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Publications

Peer Review Publications in International Journals

  • Sharan, S., Zanghelini, G., Zotzel, J., Bonerz, D., Aschoff, J., Saint-Eve, A., Maillard, M-N. (2020). Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. Comprehensive reviews in food science and food safety, volume 20, issue 1, p401-428.
  • Teribia, N., Buvé, C., Bonerz, D., Aschoff, J., Hendrickx, M. and Van Loey, A. (2021). Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited. Journal of Food Engineering, 241, 110402.
  • Teribia, N., Buvé, C., Bonerz, D., Aschoff, J., Goos, P., Hendrickx, M. and Van Loey, A. (2021). The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars. LWT Food Science and Technology, 145, 111270.
  • Noordraven, L.E.C., Bernaerts, T., Mommens, L.; Hendrickx, M.E., Van Loey, A.M. (2021). Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems. LWT Food Science and Technology, 146, 111409.
  • Atencio, S., Bernaerts, T., Liu, D., Reineke, K., Hendrickx, M., Van Loey, A. (2021). Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient. Innovative Food Science & Emerging Technologies, 69, 102669.
  • Patra, T., Rinnan, A, Olsen, K. (2021). The physical stability of plant-based drinks and the analysis methods thereof. Food hydrocolloids, 118, 106770.