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Netsanet Shiferaw Terefe
Netsanet Shiferaw Terefe
CSIRO Food and Nutrition
Verified email at csiro.au
Title
Cited by
Cited by
Year
High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree
NS Terefe, YH Yang, K Knoerzer, R Buckow, C Versteeg
Innovative Food Science & Emerging Technologies 11 (1), 52-60, 2010
3362010
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
FJ Barba, NS Terefe, R Buckow, D Knorr, V Orlien
Food Research International 77, 725-742, 2015
2842015
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
FJ Barba, NS Terefe, R Buckow, D Knorr, V Orlien
Food Research International 77, 725-742, 2015
2842015
Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing
NS Terefe, R Buckow, C Versteeg
Critical reviews in food science and nutrition 54 (1), 24-63, 2014
2582014
Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice
R Buckow, A Kastell, NS Terefe, C Versteeg
Journal of Agricultural and Food Chemistry 58 (18), 10076-10084, 2010
2152010
Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria× ananassa)
NS Terefe, K Matthies, L Simons, C Versteeg
Innovative Food Science & Emerging Technologies 10 (3), 297-307, 2009
1662009
The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication
NS Terefe, M Gamage, K Vilkhu, L Simons, R Mawson, C Versteeg
Food Chemistry 117 (1), 20-27, 2009
1552009
Ultrasound in enzyme activation and inactivation
R Mawson, M Gamage, NS Terefe, K Knoerzer
Ultrasound technologies for food and bioprocessing, 369-404, 2010
1342010
Fermentation for tailoring the technological and health related functionality of food products
N Shiferaw Terefe, MA Augustin
Critical reviews in food science and nutrition 60 (17), 2887-2913, 2020
1312020
Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation
NS Terefe, A Delon, R Buckow, C Versteeg
Food Chemistry 188, 193-200, 2015
962015
Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars
NS Terefe, T Kleintschek, T Gamage, KJ Fanning, G Netzel, C Versteeg, ...
Innovative Food Science & Emerging Technologies 19, 57-65, 2013
892013
Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria
JH Ye, LY Huang, NS Terefe, MA Augustin
Food Chemistry 286, 616-623, 2019
802019
Emerging trends and opportunities in food fermentation
NS Terefe
Elsevier, 2016
792016
Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing
N Shiferaw Terefe, R Buckow, C Versteeg
Critical Reviews in Food Science and Nutrition 55 (2), 147-158, 2015
582015
Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems
L Zhou, T Liao, W Liu, L Zou, C Liu, NS Terefe
Critical reviews in food science and nutrition 60 (21), 3594-3621, 2020
562020
High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes
NS Terefe, P Tepper, A Ullman, K Knoerzer, P Juliano
Innovative Food Science & Emerging Technologies 33, 56-66, 2016
542016
Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing
NS Terefe, R Buckow, C Versteeg
Critical reviews in food science and nutrition 55 (1), 1-15, 2015
542015
Ultrasound for structural modification of food products
NS Terefe, AL Sikes, P Juliano
Innovative food processing technologies, 209-230, 2016
512016
Food Fermentation. Reference Module in Food Science
NS Terefe
Elsevier, 2016
492016
Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree
YX Cai, JH Wang, C McAuley, MA Augustin, NS Terefe
Journal of Functional Foods 61, 103461, 2019
442019
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