| Pectins in processed fruits and vegetables: Part II—Structure–function relationships DN Sila, S Van Buggenhout, T Duvetter, I Fraeye, A De Roeck, ... Comprehensive Reviews in Food Science and Food Safety 8 (2), 86-104, 2009 | 454 | 2009 |
| Pectins in processed fruits and vegetables: Part III—Texture engineering S Van Buggenhout, DN Sila, T Duvetter, A Van Loey, M Hendrickx Comprehensive reviews in food science and food safety 8 (2), 105-117, 2009 | 292 | 2009 |
| Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue A De Roeck, DN Sila, T Duvetter, A Van Loey, M Hendrickx Food Chemistry 107 (3), 1225-1235, 2008 | 230 | 2008 |
| Non‐enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing DN Sila, C Smout, F Elliot, AV Loey, M Hendrickx Journal of food science 71 (1), E1-E9, 2006 | 213 | 2006 |
| Texture changes of processed fruits and vegetables: potential use of high-pressure processing DN Sila, T Duvetter, A De Roeck, I Verlent, C Smout, GK Moates, BP Hills, ... Trends in Food Science & Technology 19 (6), 309-319, 2008 | 179 | 2008 |
| Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing DN Sila, C Smout, ST Vu, A Van Loey, M Hendrickx Journal of food science 70 (2), E85-E91, 2005 | 152 | 2005 |
| Pectins in processed fruit and vegetables: Part I—Stability and catalytic activity of pectinases T Duvetter, DN Sila, S Van Buggenhout, R Jolie, A Van Loey, M Hendrickx Comprehensive reviews in food science and food safety 8 (2), 75-85, 2009 | 148 | 2009 |
| Effects of high‐pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing DN Sila, C Smout, TS Vu, ME Hendrickx Journal of Food Science 69 (5), E205-E211, 2004 | 131 | 2004 |
| Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots DN Sila, E Doungla, C Smout, A Van Loey, M Hendrickx Journal of Agricultural and Food Chemistry 54 (22), 8471-8479, 2006 | 124 | 2006 |
| Effect of preheating on thermal degradation kinetics of carrot texture TS Vu, C Smout, DN Sila, B LyNguyen, AML Van Loey, MEG Hendrickx Innovative food science & emerging technologies 5 (1), 37-44, 2004 | 123 | 2004 |
| Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture A De Roeck, T Duvetter, I Fraeye, I Van der Plancken, DN Sila, ... Food Chemistry 115 (1), 207-213, 2009 | 117 | 2009 |
| Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity DN Sila, C Smout, Y Satara, V Truong, A Van Loey, M Hendrickx Journal of Food Engineering 78 (3), 755-764, 2007 | 108 | 2007 |
| Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots C Smout, DN Sila, TS Vu, AML Van Loey, MEG Hendrickx Journal of Food Engineering 67 (4), 419-425, 2005 | 97 | 2005 |
| Effect of drying methods on the retention of bioactive compounds in African eggplant NN Mbondo, WO Owino, J Ambuko, DN Sila Food science & nutrition 6 (4), 814-823, 2018 | 88 | 2018 |
| Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect DM Njoroge, PK Kinyanjui, CM Chigwedere, S Christiaens, AO Makokha, ... Food Research International 81, 39-49, 2016 | 77 | 2016 |
| Extraction and characterization of pectic polysaccharides from easy-and hard-to-cook common beans (Phaseolus vulgaris) DM Njoroge, PK Kinyanjui, AO Makokha, S Christiaens, A Shpigelman, ... Food Research International 64, 314-322, 2014 | 75 | 2014 |
| Mode of de-esterification of alkaline and acidic pectin methyl esterases at different pH conditions T Duvetter, I Fraeye, DN Sila, I Verlent, C Smout, M Hendrickx, ... Journal of Agricultural and Food Chemistry 54 (20), 7825-7831, 2006 | 73 | 2006 |
| Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality I Wainaina, E Wafula, D Sila, C Kyomugasho, T Grauwet, A Van Loey, ... Comprehensive Reviews in Food Science and Food Safety 20 (4), 3690-3718, 2021 | 68 | 2021 |
| Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect DM Njoroge, PK Kinyanjui, S Christiaens, A Shpigelman, AO Makokha, ... Food Research International 76, 105-113, 2015 | 68 | 2015 |
| Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition RP Jolie, T Duvetter, K Houben, E Clynen, DN Sila, AM Van Loey, ... Innovative Food Science & Emerging Technologies 10 (4), 601-609, 2009 | 64 | 2009 |
