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Trends in Biotechnology|February 4, 2014
From fingerprinting to kinetics in evaluating food quality changesTara Grauwet, Liesbeth Vervoort, Ines Colle, et al.
Biotechnology Progress|July 8, 2009
Investigating the potential of Bacillus subtilis alpha-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processesTara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, et al.
Food Chemistry|February 5, 2014
Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrotsBiniam T Kebede, Tara Grauwet, Stijn Palmers, et al.
Food Chemistry|May 16, 2015
Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instabilityScheling Wibowo, Tara Grauwet, Jihan Santanina Santiago, et al.
Food Chemistry|July 23, 2013
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changesBiniam T Kebede, Tara Grauwet, Gipsy Tabilo-Munizaga, et al.
Food Chemistry|February 28, 2013
Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisationLiesbeth Vervoort, Tara Grauwet, Biniam T Kebede, et al.
Food Chemistry|October 14, 2014
Colour and carotenoid changes of pasteurised orange juice during storageScheling Wibowo, Liesbeth Vervoort, Jovana Tomic, et al.
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