Ans De Roeck

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Daniel N. Sila, Sandy Van Buggenhout, Thomas Duvetter et al. · Comprehensive Reviews in Food Science and Food Safety · 2009 · 407 citations

Agriculture, Biochemistry, Food Science +17

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

Daniel N. Sila, Thomas Duvetter, Ans De Roeck et al. · Trends in Food Science & Technology · 2007 · 145 citations

Agriculture, Food Science, Horticultural Sciences +17

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

Ans De Roeck, Thomas Duvetter, Ilse Fraeye et al. · Food Chemistry · 2008 · 103 citations

Agriculture, Food Science, Food Chemistry +11

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

Griet Knockaert, Ans De Roeck, Lien Lemmens et al. · Food Chemistry · 2010 · 93 citations

Agriculture, Food Science, Plant Sciences +14

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

Ans De Roeck, Jan Mols, Thomas Duvetter et al. · Food Chemistry · 2009 · 87 citations

Agriculture, Food Science, Food Analysis +16