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Food Chemistry|July 30, 2020
Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaiseDonny W H Merkx, Lorenz Plankensteiner, Yafei Yu, et al.Journal of Immunology (Baltimore, Md. : 1950)|November 1, 1991
Human atopen-specific types 1 and 2 T helper cell clonesE A Wierenga, M Snoek, H M Jansen, et al.Langmuir : the ACS Journal of Surfaces and Colloids|November 6, 2013
Effect of glycation on the flocculation behavior of protein-stabilized oil-in-water emulsionsRoy J B M Delahaije, Harry Gruppen, Neleke H van Nieuwenhuijzen, et al.Carbohydrate Polymers|August 6, 2013
The influence of the primary and secondary xanthan structure on the enzymatic hydrolysis of the xanthan backboneMarijn M Kool, Henk A Schols, Roy J B M Delahaije, et al.Food Chemistry|September 4, 2023
Mechanistic kinetic modelling of lipid oxidation in vegetable oils to estimate shelf-lifeKhoa A Nguyen, Marie Hennebelle, John P M van Duynhoven, et al.Journal of Nutritional Science|June 24, 2015
Reactive lysine content in commercially available pet foodsCharlotte van Rooijen, Guido Bosch, Antonius F B van der Poel, et al.The Journal of Physical Chemistry. B|July 21, 2006
Quantitative description of the relation between protein net charge and protein adsorption to air-water interfacesPeter A Wierenga, Marcel B J Meinders, Maarten R Egmond, et al.Biopolymers|May 12, 2004
Protein adsorption at air-water interfaces: a combination of detailsHarmen H J de Jongh, Hans A Kosters, Elena Kudryashova, et al.Journal of Immunology (Baltimore, Md. : 1950)|June 15, 1990
Evidence for compartmentalization of functional subsets of CD2+ T lymphocytes in atopic patientsE A Wierenga, M Snoek, C de Groot, et al.Nutrition Research Reviews|August 7, 2013
The Maillard reaction and pet food processing: effects on nutritive value and pet healthCharlotte van Rooijen, Guido Bosch, Antonius F B van der Poel, et al.Pageof 17