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E Hendrickx

Showing results (81-90 of 188) with videos related to

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Food Chemistry|January 28, 2015
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matricesClare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, et al.
Zootaxa|April 12, 2023
Deep-sea Ophiuroidea (Echinodermata) collected during the TALUD cruises in western MexicoRebeca Granja-Fernández, Michel E Hendrickx, Pedro Diego Rangel-Solís, et al.
Biotechnology and Bioengineering|April 1, 1999
Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidaseC A Weemaes, L R Ludikhuyze, I Van den Broeck, et al.
Journal of Chemical Technology and Biotechnology (Oxford, Oxfordshire : 1986)|February 1, 1994
Convenience of immobilized Bacillus licheniformis alpha-amylase as time-temperature-integrator (TTI)S F De Cordt, M E Hendrickx, G J Maesmans, et al.
Journal of Agricultural and Food Chemistry|September 28, 2006
Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systemsKristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, et al.
Biotechnology Progress|February 7, 2004
Trypsin inhibition activity of heat-denatured ovomucoid: a kinetic studyIesel Van der Plancken, Marijke Van Remoortere, Ann Van Loey, et al.
Journal of Agricultural and Food Chemistry|July 4, 2008
Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysisKristel De Vleeschouwer, Iesel Van der Plancken, Ann 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.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated FunctionalitiesMiete Celus, Clare Kyomugasho, Ann M Van Loey, et al.
International Journal of Biological Macromolecules|November 30, 2025
Comparison of enzymatic and acid hydrolysis treatments on the structure of RG-I segments in the diluted alkali-soluble pectin (DASP) fraction from apple and carrot pomaceAdrianna Kaczmarska-Król, Jelle Van Audenhove, Marc E Hendrickx, et al.
Pageof 19

Showing results (81-90 of 188) with videos related to

Sort By:
Pageof 19
Food Chemistry|January 28, 2015
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matricesClare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, et al.
Zootaxa|April 12, 2023
Deep-sea Ophiuroidea (Echinodermata) collected during the TALUD cruises in western MexicoRebeca Granja-Fernández, Michel E Hendrickx, Pedro Diego Rangel-Solís, et al.
Biotechnology and Bioengineering|April 1, 1999
Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidaseC A Weemaes, L R Ludikhuyze, I Van den Broeck, et al.
Journal of Chemical Technology and Biotechnology (Oxford, Oxfordshire : 1986)|February 1, 1994
Convenience of immobilized Bacillus licheniformis alpha-amylase as time-temperature-integrator (TTI)S F De Cordt, M E Hendrickx, G J Maesmans, et al.
Journal of Agricultural and Food Chemistry|September 28, 2006
Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systemsKristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, et al.
Biotechnology Progress|February 7, 2004
Trypsin inhibition activity of heat-denatured ovomucoid: a kinetic studyIesel Van der Plancken, Marijke Van Remoortere, Ann Van Loey, et al.
Journal of Agricultural and Food Chemistry|July 4, 2008
Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysisKristel De Vleeschouwer, Iesel Van der Plancken, Ann 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.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated FunctionalitiesMiete Celus, Clare Kyomugasho, Ann M Van Loey, et al.
International Journal of Biological Macromolecules|November 30, 2025
Comparison of enzymatic and acid hydrolysis treatments on the structure of RG-I segments in the diluted alkali-soluble pectin (DASP) fraction from apple and carrot pomaceAdrianna Kaczmarska-Król, Jelle Van Audenhove, Marc E Hendrickx, et al.
Pageof 19