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Food Chemistry|February 14, 2025
An in-depth interfacial study uncovering the effect of emulsifier mixes on small intestinal in vitro lipid digestion kineticsDaphne Michels, Sarah H E Verkempinck, Riet Spaepen, et al.Food Chemistry|February 7, 2019
Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approachClaire M Chigwedere, Wondyfraw W Tadele, Junjie Yi, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cookingClaire Maria Chigwedere, Taye Foyeke Olaoye, Clare Kyomugasho, et al.Food Chemistry|February 14, 2024
Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestionFlore Vancoillie, Sarah H E Verkempinck, Lili Sluys, et al.Journal of Food Science|September 30, 2016
In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-EsterificationTina A J Verrijssen, Stefanie Christiaens, Sarah H E Verkempinck, et al.Food Research International (Ottawa, Ont.)|February 6, 2019
Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris)Claire M Chigwedere, Cornelius M Nkonkola, Shrijana Rai, et al.Molecular Nutrition & Food Research|June 23, 2010
High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergensPhil E Johnson, Iesel Van der Plancken, Ana Balasa, et al.Food Research International (Ottawa, Ont.)|December 21, 2023
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leekFlore Vancoillie, Sarah H E Verkempinck, Lili Sluys, et al.Current Research in Food Science|October 20, 2025
Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibilityCeline Verdonck, Eline Lambrechts, Ines Pradal, et al.Journal of Food Science|May 19, 2025
Impact of the frozen vegetable processing chain on health-related compounds: A pilot-scale case study on leek (Allium ampeloprasum var. porrum)Flore Vancoillie, Michael Chys, Yorre E Duyck, et al.Pageof 9