| 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 | 165 | 2017 |
| 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 | 116 | 2018 |
| A comprehensive characterisation of volatile and fatty acid profiles of legume seeds P Khrisanapant, B Kebede, SY Leong, I Oey Foods 8 (12), 651, 2019 | 110 | 2019 |
| 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 |
| Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced … BT Kebede, T Grauwet, G Tabilo-Munizaga, S Palmers, L Vervoort, ... Food Chemistry 141 (3), 1603-1613, 2013 | 84 | 2013 |
| Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation L Vervoort, T Grauwet, BT Kebede, I Van der Plancken, R Timmermans, ... Food chemistry 134 (4), 2303-2312, 2012 | 82 | 2012 |
| Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots BT Kebede, T Grauwet, S Palmers, L Vervoort, R Carle, M Hendrickx, ... Food chemistry 153, 340-352, 2014 | 80 | 2014 |
| Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction S Wibowo, T Grauwet, BT Kebede, M Hendrickx, A Van Loey Food Research International 75, 295-304, 2015 | 77 | 2015 |
| Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization J Yi, B Kebede, K Kristiani, T Grauwet, A Van Loey, M Hendrickx Food Chemistry 249, 202-212, 2018 | 71 | 2018 |
| The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility A Amini Khoozani, B Kebede, J Birch, AEDA Bekhit Foods 9 (2), 152, 2020 | 62 | 2020 |
| A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening J Yi, BT Kebede, T Grauwet, A Van Loey, X Hu, M Hendrickx Postharvest Biology and Technology 117, 206-216, 2016 | 61 | 2016 |
| Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour AA Khoozani, B Kebede, AEDA Bekhit Lwt 126, 109252, 2020 | 57 | 2020 |
| An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree BT Kebede, T Grauwet, J Magpusao, S Palmers, C Michiels, M Hendrickx, ... Food chemistry 179, 94-102, 2015 | 57 | 2015 |
| Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling E Morales-Soriano, B Kebede, R Ugás, T Grauwet, A Van Loey, ... Food Research International 109, 250-259, 2018 | 54 | 2018 |
| Milk biomarkers in relation to inherent and external factors based on metabolomics D Zhu, B Kebede, K McComb, A Hayman, G Chen, R Frew Trends in Food Science & Technology 109, 51-64, 2021 | 46 | 2021 |
| Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach CM Chigwedere, WW Tadele, J Yi, S Wibowo, BT Kebede, AM Van Loey, ... Food Chemistry 275, 224-238, 2019 | 45 | 2019 |
| The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage J Yi, B Kebede, K Kristiani, C Buvé, A Van Loey, T Grauwet, M Hendrickx Food Chemistry 255, 197-208, 2018 | 42 | 2018 |
| Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace … F Liu, T Grauwet, BT Kebede, A Van Loey, X Liao, M Hendrickx Food and Bioprocess Technology 7, 3000-3011, 2014 | 41 | 2014 |
| Comparing the impact of high-pressure processing and thermal processing on quality of “Hayward” and “Jintao” kiwifruit purée: Untargeted headspace fingerprinting and targeted … J Yi, BT Kebede, T Grauwet, A Van Loey, X Hu, M Hendrickx Food and bioprocess technology 9, 2059-2069, 2016 | 40 | 2016 |
| Comparison of four extraction techniques for the evaluation of volatile compounds in spray-dried New Zealand sheep milk R High, P Bremer, B Kebede, GT Eyres Molecules 24 (10), 1917, 2019 | 39 | 2019 |
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