Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread von Paraskevopoulou, Adamantini, Chrysanthou, Andreas, Koutidou, Maria

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Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree von Koutidou, Maria, Grauwet, Tara, Van Loey, Ann, Acharya, Parag

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Impact of processing on odour-active compounds of a mixed tomato-onion puree von Koutidou, Maria, Grauwet, Tara, Van Loey, Ann, Acharya, Parag

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Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system von Koutidou, Maria, Grauwet, Tara, Acharya, Parag

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Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato-carrot system von Koutidou, Maria, Grauwet, Tara, Acharya, Parag

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Impact of processing on odour-active compounds of a mixed tomato-onion puree von Koutidou, Maria, Grauwet, Tara, Van Loey, Ann, Acharya, Parag

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Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree von Koutidou, Maria, Grauwet, Tara, Van Loey, Ann, Parag, Achatya

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Characterisation of volatile compounds of lupin protein isolateaenriched wheat flour bread von Paraskevopoulou, Adamantini, Chrysanthou, Andreas, Koutidou, Maria

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Potential of processing to modify the volatile fraction of single and mixed vegetable systems von Koutidou, Maria

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