- Color and flavor evolution during processing and storage of strawberry puree(2021)
Authors: Natalia Mar Teribia Casado, Ann Van Loey, Carolien Buvé
- Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree(2021)
Authors: Carolien Buvé, Marc Hendrickx, Ann Van Loey
- Impact of Processing and Storage Conditions on the Volatile Profile of Whole Chickpeas (Cicer arietinum L.)(2021)
Authors: Laura Noordraven, Carolien Buvé, Marc Hendrickx, Ann Van Loey
Pages: 1 - 14
- 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
- Potential of 1H NMR fingerprinting and a model system approach to study non-enzymatic browning in shelf-stable orange juice during storage(2021)
Authors: Carolien Buvé, Dimitrios Sakellariou, Marc Hendrickx, Ann Van Loey
- Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage(2020)
Authors: Tran Thuy Huong Pham, Carolien Buvé, Marc Hendrickx, Ann Van Loey
- Insight into non‐enzymatic browning of shelf‐stable orange juice during storage: A fractionation and kinetic approach(2020)
Authors: Tran Thuy Huong Pham, Carolien Buvé, Marc Hendrickx, Ann Van Loey
Pages: 3765 - 3775
- Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage(2019)
Authors: Tran Thuy Huong Pham, Carolien Buvé, Marc Hendrickx, Ann Van Loey
Pages: 12854 - 12862
- Combining untargeted, targeted and sensory data to evaluate food quality changes during storage. A case study on shelf-stable strawberry juice(2018)
Authors: Carolien Buvé, Ann Van Loey, Tara Grauwet