 2012-10, Vol.134 (4), p.2303-2312

2012

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Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems

Food science & technology, 2017-07, Vol.80, p.470-478

2017

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Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics

Food research international, 2015-01, Vol.67, p.264-271

2015

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Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

Foods, 2022-11, Vol.11 (22), p.3714

2022

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Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour

Applied sciences, 2022-10, Vol.12 (19), p.10043

2022

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Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans

Foods, 2021-06, Vol.10 (6), p.1415

2021

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An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree

Food chemistry, 2015-07, Vol.179, p.94-102

2015

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Volatile Changes During Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Foods, 2020-02, Vol.9 (2), p.165

2020

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Optimisation of vibrational spectroscopy instruments and pre-processing for classification problems across various decision parameters

Food innovation and advances, 2024, Vol.3 (1), p.52-63

2024

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Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps

Food chemistry advances, 2022-10, Vol.1, p.100047, Article 100047

2022

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Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A ‘fingerprinting kinetics’ approach

Food chemistry, 2015-10, Vol.185, p.119-126

2015

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Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees

Quality change during high pressure processing and thermal processing of cloudy apple juice

Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas ( Vigna unguiculata ), Chickpeas ( Cicer arietinum ) and Kidney Beans ( Phaseolus vulgaris )

Kinetics of colour changes in pasteurised strawberry juice during storage

Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species

Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee

Chemical, rheological, and volatile profiling of microalgae Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species

Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation

Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems

Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics

Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour

Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans

An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree

Volatile Changes During Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Optimisation of vibrational spectroscopy instruments and pre-processing for classification problems across various decision parameters

Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps

Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A ‘fingerprinting kinetics’ approach

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