Biniam Kebede
Biniam Kebede
Lecturer in Food Science, University of Otago
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Quality change during high pressure processing and thermal processing of cloudy apple juice
J Yi, BT Kebede, DNH Dang, C Buvé, T Grauwet, A Van Loey, X Hu, ...
Lwt 75, 85-92, 2017
Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation
L Vervoort, T Grauwet, BT Kebede, I Van der Plancken, R Timmermans, ...
Food chemistry 134 (4), 2303-2312, 2012
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced …
BT Kebede, T Grauwet, G Tabilo-Munizaga, S Palmers, L Vervoort, ...
Food chemistry 141 (3), 1603-1613, 2013
Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet
BT Kebede, T Grauwet, L Mutsokoti, S Palmers, L Vervoort, M Hendrickx, ...
Food Research International 56, 218-225, 2014
Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots
BT Kebede, T Grauwet, S Palmers, L Vervoort, R Carle, M Hendrickx, ...
Food chemistry 153, 340-352, 2014
Kinetics of colour changes in pasteurised strawberry juice during storage
C Buvé, BT Kebede, C De Batselier, C Carrillo, HTT Pham, M Hendrickx, ...
Journal of Food Engineering 216, 42-51, 2018
Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction
S Wibowo, T Grauwet, BT Kebede, M Hendrickx, A Van Loey
Food Research International 75, 295-304, 2015
Comparing the effects of high hydrostatic pressure and thermal processing on blanched and unblanched mango (Mangifera indica L.) nectar: using headspace fingerprinting as an …
F Liu, T Grauwet, BT Kebede, A Van Loey, X Liao, M Hendrickx
Food and Bioprocess Technology 7 (10), 3000-3011, 2014
An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree
BT Kebede, T Grauwet, J Magpusao, S Palmers, C Michiels, M Hendrickx, ...
Food chemistry 179, 94-102, 2015
Reduction of furan formation by high-pressure high-temperature treatment of individual vegetable purées
S Palmers, T Grauwet, BT Kebede, ME Hendrickx, A Van Loey
Food and bioprocess technology 7 (9), 2679-2693, 2014
A kinetic study of furan formation during storage of shelf-stable fruit juices
S Palmers, T Grauwet, M Celus, S Wibowo, BT Kebede, ME Hendrickx, ...
Journal of Food Engineering 165, 74-81, 2015
Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics
BT Kebede, T Grauwet, J Magpusao, S Palmers, C Michiels, M Hendrickx, ...
Food Research International 67, 264-271, 2015
Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization
J Yi, B Kebede, K Kristiani, T Grauwet, A Van Loey, M Hendrickx
Food chemistry 249, 202-212, 2018
A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening
J Yi, BT Kebede, T Grauwet, A Van Loey, X Hu, M Hendrickx
Postharvest Biology and Technology 117, 206-216, 2016
Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling
E Morales-Soriano, B Kebede, R Ugás, T Grauwet, A Van Loey, ...
Food Research International 109, 250-259, 2018
Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde
G Rogiers, BT Kebede, A Van Loey, CW Michiels
Research in microbiology 168 (6), 536-546, 2017
Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice
K Aganovic, T Grauwet, BT Kebede, S Toepfl, V Heinz, M Hendrickx, ...
Innovative Food Science & Emerging Technologies 26, 431-444, 2014
Comparing the impact of high-pressure processing and thermal processing on quality of “Hayward” and “Jintao” kiwifruit purée: Untargeted headspace fingerprinting and targeted …
J Yi, BT Kebede, T Grauwet, A Van Loey, X Hu, M Hendrickx
Food and bioprocess technology 9 (12), 2059-2069, 2016
Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A ‘fingerprinting kinetics’ approach
BT Kebede, T Grauwet, S Palmers, C Michiels, M Hendrickx, A Van Loey
Food chemistry 185, 119-126, 2015
Furan formation during storage and reheating of sterilised vegetable purees
S Palmers, T Grauwet, C Buvé, L Van de Vondel, BT Kebede, ...
Food Additives & Contaminants: Part A 32 (2), 161-169, 2015
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