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Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

Trends in food science & technology, 2010-05, Vol.21 (5), p.219-228

2010

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The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage

Food research international, 2023-07, Vol.169, p.112864-112864, Article 112864

2023

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Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion

Food chemistry, 2024-07, Vol.445, p.138644-138644, Article 138644

2024

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In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

Trends in food science & technology, 2010-12, Vol.21 (12), p.607-618

2010

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Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots

Journal of agricultural and food chemistry, 2010-12, Vol.58 (24), p.12769-12776

2010

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Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)

Food chemistry, 2008-04, Vol.107 (4), p.1436-1449

2008

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Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion

Journal of agricultural and food chemistry, 2010-12, Vol.58 (24), p.12784-12789

2010

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Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions

Food research international, 2016-08, Vol.86, p.64-73

2016

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FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

Food chemistry, 2015-06, Vol.176, p.82-90

2015

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Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing

Journal of food science, 2006, Vol.71 (1), p.E1-E9

2006

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Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Comprehensive reviews in food science and food safety, 2018-11, Vol.17 (6), p.1576-1594

2018

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Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

Food and bioprocess technology, 2016-12, Vol.9 (12), p.2059-2069

2016

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The potential of microalgae and their biopolymers as structuring ingredients in food: A review

Biotechnology advances, 2019-12, Vol.37 (8), p.107419-107419, Article 107419

2019

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The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds

Journal of agricultural and food chemistry, 2010-11, Vol.58 (22), p.11740-11748

2010

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Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

Food chemistry, 2009-07, Vol.115 (1), p.207-213

2009

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The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

Comprehensive reviews in food science and food safety, 2015-11, Vol.14 (6), p.705-718

2015

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The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction

Foods, 2021-05, Vol.10 (5), p.1064

2021

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Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage

Food research international, 2021-03, Vol.141, p.110115-110115, Article 110115

2021

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Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited

Journal of food engineering, 2021-04, Vol.294, p.110402, Article 110402

2021

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Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

Innovative food science & emerging technologies, 2021-05, Vol.69, p.102669, Article 102669

2021

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Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

Carbohydrate research, 2011-07, Vol.346 (9), p.1105-1111

2011

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Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking

Food research international, 2018-04, Vol.106, p.522-531

2018

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Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study

Food chemistry, 2017-10, Vol.232, p.124-134

2017

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Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables

Journal of agricultural and food chemistry, 2024-07, Vol.72 (30), p.16545-16568

2024

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β-Carotene Isomerization Kinetics during Thermal Treatments of Carrot Puree

Journal of agricultural and food chemistry, 2010-06, Vol.58 (11), p.6816-6824

2010

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Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage

Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)

Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion

Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

The potential of microalgae and their biopolymers as structuring ingredients in food: A review

The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction

Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage

Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited

Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study

Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables

β-Carotene Isomerization Kinetics during Thermal Treatments of Carrot Puree

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