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List of works by Marc E.G. Hendrickx

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

article

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions

article

A kinetic study of furan formation during storage of shelf-stable fruit juices

A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle

A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening

A pectin-methylesterase-inhibitor-based molecular probe for in situ detection of plant pectin methylesterase activity.

scientific article published in May 2010

A transcriptomics-based kinetic model for enzyme-induced pectin degradation in apple ( Malus × domestica ) fruit

article by Sunny George Gwanpua et al published August 2017 in Postharvest Biology and Technology

Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage

scientific article published in 2021

Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)

Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase.

scientific article published in September 2004

Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach.

scientific article published on 3 November 2010

Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility

scientific article published on 05 March 2020

An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)

An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree.

scientific article

Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin

article

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?

Antioxidant Capacity of Beetroot: Traditional vs Novel Approaches

scientific article published on 15 June 2017

Application of sensitivity functions for analysing the impact of temperature non-uniformity in batch sterilizers

scholarly article

Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)

article

Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor

Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing

scientific article published on 11 January 2019

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation

Beta-carotene isomerization kinetics during thermal treatments of carrot puree

scientific article published in June 2010

Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. Sativa)

article by Gabriela Rapeanu et al published January 2006 in Food Chemistry

Biotechnology under high pressure: applications and implications.

scientific article published on 03 June 2009

Can Food Processing Enhance Cancer Protection?

scientific article

Can qualitatively similar temperature-histories be obtained in different pilot HP units?

Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects

scientific article published on April 2015

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study

scholarly article by Leonard Mutsokoti et al published October 2017 in Food Chemistry

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

article

Carotenoid profile and basic structural indicators of native Peruvian chili peppers

scholarly article

Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems

Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions

Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices

Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

article published in 2012

Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores

scientific article published on 17 December 2014

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

article published in 2004

Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage

scientific article published on 06 November 2019

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice

article by Lise Verbeyst et al published 22 January 2012 in European Food Research and Technology

Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp

scientific article published on 16 October 2017

Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics

Colour and carotenoid changes of pasteurised orange juice during storage

scientific article published on 16 September 2014

Combined effect of high pressure and temperature on selected properties of egg white proteins

article by Iesel Van der Plancken et al published March 2005 in Innovative Food Science and Emerging Technologies

Combined thermal and high pressure colour degradation of tomato puree and strawberry juice

Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity

Combined thermal and high pressure inactivation kinetics of tomato lipoxygenase

Combined use of two single-component enzymatic time-temperature integrators: application to industrial continuous rotary processing of canned ravioli

scientific article published on 01 February 2005

Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice

scientific article published on 17 July 2018

Comparative study of the cell wall composition of broccoli, carrot, and tomato: structural characterization of the extractable pectins and hemicelluloses

scientific article published on 13 April 2011

Comparative study of the inactivation kinetics of pectinmethylesterase in tomato juice and purified form.

scientific article

Comparative study on pressure and temperature stability of 5-methyltetrahydrofolic acid in model systems and in food products.

scientific article published in February 2004

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

article published in 2011

Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach

Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

article by Biniam T. Kebede et al published February 2014 in Food Research International

Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting

Comparison of enzymatic de-esterification of strawberry and apple pectin at elevated pressure by fungal pectinmethylesterase

article by Ilse Fraeye et al published March 2007 in Innovative Food Science and Emerging Technologies

Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides

article

Complexation of pectins varying in overall charge with lysozyme in aqueous buffered solutions

Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris)

scientific article published on 22 August 2018

Deliberate processing of carrot purées entails tailored serum pectin structures

Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).

scientific article

Development and evaluation of monoclonal antibodies as probes to assess the differences between two tomato pectin methylesterase isoenzymes

scientific article published on 15 August 2009

Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impacts

scientific article published in October 2004

Development of an immunological toolbox to detect endogenous and exogenous pectin methylesterase in plant-based food products

scholarly article by Evelien Vandevenne et al published May 2011 in Food Research International

Does high pressure processing influence nutritional aspects of plant based food systems?

