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Journal of Dairy Science
|
November 17, 2004
Mathematical models for combined high pressure and thermal plasmin inactivation kinetics in two model systems
D Borda, A Van Loey, C Smout, et al.
Critical Reviews in Food Science and Nutrition
|
December 5, 2003
Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects
L Ludikhuyze, A Van Loey, Indrawati, et al.
Journal of Agricultural and Food Chemistry
|
February 20, 2007
Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments
D Van Eylen, I Oey, M Hendrickx, et al.
Journal of Dairy Science
|
August 26, 2004
High pressure thermal inactivation kinetics of a plasmin system
D Borda, Indrawati, C Smout, et al.
Biosensors & Bioelectronics
|
January 1, 1996
Covalent enzyme immobilization on paramagnetic polyacrolein beads
A R Varlan, W Sansen, A Van Loey, et al.
Meat Science
|
November 9, 2011
Recent advances in process assessment and optimisation
A Van Loey, M Hendrickx, C Smout, et al.
Biotechnology and Bioengineering
|
March 10, 2004
Purified tomato polygalacturonase activity during thermal and high-pressure treatment
I Verlent, A Van Loey, C Smout, et al.
Journal of Food Protection
|
May 25, 2019
Theoretical Consideration on the Influence of the z-Value of a Single Component Time/Temperature Integrator on Thermal Process Impact Evaluation
A VAN Loey, L Ludikhuyze, M Hendrickx, et al.
Journal of Agricultural and Food Chemistry
|
February 5, 2004
Comparative study on pressure and temperature stability of 5-methyltetrahydrofolic acid in model systems and in food products
Indrawati, C Arroqui, I Messagie, et al.
Critical Reviews in Food Science and Nutrition
|
January 1, 1995
Evaluation of the integrated time-temperature effect in thermal processing of foods
M Hendrickx, G Maesmans, S De Cordt, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 12) with videos related to
Sort By:
Page
of 2
Journal of Dairy Science
|
November 17, 2004
Mathematical models for combined high pressure and thermal plasmin inactivation kinetics in two model systems
D Borda, A Van Loey, C Smout, et al.
Critical Reviews in Food Science and Nutrition
|
December 5, 2003
Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects
L Ludikhuyze, A Van Loey, Indrawati, et al.
Journal of Agricultural and Food Chemistry
|
February 20, 2007
Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments
D Van Eylen, I Oey, M Hendrickx, et al.
Journal of Dairy Science
|
August 26, 2004
High pressure thermal inactivation kinetics of a plasmin system
D Borda, Indrawati, C Smout, et al.
Biosensors & Bioelectronics
|
January 1, 1996
Covalent enzyme immobilization on paramagnetic polyacrolein beads
A R Varlan, W Sansen, A Van Loey, et al.
Meat Science
|
November 9, 2011
Recent advances in process assessment and optimisation
A Van Loey, M Hendrickx, C Smout, et al.
Biotechnology and Bioengineering
|
March 10, 2004
Purified tomato polygalacturonase activity during thermal and high-pressure treatment
I Verlent, A Van Loey, C Smout, et al.
Journal of Food Protection
|
May 25, 2019
Theoretical Consideration on the Influence of the z-Value of a Single Component Time/Temperature Integrator on Thermal Process Impact Evaluation
A VAN Loey, L Ludikhuyze, M Hendrickx, et al.
Journal of Agricultural and Food Chemistry
|
February 5, 2004
Comparative study on pressure and temperature stability of 5-methyltetrahydrofolic acid in model systems and in food products
Indrawati, C Arroqui, I Messagie, et al.
Critical Reviews in Food Science and Nutrition
|
January 1, 1995
Evaluation of the integrated time-temperature effect in thermal processing of foods
M Hendrickx, G Maesmans, S De Cordt, et al.
Page
of 2