Follow
Biniam Kebede
Biniam Kebede
Senior Lecturer in Food Science, University of Otago
Verified email at otago.ac.nz - Homepage
Title
Cited by
Cited by
Year
Quality change during high pressure processing and thermal processing of cloudy apple juice
J Yi, BT Kebede, DNH Dang, C Buvé, T Grauwet, A Van Loey, X Hu, ...
Lwt 75, 85-92, 2017
1512017
Kinetics of colour changes in pasteurised strawberry juice during storage
C Buvé, BT Kebede, C De Batselier, C Carrillo, HTT Pham, M Hendrickx, ...
Journal of Food Engineering 216, 42-51, 2018
992018
A comprehensive characterisation of volatile and fatty acid profiles of legume seeds
P Khrisanapant, B Kebede, SY Leong, I Oey
Foods 8 (12), 651, 2019
892019
Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet
BT Kebede, T Grauwet, L Mutsokoti, S Palmers, L Vervoort, M Hendrickx, ...
Food Research International 56, 218-225, 2014
852014
Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation
L Vervoort, T Grauwet, BT Kebede, I Van der Plancken, R Timmermans, ...
Food chemistry 134 (4), 2303-2312, 2012
822012
Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots
BT Kebede, T Grauwet, S Palmers, L Vervoort, R Carle, M Hendrickx, ...
Food Chemistry 153, 340-352, 2014
792014
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced …
BT Kebede, T Grauwet, G Tabilo-Munizaga, S Palmers, L Vervoort, ...
Food Chemistry 141 (3), 1603-1613, 2013
782013
Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction
S Wibowo, T Grauwet, BT Kebede, M Hendrickx, A Van Loey
Food Research International 75, 295-304, 2015
692015
Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization
J Yi, B Kebede, K Kristiani, T Grauwet, A Van Loey, M Hendrickx
Food Chemistry 249, 202-212, 2018
602018
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
532015
Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling
E Morales-Soriano, B Kebede, R Ugás, T Grauwet, A Van Loey, ...
Food Research International 109, 250-259, 2018
502018
The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility
A Amini Khoozani, B Kebede, J Birch, AEDA Bekhit
Foods 9 (2), 152, 2020
492020
A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening
J Yi, BT Kebede, T Grauwet, A Van Loey, X Hu, M Hendrickx
Postharvest biology and technology 117, 206-216, 2016
482016
Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach
CM Chigwedere, WW Tadele, J Yi, S Wibowo, BT Kebede, AM Van Loey, ...
Food Chemistry 275, 224-238, 2019
452019
Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour
AA Khoozani, B Kebede, AEDA Bekhit
Lwt 126, 109252, 2020
422020
Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace …
F Liu, T Grauwet, BT Kebede, A Van Loey, X Liao, M Hendrickx
Food and Bioprocess Technology 7, 3000-3011, 2014
382014
The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage
J Yi, B Kebede, K Kristiani, C Buvé, A Van Loey, T Grauwet, M Hendrickx
Food chemistry 255, 197-208, 2018
372018
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
352015
Reduction of furan formation by high-pressure high-temperature treatment of individual vegetable purées
S Palmers, T Grauwet, BT Kebede, ME Hendrickx, A Van Loey
Food and bioprocess technology 7, 2679-2693, 2014
352014
Milk biomarkers in relation to inherent and external factors based on metabolomics
D Zhu, B Kebede, K McComb, A Hayman, G Chen, R Frew
Trends in Food Science & Technology 109, 51-64, 2021
342021
The system can't perform the operation now. Try again later.
Articles 1–20