article

Effect of Enzyme Homogenization on the Physical Properties of Carrot Cell Wall Suspensions

Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions

Effect of Mild-Heat and High-Pressure Processing on Banana Pectin Methylesterase: A Kinetic Study

scientific article published on 01 December 2003

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters

scientific article published on 09 May 2011

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

scientific article published on 01 November 2010

Effect of amino acids on acrylamide formation and elimination kinetics.

scientific article

Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

Effect of combined high pressure and mild heat on carrot pectinmethylesterase activity

scientific article published on 01 January 2004

Effect of de-methylesterification on network development and nature of Ca2+-pectin gels: Towards understanding structure–function relations of pectin

article

Effect of debranching on the rheological properties of Ca2+–pectin gels

Effect of harvest age and thermal processing on poly-γ-glutamate folates and minerals in African cowpea leaves (Vigna unguiculata)

Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

article by Iesel Van der Plancken et al published August 2006 in Journal of Food Engineering

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

scientific article published on 21 December 2013

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

article

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

article published in 2009

Effect of household and industrial processing on levels of five pesticide residues and two degradation products in spinach

Effect of intrinsic and extrinsic factors on the interaction of plant pectin methylesterase and its proteinaceous inhibitor from kiwi fruit

scientific article

Effect of mechanical impact-bruising on polygalacturonase and pectinmethylesterase activity and pectic cell wall components in tomato fruit

Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg white

scientific article published in January 2007

Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme

Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods

scientific article published on 16 February 2016

Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization

Effect of preheating on the activity of carrot pectinmethylesterase and on the kinetics of degree of methylesterification of carrot pectin

scientific article published on 01 January 2004

Effect of pressure pre-treatment on the sensitivity of egg white proteins to enzymatic hydrolysis: a kinetic study

scientific article published on 01 January 2004

Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics

scientific article published on 05 August 2019

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

article published in 2015

Effect of temperature and high pressure on the activity and mode of action of fungal pectin methyl esterase

scientific article

Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)

scholarly article by Sónia Marília Castro et al published 5 December 2006 in European Food Research and Technology

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

article

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

scholarly article by Sónia M. Castro et al published April 2008 in Food Chemistry

Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects.

scientific article published on January 2003

Effects of cryostabilizers, low temperature, and freezing on the kinetics of the pectin methylesterase-catalyzed de-esterification of pectin.

scientific article

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics.

scientific article published on 2 November 2017

Enhanced electrostatic interactions in tomato cell suspensions

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility

Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution

Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

article published in 2010

Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85–92]

scholarly article published in Lebensmittel-Wissenschaft & Technologie

Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

article by Tara Grauwet et al published 12 September 2014 in European Food Research and Technology

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

Expression analysis of candidate cell wall-related genes associated with changes in pectin biochemistry during postharvest apple softening

article

Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans ( Phaseolus vulgaris )

scientific article published on 04 July 2014

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

article

Fe 2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification

Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

article

Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling

scientific article published on 17 April 2018

Foaming properties of egg white proteins affected by heat or high pressure treatment

article by Iesel Van der Plancken et al published February 2007 in Journal of Food Engineering

Fourteen-electron ring model and the anomalous magnetic circular dichroism of meso-triarylsubporphyrins

scientific article published on 09 April 2012

From fingerprinting to kinetics in evaluating food quality changes

scientific article

From time temperature integrator kinetics to time temperature integrator tolerance levels: heat-treated milk.

scientific article published in January 2004

Functional properties of citric acid extracted mango peel pectin as related to its chemical structure

article published in 2015

Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization

scientific article published in 2022

Furan formation as a function of pressure, temperature and time conditions in spinach purée

Furan formation during storage and reheating of sterilised vegetable purées

scientific article published on 21 January 2015

Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes

scientific article published on 30 May 2013

Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation

scientific article published on 30 March 2012

Heat-Induced Changes in the Susceptibility of Egg White Proteins to Enzymatic Hydrolysis: a Kinetic Study

scientific article published on 01 June 2003

Heat-induced changes in thiol availability of beta-lactoglobulin.

