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Critical Reviews in Food Science and Nutrition|April 2, 2015
Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic AspectsInes J P Colle, Lien Lemmens, Griet Knockaert, et al.Journal of Agricultural and Food Chemistry|March 8, 2011
Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrotsLien Lemmens, Ines J P Colle, Sandy Van Buggenhout, et al.Journal of Agricultural and Food Chemistry|June 3, 2010
Beta-carotene isomerization kinetics during thermal treatments of carrot pureeLien Lemmens, Kristel De Vleeschouwer, Katlijn R N Moelants, et al.Journal of Food Science|March 16, 2012
Effect of pilot-scale aseptic processing on tomato soup quality parametersInes J P Colle, Anna Andrys, Andrea Grundelius, et al.Journal of Agricultural and Food Chemistry|November 18, 2010
Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsionInes J P Colle, Lien Lemmens, Getachew N Tolesa, et al.Journal of Food Science|November 10, 2009
Mechanical and thermal pretreatments of crushed tomatoes: effects on consistency and in vitro accessibility of lycopeneEvelina A Tibäck, Cecilia A Svelander, Ines J P Colle, et al.Pageof 1