Netsanet Shiferaw Terefe
Netsanet Shiferaw Terefe
CSIRO Food and Nutrition
Adresse e-mail validée de csiro.au
Titre
Citée par
Citée par
Année
High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree
NS Terefe, YH Yang, K Knoerzer, R Buckow, C Versteeg
Innovative Food Science & Emerging Technologies 11 (1), 52-60, 2010
2512010
Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing
NS Terefe, R Buckow, C Versteeg
Critical Reviews in Food Science and Nutrition 54 (1), 24-63, 2014
1632014
Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice
R Buckow, A Kastell, NS Terefe, C Versteeg
Journal of Agricultural and Food Chemistry 58 (18), 10076-10084, 2010
1602010
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
FJ Barba, NS Terefe, R Buckow, D Knorr, V Orlien
Food Research International 77, 725-742, 2015
1582015
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
FJ Barba, NS Terefe, R Buckow, D Knorr, V Orlien
Food Research International 77, 725-742, 2015
1582015
Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria× ananassa)
NS Terefe, K Matthies, L Simons, C Versteeg
Innovative Food Science & Emerging Technologies 10 (3), 297-307, 2009
1362009
The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication
NS Terefe, M Gamage, K Vilkhu, L Simons, R Mawson, C Versteeg
Food Chemistry 117 (1), 20-27, 2009
1012009
Ultrasound in enzyme activation and inactivation
R Mawson, M Gamage, NS Terefe, K Knoerzer
Ultrasound technologies for food and bioprocessing, 369-404, 2011
742011
Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars
NS Terefe, T Kleintschek, T Gamage, KJ Fanning, G Netzel, C Versteeg, ...
Innovative Food Science & Emerging Technologies 19, 57-65, 2013
662013
Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation
NS Terefe, A Delon, R Buckow, C Versteeg
Food Chemistry 188, 193-200, 2015
592015
Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing
N Shiferaw Terefe, R Buckow, C Versteeg
Critical Reviews in Food Science and Nutrition 55 (2), 147-158, 2015
362015
Conformational transitions and dynamics of thermal responsive poly (N-isopropylacrylamide) polymers as revealed by molecular simulation
MS Liu, C Taylor, B Chong, L Liu, A Bilic, NS Terefe, R Stockmann, ...
European polymer journal 55, 153-159, 2014
322014
Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing
NS Terefe, R Buckow, C Versteeg
Critical reviews in food science and nutrition 55 (1), 1-15, 2015
272015
Kinetics of the Pectin Methylesterase Catalyzed De‐Esterification of Pectin in Frozen Food Model Systems
NS Terefe, M Hendrickx
Biotechnology progress 18 (2), 221-228, 2002
262002
High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes
NS Terefe, P Tepper, A Ullman, K Knoerzer, P Juliano
Innovative Food Science & Emerging Technologies 33, 56-66, 2016
222016
Food fermentation
NS Terefe
Elsevier, 2016
212016
Application of stimuli responsive polymers for sustainable ion exchange chromatography
NS Terefe, O Glagovskaia, K De Silva, R Stockmann
Food and Bioproducts Processing 92 (2), 208-225, 2014
212014
The stability of almond β-glucosidase during combined high pressure–thermal processing: a kinetic study
NS Terefe, P Sheean, S Fernando, C Versteeg
Applied microbiology and biotechnology 97 (7), 2917-2928, 2013
192013
Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria
JH Ye, LY Huang, NS Terefe, MA Augustin
Food chemistry 286, 616-623, 2019
182019
Ultrasound for structural modification of food products
NS Terefe, AL Sikes, P Juliano
Innovative food processing technologies, 209-230, 2016
182016
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–20