| Kinetics of colour changes in pasteurised strawberry juice during storage C Buvé, BT Kebede, C De Batselier, C Carrillo, HTT Pham, M Hendrickx, ... Journal of Food Engineering 216, 42-51, 2018 | 100 | 2018 |
| Functional properties of citric acid extracted mango peel pectin as related to its chemical structure ZJ Kermani, A Shpigelman, HTT Pham, AM Van Loey, ME Hendrickx Food Hydrocolloids 44, 424-434, 2015 | 98 | 2015 |
| Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage HTT Pham, P Kityo, C Buvé, ME Hendrickx, AM Van Loey Journal of agricultural and food chemistry 68 (19), 5402-5411, 2020 | 32 | 2020 |
| Changes in the soluble and insoluble compounds of shelf-stable orange juice in relation to non-enzymatic browning during storage HTT Pham, M Bazmawe, B Kebede, C Buvé, ME Hendrickx, AM Van Loey Journal of agricultural and food chemistry 67 (46), 12854-12862, 2019 | 23 | 2019 |
| Influence of initial pH and sulfur dioxide content in must on wine fermentation by immobilized yeast in bacterial cellulose NMN Ton, MD Nguyen, TTH Pham, VVM Le International Food Research Journal 17, 743-749, 2010 | 23 | 2010 |
| Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage C Buvé, HTT Pham, M Hendrickx, T Grauwet, A Van Loey Comprehensive Reviews in Food Science and Food Safety 20 (6), 5698-5721, 2021 | 19 | 2021 |
| Insight into non‐enzymatic browning of shelf‐stable orange juice during storage: A fractionation and kinetic approach HTT Pham, A Bista, B Kebede, C Buvé, M Hendrickx, A Van Loey Journal of the Science of Food and Agriculture 100 (9), 3765-3775, 2020 | 12 | 2020 |
| Potential of 1H NMR fingerprinting and a model system approach to study non-enzymatic browning in shelf-stable orange juice during storage HTT Pham, DJ Pavón-Vargas, C Buvé, D Sakellariou, ME Hendrickx, ... Food research international 140, 110062, 2021 | 8 | 2021 |
| Insight into non-enzymatic browning in shelf-stable orange juice during storage TTH Pham | 2 | 2020 |
| Effect of juice composition and pH on browning of pasteurized shelf-stable orange juice during storage TTH Pham, A Bista, P Kityo, M Hendrickx, A Van Loey IFT19, Date: 2019/06/02-2019/06/05, Location: New Orleans, 2019 | | 2019 |
| Changes in the soluble and insoluble fractions of orange juice during storage in relation to non-enzymatic browning TTH Pham, M Bazmawe, BT Kedebe, M Hendrickx, A Van Loey 24th National Symposium for Applied Biological Sciences (NSABS), Date: 2019 …, 2019 | | 2019 |
| Impact of storage factors on colour changes of pasteurised strawberry juice: a kinetic study C Buvé, BT Kebede, C De Batselier, C Carrillo, TTH Pham, M Hendrickx, ... 22nd National Symposium for Applied Biological Sciences, Date: 2017/02/07 …, 2017 | | 2017 |
| Kinetics of colour changes in pasteurised strawberry juice during storage BT Kebede, CÃ De Batselier, C Carrillo, HTT Pham, M Hendrickx, ... Journal of food engineering, 2017 | | 2017 |
| Potential of a naturally abundant fruit acid to extract pectin from a low-cost mango peel with valuable functionality Z Jamsazzadeh Kermani, A Shpigelman, TTH Pham, A Van Loey, ... IFT15, Date: 2015/07/11-2015/07/14, Location: Chicago, USA, 2015 | | 2015 |
| Functional properties of mango peel pectin extracted by citric acid Z Jamsazzadeh Kermani, A Shpigelman, TTH Pham, A Van Loey, ... 1st Congress on Food Structure Design, Innovation in food structure …, 2014 | | 2014 |
