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Biotechnology Progress|June 3, 2000
Modeling conductive heat transfer during high-pressure thawing processes: determination of latent heat as a function of pressureS Denys, A M Van Loey, M E HendrickxBiotechnology Progress|February 9, 2000
Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foodsS Denys, L R Ludikhuyze, A M Van Loey, et al.Journal of Agricultural and Food Chemistry|May 4, 2000
Kinetics of chlorophyll degradation and color loss in heated broccoli juiceC A Weemaes, V Ooms, A M Van Loey, et al.Journal of Agricultural and Food Chemistry|May 4, 2000
Soybean lipoxygenase inactivation by pressure at subzero and elevated temperaturesI Indrawati, A M Van Loey, L R Ludikhuyze, et al.Biotechnology Progress|February 9, 2000
Kinetics of pressure inactivation at subzero and elevated temperature of lipoxygenase in crude green bean (Phaseolus vulgaris L.) extractI Indrawati, A M Van Loey, L R Ludikhuyze, et al.Biotechnology Progress|April 9, 1999
Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L.): a kinetic inactivation studyI Indrawati, A M Van Loey, L R Ludikhuyze, et al.Journal of Agricultural and Food Chemistry|May 23, 2000
Lipoxygenase inactivation in green beans (Phaseolus vulgaris L.) due to high pressure treatment at subzero and elevated temperaturesI Indrawati, L R Ludikhuyze, A M Van Loey, et al.Food Research International (Ottawa, Ont.)|June 28, 2022
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing processC F De Schepper, C Buvé, A M Van Loey, et al.Carbohydrate Polymers|September 14, 2025
Studying relaxation phenomena in fruit and vegetable pectin-containing cell wall material: a focus on methodology and compositionJ Van Audenhove, C N Ngong, A M Van Loey, et al.Journal of Agricultural and Food Chemistry|February 26, 2000
Effect of temperature and/or pressure on tomato pectinesterase activityI Van Den Broeck, L R Ludikhuyze, A M Van Loey, et al.Pageof 2