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Food Chemistry|June 13, 2025
The impact of wheat bran on vitamin A bioaccessibility in lipid-containing systemsEline Van Wayenbergh, Sarah H E Verkempinck, Christophe M Courtin, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approachScheling Wibowo, Tara Grauwet, Getnet Belete Gedefa, et al.
Critical Reviews in Food Science and Nutrition|January 12, 2019
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processingSofie Rousseau, Clare Kyomugasho, Miete Celus, et al.
Food & Function|August 22, 2020
The impact of postharvest storage and cooking time on mineral bioaccessibility in common beansSofie Rousseau, Miete Celus, Dorine Duijsens, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markersScheling Wibowo, Tara Grauwet, Getnet Belete Gedefa, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fractionScheling Wibowo, Tara Grauwet, Biniam Tamiru Kebede, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinizationClare Kyomugasho, Irene Wainaina, Tara Grauwet, et al.
Comprehensive Reviews in Food Science and Food Safety|August 17, 2021
How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibilityDorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, et al.
Comprehensive Reviews in Food Science and Food Safety|January 7, 2021
Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlookAndrea Pallares Pallares, Shannon Gwala, Katharina Pälchen, et al.
Food Chemistry|February 7, 2018
Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenizationJunjie Yi, Biniam Kebede, Kristiani Kristiani, et al.
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