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Wiley电子期刊(1)	NATURE电子期刊(1)	ACS电子期刊(85)
SpringerLink电子期刊(33)	Elsevier电子期刊(122)

在“Elsevier电子期刊”中，命中：122条，耗时：0.0199903 秒

在所有数据库中总计命中：242条

1.Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree

作者：Biniam Kebede¹ ; ^{BiniamTamiru.Kebede@biw.kuleuven.be} ; Tara Grauwet¹ ; Tewodros Andargie¹ ; Geoffery Sempiri¹ ; Stijn Palmers¹ ; Marc Hendrickx¹ ; Ann Van Loey ; ¹ ; ^{ann.vanloey@biw.kuleuven.be}

关键词：Strecker aldehydes ; Kinetics ; Thermal processing ; High pressure high temperature processing ; Carrot puree

刊名：Innovative Food Science & Emerging Technologies

出版年：2017

2.Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca²⁺, Zn²⁺, Fe²⁺ and Mg²⁺-ions in model systems

作者：Clare Kyomugasho ; ^{clare.kyomugasho@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Shannon Gwala ; Stefanie Christiaens ; Zahra Jamsazzadeh Kermani ; Ann M. Van Loey ; Tara Grauwet ; Marc E. Hendrickx

关键词：Sugar beet pectin ; Citrus pectin ; Degree of methylesterification ; Ca2+ ; Zn2+ ; Fe2+ and Mg2+-bioaccessibility ; Cation-mediated pectin interactions

刊名：Food Hydrocolloids

出版年：2017

3.Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization

作者：Paola Palmero ; Agnese Panozzo ; Ines Colle ; Claire Chigwedere ; Marc Hendrickx ; Ann Van Loey ; ^{ann.vanloey@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author}

关键词：Carotenoid ; Bioaccessibility ; Viscosity ; High pressure homogenization ; Tomato-based model systems

刊名：Food Chemistry

出版年：2016

4.Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

作者：Clare Kyomugasho ; ^{clare.kyomugasho@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Stefanie Christiaens ; Davy Van de Walle ; Ann M. Van Loey ; Koen Dewettinck ; Marc E. Hendrickx

关键词：Citrus pectin ; Sugar beet pectin ; Degree of methylesterification ; Ca2+ ; Zn2+ ; Fe2+ and Mg2+-mediated gels ; Gel-stiffness

刊名：Food Hydrocolloids

出版年：2016

5.Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

作者：Scheling Wibowo ; Tara Grauwet ; Getnet Belete Gedefa ; Marc Hendrickx ; Ann Van Loey ; ^{ann.vanloey@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ;

关键词：Mango juice ; Multivariate data analysis ; Fingerprinting ; Shelf-life ; Targeted quality parameter ; Volatiles

刊名：Food Research International

出版年：2015

6.Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers

作者：Scheling Wibowo ; Tara Grauwet ; Getnet Belete Gedefa ; Marc Hendrickx ; Ann Van Loey ; ^{ann.vanloey@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ;

关键词：Mango juice ; Kinetics ; Fingerprinting ; Shelf-life ; Targeted quality parameters ; Volatiles

刊名：Food Research International

出版年：2015

7.Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

作者：Katlijn R.N. Moelants ; Ruth Cardinaels ; Kaat De Greef ; Eva Daels ; S ; y Van Buggenhout ; Ann M. Van Loey ; Paula Moldenaers ; Marc E. Hendrickx

关键词：Rheology ; Carrot ; Suspension ; pH ; Pectin ; Calcium ion

刊名：Food Hydrocolloids

出版年：May, 2014

8.The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of 尾-carotene-enriched emulsions

作者：Tina A.J. Verrijssen ; Lieselot G. Balduyck ; Stefanie Christiaens ; Ann M. Van Loey ; S ; y Van Buggenhout ; Marc E. Hendrickx

关键词：Pectin ; Concentration ; Degree of methyl-esterification ; Digestion ; Emulsion ; In vitro bioaccessibility ; 尾-Carotene

刊名：Food Research International

出版年：March, 2014

9.Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

作者：Biniam T. Kebede ; Tara Grauwet ; Leonard Mutsokoti ; Stijn Palmers ; Liesbeth Vervoort ; Marc Hendrickx ; Ann Van Loey

关键词：Vegetables ; Thermal processing ; High pressure high temperature processing ; Sterilization ; HS-SPME&ndash ; GC&ndash ; MS chemical fingerprinting ; Process-induced chemical reactions

刊名：Food Research International

出版年：February, 2014

10.Isolation and structural characterisation of papaya peel pectin

作者：Beno卯t B. Koubala ; Stefanie Christiaens ; Germain Kansci ; Ann M. Van Loey ; Marc E. Hendrickx

关键词：AIR ; alcohol-insoluble residue ; CSP ; chelator-soluble pectin ; DM ; degree of methoxylation ; HG ; homogalacturonan ; HM ; high-methoxylated ; LM ; low-methoxylated ; Mp ; peak molecular weight ; MPBS ; phosphate-buffered saline containing milk powder ; NSP ; sodium-carbonate-soluble pectin ; R ; residue ; RG-I ; rhamnogalacturonan-I ; RG-II ; rhamnogalacturonan-II ; WSP ; water-soluble pectin

刊名：Food Research International

出版年：January, 2014

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