Cornelis Versteeg

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

Muthupandian Ashokkumar, Devi Sunartio, Sandra E. Kentish et al. · Innovative Food Science & Emerging Technologies · 2007 · 390 citations

Nutrition, Preliminary Study, Food Analysis +8

THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE

Cornelis Versteeg, F.M. Rombouts, C. H. SPAANSEN et al. · Journal of Food Science · 1980 · 269 citations

Food Chemistry, Orange Juice Cloud, Navel Orange +14

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

Netsanet Shiferaw Terefe, Ya Hong Yang, Kai Knoerzer et al. · Innovative Food Science & Emerging Technologies · 2009 · 264 citations

Food Chemistry, Chemical Engineering, Engineering +7

Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma

Jason Wan, John Coventry, Piotr Swiergon et al. · Trends in Food Science & Technology · 2009 · 170 citations

Microbial Inactivation, Health Sciences, Foodborne Pathogens +10

Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice

Roman Buckow, Anja Kastell, Netsanet Shiferaw Terefe et al. · Journal of Agricultural and Food Chemistry · 2010 · 168 citations