Chantal Smout

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

Sónia Marília Castro, Jorge A. Saraiva, José A. Lopes‐da‐Silva et al. · Food Chemistry · 2007 · 220 citations

Agriculture, Horticultural Sciences, Plant Sciences +15

Non‐enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing

Daniel N. Sila, Chantal Smout, Franklin Elliot et al. · Journal of Food Science · 2006 · 177 citations

Agriculture, Food Science, Food Chemistry +15

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

Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing

Daniel N. Sila, Chantal Smout, Son T. Vu et al. · Journal of Food Science · 2005 · 131 citations

Agriculture, Food Science, Food Engineering +14

Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. Sativa)

Gabriela Râpeanu, Ann Van Loey, Chantal Smout et al. · Food Chemistry · 2004 · 122 citations

Agriculture, Biotechnology, Food Science +17