Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Your filters: cql: keyword exact "ORANGE JUICE"

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- Journal Article
- A1
The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods

Nada Smigic, Ilija Djekic, Nikola Tomic, Bozidar Udovicki and Andreja Rajkovic (UGent)

(2019) BRITISH FOOD JOURNAL. 121(3). p.815-834
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Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

Ilse Van Bree (UGent) , Jan Baetens (UGent) , Simbarashe Samapundo (UGent) , Frank Devlieghere (UGent) , Ruben Laleman (UGent) , Isabelle Vandekinderen, Bert Noseda (UGent) , Ramize Xhaferi (UGent) , Bernard De Baets (UGent) and Bruno De Meulenaer (UGent)

(2012) FOOD CHEMISTRY. 134(1). p.207-214
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- Journal Article
- A1
Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization

Linsey Garcia-Gonzalez (UGent) , AH Geeraerd, K Elst, L Van Ginneken, JF Van Impe and Frank Devlieghere (UGent)

(2009) JOURNAL OF SUPERCRITICAL FLUIDS. 51(1). p.74-82
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- Journal Article
- A1
Modeling the effect of headspace oxygen level on the degradation of vitamin C in a model fruit juice

Ilse Van Bree (UGent) , Simbarashe Samapundo (UGent) , Frank Devlieghere (UGent) and Bruno De Meulenaer (UGent)

(2009) CZECH JOURNAL OF FOOD SCIENCES. 27. p.S27-S27