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A

Agnese Panozzo

KU Leuven

H指数:23

被引数:1,421

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Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages

ANIMAL NUTRITION

IF7.5

2023-03-014

OAAI

Production and molecular characterization of tailored citrus pectin-derived compounds

定制的柑橘果胶衍生化合物的生产和分子表征

IF9.8

2022-01-0117

OA

Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume

JOURNAL OF FOOD ENGINEERING

IF5.8

2020-08-0111

PREAI

Instability of common beans during storage causes hardening: The role of glass transition phenomena

FOOD RESEARCH INTERNATIONAL

IF8

2019-07-0117

OAAI

Carotenoid profile and basic structural indicators of native Peruvian chili peppers

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2018-11-137

PREAI

Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization

FOOD HYDROCOLLOIDS

IF12.4

2018-09-0117

OAAI

Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients

FOOD & FUNCTION

IF5.4

2018-01-0120

OAAI

Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction

FOOD HYDROCOLLOIDS

IF12.4

2017-11-0147

OAAI

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study

IF9.8

2017-10-0185

OAAI

Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids

IF9.8

2017-07-0134

OAAI

Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-07-0119

PREAI

Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions

FOOD RESEARCH INTERNATIONAL

IF8

2016-08-0112

OAAI

Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization

IF9.8

2016-05-0150

PREAI

Effect of pulsed light on structure and immunoreactivity of gluten

IF9.8

2016-03-0140

PRE

Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices

JOURNAL OF FUNCTIONAL FOODS

IF4

2015-12-0126

OAAI

Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp

IF9.8

2015-04-0153

PREAI

Colour and carotenoid changes of pasteurised orange juice during storage

IF9.8

2015-03-01139

PREAI

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2015-02-2019

PREAI

Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions

FOOD RESEARCH INTERNATIONAL

IF8

2014-10-0133

PREAI

Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white

FOOD RESEARCH INTERNATIONAL

IF8

2014-08-0155

PRE