| Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides TMM Bernaerts, L Gheysen, C Kyomugasho, ZJ Kermani, S Vandionant, ... Algal Research 32, 150-161, 2018 | 201 | 2018 |
| Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples SG Gwanpua, S Van Buggenhout, BE Verlinden, S Christiaens, ... Food Chemistry 158, 283-291, 2014 | 167 | 2014 |
| Process–structure–function relations of pectin in food S Christiaens, S Van Buggenhout, K Houben, Z Jamsazzadeh Kermani, ... Critical Reviews in Food Science and Nutrition 56 (6), 1021-1042, 2016 | 149 | 2016 |
| 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 |
| Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking CM Chigwedere, TF Olaoye, C Kyomugasho, ZJ Kermani, AP Pallares, ... Food Research International 106, 522-531, 2018 | 97 | 2018 |
| The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel ZJ Kermani, A Shpigelman, C Kyomugasho, S Van Buggenhout, ... Food chemistry 161, 199-207, 2014 | 88 | 2014 |
| Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems C Kyomugasho, S Gwala, S Christiaens, ZJ Kermani, AM Van Loey, ... Food Hydrocolloids 62, 299-310, 2017 | 62 | 2017 |
| Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris) CM Chigwedere, CM Nkonkola, S Rai, C Kyomugasho, ZJ Kermani, ... Food Research International 116, 462-470, 2019 | 56 | 2019 |
| Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification M Celus, C Kyomugasho, ZJ Kermani, K Roggen, AM Van Loey, ... Food Hydrocolloids 73, 101-109, 2017 | 48 | 2017 |
| Thermal and high-pressure stability of pectinmethylesterase, polygalacturonase, β-galactosidase and α-arabinofuranosidase in a tomato matrix: towards the creation of specific … K Houben, Z Jamsazzadeh Kermani, S Van Buggenhout, RP Jolie, ... Food and Bioprocess Technology 6, 3368-3380, 2013 | 40 | 2013 |
| The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure JSJ Santiago, ZJ Kermani, F Xu, AM Van Loey, ME Hendrickx Innovative food science & emerging technologies 43, 35-44, 2017 | 36 | 2017 |
| Characterization and degradation of pectic polysaccharides in cocoa pulp E Meersman, N Struyf, C Kyomugasho, Z Jamsazzadeh Kermani, ... Journal of agricultural and food chemistry 65 (44), 9726-9734, 2017 | 23 | 2017 |
| Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions JSJ Santiago, C Kyomugasho, S Maheshwari, ZJ Kermani, ... Food hydrocolloids 77, 482-493, 2018 | 22 | 2018 |
| Thermal and high-pressure stability of pectin-converting enzymes in broccoli and carrot purée: towards the creation of specific endogenous enzyme populations through processing K Houben, Z Jamsazzadeh Kermani, S Van Buggenhout, AM Van Loey, ... Food and bioprocess technology 7, 1713-1724, 2014 | 21 | 2014 |
| Study of mango endogenous pectinases as a tool to engineer mango purée consistency ZJ Kermani, A Shpigelman, K Houben, B ten Geuzendam, AM Van Loey, ... Food chemistry 172, 272-282, 2015 | 11 | 2015 |
| The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances ZJ Kermani, A Shpigelman, TMM Bernaerts, AM Van Loey, ME Hendrickx Food hydrocolloids 50, 193-202, 2015 | 10 | 2015 |
| The effect of exogenous enzymes and mechanical treatment on mango puree: Microscopic, mesoscopic, and macroscopic evaluation ZJ Kermani, A Shpigelman, TMM Bernaerts, AM Van Loey, ME Hendrickx Innovative food science & emerging technologies 33, 438-449, 2016 | 6 | 2016 |
| Influence of storage on the cooking quality of Canadian wonder common beans (Phaseolus vulgaris): insight into mechanism of softening and evolution of volatile compounds CM Chigwedere, TF Olaoye, WW Tadele, J Yi, S Wibowo, C Kyomugasho, ... 23rd National Symposium for Applied Biological Sciences (NSABS 2018 Conference), 2018 | | 2018 |
| A multifaceted approach to understanding the cooking behaviour of Canadian wonder common beans (Phaseolus vulgaris) CM Chigwedere, T Foyeke, C Mwansa, C Kyomugasho, ... Food Science and Technology Challenges for the 21st Century-Research to …, 2017 | | 2017 |
| Role of degree and pattern of methylesterification of citrus pectin on Fe2+-adsorption capacity M Celus, C Kyomugasho, Z Jamsazzadeh Kermani, K Roggen, T Grauwet, ... National Symposium for Applied Biological Sciences, Date: 2017/02/07-2017/02 …, 2017 | | 2017 |
