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	21.	Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrots. [electronic resource] by Lemmens, Lien Colle, Ines J P Van Buggenhout, Sandy Van Loey, Ann M Hendrickx, Marc E Producer: 20110817 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	22.	Purification and thermal and high-pressure inactivation of pectinmethylesterase isoenzymes from tomatoes (Lycopersicon esculentum): a novel pressure labile isoenzyme. [electronic resource] by Plaza, Lucía Duvetter, Thomas Monfort, Silvia Clynen, Elke Schoofs, Liliane Van Loey, Ann M Hendrickx, Marc E Producer: 20071227 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	23.	A pectin-methylesterase-inhibitor-based molecular probe for in situ detection of plant pectin methylesterase activity. [electronic resource] by Jolie, Ruben P Duvetter, Thomas Vandevenne, Evelien Van Buggenhout, Sandy Van Loey, Ann M Hendrickx, Marc E Producer: 20100806 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	24.	Study of mango endogenous pectinases as a tool to engineer mango purée consistency. [electronic resource] by Jamsazzadeh Kermani, Zahra Shpigelman, Avi Houben, Ken ten Geuzendam, Belinda Van Loey, Ann M Hendrickx, Marc E Producer: 20150803 In: Food chemistry vol. 172 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	25.	Mechanism and related kinetics of 5-methyltetrahydrofolic acid degradation during combined high hydrostatic pressure-thermal treatments. [electronic resource] by Verlinde, Philippe H C J Oey, Indrawati Deborggraeve, Wim M Hendrickx, Marc E Van Loey, Ann M Producer: 20091103 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	26.	Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions. [electronic resource] by Moelants, Katlijn R N Lemmens, Lien Vandebroeck, Marijke Van Buggenhout, Sandy Van Loey, Ann M Hendrickx, Marc E Producer: 20140124 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	27.	Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions. [electronic resource] by Celus, Miete Salvia-Trujillo, Laura Kyomugasho, Clare Maes, Ine Van Loey, Ann M Grauwet, Tara Hendrickx, Marc E Producer: 20171108 In: Food chemistry vol. 241 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	28.	Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments. [electronic resource] by Verlinde, Philippe H C J Oey, Indrawati Lemmens, Lien Deborggraeve, Wim M Hendrickx, Marc E Van Loey, Ann M Producer: 20101018 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	29.	The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel. [electronic resource] by Jamsazzadeh Kermani, Zahra Shpigelman, Avi Kyomugasho, Clare Van Buggenhout, Sandy Ramezani, Mohsen Van Loey, Ann M Hendrickx, Marc E Producer: 20151104 In: Food chemistry vol. 161 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	30.	Beta-carotene isomerization kinetics during thermal treatments of carrot puree. [electronic resource] by Lemmens, Lien De Vleeschouwer, Kristel Moelants, Katlijn R N Colle, Ines J P Van Loey, Ann M Hendrickx, Marc E Producer: 20100827 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	31.	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. [electronic resource] by Jolie, Ruben P Duvetter, Thomas Verlinde, Philippe H C J Van Buggenhout, Sandy Van Loey, Ann M Hendrickx, Marc E Producer: 20100309 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	32.	Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum. [electronic resource] by Bernaerts, Tom M M Kyomugasho, Clare Van Looveren, Noor Gheysen, Lore Foubert, Imogen Hendrickx, Marc E Van Loey, Ann M Producer: 20180601 In: Carbohydrate polymers vol. 195 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	33.	Strawberry pectin methylesterase (PME): purification, characterization, thermal and high-pressure inactivation. [electronic resource] by Ly-Nguyen, Binh Van Loey, Ann M Fachin, Diana Verlent, Isabel Duvetter, Thomas Vu, Son T Smout, Chantal Hendrickx, Marc E Producer: 20030711 In: Biotechnology progress vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	34.	Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach. [electronic resource] by Chigwedere, Claire M Tadele, Wondyfraw W Yi, Junjie Wibowo, Scheling Kebede, Biniam T Van Loey, Ann M Grauwet, Tara Hendrickx, Marc E Producer: 20190408 In: Food chemistry vol. 275 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	35.	Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion. [electronic resource] by Colle, Ines J P Lemmens, Lien Tolesa, Getachew N Van Buggenhout, Sandy De Vleeschouwer, Kristel Van Loey, Ann M Hendrickx, Marc E Producer: 20110323 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	36.	Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking. [electronic resource] by Chigwedere, Claire Maria Olaoye, Taye Foyeke Kyomugasho, Clare Jamsazzadeh Kermani, Zahra Pallares Pallares, Andrea Van Loey, Ann M Grauwet, Tara Hendrickx, Marc E Producer: 20190930 In: Food research international (Ottawa, Ont.) vol. 106 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	37.	Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients. [electronic resource] by Bernaerts, Tom M M Panozzo, Agnese Verhaegen, Katrien A F Gheysen, Lore Foubert, Imogen Moldenaers, Paula Hendrickx, Marc E Van Loey, Ann M Producer: 20180925 In: Food & function vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	38.	In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification. [electronic resource] by Verrijssen, Tina A J Christiaens, Stefanie Verkempinck, Sarah H E Boeve, Jeroen Grauwet, Tara Van Loey, Ann M Salvia-Trujillo, Laura Hendrickx, Marc E Producer: 20170503 In: Journal of food science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	39.	Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris). [electronic resource] by Chigwedere, Claire M Nkonkola, Cornelius M Rai, Shrijana Kyomugasho, Clare Kermani, Zahra Jamsazzadeh Pallares Pallares, Andrea Van Loey, Ann M Grauwet, Tara Hendrickx, Marc E Producer: 20200207 In: Food research international (Ottawa, Ont.) vol. 116 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)