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Food Chemistry|September 30, 2017
Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsionsMiete Celus, Laura Salvia-Trujillo, Clare Kyomugasho, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 17, 2016
Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foodsStijn Palmers, Tara Grauwet, Laura Vanden Avenne, et al.
European Journal of Clinical Nutrition|July 12, 2007
L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy menP H C J Verlinde, I Oey, M E Hendrickx, et al.
Foods (Basel, Switzerland)|September 23, 2022
The Volatile Profile of Brussels Sprouts (<i>Brassica oleracea</i> Var. <i>gemmifera</i>) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical ReactionsSophie M Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, et al.
Food Chemistry|May 24, 2016
Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)Jianyong Yi, Daniel M Njoroge, Daniel N Sila, et al.
Food Chemistry|April 5, 2017
Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet sizeL Salvia-Trujillo, S H E Verkempinck, L Sun, et al.
Food Chemistry|May 13, 2018
Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsionsS H E Verkempinck, L Salvia-Trujillo, S Denis, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storageSophie M Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, et al.
Food Chemistry|May 22, 2020
Enzymatic and chemical conversions taking place during in vitro gastric lipid digestion: The effect of emulsion droplet size behaviorM R Infantes-Garcia, S H E Verkempinck, J M Guevara-Zambrano, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 26, 2015
Relative importance and interactions of furan precursors in sterilised, vegetable-based food systemsStijn Palmers, Tara Grauwet, Carolien Buvé, et al.
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