Colour and carotenoid changes of pasteurised orange juice during storage

Scheling Wibowo, Liesbeth Vervoort, Jovana Tomić, +6

Food Chemistry

NutritionCarotenoidFood AnalysisFood PreservationPost-harvest Physiology +5

Effect of radiofrequency assisted freezing on meat microstructure and quality

Monica Anese, Lara Manzocco, Agnese Panozzo, +3

Food Research International

Meat PackagingRadiofrequency HeatingMeat MicrostructureMeat QualityFood Quality +3

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study

Leonard Mutsokoti, Agnese Panozzo, Andrea Pallares Pallares, +4

Food Chemistry

Food ChemistryNutritionCarotenoidBiochemistryLipid Metabolism +8

Effect of monoglyceride organogel structure on cod liver oil stability

Sara Da Pieve, Sonia Calligaris, Agnese Panozzo, +2

Food Research International

Lipid AnalysisLipid SynthesisBiochemistryLiver PhysiologyMonoglyceride Organogel Structure +3

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

Agnese Panozzo, Lien Lemmens, Ann Van Loey, +3

Food Chemistry

CarotenoidEngineeringBotanyDifferent Carotenoid SpeciesCase Study +5

Inactivation of Polyphenoloxidase by Pulsed Light

Lara Manzocco, Agnese Panozzo, Maria Cristina Nicoli

Journal of Food Science

Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp

Monica Anese, Francesca Bot, Agnese Panozzo, +2

Food Chemistry

Food ChemistryTomato PulpBiomanufacturingFood AnalysisUltrasound Treatment +5

Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing

Tom Bernaerts, Agnese Panozzo, Veerle Doumen, +6

Algal Research

EngineeringAlgal BiomassAlgal CultivationAlgal BiotechnologyMechanical Engineering +6

Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white

Agnese Panozzo, Lara Manzocco, Sonia Calligaris, +4

Food Research International

Microbial InactivationHigh Hydrostatic PressureBacteriologyMicrobial PhysiologyFood Microbiology +4

Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction

Katleen L.D.D. Willemsen, Agnese Panozzo, Katlijn Moelants, +6

Food Hydrocolloids

EngineeringEdible PackagingMechanical EngineeringPolymer ScienceHigh Pressure +4