Concepedia

Vegetable Purees

Vegetable Purees is a processed food product constituted by finely mashed or blended vegetables, distinguished from other vegetable-based formulations by its homogenous consistency and retention of intrinsic nutritional properties for use in value-added food applications.

161

Publications

8.4K

Citations

538

Authors

196

Institutions

Publications per year

2017–2026

54

Parents

Publications

161

Recent Advances on Edible Films Based on Fruits and Vegetables—A Review

Caio G. Otoni, Roberto J. Avena‐Bustillos, Henriette Monteiro Cordeiro de Azeredo et al. · Comprehensive Reviews in Food Science and Food Safety · 2017 · 539 citations · Full text

, , +16

Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree

Enrique Palou, Aurelio López‐Malo, G. V. Barbosa‐Cánovas et al. · Journal of Food Science · 1999 · 460 citations

, , +15

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Ankit Patras, Nigel P. Brunton, Sara Da Pieve et al. · Innovative Food Science & Emerging Technologies · 2008 · 322 citations

, , +15

Influence of Organic versus Conventional Agricultural Practice on the Antioxidant Microconstituent Content of Tomatoes and Derived Purees; Consequences on Antioxidant Plasma Status in Humans

Catherine Caris‐Veyrat, Marie Josèphe Amiot, Viviane Tyssandier et al. · Journal of Agricultural and Food Chemistry · 2004 · 281 citations

, , +16

Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

Elizabeth A. Baldwin, Kevin Goodner, Anne Plotto · Journal of Food Science · 2008 · 227 citations

, , +17

1–5 of 161

Authors

538

  1. AV
    Ann Van Loey

    KU Leuven, Belgium

    14 publications · 536 citations

    13

    h-index

  2. MH
    Marc Hendrickx

    KU Leuven, Belgium

    12 publications · 475 citations

    12

    h-index

  3. TG
    Tara Grauwet

    KU Leuven, Belgium

    8 publications · 182 citations

    8

    h-index

  4. BK
    Biniam Kebede

    University of Otago, New Zealand

    5 publications · 133 citations

    5

    h-index

  5. SP
    Stijn Palmers

    KU Leuven, Belgium

    5 publications · 133 citations

    5

    h-index

1–5 of 538

Institutions

196

  1. KU Leuven

    Leuven, Belgium

    13 h-index

    83 publications

    3.2K citations

  2. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    7 h-index

    23 publications

    2.1K citations

  3. Sécurité et Qualité des Produits d'Origine Végétale

    Avignon, France

    6 h-index

    29 publications

    3.9K citations

  4. Washington State University

    Pullman, United States

    5 h-index

    18 publications

    2.6K citations

  5. University of Milan

    Milan, Italy

    4 h-index

    9 publications

    224 citations

  6. North Carolina State University

    Raleigh, United States

    4 h-index

    23 publications

    972 citations

  7. McGill University

    Montreal, Canada

    4 h-index

    9 publications

    357 citations

  8. Universitat de Lleida

    Lleida, Spain

    4 h-index

    11 publications

    408 citations

1–8 of 196

Venues

  1. Food Chemistry

    18 publications · 880 citations

    17

    h-index

  2. Journal of Food Science

    JFS · 12 publications · 1.1K citations

    12

    h-index

  3. Journal of Food Engineering

    11 publications · 552 citations

    11

    h-index

  4. Journal of Agricultural and Food Chemistry

    10 publications · 837 citations

    10

    h-index

  5. Innovative Food Science & Emerging Technologies

    IFSET · 9 publications · 728 citations

    9

    h-index

1–5