L. Lemmens

发表

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

A. Loey, M. Hendrickx, S. Buggenhout, 2010 .

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

M. Hendrickx, A. V. Van Loey, L. Lemmens, 2010, Journal of agricultural and food chemistry.

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots.

M. Hendrickx, A. Loey, S. Buggenhout, 2009 .

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

M. Hendrickx, A. Loey, S. Buggenhout, 2012 .

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems.

M. Hendrickx, A. V. Van Loey, P. Palmero, 2013, Food chemistry.

High pressure pasteurization of apple pieces in syrup: Microbiological shelf-life and quality evolution during refrigerated storage

M. Hendrickx, C. Michiels, L. Lemmens, 2012 .

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

M. Hendrickx, A. Loey, S. Buggenhout, 2014 .

Modeling Lycopene Degradation and Isomerization in the Presence of Lipids

M. Hendrickx, A. Loey, S. Buggenhout, 2011, Food and Bioprocess Technology.

Kinetic data for biochemical and microbiological processes during thermal processing

T. Grauwet, L. Vervoort, M. Hendrickx, 2005 .

Beta-carotene isomerization kinetics during thermal treatments of carrot puree.

M. Hendrickx, A. V. Van Loey, Katlijn Moelants, 2010, Journal of agricultural and food chemistry.

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

A. Loey, M. Hendrickx, L. Ahrné, 2009 .

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

M. Hendrickx, A. Loey, S. Buggenhout, 2013 .

Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces

M. Hendrickx, A. Loey, S. Buggenhout, 2013 .

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

M. Hendrickx, A. V. Van Loey, M. Nicoli, 2013, Food chemistry.

Carotenoid bioaccessibility as affected by food structure: relevant case studies on carrots and tomatoes

M. Hendrickx, A. Loey, S. Buggenhout, 2013 .

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions.

M. Hendrickx, A. V. Van Loey, Katlijn Moelants, 2012, Journal of agricultural and food chemistry.

Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrots.

M. Hendrickx, A. V. Van Loey, L. Lemmens, 2011, Journal of agricultural and food chemistry.

Effect of pilot-scale aseptic processing on tomato soup quality parameters.

A. Loey, M. Hendrickx, S. Buggenhout, 2011, Journal of food science.

Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp.

M. Hendrickx, A. V. Van Loey, L. Lemmens, 2010, Journal of food science.

The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp

M. Hendrickx, A. Loey, S. Buggenhout, 2012 .

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation

A. Loey, M. Hendrickx, L. Lemmens, 2012, European Food Research and Technology.

Colour and carotenoid changes of pasteurised orange juice during storage.

T. Grauwet, L. Vervoort, M. Hendrickx, 2015, Food chemistry.

Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects

M. Hendrickx, A. V. Van Loey, L. Lemmens, 2016, Critical reviews in food science and nutrition.

Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil.

Marc Hendrickx, Ann Van Loey, Lien Lemmens, 2012, Journal of agricultural and food chemistry.

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility.

Marc Hendrickx, Ines Colle, Ann Van Loey, 2016, Journal of the science of food and agriculture.

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing.

M. Hendrickx, A. V. Van Loey, L. Lemmens, 2013, Food chemistry.

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

A. Roeck, M. Hendrickx, A. Loey, 2011 .

Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

T. Grauwet, L. Vervoort, A. Loey, 2014, European Food Research and Technology.

Structural design of natural plant-based foods to promote nutritional quality

Keith W. Waldron, Lilia Ahrné, Sandy Van Buggenhout, 2012 .

Changes in β-Carotene During Processing of Carrots

M. Hendrickx, A. Loey, S. Buggenhout, 2015 .

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

M. Hendrickx, A. V. Van Loey, L. Lemmens, 2010, Journal of agricultural and food chemistry.

Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments.

M. Hendrickx, A. V. Van Loey, I. Oey, 2010, Journal of agricultural and food chemistry.

Role of carotenoid type on the effect of thermal processing on bioaccessibility.

M. Hendrickx, A. V. Van Loey, P. Palmero, 2014, Food chemistry.