scientific article published in January 2004

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens.

scientific article published in December 2010

High-Pressure Processing Uniformity

High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac

scientific article published on 26 April 2011

High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue

Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties

scientific article published on 7 December 2014

Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity

scholarly article by Sónia Marília Castro et al published April 2006 in Enzyme and Microbial Technology

Immunological toolbox available for in situ exploration of pectic homogalacturonan and its modifying enzymes in fruits and vegetables and their derived food products

scholarly article by Evelien Vandevenne et al published July 2012 in Innovative Food Science and Emerging Technologies

Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)

article

Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice

Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients

scientific article published on 10 April 2018

Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems

scientific article published in October 2006

Implications of beta-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S]-5-methyltetrahydrofolic acid

scientific article published in December 2004

Improving the hardness of thermally processed carrots by selective pretreatments

In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

article published in 2012

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

article

In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées

In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting

scientific article published on 16 July 2020

In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification

scientific article published on 28 September 2016

Inactivation Kinetics of Purified Tomato Polygalacturonase by Thermal and High-Pressure Processing

scientific article published on 01 May 2004

Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

scholarly article by Sónia Marília Castro et al published July 2006 in Journal of Food Engineering

Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments

article

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

scientific article published on 15 October 2018

Influence of beta-subunit on thermal and high-pressure process stability of tomato polygalacturonase.

scientific article published in June 2004

Influence of environmental conditions on thermal stability of recombinant Aspergillus aculeatus pectinmethylesterase

Influence of high-pressure homogenization on functional properties of orange pulp

article published in 2015

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels

Influence of pectin conversions combined with high pressure shift freezing on the texture of frozen carrots

scientific article published on 01 January 2004

Influence of pectin structure on texture of pectin–calcium gels

Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces

Influence of processing on the pectin structure–function relationship in broccoli purée

article published in 2012

Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments

scientific article

Influence of seasonal variation on kinetics of time temperature integrators for thermally processed milk

scientific article

Influence of sugars and polyols on the thermal stability of purified tomato and cucumber pectinmethylesterases: a basis for TTI development

article

Influence of thermal processing on hydrolysis and stability of folate poly-gamma-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum).

scientific article published in April 2010

Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach

scientific article published on 09 April 2020

Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach

scientific article published on 14 September 2018

Instability of common beans during storage causes hardening: The role of glass transition phenomena

scientific article published on 04 December 2018

Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness

Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A ‘fingerprinting kinetics’ approach

scientific article published on 05 March 2015

Investigating the potential of Bacillus subtilis alpha-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes

scientific article

Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.

scientific article published on 3 July 2008

Isolation and structural characterisation of papaya peel pectin

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing

scientific article published on 10 November 2012

Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn 2+ interaction

Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment

Kinetic study on the combined effect of high pressure and temperature on the physico-chemical properties of egg white proteins

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree

Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves

scientific article published on 7 December 2015

Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system

scientific article published in December 2005

Kinetics of acrylamide formation/elimination reactions as affected by water activity

scientific article published on 16 May 2007

Kinetics of alkaline phosphatase and lactoperoxidase inactivation, and of β-lactoglobulin denaturation in milk with different fat content

scientific article published on 01 November 2002

Kinetics of colour changes in pasteurised strawberry juice during storage

Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon).

scientific article published on 2 February 2018

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Kinetics of heat induced muscle protein denaturation of brown shrimp ( Crangon crangon )

Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content

scientific article

Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate in frozen model systems.

scientific article published in November 2002

Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate: effects of carbohydrate additives, low temperature, and freezing.

scientific article published in September 2004

Kinetics of the pectin methylesterase catalyzed de-esterification of pectin in frozen food model systems.

scientific article

Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments.

scientific article

Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase

L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men

article

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size.

scientific article published in March 2017

Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics

scientific article published on 07 November 2018

Localization of Mycobacterium avium subspecies paratuberculosis in artificially inoculated milk and colostrum by fractionation

scientific article published on 01 October 2010

Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions

article by Paola Palmero et al published October 2014 in Food Research International

