All Stories

  1. Ethylene removal by adsorption to improve shelf-life of tomatoes

    Article • Crystals, June 2020, MDPI AG

    Dr. Héctor Valdés , Dr Johannes P.F. de Bruijn

  2. Quality characteristics of puffed quinoa snacks

    Article • International Journal of Food Science & Technology, July 2019, Wiley

    Franklyn Zapana, Dr Johannes P.F. de Bruijn

  3. Treatment of acid mine drainage residues

    Article • Water Science & Technology, October 2018, IWA Publishing

    Dr Johannes P.F. de Bruijn

  4. Winery wastes were used as a source of polyphenolics to increase antioxidant capacity.

    Article • Beverages, January 2018, MDPI AG

    Dr Johannes P.F. de Bruijn, Ignacio Serra Stepke

  5. Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration

    Article • Chilean journal of agricultural research, September 2017, SciELO Comision Nacional de Investigacion Cientifica Y Tecnologica (CONICYT)

    Dr Johannes P.F. de Bruijn

  6. Comparison between thermomaceration and enzymatic maceration to enrich grape must with polyphenols

    Article • European Food Research and Technology, December 2015, Springer Science + Business Media

    Dr Johannes P.F. de Bruijn, Ignacio Serra Stepke

  7. Food processing and quality preservation of fruit and their derivatives

    Article • Journal of Food Processing and Preservation, December 2015, Wiley

    Dr Johannes P.F. de Bruijn

  8. vacuum microwave dehydration and atmospheric freeze drying of strawberries

    Article • Food Research International, September 2014, Elsevier

    Dr Johannes P.F. de Bruijn