| Encapsulation of ginger oil in alginate-based shell materials S Atencio, A Maestro, E Santamaria, JM Gutiérrez, C Gonzalez Food Bioscience 37, 100714, 2020 | 37 | 2020 |
| Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice S Atencio, SHE Verkempinck, T Bernaerts, K Reineke, M Hendrickx, ... Food Chemistry 380, 132191, 2022 | 26 | 2022 |
| Heat and light stability of pumpkin-based carotenoids in a photosensitive food: A carotenoid-coloured beverage S Atencio, SHE Verkempinck, K Reineke, M Hendrickx, A Van Loey Foods 11 (3), 485, 2022 | 22 | 2022 |
| Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient S Atencio, T Bernaerts, D Liu, K Reineke, M Hendrickx, A Van Loey Innovative Food Science & Emerging Technologies 69, 102669, 2021 | 17 | 2021 |
| Study of the influence of Buchi encapsulator input variables on properties of formed alginate beads N Núñez Aguilar | 2 | 2018 |
| Influences of process parameters and shell materials on alginate bead production and ginger oil encapsulation by vibrating nozzle technology SA Sharmaine Universidad de Barcelona. Departamento de Ingeniería Química y Química …, 2018 | 2 | 2018 |
| Functionalisation of pumpkin-derived ingredients as natural colourant and texturizing ingredient S Atencio | | 2023 |
| From Farm to Fork: How does a food supply chain work? N Teribia, S Atencio, S Aravindakshan | | |
