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Researcher
Natalia Mar Teribia Casado
- Disciplines:Food technology, Food sciences and (bio)technology not elsewhere classified
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 31 Dec 2021 - Centre for Food and Microbial Technology (Division)
Member
From11 Jun 2019 → 31 Jul 2020
Projects
1 - 1 of 1
- Color and flavor evolution during processing and storage of strawberry pureeFrom29 Apr 2019 → 22 Nov 2021Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 4 of 4
- Color and flavor evolution during processing and storage of strawberry puree(2021)
Authors: Natalia Mar Teribia Casado, Ann Van Loey, Carolien Buvé
- Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage(2021)
Authors: Natalia Mar Teribia Casado, Marc Hendrickx, Ann Van Loey
Pages: 1897 - 1908 - Impact of processing and storage conditions on color stability of strawberry puree: the role of PPO reactions revisited(2021)
Authors: Natalia Mar Teribia Casado, Carolien Buvé, Marc Hendrickx, Ann Van Loey
- The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars(2021)
Authors: Natalia Mar Teribia Casado, Carolien Buvé, Peter Goos, Marc Hendrickx, Ann Van Loey