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Soavtorji

Hendrickx MarcKU LeuvenPreverjeni e-poštni naslov na biw.kuleuven.be
Sze Ying LeongDepartment of Food Science, University of OtagoPreverjeni e-poštni naslov na otago.ac.nz
David BurrittDepartment of Botany, The University of OtagoPreverjeni e-poštni naslov na otago.ac.nz
Professor Nazimah HamidDepartment of Food Science and Microbiology, Auckland University of TechnologyPreverjeni e-poštni naslov na aut.ac.nz
David W. EverettPrincipal Investigator, Riddet InstitutePreverjeni e-poštni naslov na massey.ac.nz
Shahin RoohinejadPrincipal Scientist at Zoom Essence Inc.Preverjeni e-poštni naslov na zoomessence.com
Qianli MaAuckland University of TechnologyPreverjeni e-poštni naslov na aut.ac.nz
Alan CarnePreverjeni e-poštni naslov na otago.ac.nz
Farnaz FaridniaPhD, University of OtagoPreverjeni e-poštni naslov na otago.ac.nz
Miranda MirosaProfessor, Head of Department Food Science, Otago UniversityPreverjeni e-poštni naslov na otago.ac.nz
Mei PengSenior Lecturer, Otago UniversityPreverjeni e-poštni naslov na otago.ac.nz
Kevin Kantono, PhDInternational Flavors & Fragrances Inc.Preverjeni e-poštni naslov na aut.ac.nz
Graham T. EyresUniversity of OtagoPreverjeni e-poštni naslov na otago.ac.nz
Ly Nguyen BinhAssoc. Professor of Food TechnologyPreverjeni e-poštni naslov na ctu.edu.vn
Amali AlahakoonSenior Lecturer, Faculty of Technology, University of Sri Jayewardenepura, Sri LankaPreverjeni e-poštni naslov na sjp.ac.lk
Tingting LiuTLL Food TechnologyPreverjeni e-poštni naslov na tllfoodtech.co.nz
Kemal AganovicProfessor of Food Technology & Digitalisation, DIL e.V., TiHoPreverjeni e-poštni naslov na dil-ev.de
Roman BuckowLa Trobe UniversityPreverjeni e-poštni naslov na sydney.edu.au
Martina LilleSenior scientist, VTT Technical Research Centre of FinlandPreverjeni e-poštni naslov na vtt.fi
Dr Lovedeep Kaur, PhDSenior Research Officer, School of Food and Advanced Technology, Massey University, New ZealandPreverjeni e-poštni naslov na massey.ac.nz

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University of Otago

Preverjeni e-poštni naslov na otago.ac.nz - Domača stran

Food processing


Naslov Razvrsti po navedbah Razvrsti po letniku Razvrsti po naslovu	Navedeno Navedeno	Leto
Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review I Oey, M Lille, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 320-328, 2008	794	2008
Does high pressure processing influence nutritional aspects of plant based food systems? I Oey, I Van der Plancken, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 300-308, 2008	401	2008
Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables SY Leong, I Oey Food chemistry 133 (4), 1577-1587, 2012	334	2012
Effect of extrusion on the anti-nutritional factors of food products: An overview N Nikmaram, SY Leong, M Koubaa, Z Zhu, FJ Barba, R Greiner, I Oey, ... Food control 79, 62-73, 2017	292	2017
Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries L Verbeyst, I Oey, I Van der Plancken, M Hendrickx, A Van Loey Food Chemistry 123 (2), 269-274, 2010	200	2010
Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies A Soni, I Oey, P Silcock, P Bremer Comprehensive Reviews in Food Science and Food Safety 15 (6), 1139-1148, 2016	196	2016
Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract TVA Ha, S Kim, Y Choi, HS Kwak, SJ Lee, J Wen, I Oey, S Ko Food chemistry 178, 115-121, 2015	188	2015
Feasibility of using pulsed electric fields to modify biomacromolecules: A review SG Giteru, I Oey, MA Ali Trends in Food Science & Technology 72, 91-113, 2018	174	2018
Thermal Stability of l‐Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica) AW Munyaka, EE Makule, I Oey, A Van Loey, M Hendrickx Journal of food science 75 (4), C336-C340, 2010	169	2010
Kinetics of the Stability of Broccoli (Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments D Van Eylen, I Oey, M Hendrickx, A Van Loey Journal of Agricultural and Food Chemistry 55 (6), 2163-2170, 2007	169	2007
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt A Teo, KKT Goh, J Wen, I Oey, S Ko, HS Kwak, SJ Lee Food chemistry 197, 297-306, 2016	167	2016
Bacterial inactivation in whole milk using pulsed electric field processing P Sharma, P Bremer, I Oey, DW Everett International Dairy Journal 35 (1), 49-56, 2014	157	2014
Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects L Ludikhuyze, A Van Loey, Indrawati, C Smout, M Hendrickx Critical reviews in food science and nutrition 43 (5), 527-586, 2003	151	2003
Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots L Lemmens, S Van Buggenhout, I Oey, A Van Loey, M Hendrickx Food Research International 42 (9), 1323-1330, 2009	145	2009
Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles F Faridnia, QL Ma, PJ Bremer, DJ Burritt, N Hamid, I Oey Innovative Food Science & Emerging Technologies 29, 31-40, 2015	144	2015
Temperature and pressure stability of l-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study I Oey, P Verlinde, M Hendrickx, A Van Loey European Food Research and Technology 223, 71-77, 2006	143	2006
Thermal and Pressure−Temperature Degradation of Chlorophyll in Broccoli (Brassica oleracea L. italica) Juice: A Kinetic Study A Van Loey, V Ooms, C Weemaes, I Van den Broeck, L Ludikhuyze, ... Journal of Agricultural and Food Chemistry 46 (12), 5289-5294, 1998	138	1998
Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields SY Leong, DJ Burritt, I Oey Food Chemistry 196, 833-841, 2016	124	2016
Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads D Van Eylen, N Bellostas, BW Strobel, I Oey, M Hendrickx, A Van Loey, ... Food Chemistry 112 (3), 646-653, 2009	121	2009
Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase D Van Eylen, M Hendrickx, A Van Loey Food Chemistry 97 (2), 263-271, 2006	119	2006

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