E-LIB Suche - Ergebnisse für: Panozzo, Agnese

1

Importance of adapted digestion conditions to simulate in v..:

Michels, Daphne ; Verkempinck, Sarah H.E. ; Panozzo, Agnese...
Animal Nutrition. 12 (2023) - p. 151-158 , 2023

2

Production and molecular characterization of tailored citru..:

Humerez-Flores, Jessika N. ; Kyomugasho, Clare ; Gutiérrez-Ortiz, Ana A....
Food Chemistry. 367 (2022) - p. 130635 , 2022

Link: https://doi.org/10.1016/..

3

Towards improved understanding of the viscoelastic properti..:

Willemsen, Katleen L.D.D. ; Panozzo, Agnese ; Moelants, Katlijn..
Journal of Food Engineering. 278 (2020) - p. 109950 , 2020

Link: https://doi.org/10.1016/..

4

Instability of common beans during storage causes hardening..:

Chigwedere, Claire M. ; Humerez Flores, Jessika N. ; Panozzo, Agnese..
Food Research International. 121 (2019) - p. 506-513 , 2019

Link: https://doi.org/10.1016/..

5

Effect of pH and salts on microstructure and viscoelastic p..:

Willemsen, Katleen L.D.D. ; Panozzo, Agnese ; Moelants, Katlijn...
Food Hydrocolloids. 82 (2018) - p. 144-154 , 2018

Link: https://doi.org/10.1016/..

6

Carotenoid profile and basic structural indicators of nativ..:

Morales-Soriano, Eduardo ; Panozzo, Agnese ; Ugás, Roberto...
European Food Research and Technology. 245 (2018) 3 - p. 717-732 , 2018

Link: https://doi.org/10.1007/..

7

Impact of different sequences of mechanical and thermal pro..:

Bernaerts, Tom M. M. ; Panozzo, Agnese ; Verhaegen, Katrien A. F....
Food & Function. 9 (2018) 4 - p. 2433-2446 , 2018

Link: https://doi.org/10.1039/..

8

Carotenoid stability and lipid oxidation during storage of ..:

Mutsokoti, Leonard ; Panozzo, Agnese ; Tongonya, Jeritah...
LWT. 80 (2017) - p. 470-478 , 2017

Link: https://doi.org/10.1016/..

9

Microalgal biomass as a (multi)functional ingredient in foo..:

Bernaerts, Tom M.M. ; Panozzo, Agnese ; Doumen, Veerle...
Algal Research. 25 (2017) - p. 452-463 , 2017

Link: https://doi.org/10.1016/..

10

Carotenoid bioaccessibility and the relation to lipid diges..:

Mutsokoti, Leonard ; Panozzo, Agnese ; Pallares Pallares, Andrea...
Food Chemistry. 232 (2017) - p. 124-134 , 2017

Link: https://doi.org/10.1016/..

11

Role of structural barriers in the in vitro bioaccessibilit..:

Carrillo, Celia ; Buvé, Carolien ; Panozzo, Agnese..
Food Chemistry. 227 (2017) - p. 271-279 , 2017

Link: https://doi.org/10.1016/..

12

Physico-chemical and viscoelastic properties of high pressu..:

Willemsen, Katleen L.D.D. ; Panozzo, Agnese ; Moelants, Katlijn...
Food Hydrocolloids. 72 (2017) - p. 358-371 , 2017

Link: https://doi.org/10.1016/..

13

Carotenoid transfer to oil during thermal processing of low..:

Mutsokoti, Leonard ; Panozzo, Agnese ; Van Loey, Ann.
Food Research International. 86 (2016) - p. 64-73 , 2016

Link: https://doi.org/10.1016/..

14

Role of structural barriers for carotenoid bioaccessibility..:

Palmero, Paola ; Panozzo, Agnese ; Colle, Ines...
Food Chemistry. 199 (2016) - p. 423-432 , 2016

Link: https://doi.org/10.1016/..

15

Effect of pulsed light on structure and immunoreactivity of..:

Panozzo, Agnese ; Manzocco, Lara ; Lippe, Giovanna.
Food Chemistry. 194 (2016) - p. 366-372 , 2016

Link: https://doi.org/10.1016/..