aroma

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2017) Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chemistry, 228. pp. 14-25. ISSN 0308-8146 (doi:10.1016/j.foodchem.2017.01.135)

broccoli

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2016) Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree. Food Chemistry, 217. pp. 531-541. ISSN 0308-8146 (doi:10.1016/j.foodchem.2016.09.003)

Carrot

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2015) Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. Journal of Food Engineering, 168. pp. 137-147. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2015.07.028)

comprehensive two-dimensional gas chromatography

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2017) Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chemistry, 228. pp. 14-25. ISSN 0308-8146 (doi:10.1016/j.foodchem.2017.01.135)

endogenous enzymes

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2017) Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chemistry, 228. pp. 14-25. ISSN 0308-8146 (doi:10.1016/j.foodchem.2017.01.135)

fingerprinting

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2017) Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chemistry, 228. pp. 14-25. ISSN 0308-8146 (doi:10.1016/j.foodchem.2017.01.135)

Fingerprinting approach

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2015) Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. Journal of Food Engineering, 168. pp. 137-147. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2015.07.028)

gas chromatography-olfactometry

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2017) Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chemistry, 228. pp. 14-25. ISSN 0308-8146 (doi:10.1016/j.foodchem.2017.01.135)

GC–MS fingerprinting

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2016) Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree. Food Chemistry, 217. pp. 531-541. ISSN 0308-8146 (doi:10.1016/j.foodchem.2016.09.003)

microstructure

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2016) Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree. Food Chemistry, 217. pp. 531-541. ISSN 0308-8146 (doi:10.1016/j.foodchem.2016.09.003)

mixed vegetable system

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2017) Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chemistry, 228. pp. 14-25. ISSN 0308-8146 (doi:10.1016/j.foodchem.2017.01.135)

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2015) Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. Journal of Food Engineering, 168. pp. 137-147. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2015.07.028)

off-flavour formation

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2016) Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree. Food Chemistry, 217. pp. 531-541. ISSN 0308-8146 (doi:10.1016/j.foodchem.2016.09.003)

Process marker identification

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2015) Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. Journal of Food Engineering, 168. pp. 137-147. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2015.07.028)

Tomato

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2015) Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. Journal of Food Engineering, 168. pp. 137-147. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2015.07.028)

Untargeted GC–MS profiling

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2015) Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. Journal of Food Engineering, 168. pp. 137-147. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2015.07.028)

vegetable processing

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2016) Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree. Food Chemistry, 217. pp. 531-541. ISSN 0308-8146 (doi:10.1016/j.foodchem.2016.09.003)

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2015) Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. Journal of Food Engineering, 168. pp. 137-147. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2015.07.028)

Volatile organic compounds (VOC)

Koutidou, Maria, Grauwet, Tara and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2015) Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. Journal of Food Engineering, 168. pp. 137-147. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2015.07.028)