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Foods (Basel, Switzerland)|January 21, 2022
Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse TypesKatharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, et al.Journal of Agricultural and Food Chemistry|September 5, 2002
Partial purification, characterization, and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucus carrota L.)Binh Ly-Nguyen, Ann M Van Loey, Diana Fachin, et al.Archives of Oral Biology|March 1, 1997
Control of a trackball by the chin for communication applications, with and without neck movementsR Jacobs, E Hendrickx, I Van Mele, et al.Food Chemistry|December 16, 2017
Unravelling process-induced pectin changes in the tomato cell wall: An integrated approachStefanie Christiaens, Sandy Van Buggenhout, Ken Houben, et al.Food Chemistry|December 3, 2014
Study of mango endogenous pectinases as a tool to engineer mango purée consistencyZahra Jamsazzadeh Kermani, Avi Shpigelman, Ken Houben, et al.Foods (Basel, Switzerland)|June 2, 2021
The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid ExtractionJelle Van Audenhove, Tom Bernaerts, Victor De Smet, et al.Journal of Agricultural and Food Chemistry|December 20, 1999
Thermal and combined pressure--temperature inactivation of orange pectinesterase: influence of pH and additivesI Van den Broeck, L R Ludikhuyze, A M Van Loey, et al.International Journal of Food Microbiology|June 5, 1999
Risk analysis of the thermal sterilization process. Analysis of factors affecting the thermal resistance of microorganismsS G Akterian, P S Fernandez, M E Hendrickx, et al.Journal of Agricultural and Food Chemistry|October 24, 2019
Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during StorageHuong T T Pham, Mona Bazmawe, Biniam Kebede, et al.International Journal of Food Microbiology|June 17, 2000
Kinetic analysis and modelling of combined high-pressure-temperature inactivation of the yeast Zygosaccharomyces bailiiK M Reyns, C C Soontjens, K Cornelis, et al.Pageof 19