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Journal of Agricultural and Food Chemistry
|
July 7, 2016
Annotation of Different Dehydrocatechin Oligomers by MS/MS and Their Occurrence in Black Tea
Annewieke J W Verloop, Harry Gruppen, Jean-Paul Vincken
Journal of Agricultural and Food Chemistry
|
August 16, 2013
Modulation of isoflavonoid composition of Rhizopus oryzae elicited soybean (Glycine max) seedlings by light and wounding
Siti Aisyah, Harry Gruppen, Betty Madzora, et al.
Biotechnology Advances
|
September 15, 2007
Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates
Bas J H Kuipers, Arno C Alting, Harry Gruppen
Journal of Agricultural and Food Chemistry
|
October 3, 2002
Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions
Jacoba M S Renkema, Harry Gruppen, Ton van Vliet
Journal of Agricultural and Food Chemistry
|
January 31, 2013
Quantitative fate of chlorogenic acid during enzymatic browning of potato juice
Carlos-Eduardo Narváez-Cuenca, Jean-Paul Vincken, Harry Gruppen
Biochimica Et Biophysica Acta
|
August 19, 2015
Peroxidase induced oligo-tyrosine cross-links during polymerization of α-lactalbumin
Surender Kumar Dhayal, Stefano Sforza, Peter A Wierenga, et al.
Journal of Agricultural and Food Chemistry
|
October 2, 2014
Determination of the influence of substrate concentration on enzyme selectivity using whey protein Isolate and Bacillus licheniformis protease
Claire I Butré, Stefano Sforza, Harry Gruppen, et al.
ACS Sustainable Chemistry & Engineering
|
February 13, 2018
Laccase/Mediator Systems: Their Reactivity toward Phenolic Lignin Structures
Roelant Hilgers, Jean-Paul Vincken, Harry Gruppen, et al.
Phytochemistry
|
December 5, 2006
Saponins, classification and occurrence in the plant kingdom
Jean-Paul Vincken, Lynn Heng, Aede de Groot, et al.
Carbohydrate Polymers
|
August 31, 2013
Comparison of xanthans by the relative abundance of its six constituent repeating units
Marijn M Kool, Harry Gruppen, Graham Sworn, et al.
Page
of 23
Search research articles
Search
Showing results (21-30 of 221) with videos related to
Sort By:
Page
of 23
Journal of Agricultural and Food Chemistry
|
July 7, 2016
Annotation of Different Dehydrocatechin Oligomers by MS/MS and Their Occurrence in Black Tea
Annewieke J W Verloop, Harry Gruppen, Jean-Paul Vincken
Journal of Agricultural and Food Chemistry
|
August 16, 2013
Modulation of isoflavonoid composition of Rhizopus oryzae elicited soybean (Glycine max) seedlings by light and wounding
Siti Aisyah, Harry Gruppen, Betty Madzora, et al.
Biotechnology Advances
|
September 15, 2007
Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates
Bas J H Kuipers, Arno C Alting, Harry Gruppen
Journal of Agricultural and Food Chemistry
|
October 3, 2002
Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions
Jacoba M S Renkema, Harry Gruppen, Ton van Vliet
Journal of Agricultural and Food Chemistry
|
January 31, 2013
Quantitative fate of chlorogenic acid during enzymatic browning of potato juice
Carlos-Eduardo Narváez-Cuenca, Jean-Paul Vincken, Harry Gruppen
Biochimica Et Biophysica Acta
|
August 19, 2015
Peroxidase induced oligo-tyrosine cross-links during polymerization of α-lactalbumin
Surender Kumar Dhayal, Stefano Sforza, Peter A Wierenga, et al.
Journal of Agricultural and Food Chemistry
|
October 2, 2014
Determination of the influence of substrate concentration on enzyme selectivity using whey protein Isolate and Bacillus licheniformis protease
Claire I Butré, Stefano Sforza, Harry Gruppen, et al.
ACS Sustainable Chemistry & Engineering
|
February 13, 2018
Laccase/Mediator Systems: Their Reactivity toward Phenolic Lignin Structures
Roelant Hilgers, Jean-Paul Vincken, Harry Gruppen, et al.
Phytochemistry
|
December 5, 2006
Saponins, classification and occurrence in the plant kingdom
Jean-Paul Vincken, Lynn Heng, Aede de Groot, et al.
Carbohydrate Polymers
|
August 31, 2013
Comparison of xanthans by the relative abundance of its six constituent repeating units
Marijn M Kool, Harry Gruppen, Graham Sworn, et al.
Page
of 23