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

scientific article published on 16 November 2010

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

Mapping temperature uniformity in industrial scale HP equipment using enzymatic pressure–temperature–time indicators

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

scientific article published on 01 September 2009

Mechanism and related kinetics of 5-methyltetrahydrofolic acid degradation during combined high hydrostatic pressure-thermal treatments.

scientific article

Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect

Mechanistic insight into softening of Canadian wonder common beans ( Phaseolus vulgaris ) during cooking

article

Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing

Microscopic evidence for Ca2+ mediated pectin–pectin interactions in carrot-based suspensions

scholarly article by Clare Kyomugasho et al published December 2015 in Food Chemistry

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes

scientific article published on 2 July 2013

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization

scientific article published on 29 December 2017

Mode of de-esterification of alkaline and acidic pectin methyl esterases at different pH conditions

scientific article published in October 2006

Model studies on the stability of folic acid and 5-methyltetrahydrofolic acid degradation during thermal treatment in combination with high hydrostatic pressure.

scientific article published in May 2003

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids

Modeling the kinetics of the pectin methylesterase catalyzed de-esterfication of pectin in frozen systems

scientific article published in March 2004

Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches

article

Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit

article

Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

scientific article published on 25 May 2013

Partial Purification, Characterization, and Thermal and High-Pressure Inactivation of Pectin Methylesterase from Carrots (DaucuscarrotaL.)

scientific article published on 01 September 2002

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

scientific article published in December 2010

Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

scientific article published on 01 November 2006

Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity

scientific article published on 18 September 2020

Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods

article

Pectin methylesterase and its proteinaceous inhibitor: a review

scientific article

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples

scientific article

Pectin nanostructure influences pectin-cation interactions and in vitro -bioaccessibility of Ca 2+ , Zn 2+ , Fe 2+ and Mg 2+ -ions in model systems

Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction

Plant pectin methylesterase and its inhibitor from kiwi fruit: Interaction analysis by surface plasmon resonance

article

Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing

Pressure and temperature stability of 5-methyltetrahydrofolic acid: a kinetic study.

scientific article published in April 2005

Process stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue

scholarly article by Sónia Marília Castro et al published 29 April 2005 in European Food Research and Technology

Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells

scientific article published on 01 December 2018

Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity

Processing as a tool to manage digestive barriers in plant-based foods: recent advances ⬇️

scholarly article

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

Protein-based indicator system for detection of temperature differences in high pressure high temperature processing

Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook

scientific article published on 06 January 2021

Purification and thermal and high-pressure inactivation of pectinmethylesterase isoenzymes from tomatoes (Lycopersicon esculentum): a novel pressure labile isoenzyme.

scientific article published on 10 October 2007

Purification, characterization, thermal and high-pressure inactivation of a pectin methylesterase from white grapefruit (Citrus paradisi)

article by Yann Guiavarc'h et al published December 2005 in Innovative Food Science and Emerging Technologies

Purified tomato polygalacturonase activity during thermal and high-pressure treatment.

scientific article

Quality change during high pressure processing and thermal processing of cloudy apple juice

article by Junjie Yi et al published January 2017 in Lebensmittel-Wissenschaft & Technologie

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

scientific article published on 10 September 2015

Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

scientific article published on 4 April 2015

Quantifying structural characteristics of partially de-esterified pectins

Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris )

Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots

scientific article published on 15 March 2011

Recombinant kiwi pectin methylesterase inhibitor: Purification and characterization of the interaction with plant pectin methylesterase during thermal and high-pressure processing

article

Records of the Australian Mesothelioma Surveillance Program have been lost!

scientific article published on 01 May 2008

Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées

Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine

article published in 2015

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions

scientific article published on 27 November 2012

Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems.

scientific article published on 23 December 2015

Response to a letter to the editor by D. Lindsay, R. Robertson and K. Jordan

Rheological properties of Ca2+-gels of partially methylesterified polygalacturonic acid: Effect of “mixed” patterns of methylesterification

