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Biotechnology Advances|January 3, 2006
Formation of flavour compounds in the Maillard reactionM A J S van BoekelInternational Journal of Food Microbiology|June 18, 2021
To pool or not to pool: That is the question in microbial kineticsM A J S van BoekelFood Research International (Ottawa, Ont.)|July 15, 2022
Multilevel modeling in food science: A case study on heat-induced ascorbic acid degradation kineticsM A J S van Boekel, S RouxFood Chemistry|June 11, 2014
Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica)T Oliviero, R Verkerk, M A J S Van Boekel, et al.Food Chemistry|August 3, 2017
The Gauss-Eyring model: A new thermodynamic model for biochemical and microbial inactivation kineticsH C Mastwijk, R A H Timmermans, M A J S Van BoekelFood Chemistry|October 6, 2015
Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational studyM Sanny, S Jinap, E J Bakker, et al.Journal of Food Protection|March 7, 2013
Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative studyM Sanny, P A Luning, S Jinap, et al.Food Chemistry|April 15, 2017
Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagineHa T Nguyen, H J Ine van der Fels-Klerx, M A J S van BoekelFood Chemistry|September 8, 2012
Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?M Sanny, S Jinap, E J Bakker, et al.International Journal of Food Microbiology|October 15, 2017
Evaluation of the Gauss-Eyring model to predict thermal inactivation of micro-organisms at short holding timesR A H Timmermans, H C Mastwijk, M N Nierop Groot, et al.Pageof 3