Carolien Buvé

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

Junjie Yi, Biniam Kebede, Doan Ngoc Hai Dang et al. · LWT · 2016 · 148 citations

High-pressure Processing, Cloudy Apple Juice, Food Preservation +8

Kinetics of colour changes in pasteurised strawberry juice during storage

Carolien Buvé, Biniam Kebede, Cédric De Batselier et al. · Journal of Food Engineering · 2017 · 101 citations · Full text

Colour Changes, Green Chemistry, Food Preservation +6

Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase

C.F. De Schepper, P. Michiels, Carolien Buvé et al. · Carbohydrate Polymers · 2020 · 56 citations

Food Chemistry, Barley Malt, Engineering +5

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

Shruti Aravindakshan, An T. Nguyen, Clare Kyomugasho et al. · Foods · 2021 · 49 citations · Full text

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

Scheling Wibowo, Carolien Buvé, Marc Hendrickx et al. · Trends in Food Science & Technology · 2018 · 48 citations · Full text

Mango Juices, Shelf Life, Agricultural Economics +9