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E Hendrickx

Showing results (71-80 of 188) with videos related to

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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.
Carbohydrate Research|November 5, 2010
Pectin methylesterase and its proteinaceous inhibitor: a reviewRuben P Jolie, Thomas Duvetter, Ann M Van Loey, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinizationClare Kyomugasho, Irene Wainaina, Tara Grauwet, et al.
Zootaxa|October 21, 2025
Polychaeta collected during the research cruises TALUD aboard the R/V El Puma in the Mexican Pacific: Sabellidae and SerpulidaeMara Ana Tovar-Hernndez, Jess Angel DE Len-Gonzlez, Michel E Hendrickx
Food Research International (Ottawa, Ont.)|March 6, 2024
Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behaviorNguyen T H An, Patricia Namutebi, Ann Van Loey, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the FutureClaire M Chigwedere, Daniel M Njoroge, Ann M Van Loey, et al.
Biotechnology Progress|May 17, 2007
Kinetics of acrylamide formation/elimination reactions as affected by water activityKristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, et al.
Journal of Agricultural and Food Chemistry|October 27, 2010
The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compoundsKristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, et al.
Journal of Agricultural and Food Chemistry|April 15, 2021
Kinetic Modeling of <i>In Vitro</i> Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric PrelipolysisMarcos R Infantes-Garcia, Sarah H E Verkempinck, Marc E Hendrickx, et al.
Pageof 19

Showing results (71-80 of 188) with videos related to

Sort By:
Pageof 19
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.
Carbohydrate Research|November 5, 2010
Pectin methylesterase and its proteinaceous inhibitor: a reviewRuben P Jolie, Thomas Duvetter, Ann M Van Loey, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinizationClare Kyomugasho, Irene Wainaina, Tara Grauwet, et al.
Zootaxa|October 21, 2025
Polychaeta collected during the research cruises TALUD aboard the R/V El Puma in the Mexican Pacific: Sabellidae and SerpulidaeMara Ana Tovar-Hernndez, Jess Angel DE Len-Gonzlez, Michel E Hendrickx
Food Research International (Ottawa, Ont.)|March 6, 2024
Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behaviorNguyen T H An, Patricia Namutebi, Ann Van Loey, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the FutureClaire M Chigwedere, Daniel M Njoroge, Ann M Van Loey, et al.
Biotechnology Progress|May 17, 2007
Kinetics of acrylamide formation/elimination reactions as affected by water activityKristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, et al.
Journal of Agricultural and Food Chemistry|October 27, 2010
The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compoundsKristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, et al.
Journal of Agricultural and Food Chemistry|April 15, 2021
Kinetic Modeling of <i>In Vitro</i> Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric PrelipolysisMarcos R Infantes-Garcia, Sarah H E Verkempinck, Marc E Hendrickx, et al.
Pageof 19