| Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical … L Vervoort, I Van der Plancken, T Grauwet, RAH Timmermans, ... Innovative Food Science & Emerging Technologies 12 (4), 466-477, 2011 | 124 | 2011 |
| Colour and carotenoid changes of pasteurised orange juice during storage S Wibowo, L Vervoort, J Tomic, JS Santiago, L Lemmens, A Panozzo, ... Food chemistry 171, 330-340, 2015 | 107 | 2015 |
| Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis L Vervoort, I Van der Plancken, T Grauwet, P Verlinde, A Matser, ... Innovative Food Science & Emerging Technologies 15, 1-13, 2012 | 89 | 2012 |
| Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability S Wibowo, T Grauwet, JS Santiago, J Tomic, L Vervoort, M Hendrickx, ... Food Chemistry 187, 140-151, 2015 | 77 | 2015 |
| High pressure, thermal and pulsed electric‐field‐induced structural changes in selected food allergens PE Johnson, I Van der Plancken, A Balasa, FA Husband, T Grauwet, ... Molecular nutrition & food research 54 (12), 1701-1710, 2010 | 77 | 2010 |
| Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size L Salvia-Trujillo, SHE Verkempinck, L Sun, AM Van Loey, T Grauwet, ... Food chemistry 229, 653-662, 2017 | 72 | 2017 |
| 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 | 53 | 2017 |
| 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 | 53 | 2014 |
| Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography … CB Steingass, T Grauwet, R Carle Food chemistry 150, 382-391, 2014 | 52 | 2014 |
| 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 | 52 | 2013 |
| 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 | 51 | 2012 |
| High‐pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac FA Husband, T Aldick, I Van der Plancken, T Grauwet, M Hendrickx, ... Molecular nutrition & food research 55 (7), 1087-1095, 2011 | 51 | 2011 |
| Mass-volume-area-related properties of foods MS Rahman Engineering properties of foods 3, 1-40, 2005 | 47 | 2005 |
| 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 | 44 | 2018 |
| Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics SHE Verkempinck, L Salvia-Trujillo, LG Moens, L Charleer, AM Van Loey, ... Food chemistry 246, 179-191, 2018 | 43 | 2018 |
| Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study L Mutsokoti, A Panozzo, AP Pallares, S Jaiswal, A Van Loey, T Grauwet, ... Food chemistry 232, 124-134, 2017 | 43 | 2017 |
| 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 | 43 | 2014 |
| Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions S Van Buggenhout, T Grauwet, A Van Loey, M Hendrickx European Food Research and Technology 226 (3), 437-448, 2008 | 42 | 2008 |
| Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions SHE Verkempinck, C Kyomugasho, L Salvia-Trujillo, S Denis, ... Food Hydrocolloids 85, 144-157, 2018 | 41 | 2018 |
| From fingerprinting to kinetics in evaluating food quality changes T Grauwet, L Vervoort, I Colle, A Van Loey, M Hendrickx Trends in biotechnology 32 (3), 125-131, 2014 | 41 | 2014 |
