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在“Elsevier电子期刊”中，命中：97条，耗时：0.0669708 秒

在所有数据库中总计命中：272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.Consensus statement on surgical pathology of the aorta from the Society for Cardiovascular Pathology and the Association For European Cardiovascular Pathology: II. Noninflammatory degenerative diseases ‿nomenclature and diagnostic criteria

作者：Marc K. Halushka^a ; ; Annalisa Angelini^b ; Giovanni Bartoloni^c ; Cristina Basso^b ; Lubov Batoroeva^d ; Patrick Bruneval^e ; L. Maximilian Buja^f ; Jagdish Butany^g ; Giulia d'Amati^h ; John T. Fallonⁱ ; Patrick J. Gallagher^j ; Adriana C. Gittenberger-de Groot^k ; Rosa H. Gouveia^l ; Ivana Kholova^m ; Karen L. Kellyⁿ ; Ornella Leone^o ; Silvio H. Litovsky^p ; Joseph J. Maleszewski^q ; Dylan V. Miller^r ; Richard N. Mitchell^s ; Stephen D. Preston^t ; Angela Pucci^u ; Stanley J. Radio^v ; E. Rene Rodriguez^w ; Mary N. Sheppard^x ; James R. Stone^y ; S. Kim Suvarna^z ; Carmela D. Tan^w ; Gaetano Thiene^b ; John P. Veinot^aa ; Allard C. van der Wal^ab ;

关键词：Aorta ; Histopathology ; Marfan syndrome ; Loeys&ndash ; Dietz syndrome ; Bicuspid aortic valve ; Medial degeneration ; Cystic medial degeneration ; Aneurysm ; Dissection ; Lamellar unit ; Consensus document ; Noninflammatory ; Degenerative

刊名：Cardiovascular Pathology

出版年：2016

4.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

5.Deliberate processing of carrot purées entails tailored serum pectin structures

作者：Jihan Santanina J. Santiago ; Stefanie Christiaens ; Ann M. Van Loey ; Marc E. Hendrickx ; ^{Marc.Hendrickx@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author}

关键词：HG ; homogalacturonan ; RG ; rhamnogalacturonan ; GalA ; galacturonic acid ; HTT ; high temperature treatment ; LTT ; low temperature treatment ; HPH ; high pressure homogenization ; PME ; pectin methyl-esterase ; UA ; uronic acid ; MWCO ; molecular weight cut off ; DM ; degree of methyl-esterification ; DAc ; degree of acetylation ; MM ; molar mass

刊名：Innovative Food Science & Emerging Technologies

出版年：2016

6.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

7.Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions

作者：Leonard Mutsokoti ; Agnese Panozzo ; Ann Van Loey ; Marc Hendrickx ; ^{Marc.Hendrickx@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author}

关键词：Carotenoids ; Structural barriers ; Thermal processing ; Carotenoid transfer ; Kinetics

刊名：Food Research International

出版年：2016

8.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

9.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

10.Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices

作者：Leonard Mutsokoti ; Agnese Panozzo ; Edwin T. Musabe ; Ann Van Loey ; Marc Hendrickx ; ^{marc.hendrickx@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author}

关键词：High pressure homogenisation ; Carotenoid transfer ; Lycopene ; β-carotene ; α-carotene ; Structural barriers

刊名：Journal of Functional Foods

出版年：2015

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