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Carbohydrate Polymers|May 29, 2018
Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentumTom M M Bernaerts, Clare Kyomugasho, Noor Van Looveren, et al.Food Chemistry|June 22, 2026
Detailed analysis of phytate and its hydrolysis during postharvest ageing of common beans (Phaseolus vulgaris L.): methodology, accession-specific variation, and mechanismsHenry Tafiire, Jelle Van Audenhove, Nguyen T H An, et al.Biotechnology Progress|January 1, 1997
Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidaseC A Weemaes, S V De Cordt, L R Ludikhuyze, et al.Journal of Immunological Methods|August 19, 2009
Development and evaluation of monoclonal antibodies as probes to assess the differences between two tomato pectin methylesterase isoenzymesEvelien Vandevenne, Sandy Van Buggenhout, Thomas Duvetter, et al.Foods (Basel, Switzerland)|November 27, 2021
Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure HomogenizationJelle Van Audenhove, Tom Bernaerts, Novita I Putri, et al.Journal of Neuropathology and Experimental Neurology|January 22, 2013
Selective upregulation of scavenger receptors in and around demyelinating areas in multiple sclerosisDebbie A E Hendrickx, Nathalie Koning, Karianne G Schuurman, et al.Biotechnology Progress|December 7, 2002
Strawberry pectin methylesterase (PME): purification, characterization, thermal and high-pressure inactivationBinh Ly-Nguyen, Ann M Van Loey, Diana Fachin, et al.Food Chemistry|January 3, 2018
Emulsion stability during gastrointestinal conditions effects lipid digestion kineticsS H E Verkempinck, L Salvia-Trujillo, L G Moens, et al.Journal of Agricultural and Food Chemistry|November 18, 2010
Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsionInes J P Colle, Lien Lemmens, Getachew N Tolesa, et al.Food Chemistry|February 7, 2019
Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approachClaire M Chigwedere, Wondyfraw W Tadele, Junjie Yi, et al.Pageof 19