| An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree BT Kebede, T Grauwet, J Magpusao, S Palmers, C Michiels, M Hendrickx, ... Food chemistry 179, 94-102, 2015 | 56 | 2015 |
| Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics BT Kebede, T Grauwet, J Magpusao, S Palmers, C Michiels, M Hendrickx, ... Food Research International 67, 264-271, 2015 | 35 | 2015 |
| Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species J Magpusao, S Giteru, I Oey, B Kebede Algal Research 56, 102327, 2021 | 26 | 2021 |
| Changes in volatile and fatty acid compositions of selected microalgal suspensions with high pressure homogenization J Magpusao, I Oey, B Kebede Algal Research 67, 102867, 2022 | 6 | 2022 |
| Opportunities and challenges of algal protein extraction and production J Magpusao, I Oey, B Kebede Reference Module in Food Science, 2016 | 6 | 2016 |
| Chemical, rheological, and volatile profiling of microalgae Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species J Magpusao, I Oey, B Kebede Food Innovation and Advances 3 (2), 75-87, 2024 | | 2024 |
| Evaluation of the bioprotective potential of gastrointestinal digest fractions of Arthrospira sp. and Nannochloropsis sp. suspensions treated with high pressure homogenisation J Magpusao, I Oey, B Kebede Sustainable Food Technology 2 (1), 222-231, 2024 | | 2024 |
| Potential of using high pressure homogenisation to improve the functionality of microalgal suspensions JM Magpusao University of Otago, 2022 | | 2022 |
