| 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 | 182 | 2015 |
| 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 | 156 | 2015 |
| Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses S Wibowo, E Aba Essel, S De Man, N Bernaert, B Van Droogenbroeck, ... Innovative Food Science & Emerging Technologies 54, 64-77, 2019 | 116 | 2019 |
| 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 | 69 | 2015 |
| Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices S Wibowo, C Buvé, M Hendrickx, A Van Loey, T Grauwet Trends in Food Science & Technology 73, 76-86, 2018 | 55 | 2018 |
| Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers S Wibowo, T Grauwet, GB Gedefa, M Hendrickx, A Van Loey Food Research International 78, 410-423, 2015 | 46 | 2015 |
| Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach CM Chigwedere, WW Tadele, J Yi, S Wibowo, BT Kebede, AM Van Loey, ... Food Chemistry 275, 224-238, 2019 | 45 | 2019 |
| 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 | 32 | 2015 |
| Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach S Wibowo, T Grauwet, GB Gedefa, M Hendrickx, A Van Loey Food Research International 78, 396-409, 2015 | 16 | 2015 |
| Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects S Wibowo, AL Afuape, S De Man, N Bernaert, B Van Droogenbroeck, ... Innovative Food Science & Emerging Technologies 58, 102213, 2019 | 11 | 2019 |
| Influence of storage on the cooking quality of Canadian wonder common beans (Phaseolus vulgaris): insight into mechanism of softening and evolution of volatile compounds CM Chigwedere, TF Olaoye, WW Tadele, J Yi, S Wibowo, C Kyomugasho, ... 23rd National Symposium for Applied Biological Sciences (NSABS 2018 Conference), 2018 | | 2018 |
| Untargeted GC-MS based fingerprinting to assess the impact of processing and storage in fruit-and vegetable based food products A Van Loey, T Grauwet, S Wibowo, M Koutidou, B Kebede, M Hendrickx Food Metabolomics, 16, 2016 | | 2016 |
| Quality evolution of shelf-stable orange and mango juice during storage S Wibowo | | 2016 |
| Potential of omics approaches in studying food science kinetic problems T Grauwet, S Wibowo, B Kebede, M Hendrickx, A Van Loey IUFoST World Congress on Food Science and Technology, 2016 | | 2016 |
| COLOUR CHANGES OF HEAT-TREATED ORANGE JUICE DURING AMBIENT STORAGE S Wibowo, L Vervoort, L Lemmens, M Hendrickx, A Van Loey 7 th International Congress on Pigments in Food, 64, 2013 | | 2013 |
| Quality Evolution during Ambient Storage of Heat Treated Orange/Mango Juice S Wibowo | | 2012 |
