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	1.	Kinetics of the pectin methylesterase catalyzed de-esterification of pectin in frozen food model systems. [electronic resource] by Terefe, Netsanet Shiferaw Hendrickx, Marc Producer: 20020905 In: Biotechnology progress vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing. [electronic resource] by Terefe, Netsanet Shiferaw Buckow, Roman Versteeg, Cornelis Producer: 20140512 In: Critical reviews in food science and nutrition vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Data on blueberry peroxidase kinetic characterization and stability towards thermal and high pressure processing. [electronic resource] by Terefe, Netsanet Shiferaw Delon, Antoine Versteeg, Cornelis Publication details: Data in brief Aug 2017 In: Data in brief vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Thermal and high pressure inactivation kinetics of blueberry peroxidase. [electronic resource] by Terefe, Netsanet Shiferaw Delon, Antoine Versteeg, Cornelis Producer: 20170809 In: Food chemistry vol. 232 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing. [electronic resource] by Terefe, Netsanet Shiferaw Buckow, Roman Versteeg, Cornelis Producer: 20151222 In: Critical reviews in food science and nutrition vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing. [electronic resource] by Terefe, Netsanet Shiferaw Buckow, Roman Versteeg, Cornelis Producer: 20151221 In: Critical reviews in food science and nutrition vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	The stability of almond β-glucosidase during combined high pressure-thermal processing: a kinetic study. [electronic resource] by Terefe, Netsanet Shiferaw Sheean, Paul Fernando, Susil Versteeg, Cornelis Producer: 20130902 In: Applied microbiology and biotechnology vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation. [electronic resource] by Terefe, Netsanet Shiferaw Delon, Antoine Buckow, Roman Versteeg, Cornelis Producer: 20160126 In: Food chemistry vol. 188 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice. [electronic resource] by Buckow, Roman Kastell, Anja Terefe, Netsanet Shiferaw Versteeg, Cornelis Producer: 20110114 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)
	10.	Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate: effects of carbohydrate additives, low temperature, and freezing. [electronic resource] by Terefe, Netsanet Shiferaw Arimi, Joshua Mbaabu Van Loey, Ann Hendrickx, Marc Producer: 20050505 In: Biotechnology progress vol. 20 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effects of cryostabilizers, low temperature, and freezing on the kinetics of the pectin methylesterase-catalyzed de-esterification of pectin. [electronic resource] by Terefe, Netsanet Shiferaw Delele, Mulugeta Admasu Van Loey, Ann Hendrickx, Marc Producer: 20050428 In: Journal of agricultural and food chemistry vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria. [electronic resource] by Ye, Jian-Hui Huang, Long-Yue Terefe, Netsanet Shiferaw Augustin, Mary Ann Producer: 20190415 In: Food chemistry vol. 286 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate in frozen model systems. [electronic resource] by Terefe, Netsanet Shiferaw Mokwena, Kereilemang Khanah Loey, Ann Van 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)
	14.	Modeling the kinetics of the pectin methylesterase catalyzed de-esterfication of pectin in frozen systems. [electronic resource] by Terefe, Netsanet Shiferaw Nhan, Minh Tri Vallejo, David Van Loey, Ann Hendrickx, Marc Producer: 20041222 In: Biotechnology progress vol. 20 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems. [electronic resource] by Zhou, Lei Liao, Tao Liu, Wei Zou, Liqiang Liu, Chengmei Terefe, Netsanet Shiferaw Producer: 20201112 In: Critical reviews in food science and nutrition vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Mild heat combined with lactic acid fermentation: a novel approach for enhancing sulforaphane yield in broccoli puree. [electronic resource] by Cai, Yan Xue Augustin, Mary Ann Jegasothy, Hema Wang, Ji Hui Terefe, Netsanet Shiferaw Producer: 20201008 In: Food & function vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)