Liesbeth Vervoort

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet et al. · Innovative Food Science & Emerging Technologies · 2011 · 169 citations · Full text

Biomanufacturing, Health Sciences, High-pressure Processing +10

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

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes

R.A.H. Timmermans, H.C. Mastwijk, J.J. Knol et al. · Innovative Food Science & Emerging Technologies · 2011 · 136 citations · Full text

Biomanufacturing, Health Sciences, High-pressure Processing +11

Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet et al. · Innovative Food Science & Emerging Technologies · 2012 · 126 citations

Comparative Pilot-scale Study, Engineering, Equivalent Basis +11