Ann Van Loey

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

Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

Ken Houben, Ruben P. Jolie, Ilse Fraeye et al. · Carbohydrate Research · 2011 · 339 citations

Life Sciences, Food Science, Plant Sciences +16

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman et al. · Food Chemistry · 2014 · 287 citations · Full text

Agriculture, Chemistry, Food Science +11

Does high pressure processing influence nutritional aspects of plant based food systems?

Indrawati Oey, Iesel Van der Plancken, Ann Van Loey et al. · Trends in Food Science & Technology · 2007 · 285 citations

Agriculture, Food Science, Nutritional Sciences +11

Effects of high electric field pulses on enzymes

Ann Van Loey, B Verachtert, Marc Hendrickx · Trends in Food Science & Technology · 2001 · 265 citations

Life Sciences, Biochemistry, Biophysics +12