Lise Verbeyst

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Lise Verbeyst, Indrawati Oey, Iesel Van der Plancken et al. · Food Chemistry · 2010 · 158 citations

Food Chemistry, Pressure Degradation, Post-harvest Physiology +2

Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit

Lise Verbeyst, Ragne Bogaerts, Iesel Van der Plancken et al. · Food and Bioprocess Technology · 2012 · 108 citations

Health Sciences, Food Engineering, Food Processing +8

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

Lise Verbeyst, Kim Van Crombruggen, Iesel Van der Plancken et al. · Journal of Food Engineering · 2011 · 79 citations · Full text

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer et al. · Trends in Food Science & Technology · 2011 · 60 citations · Full text

Biomanufacturing, Engineering, Environmental Engineering +15

Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice

Lise Verbeyst, Marc Hendrickx, Ann Van Loey · European Food Research and Technology · 2012 · 30 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +8