Sandy Van Buggenhout

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Daniel N. Sila, Sandy Van Buggenhout, Thomas Duvetter et al. · Comprehensive Reviews in Food Science and Food Safety · 2009 · 407 citations

Agriculture, Biochemistry, Food Science +17

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

Sandy Van Buggenhout, Daniel N. Sila, Thomas Duvetter et al. · Comprehensive Reviews in Food Science and Food Safety · 2009 · 251 citations

Agriculture, Biochemistry, Food Science +17

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples

Sunny George Gwanpua, Sandy Van Buggenhout, Bert Verlinden et al. · Food Chemistry · 2014 · 177 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Griet Knockaert, Lien Lemmens, Sandy Van Buggenhout et al. · Food Chemistry · 2012 · 151 citations

Agriculture, Biochemistry, Food Science +11

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

Ines Colle, Lien Lemmens, Sandy Van Buggenhout et al. · Journal of Food Science · 2010 · 139 citations

Agriculture, Food Science, Nutritional Sciences +15