| Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review I Oey, M Lille, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 320-328, 2008 | 608 | 2008 |
| Does high pressure processing influence nutritional aspects of plant based food systems? I Oey, I Van der Plancken, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 300-308, 2008 | 317 | 2008 |
| Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables SY Leong, I Oey Food chemistry 133 (4), 1577-1587, 2012 | 219 | 2012 |
| Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries L Verbeyst, I Oey, I Van der Plancken, M Hendrickx, A Van Loey Food Chemistry 123 (2), 269-274, 2010 | 152 | 2010 |
| Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments D Van Eylen, I Oey, M Hendrickx, A Van Loey Journal of Agricultural and Food Chemistry 55 (6), 2163-2170, 2007 | 136 | 2007 |
| Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects L Ludikhuyze, A Van Loey, Indrawati, C Smout, M Hendrickx Critical reviews in food science and nutrition 43 (5), 527-586, 2003 | 127 | 2003 |
| Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots L Lemmens, S Van Buggenhout, I Oey, A Van Loey, M Hendrickx Food Research International 42 (9), 1323-1330, 2009 | 123 | 2009 |
| Temperature and pressure stability of L-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study I Oey, P Verlinde, M Hendrickx, A Van Loey European Food Research and Technology 223 (1), 71-77, 2006 | 113 | 2006 |
| Thermal and Pressure−Temperature Degradation of Chlorophyll in Broccoli (Brassica oleracea L. italica) Juice: A Kinetic Study A Van Loey, V Ooms, C Weemaes, I Van den Broeck, L Ludikhuyze, ... Journal of Agricultural and Food Chemistry 46 (12), 5289-5294, 1998 | 109 | 1998 |
| Thermal and Pressure−Temperature Degradation of Chlorophyll in Broccoli (Brassica oleracea L. italica) Juice: A Kinetic Study A Van Loey, V Ooms, C Weemaes, I Van den Broeck, L Ludikhuyze, ... Journal of Agricultural and Food Chemistry 46 (12), 5289-5294, 1998 | 109 | 1998 |
| Thermal Stability of l‐Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica) AW Munyaka, EE Makule, I Oey, A Van Loey, M Hendrickx Journal of food science 75 (4), C336-C340, 2010 | 106 | 2010 |
| Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract TVA Ha, S Kim, Y Choi, HS Kwak, SJ Lee, J Wen, I Oey, S Ko Food chemistry 178, 115-121, 2015 | 102 | 2015 |
| Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase D Van Eylen, M Hendrickx, A Van Loey Food Chemistry 97 (2), 263-271, 2006 | 99 | 2006 |
| Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads D Van Eylen, N Bellostas, BW Strobel, I Oey, M Hendrickx, A Van Loey, ... Food Chemistry 112 (3), 646-653, 2009 | 93 | 2009 |
| Partial Purification, Characterization, and Thermal and High-Pressure Inactivation of Pectin Methylesterase from Carrots (Daucus carrota L.) B Ly-Nguyen, AM Van Loey, D Fachin, I Verlent, Indrawati, and, ... Journal of agricultural and food chemistry 50 (19), 5437-5444, 2002 | 91 | 2002 |
| Comparative study of the inactivation kinetics of pectinmethylesterase in tomato juice and purified form D Fachin, AM Van Loey, BL Nguyen, I Verlent, ME Hendrickx Biotechnology progress 18 (4), 739-744, 2002 | 91 | 2002 |
| Comparative study of the inactivation kinetics of pectinmethylesterase in tomato juice and purified form D Fachin, AM Van Loey, BL Nguyen, I Verlent, ME Hendrickx Biotechnology progress 18 (4), 739-744, 2002 | 91 | 2002 |
| Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies A Soni, I Oey, P Silcock, P Bremer Comprehensive Reviews in Food Science and Food Safety 15 (6), 1139-1148, 2016 | 90 | 2016 |
| Pressure‐temperature degradation of green color in broccoli juice C Weemaes, V Ooms, L Ludikhuyze, I Van den Broeck, A Van Loey, ... Journal of Food Science 64 (3), 504-508, 1999 | 90 | 1999 |
| Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt A Teo, KKT Goh, J Wen, I Oey, S Ko, HS Kwak, SJ Lee Food chemistry 197, 297-306, 2016 | 89 | 2016 |
Hendrickx MarcKU LeuvenAdresse e-mail validée de biw.kuleuven.be
