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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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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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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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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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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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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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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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The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions

Foods, 2022-09, Vol.11 (18), p.2892

2022

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Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

Foods, 2021-11, Vol.10 (11), p.2644

2021

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Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

Foods, 2021-07, Vol.10 (7), p.1586

2021

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Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application

Foods, 2021-10, Vol.10 (11), p.2622

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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The effect of high pressure homogenization on pectin: Importance of pectin source and pH

Food hydrocolloids, 2015-01, Vol.43, p.189-198

2015

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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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Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots

Journal of agricultural and food chemistry, 2011-04, Vol.59 (7), p.3162-3167

2011

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Pectin methylesterase and its proteinaceous inhibitor: a review

Carbohydrate research, 2010-12, Vol.345 (18), p.2583-2595

2010

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Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

Carbohydrate polymers, 2018-09, Vol.195, p.542-550

2018

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Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions

Food hydrocolloids, 2014-08, Vol.39, p.251-263

2014

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Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions

Food chemistry, 2018-02, Vol.241, p.86-96

2018

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Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Comprehensive reviews in food science and food safety, 2019-07, Vol.18 (4), p.1135-1165

2019

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The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material

Food research international, 2022-05, Vol.155, p.111033-111033, Article 111033

2022

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Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA

Journal of functional foods, 2020-02, Vol.65, p.103770, Article 103770

2020

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Flavour stability of sterilised chickpeas stored in pouches

Current research in food science, 2021-01, Vol.4, p.773-783

2021

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Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

Food and bioprocess technology, 2014-06, Vol.7 (6), p.1713-1724

2014

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

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

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

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

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

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

β-Carotene Isomerization Kinetics during Thermal Treatments of Carrot Puree

The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions

Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application

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

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

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

Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots

Pectin methylesterase and its proteinaceous inhibitor: a review

Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions

Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material

Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA

Flavour stability of sterilised chickpeas stored in pouches

Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

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