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Journal of Food Science and Technology|October 21, 2017
Enzymatic pectic oligosaccharides (POS) production from sugar beet pulp using response surface methodologyNeha Babbar, Winnie Dejonghe, Stefano Sforza, et al.Critical Reviews in Biotechnology|February 3, 2015
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefitsNeha Babbar, Winnie Dejonghe, Monica Gatti, et al.Carbohydrate Polymers|April 27, 2016
Enzymatic production of pectic oligosaccharides from onion skinsNeha Babbar, Stefania Baldassarre, Miranda Maesen, et al.Bioprocess and Biosystems Engineering|August 4, 2018
Continuous production of pectic oligosaccharides from sugar beet pulp in a cross flow continuous enzyme membrane reactorKathy Elst, Neha Babbar, Sandra Van Roy, et al.Food Chemistry|June 24, 2018
Continuous production of pectic oligosaccharides from onion skins with an enzyme membrane reactorStefania Baldassarre, Neha Babbar, Sandra Van Roy, et al.Journal of Agricultural and Food Chemistry|December 15, 2015
Effect of Extraction Conditions on the Saccharide (Neutral and Acidic) Composition of the Crude Pectic Extract from Various Agro-Industrial ResiduesNeha Babbar, Sandra Van Roy, Marc Wijnants, et al.Food & Function|February 14, 2018
Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activityBarbara Prandi, Stefania Baldassarre, Neha Babbar, et al.Journal of Agricultural and Food Chemistry|August 20, 2014
Simple and validated quantitative ¹H NMR method for the determination of methylation, acetylation, and feruloylation degree of pectinJudith Müller-Maatsch, Augusta Caligiani, Tullia Tedeschi, et al.Food Chemistry|February 13, 2016
Pectin content and composition from different food waste streamsJudith Müller-Maatsch, Mariangela Bencivenni, Augusta Caligiani, et al.Food Chemistry|March 5, 2019
Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streamsBarbara Prandi, Andrea Faccini, Francesca Lambertini, et al.Pageof 20