I. Sulistyawati

Exploring consumers’ health perception across cultures in the early stages of new product development

M. Dekker, R. Verkerk, S. Sijtsema, 2019, British Food Journal.

Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers

M. Dekker, R. Verkerk, B. Steenbekkers, 2020, Journal of food science.

Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality

V. Fogliano, M. Dekker, R. Verkerk, 2018, LWT.

Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects

V. Fogliano, M. Dekker, R. Verkerk, 2020 .

Low pH (6, 5 and 4) sulfate reduction during the acidification of sucrose under thermophilic (55 °C) conditions

M. Capela, P. Lens, S. Lopes, 2007 .