Scheling Wibowo

Colour and carotenoid changes of pasteurised orange juice during storage

Scheling Wibowo, Liesbeth Vervoort, Jovana Tomić et al. · Food Chemistry · 2014 · 168 citations

Nutrition, Carotenoid, Food Analysis +7

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

Scheling Wibowo, Esther Aba Essel, Sofie De Man et al. · Innovative Food Science & Emerging Technologies · 2019 · 150 citations · Full text

Health Sciences, High Pressure, Cloudy Apple Juice +8

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

Scheling Wibowo, Tara Grauwet, Jihan Santanina Santiago et al. · Food Chemistry · 2015 · 149 citations · Full text

Shelf Life, Quality Changes, Food Preservation +8

Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction

Scheling Wibowo, Tara Grauwet, Biniam Kebede et al. · Food Research International · 2015 · 69 citations · Full text

Food Chemistry, Shelf Life, Food Analysis +9

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