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Applied Spectroscopy
|
July 25, 2016
Weighted PARAFAC and Non-linear Regression for Handling Intensity Changes in Fluorescence Spectroscopy caused by pH Fluctuations
Carina Svendsen, Thomas Skov, Frans W J van den Berg
Analytical Chemistry
|
July 27, 2002
Selection of optimal process analyzers for plant-wide monitoring
Frans W J van den Berg, Huub C J Hoefsloot, Age K Smilde
Food Research International (Ottawa, Ont.)
|
June 28, 2022
High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd
Ran Feng, Frans W J van den Berg, Søren K Lillevang, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
January 25, 2026
Exploring the use of FTIR Amide I band deconvolution to investigate protein secondary structure and texturisation during high moisture extrusion
Clara Barnés-Calle, Pere Gou, Elena Fulladosa, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
July 2, 2025
Quantifying anisotropy in mozzarella cheese using spatially resolved shortwave NIR spectroscopy
Harshkumar Patel, Frans W J van den Berg, Jens Petter Wold, et al.
Analytica Chimica Acta
|
May 30, 2024
Fermentation Analytical Technology (FAT): Monitoring industrial E. coli fermentations using absolute quantitative <sup>1</sup>H NMR spectroscopy
Jakob Forsberg, Christian Tihic Rasmussen, Frans W J van den Berg, et al.
Meat Science
|
January 12, 2013
Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times
Line Christensen, Per Ertbjerg, Hanne Løje, et al.
Food Research International (Ottawa, Ont.)
|
January 15, 2024
Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder
Xiàowěi Qí, Kirsten Gade Malmos, Frans W J van den Berg, et al.
Plos One
|
May 10, 2013
Quantitatively different, yet qualitatively alike: a meta-analysis of the mouse core gut microbiome with a view towards the human gut microbiome
Lukasz Krych, Camilla H F Hansen, Axel K Hansen, et al.
Molecules (Basel, Switzerland)
|
April 30, 2021
The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
Anne-Sophie Schou Jødal, Tomasz Pawel Czaja, Frans W J van den Berg, et al.
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Search research articles
Search
Showing results (1-10 of 13) with videos related to
Sort By:
Page
of 2
Applied Spectroscopy
|
July 25, 2016
Weighted PARAFAC and Non-linear Regression for Handling Intensity Changes in Fluorescence Spectroscopy caused by pH Fluctuations
Carina Svendsen, Thomas Skov, Frans W J van den Berg
Analytical Chemistry
|
July 27, 2002
Selection of optimal process analyzers for plant-wide monitoring
Frans W J van den Berg, Huub C J Hoefsloot, Age K Smilde
Food Research International (Ottawa, Ont.)
|
June 28, 2022
High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd
Ran Feng, Frans W J van den Berg, Søren K Lillevang, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
January 25, 2026
Exploring the use of FTIR Amide I band deconvolution to investigate protein secondary structure and texturisation during high moisture extrusion
Clara Barnés-Calle, Pere Gou, Elena Fulladosa, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
July 2, 2025
Quantifying anisotropy in mozzarella cheese using spatially resolved shortwave NIR spectroscopy
Harshkumar Patel, Frans W J van den Berg, Jens Petter Wold, et al.
Analytica Chimica Acta
|
May 30, 2024
Fermentation Analytical Technology (FAT): Monitoring industrial E. coli fermentations using absolute quantitative <sup>1</sup>H NMR spectroscopy
Jakob Forsberg, Christian Tihic Rasmussen, Frans W J van den Berg, et al.
Meat Science
|
January 12, 2013
Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times
Line Christensen, Per Ertbjerg, Hanne Løje, et al.
Food Research International (Ottawa, Ont.)
|
January 15, 2024
Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder
Xiàowěi Qí, Kirsten Gade Malmos, Frans W J van den Berg, et al.
Plos One
|
May 10, 2013
Quantitatively different, yet qualitatively alike: a meta-analysis of the mouse core gut microbiome with a view towards the human gut microbiome
Lukasz Krych, Camilla H F Hansen, Axel K Hansen, et al.
Molecules (Basel, Switzerland)
|
April 30, 2021
The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
Anne-Sophie Schou Jødal, Tomasz Pawel Czaja, Frans W J van den Berg, et al.
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