List of works - Tara Grauwet

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

article

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

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

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

scientific article published on 05 March 2020

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

scientific article

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

scientific article published on 11 January 2019

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

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

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

Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores

scientific article published on 17 December 2014

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

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

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

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

scientific article published on 22 August 2018

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

scientific article published on 21 December 2013

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 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

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics.

scientific article published on 2 November 2017

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

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

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

scientific article published on 17 April 2018

From fingerprinting to kinetics in evaluating food quality changes

scientific article

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

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

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

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 processing on odour-active compounds of a mixed tomato-onion puree

scientific article published on 29 January 2017

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

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

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

scientific article published on 15 October 2018

Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS).

scientific article published in November 2013

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

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

Iron deficiency after bariatric surgery: what is the real problem?

scientific article published on 05 April 2018

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

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

Kinetics of colour changes in pasteurised strawberry juice during storage

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

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

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

article

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

scientific article published on 29 December 2017

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

Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions

scholarly article by S H E Verkempinck et al published 1 October 2018 in Food Chemistry

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

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

Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree

scientific article published on 3 September 2016

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

scientific article published on 01 December 2018

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

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

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

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

scientific article published on 23 December 2015

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

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

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

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

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

scientific article published on 21 August 2020

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

List of works by Tara Grauwet

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

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

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

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

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

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

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

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

Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores

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

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

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

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

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

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

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

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

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

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics.

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

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

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

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

From fingerprinting to kinetics in evaluating food quality changes

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

Furan formation during storage and reheating of sterilised vegetable purées

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

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

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

High-Pressure Processing Uniformity

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

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

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

Impact of processing on odour-active compounds of a mixed tomato-onion puree

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

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

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

Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS).

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

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

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

Iron deficiency after bariatric surgery: what is the real problem?

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

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

Kinetics of colour changes in pasteurised strawberry juice during storage

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

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

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

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

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

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

Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions

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

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

Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree

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

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

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

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

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

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

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

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

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

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

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

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

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

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