Ann Van Loey

发表

The use of time temperature integrators (TTIs)

Ann Van Loey, Yann Guiavarc’h, Wendie L. Claeys, 2004 .

Time temperature integrators: possibilities and limitations in managing safety and quality of foods

Ann Van Loey, Yann Guiavarc’h, Marc Hendrickx, 2001 .

Assessing the impact of food processing on the pectin structure-function relation using micro-analytical tools

Ann Van Loey, Stefanie Christiaens, Evelien Vandevenne, 2010 .

Techniques to evaluate preservation processes: mathematical modelling and use of product history integrators

Marc Hendrickx, Ann Van Loey, I. Van den Broeck, 1996 .

Potential of omics approaches in studying food science kinetic problems

Ann Van Loey, Wibowo Wibowo, Marc Hendrickx, 2016 .

Novel technologies for functional properties of fruit and vegetable based products

Ann Van Loey, Marc Hendrickx, Tara Grauwet, 2015 .

Novel technologies in process-structure-function relations of plant-based food systems

Ann Van Loey, Stefanie Christiaens, Sandy Van Buggenhout, 2011 .

The use of time-temperature integrators to validate thermal processes Woodhead Publishing Series in Food Science, Technology and Nutrition No. 104

Ann Van Loey, Yann Guiavarc’h, Wendie L. Claeys, 2004 .

Process assessment and product history indicators

Chantal Smout, Ann Van Loey, Yann Guiavarc’h, 2001 .

High pressure assisted structure engineering of plant based foods

Chantal Smout, Ann Van Loey, Sandy Van Buggenhout, 2006 .

Acidification, matrix disruption and blanching influence the stability and profile of vitamins in vegetables

Ann Van Loey, Marc Hendrickx, P. Verlinde, 2009 .

Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

Ann Van Loey, Marc Hendrickx, Tara Grauwet, 2018 .

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 .

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

Ann Van Loey, Marc Hendrickx, Iesel Van der Plancken, 2011 .

THERMAL INACTIVATION KENETICS of PECTINESTERASE EXTRACTED FROM ORANGES

Ann Van Loey, Linda R. Ludikhuyze, C. Weemaes, 1999 .

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Ann Van Loey, Marc Hendrickx, Iesel Van der Plancken, 2008 .

A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening

Ann Van Loey, Xiaosong Hu, Marc Hendrickx, 2016 .

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

Ann Van Loey, Indrawati Oey, Martina Lille, 2008 .

Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice

Ann Van Loey, Lise Verbeyst, A. Loey, 2012, European Food Research and Technology.

Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

Ann Van Loey, Sandy Van Buggenhout, Marc Hendrickx, 2014 .

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Ann Van Loey, Thomas Duvetter, Marc Hendrickx, 2010 .

Ultra high pressure treatments of foods

Dietrich Knorr, Ann Van Loey, Volker Heinz, 2001 .

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 .

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

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

A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics

Ann Van Loey, Siegfried Denys, A. Loey, 2000 .

Does high pressure processing influence nutritional aspects of plant based food systems

Ann Van Loey, Marc Hendrickx, Indrawati Oey, 2008 .

19 – High hydrostatic pressure technology in food preservation

Chantal Smout, Ann Van Loey, Indrawati, 2003 .

Influence of pectin structure on texture of pectin-calcium gels.

Ann Van Loey, Evelien Vandevenne, Sandy Van Buggenhout, 2010 .

Influence of pectin properties and processing conditions on thermal pectin degradation

Ann Van Loey, Thomas Duvetter, Marc Hendrickx, 2007 .

Combined thermal and high pressure colour degradation of tomato puree and strawberry juice

Ann Van Loey, Marc Hendrickx, M. Hendrickx, 2007 .

Intrinsic time temperature integrators for heat treatment of milk

Ann Van Loey, Wendie L. Claeys, Marc Hendrickx, 2002 .

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

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