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Journal of Food Protection|February 25, 2005
Extended study on the influence of z-value(s) of single and multicomponent time-temperature integrators on the accuracy of quantitative thermal process assessmentYann P Guiavarc'h, Ann M van Loey, Marc E Hendrickx
The Journal of Dairy Research|June 13, 2003
Influence of seasonal variation on kinetics of time temperature integrators for thermally processed milkWendie L Claeys, Ann M Van Loey, Marc E Hendrickx
The Journal of Dairy Research|December 5, 2002
Kinetics of alkaline phosphatase and lactoperoxidase inactivation, and of beta-lactoglobulin denaturation in milk with different fat contentWendie L Claeys, Ann M Van Loey, Marc E Hendrickx
The Journal of Dairy Research|March 6, 2003
Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat contentWendie L Claeys, Ann M Van Loey, Marc E Hendrickx
Biotechnology Progress|February 7, 2004
From time temperature integrator kinetics to time temperature integrator tolerance levels: heat-treated milkWendie L Claeys, Chantal Smout, Ann M Van Loey, et al.
Journal of Agricultural and Food Chemistry|December 3, 2010
Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrotsLien Lemmens, Sandy Van Buggenhout, Ann M Van Loey, et al.
Carbohydrate Research|November 5, 2010
Pectin methylesterase and its proteinaceous inhibitor: a reviewRuben P Jolie, Thomas Duvetter, Ann M Van Loey, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the FutureClaire M Chigwedere, Daniel M Njoroge, Ann M Van Loey, et al.
Food Chemistry|January 28, 2015
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matricesClare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated FunctionalitiesMiete Celus, Clare Kyomugasho, Ann M Van Loey, et al.
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