1. A kinetic study of furan formation during storage of shelf-stable fruit juices. (November 2015) Authors: Palmers, Stijn; Grauwet, Tara; Celus, Miete; Wibowo, Scheling; Kebede, Biniam T.; Hendrickx, Marc E.; Van Loey, Ann Journal: Journal of food engineering Issue: Volume 165(2015:Nov.) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree. (15th July 2015) Authors: Kebede, Biniam T.; Grauwet, Tara; Magpusao, Johannes; Palmers, Stijn; Michiels, Chris; Hendrickx, Marc; Loey, Ann Van Journal: Food chemistry Issue: Volume 179(2015) Page Start: 94 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics. (January 2015) Authors: Kebede, Biniam T.; Grauwet, Tara; Magpusao, Johannes; Palmers, Stijn; Michiels, Chris; Hendrickx, Marc; Van Loey, Ann Journal: Food research international Issue: Volume 67(2015) Page Start: 264 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics. (January 2015) Authors: Kebede, Biniam T.; Grauwet, Tara; Magpusao, Johannes; Palmers, Stijn; Michiels, Chris; Hendrickx, Marc; Van Loey, Ann Journal: Food research international Issue: Volume 67(2015) Page Start: 264 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods. Issue 4 (2nd April 2016) Authors: Palmers, Stijn; Grauwet, Tara; Vanden Avenne, Laura; Verhaeghe, Thomas; Kebede, Biniam T.; Hendrickx, Marc E.; Van Loey, Ann Journal: Food additives & contaminants Issue: Volume 33:Issue 4(2016) Page Start: 612 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Furan formation as a function of pressure, temperature and time conditions in spinach purée. Issue 2 (December 2015) Authors: Palmers, Stijn; Grauwet, Tara; Celus, Miete; Kebede, Biniam T.; Hendrickx, Marc E.; Van Loey, Ann Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 64:Issue 2(2015:Dec.) Page Start: 565 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach. (15th October 2015) Authors: Kebede, Biniam T.; Grauwet, Tara; Palmers, Stijn; Michiels, Chris; Hendrickx, Marc; Van Loey, Ann Journal: Food chemistry Issue: Volume 185(2015) Page Start: 119 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree. (February 2017) Authors: Kebede, Biniam; Grauwet, Tara; Andargie, Tewodros; Sempiri, Geoffery; Palmers, Stijn; Hendrickx, Marc; Van Loey, Ann Journal: Innovative food science & emerging technologies Issue: Volume 39(2017) Page Start: 88 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine. (January 2015) Authors: Verrijssen, Tina A.J.; Smeets, Karen H.G.; Christiaens, Stefanie; Palmers, Stijn; Van Loey, Ann M.; Hendrickx, Marc E. Journal: Food research international Issue: Volume 67(2015) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine. (January 2015) Authors: Verrijssen, Tina A.J.; Smeets, Karen H.G.; Christiaens, Stefanie; Palmers, Stijn; Van Loey, Ann M.; Hendrickx, Marc E. Journal: Food research international Issue: Volume 67(2015) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