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Scandinavian Journal of Immunology|August 24, 2002
Cross-priming is under control of the relB geneP Castiglioni, E M Janssen, K R Prilliman, et al.Food Chemistry|April 9, 2022
In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredientsAndrea Rivera Del Rio, Anna C Möller, Remko M Boom, et al.International Journal of Food Sciences and Nutrition|June 1, 2017
Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionationM Opazo-Navarrete, M A I Schutyser, R M Boom, et al.Biotechnology and Bioengineering|January 7, 2003
Maillard reactions and increased enzyme inactivation during oligosaccharide synthesis by a hyperthermophilic glycosidaseM E Bruins, E W Van Hellemond, A E M Janssen, et al.Journal of Agricultural and Food Chemistry|May 23, 2009
Pressure-aided proteolysis of beta-caseinMarieke E Bruins, Nathalie Creusot, Harry Gruppen, et al.Food & Function|April 28, 2021
Protein acidification and hydrolysis by pepsin ensure efficient trypsin-catalyzed hydrolysisAndrea Rivera Del Rio, Julia K Keppler, Remko M Boom, et al.Journal of the Optical Society of America. A, Optics, Image Science, and Vision|November 24, 2005
Application of the fractional Fourier transformation to digital holography recorded by an elliptical, astigmatic Gaussian beamF Nicolas, S Coëtmellec, M Brunel, et al.The British Journal of Nutrition|July 1, 1992
Long-term effect of physical activity on energy balance and body compositionK R Westerterp, G A Meijer, E M Janssen, et al.Journal of Agricultural and Food Chemistry|December 22, 2007
Effect of gelatinization and hydrolysis conditions on the selectivity of starch hydrolysis with alpha-amylase from Bacillus licheniformisTim Baks, Marieke E Bruins, Ariette M Matser, et al.Nutrients|May 27, 2026
Heat Processing Reduces IgE Binding but Not Basophil Sensitivity to Pea Proteins in Pea-Allergic ChildrenMalgorzata Teodorowicz, Anja E M Janssen, Joyce Emons, et al.Pageof 10