Jihan Santanina Santiago

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

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

The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure

Jihan Santanina Santiago, Zahra Jamsazzadeh Kermani, Fei Xu et al. · Innovative Food Science & Emerging Technologies · 2017 · 31 citations · Full text

Food Chemistry, High Pressure Homogenization, Engineering +9

Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp

Esther Meersman, Nore Struyf, Clare Kyomugasho et al. · Journal of Agricultural and Food Chemistry · 2017 · 31 citations

Food Chemistry, Biosynthesis, Cocoa Beans +12

Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions

Jihan Santanina Santiago, Clare Kyomugasho, Shashikant Maheshwari et al. · Food Hydrocolloids · 2017 · 26 citations · Full text

Food Chemistry, Engineering, Biochemistry +10