C. Smout

发表

Heat distribution studies in overpressure (rotary) retorts

M. Hendrickx, A. Loey, P. Tobback, 1997 .

A new approach to heat distribution and heat penetration studies for thermal processing of foods in modern batch-type overpressure rotary retorts

M. Hendrickx, A. Loey, C. Smout, 1997 .

Heat distribution in industrial-scale water cascading (rotary) retort

M. Hendrickx, A. Loey, C. Smout, 1998 .

Influence of rotational speed on the statistical variability of heat penetration parameters and on the non-uniformity of lethality in retort processing

Cristina L. M. Silva, M. Hendrickx, A. Loey, 2000 .

The influence of temperature and gas mixtures on the growth of the intrinsic micro-organisms on cut endive: Predictive versus actual growth

M. Hendrickx, P. Tobback, C. Smout, 1996 .

Process stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue

M. Hendrickx, A. Loey, J. Saraiva, 2005 .

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

A. Loey, M. Hendrickx, S. Buggenhout, 2006 .

Role of temperature distribution studies in the evaluation and identification of processing conditions for static and rotary water cascading retorts

Chantal Smout, Marc Hendrickx, A. Van Loey, 2001 .

The Effect of Brine Ingredients on Carrot Texture during Thermal Processing in Relation to Pectin Depolymerization due to the β‐Elimination Reaction

M. Hendrickx, A. Loey, D. Sila, 2006 .

Kinetic data for biochemical and microbiological processes during thermal processing

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

Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots.

M. Hendrickx, A. V. Van Loey, D. Sila, 2006, 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 .

Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity

M. Hendrickx, A. Loey, D. Sila, 2007 .

Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. Sativa)

M. Hendrickx, A. Loey, G. Râpeanu, 2006 .

Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment

M. Hendrickx, A. Loey, C. Smout, 2004 .

Effect of Temperature and High Pressure on the Activity and Mode of Action of Fungal Pectin Methyl Esterase

M. Hendrickx, A. V. Van Loey, L. Schoofs, 2008, Biotechnology progress.

Effect of mild-heat and high-pressure processing on banana pectin methylesterase: a kinetic study.

M. Hendrickx, A. V. Van Loey, C. Smout, 2003, Journal of agricultural and food chemistry.

Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor

M. Hendrickx, A. Loey, C. Smout, 2005 .

Effect of temperature and pressure on the activity of purified tomato polygalacturonase in the presence of pectins with different patterns of methyl esterification

A. Loey, M. Hendrickx, C. Smout, 2005 .

Inactivation kinetics of purified tomato polygalacturonase by thermal and high-pressure processing.

M. Hendrickx, A. V. Van Loey, C. Smout, 2004, Journal of agricultural and food chemistry.

Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2005 .

Purified tomato polygalacturonase activity during thermal and high‐pressure treatment

M. Hendrickx, A. V. Van Loey, M. Hendrickx, 2004, Biotechnology and bioengineering.

Non-enzymatic depolymerization of carrot pectin : Toward a better understanding of carrot texture during thermal processing

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2006 .

Influence of β‐subunit on thermal and high‐pressure process stability of tomato polygalacturonase

M. Hendrickx, A. V. Van Loey, C. Smout, 2004, Biotechnology and bioengineering.

Mode of de-esterification of alkaline and acidic pectin methyl esterases at different pH conditions.

M. Hendrickx, A. V. Van Loey, D. Sila, 2006, Journal of agricultural and food chemistry.

Mild‐Heat and High‐Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Chantal Smout, Thomas Duvetter, I. Verlent, 2003 .

Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High‐Pressure Inactivation

A. V. Van Loey, M. Hendrickx, C. Smout, 2002, Biotechnology progress.

Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects

Indrawati, A. V. Van Loey, M. Hendrickx, 2003, Critical reviews in food science and nutrition.

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2008 .

Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)

M. Hendrickx, A. Loey, J. Saraiva, 2007 .

Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

M. Hendrickx, A. Loey, J. Saraiva, 2006 .

Identification of pressure/temperature combinations for optimal pepper (Capsicum annuum) pectin methylesterase activity

M. Hendrickx, A. Loey, J. Saraiva, 2006 .

CHARACTERIZATION AND INACTIVATION BY THERMAL AND PRESSURE PROCESSING OF STRAWBERRY (FRAGARIA ANANASSA) POLYPHENOL OXIDASE: A KINETIC STUDY

M. Hendrickx, A. Loey, G. Râpeanu, 2006 .

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Chantal Smout, Ann Van Loey, Thomas Duvetter, 2008 .

Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing

Chantal Smout, Marc Hendrickx, Daniel N. Sila, 2006 .

19 – High hydrostatic pressure technology in food preservation

Chantal Smout, Ann Van Loey, Indrawati, 2003 .

Thermal inactivation of strawberry (Fragaria ananassa) polyphenoloxidase--a kinetic study.

M. Hendrickx, A. V. Van Loey, G. Râpeanu, 2004, Communications in agricultural and applied biological sciences.

Effect of preheating on thermal degradation kinetics of carrot texture

Chantal Smout, Marc Hendrickx, A. Van Loey, 2004 .

Inactivation of enzymes: from experimental design to kinetic modelling

Indrawati, M. Hendrickx, A. Loey, 2003 .

Development of a Novel Methodology To Validate Optimal Sterilization Conditions for Maximizing the Texture Quality of White Beans in Glass Jars

Cristina L. M. Silva, M. Hendrickx, C. Smout, 1999, Biotechnology progress.

Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing

M. Hendrickx, A. Loey, D. Sila, 2005 .

Enzymatic time temperature integrators for the quantification of thermal processes in terms of food safety

M. Hendrickx, A. Loey, C. Smout, 1996 .

Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase.

M. Hendrickx, J. Saraiva, A. V. Van Loey, 2004, Journal of agricultural and food chemistry.

Modeling and Prediction of Visual Shelf Life of Minimally Processed Endive

M. Hendrickx, P. Tobback, C. Smout, 1996 .

Mathematical modeling of temperature and gas composition effects on visual quality changes of cut endive

M. Hendrickx, P. Tobback, C. Smout, 1996 .

Effect of pH on Thermal and/or Pressure Inactivation of Victoria Grape (Vitis vinifera sativa) Polyphenol Oxidase: A Kinetic Study

M. Hendrickx, G. Râpeanu, C. Smout, 2005 .

The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition

A. Loey, M. Hendrickx, D. Sila, 2007 .

Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: From model system to real foods

M. Hendrickx, A. Loey, C. Smout, 2004 .

II. The use of an enzymic time temperature integrator to monitor lethal efficacy of sterilization of low‐acid canned foods

M. Hendrickx, A. Loey, P. Tobback, 1997 .

Recent advances in process assessment and optimisation.

M. Hendrickx, A. V. Van Loey, P. Tobback, 1996, Meat science.

Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must.

M. Hendrickx, A. V. Van Loey, G. Râpeanu, 2005, Journal of agricultural and food chemistry.

From Time Temperature Integrator Kinetics to Time Temperature Integrator Tolerance Levels: Heat‐Treated Milk

M. Hendrickx, W. Claeys, A. V. Van Loey, 2008, Biotechnology progress.

Non-uniformity of lethality in retort processes based on heat distribution and heat penetration data

M. Hendrickx, A. Loey, C. Smout, 2000 .

Effect of intrinsic and extrinsic factors on the interaction of plant pectin methylesterase and its proteinaceous inhibitor from kiwi fruit.

M. Hendrickx, A. V. Van Loey, C. Smout, 2004, Journal of agricultural and food chemistry.

Mathematical models for combined high pressure and thermal plasmin inactivation kinetics in two model systems.

A. V. Van Loey, M. Hendrickx, C. Smout, 2004, Journal of dairy science.

High pressure thermal inactivation kinetics of a plasmin system.

Indrawati, A. V. Van Loey, M. Hendrickx, 2004, Journal of dairy science.

Modelling temperature variability in batch retorts and its impact on lethality distribution

Chantal Smout, Jorge C. Oliveira, Szabolcs Varga, 2000 .

Application of sensitivity functions for analysing the impact of temperature non-uniformity in batch sterilizers

Stepan G. Akterian, Chantal Smout, Marc Hendrickx, 1998 .