Nathalie Bernaert

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

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Nathalie Bernaert, Domien De Paepe, Charlotte Bouten et al. · Food Chemistry · 2012 · 103 citations · Full text

Biology, Genetic Diversity, Botany +10

Innovative refractance window drying technology to keep nutrient value during processing

Nathalie Bernaert, Bart Van Droogenbroeck, Els Van Pamel et al. · Trends in Food Science & Technology · 2018 · 88 citations

Innovative Refractance Window, Engineering, Desiccation +8

Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations

Dorrit Wouters, Nathalie Bernaert, W. Conjaerts et al. · Food Microbiology · 2012 · 63 citations

Biology, Spontaneous Leek Fermentations, Microbial Diversity +8

Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek

Dorrit Wouters, Nathalie Bernaert, N. Anno et al. · International Journal of Food Microbiology · 2013 · 49 citations

Food Fermentation, Lactic Acid Bacteria, Controlled Leek Fermentations +8