aroma

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2017.01.135)

broccoli

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2016.09.003)

comprehensive two-dimensional gas chromatography

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2017.01.135)

endogenous enzymes

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2017.01.135)

fingerprinting

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2017.01.135)

gas chromatography-olfactometry

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2017.01.135)

GC–MS fingerprinting

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2016.09.003)

microstructure

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2016.09.003)

mixed vegetable system

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2017.01.135)

off-flavour formation

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2016.09.003)

vegetable processing

Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 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:https://doi.org/10.1016/j.foodchem.2016.09.003)