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

Role of carotenoid type on the effect of thermal processing on bioaccessibility

scientific article published on 22 February 2014

Role of mechanical forces in the stomach phase on the in vitro bioaccessibility of β-carotene

Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part I: Effect of the type of sugar

article by Kristel De Vleeschouwer et al published May 2009 in Food Chemistry

Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization

scholarly article by Paola Palmero et al published May 2016 in Food Chemistry

Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids

scientific article published on 16 January 2017

Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information

scientific article published on 27 December 2017

Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions ⬇️

scholarly article

Size exclusion chromatography to gain insight into the complex formation of carrot pectin methylesterase and its inhibitor from kiwi fruit as influenced by thermal and high-pressure processing

scientific article published in December 2009

Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in middle lamella.

scientific article published on 24 May 2016

Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing

article

Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion

scholarly article

Stiffness of Ca2+-pectin gels: combined effects of degree and pattern of methylesterification for various Ca2+ concentrations

article

Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

scientific article published on 01 November 2002

Structural design of natural plant-based foods to promote nutritional quality

article

Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions

scientific article published on 18 August 2017

Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction

scientific article published on 23 June 2015

Study of mango endogenous pectinases as a tool to engineer mango purée consistency

scholarly article by Zahra Jamsazzadeh Kermani et al published April 2015 in Food Chemistry

Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures

article

Temperature and pressure inactivation of tomato pectinases: a kinetic study

scientific article published in January 2002

Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator

Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis

Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels

scientific article published on 13 February 2019

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

The Effect of Endogenous Pectinases on the Consistency of Tomato–Carrot Purée Mixes

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review

article

The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

scientific article published on 19 July 2021

The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure

scholarly article

The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances

The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation

The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

article published in 2015

The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.

scientific article published on 25 October 2010

The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of β-carotene-enriched emulsions

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

article by Hoang Hai Nguyen et al published 12 November 2015 in European Food Research and Technology

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel

scientific article

The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans

scientific article published on 21 August 2020

The in situ observation of the temperature and pressure stability of recombinant Aspergillus aculeatus pectin methylesterase with Fourier transform IR spectroscopy reveals an unusual pressure stability of beta-helices

scientific article published on December 2005

The kinetics of acrylamide formation/elimination in asparagine–glucose systems at different initial reactant concentrations and ratios

The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin.

scientific article published on October 2010

The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage

scientific article published on 12 February 2018

The potential of microalgae and their biopolymers as structuring ingredients in food: A review

scientific article published on 21 July 2019

The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

Thermal Stability of Ascorbic Acid and Ascorbic Acid Oxidase in African Cowpea Leaves (Vigna unguiculata) of Different Maturities

scientific article published on 10 February 2011

Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

article published in 2013

Thermal and High-Pressure Stability of Pectinmethylesterase, Polygalacturonase, β-Galactosidase and α-Arabinofuranosidase in a Tomato Matrix: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing

Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions

article by Avi Shpigelman et al published August 2014 in Food Hydrocolloids

Thermal and high pressure inactivation of lipoxygenase in tomato juice

scientific article published on 01 January 2004

Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase

Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must

scientific article

Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties

Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon).

scientific article published on 11 November 2015

Thermal inactivation of strawberry (Fragaria ananassa) polyphenoloxidase--a kinetic study.

scientific article published in January 2004

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).

scientific article published in May 2010

Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

Thermostability of Victoria grape (Vitis vinifera ssp. sativa) polyphenoloxidase.

scientific article published in January 2004

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part II — Analyses with anti-pectin antibodies

Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

Trypsin Inhibition Activity of Heat-Denatured Ovomucoid: A Kinetic Study

scientific article published on 01 January 2004

Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach

article

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

scientific article published on 18 June 2019

Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach

scientific article published on 13 December 2011

Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions

Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries

Validation and Use of an Enzymic Time-Temperature Integrator to Monitor Thermal Impacts Inside a Solid/Liquid Model Food

article

Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing

Zinc bioaccessibility is affected by the presence of calcium ions and degree of methylesterification in pectin-based model systems

scholarly article

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