| Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size L Salvia-Trujillo, SHE Verkempinck, L Sun, AM Van Loey, T Grauwet, ... Food Chemistry 229, 653-662, 2017 | 216 | 2017 |
| Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing S Rousseau, C Kyomugasho, M Celus, MEG Hendrickx, T Grauwet Critical Reviews in Food Science and Nutrition 60 (5), 826-843, 2020 | 200 | 2020 |
| Colour and carotenoid changes of pasteurised orange juice during storage S Wibowo, L Vervoort, J Tomic, JS Santiago, L Lemmens, A Panozzo, ... Food chemistry 171, 330-340, 2015 | 199 | 2015 |
| Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical … L Vervoort, I Van der Plancken, T Grauwet, RAH Timmermans, ... Innovative Food Science & Emerging Technologies 12 (4), 466-477, 2011 | 198 | 2011 |
| Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions SHE Verkempinck, C Kyomugasho, L Salvia-Trujillo, S Denis, ... Food Hydrocolloids 85, 144-157, 2018 | 173 | 2018 |
| Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability S Wibowo, T Grauwet, JS Santiago, J Tomic, L Vervoort, M Hendrickx, ... Food chemistry 187, 140-151, 2015 | 169 | 2015 |
| Influence of pectin structural properties on interactions with divalent cations and its associated functionalities M Celus, C Kyomugasho, AM Van Loey, T Grauwet, ME Hendrickx Comprehensive Reviews in Food Science and Food Safety 17 (6), 1576-1594, 2018 | 167 | 2018 |
| Quality change during high pressure processing and thermal processing of cloudy apple juice J Yi, BT Kebede, DNH Dang, C Buvé, T Grauwet, A Van Loey, X Hu, ... Lwt 75, 85-92, 2017 | 164 | 2017 |
| Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses S Wibowo, EA Essel, S De Man, N Bernaert, B Van Droogenbroeck, ... Innovative food science & emerging technologies 54, 64-77, 2019 | 143 | 2019 |
| Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis L Vervoort, I Van der Plancken, T Grauwet, P Verlinde, A Matser, ... Innovative Food Science & Emerging Technologies 15, 1-13, 2012 | 132 | 2012 |
| Iron deficiency after bariatric surgery: what is the real problem? N Steenackers, B Van der Schueren, A Mertens, M Lannoo, T Grauwet, ... Proceedings of the Nutrition Society 77 (4), 445-455, 2018 | 130 | 2018 |
| Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking CM Chigwedere, TF Olaoye, C Kyomugasho, ZJ Kermani, AP Pallares, ... Food Research International 106, 522-531, 2018 | 122 | 2018 |
| Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics SHE Verkempinck, L Salvia-Trujillo, LG Moens, L Charleer, AM Van Loey, ... Food chemistry 246, 179-191, 2018 | 121 | 2018 |
| High pressure, thermal and pulsed electric‐field‐induced structural changes in selected food allergens PE Johnson, I Van der Plancken, A Balasa, FA Husband, T Grauwet, ... Molecular nutrition & food research 54 (12), 1701-1710, 2010 | 118 | 2010 |
| Kinetics of colour changes in pasteurised strawberry juice during storage C Buvé, BT Kebede, C De Batselier, C Carrillo, HTT Pham, M Hendrickx, ... Journal of Food Engineering 216, 42-51, 2018 | 111 | 2018 |
| Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree SHE Verkempinck, L Salvia-Trujillo, LG Moens, C Carrillo, AM Van Loey, ... Journal of Functional Foods 41, 135-147, 2018 | 110 | 2018 |
| Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study L Mutsokoti, A Panozzo, AP Pallares, S Jaiswal, A Van Loey, T Grauwet, ... Food Chemistry 232, 124-134, 2017 | 106 | 2017 |
| Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment K Aganovic, S Smetana, T Grauwet, S Toepfl, A Mathys, A Van Loey, ... Journal of cleaner production 141, 514-525, 2017 | 99 | 2017 |
| Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA TMM Bernaerts, H Verstreken, C Dejonghe, L Gheysen, I Foubert, ... Journal of Functional Foods 65, 103770, 2020 | 98 | 2020 |
| Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet BT Kebede, T Grauwet, L Mutsokoti, S Palmers, L Vervoort, M Hendrickx, ... Food Research International 56, 218-225, 2014 | 90 | 2014 |