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39篇 您的检索式：作者名="BUGGENHOUT S"

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	题名	作者	年代	出处	被引量
1	Pectins in processed fruits and vegetables: Part III--stability and catalytic activity of pectinases显示文摘	Duvetter T Sila D N Van Buggenhout S	2009	Comprehensive Reviews in Food Science and Food Safety2009，8，2：	1
2	Changes in fl-carotene bioaccessibility and concentration during processing of carrot puree显示文摘	Knockaert G Lemmens L Van Buggenhout S	2012	Food Chemistry2012，133，1：	1
3	Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	S V Buggenhout I Messagie I V der Plancken	2006	European Food Research and Technology2006，223，4：	1
4	Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing con- ditions and effect of subsequent storage/thawing conditions显示文摘	van BUGGENHOUT S MESSAGIE I MAES V	2006	Eur Food Res Technol2006，223，3：	1
5	,Influence of sampling positions on accuracy of tracer gas measurements in ventilated spaces 显示文摘	S Van Buggenhout A Van Brecht S Eren Ozcan	2009	Biosystems Engineering2009，104，：	1
6	Minimizing texture loss of frozen strawberries:effect of infusion with pectin methylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions显示文摘	Buggenhout S V Messagie I Maes V	2006	Eur Food Res Technol2006，223，3：	1
7	Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions显示文摘	BUGGENHOUT S GRAUWET T LOEY A	2008	European Food Research and Technology2008，226，3：	1
8	Influence of high-pressure - low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	Buggenhout S V Messagie I Plancken I V D	2006	European Food Research & Technology2006，223，4：	1
9	Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	Buggenhout S van Messagie I Plancken I van der	2006	European Food Research and Technology2006，223，4：	1
10	Minimizing texture loss of frozen strawberries: effect of infusion with peetinmethyesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions 显示文摘	Van Buggenhout S Messagie I Maes V	2006	European Food Research and Technology2006，223，3：	1
11	Pectins in processed fruits and vegetables:part III--texture engineering显示文摘	Van Buggenhout S Sila D N Duvetter T	2009	Comprehensive Reviews in Food Science and Food Safety2009，8，2：	1
12	Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution显示文摘	FRAEYE I KNOCKAERT G BUGGENHOUT S V	2009	Food Chemistry2009，114，4：	1
13	Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	Buggenhout S V Messagie I Plancken I V D	2006	European Food Research and Technology2006，223，4：	1
14	Pectins in processed fruits and vegetables: part Ill-texture engineering显示文摘	van BUGGENHOUT S SILA D N DUVETTER T	2009	Comprehensive Reviews in Food Science and Food Safety2009，8，2：	1
15	Towards a better understanding of the relationship between the β- carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots显示文摘	Lemmens L Van Buggenhout S Oey I	2009	Food Res Intl2009，42，9：	1
16	Changes in 15-carotene bioaccessibility and concentration during processing of carrot puree显示文摘	KNOCKAERT G LEMMENS L BUGGENHOUT S V	2012	Food Chemistry2012，133，1：	1
17	Minimizing texture loss of frozen strawberries:effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions显示文摘	BUGGENHOUT S V MESSAGIE I MAES V	2006	Eur Food Res Technol2006，223，3：	1
18	Changes in fl-carotene bioaccessibility and concentration during processing of carrot puree显示文摘	Knockaert G Lemmens L Buggenhout S V	2012	Food Chemistry2012，133，1：	1
19	Investigating the role of pectin in carrot cell wall changes during thermal processing: a microscopic approach显示文摘	Ribas-Agusti A Van Buggenhout S Palmero P	2014	Innov Food Sci Emerg2014，24，：	1
20	Pectin modifications and the role of pectin-degqading enzymes during postharvest softening of jonagold apples显示文摘	Gwanpua S G Van Buggenhout S Verlinden B E	2014	Food Chemistry2014，158，9：	1

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