Indrawati Oey
Indrawati Oey
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Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review
I Oey, M Lille, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 320-328, 2008
Does high pressure processing influence nutritional aspects of plant based food systems?
I Oey, I Van der Plancken, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 300-308, 2008
Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables
SY Leong, I Oey
Food chemistry 133 (4), 1577-1587, 2012
Effect of extrusion on the anti-nutritional factors of food products: An overview
N Nikmaram, SY Leong, M Koubaa, Z Zhu, FJ Barba, R Greiner, I Oey, ...
Food control 79, 62-73, 2017
Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries
L Verbeyst, I Oey, I Van der Plancken, M Hendrickx, A Van Loey
Food Chemistry 123 (2), 269-274, 2010
Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies
A Soni, I Oey, P Silcock, P Bremer
Comprehensive Reviews in Food Science and Food Safety 15 (6), 1139-1148, 2016
Kinetics of the Stability of Broccoli (Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments
D Van Eylen, I Oey, M Hendrickx, A Van Loey
Journal of Agricultural and Food Chemistry 55 (6), 2163-2170, 2007
Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract
TVA Ha, S Kim, Y Choi, HS Kwak, SJ Lee, J Wen, I Oey, S Ko
Food chemistry 178, 115-121, 2015
Thermal Stability of l‐Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)
AW Munyaka, EE Makule, I Oey, A Van Loey, M Hendrickx
Journal of food science 75 (4), C336-C340, 2010
Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt
A Teo, KKT Goh, J Wen, I Oey, S Ko, HS Kwak, SJ Lee
Food chemistry 197, 297-306, 2016
Feasibility of using pulsed electric fields to modify biomacromolecules: A review
SG Giteru, I Oey, MA Ali
Trends in Food Science & Technology 72, 91-113, 2018
Thermal and Pressure−Temperature Degradation of Chlorophyll in Broccoli (Brassica oleracea L. italica) Juice:  A Kinetic Study
A Van Loey, V Ooms, C Weemaes, I Van den Broeck, L Ludikhuyze, ...
Journal of Agricultural and Food Chemistry 46 (12), 5289-5294, 1998
Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects
L Ludikhuyze, A Van Loey, Indrawati, C Smout, M Hendrickx
Critical reviews in food science and nutrition 43 (5), 527-586, 2003
Bacterial inactivation in whole milk using pulsed electric field processing
P Sharma, P Bremer, I Oey, DW Everett
International Dairy Journal 35 (1), 49-56, 2014
Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots
L Lemmens, S Van Buggenhout, I Oey, A Van Loey, M Hendrickx
Food Research International 42 (9), 1323-1330, 2009
Temperature and pressure stability of l-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study
I Oey, P Verlinde, M Hendrickx, A Van Loey
European Food Research and Technology 223, 71-77, 2006
Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles
F Faridnia, QL Ma, PJ Bremer, DJ Burritt, N Hamid, I Oey
Innovative Food Science & Emerging Technologies 29, 31-40, 2015
Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase
D Van Eylen, M Hendrickx, A Van Loey
Food Chemistry 97 (2), 263-271, 2006
Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads
D Van Eylen, N Bellostas, BW Strobel, I Oey, M Hendrickx, A Van Loey, ...
Food Chemistry 112 (3), 646-653, 2009
Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields
SY Leong, DJ Burritt, I Oey
Food Chemistry 196, 833-841, 2016
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