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The Medical Journal of Australia
|
May 8, 2008
Records of the Australian Mesothelioma Surveillance Program have been lost!
Marc Hendrickx
Biotechnology Progress
|
April 6, 2002
Kinetics of the pectin methylesterase catalyzed de-esterification of pectin in frozen food model systems
Netsanet Shiferaw Terefe, Marc Hendrickx
Communications in Agricultural and Applied Biological Sciences
|
November 25, 2004
Thermal and high pressure inactivation of lipoxygenase in tomato juice
Liesbet Peeters, Bart Meerts, Marc Hendrickx
Acta Orthopaedica Belgica
|
May 28, 2010
Uncemented femoral stem design influences the occurrence rate of postoperative fractures after primary hip arthroplasty: a comparison of the Image and Profile stems
Elke Van Eynde, Marc Hendrickx, Thierry Scheerlinck
Journal of Agricultural and Food Chemistry
|
April 14, 2005
Pressure and temperature stability of 5-methyltetrahydrofolic acid: a kinetic study
Indrawati Indrawati, Ann Van Loey, Marc Hendrickx
Food Research International (Ottawa, Ont.)
|
November 21, 2023
Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans
Li Zhu, Dongyan Chen, Marc Hendrickx, et al.
Food Chemistry
|
April 1, 2014
Role of carotenoid type on the effect of thermal processing on bioaccessibility
Paola Palmero, Lien Lemmens, Marc Hendrickx, et al.
Journal of Food Protection
|
February 25, 2005
Combined use of two single-component enzymatic time-temperature integrators: application to industrial continuous rotary processing of canned ravioli
Yann Guiavarch, Franois Zuber, Ann van Loey, et al.
Journal of Food Science and Technology
|
October 4, 2023
Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities
Jihan Santanina Santiago-Alumbro, Ann Van Loey, Marc Hendrickx
Journal of Agricultural and Food Chemistry
|
April 14, 2005
Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must
Gabriela Rapeanu, Ann Van Loey, Chantal Smout, et al.
Page
of 12
Search research articles
Search
Showing results (1-10 of 112) with videos related to
Sort By:
Page
of 12
The Medical Journal of Australia
|
May 8, 2008
Records of the Australian Mesothelioma Surveillance Program have been lost!
Marc Hendrickx
Biotechnology Progress
|
April 6, 2002
Kinetics of the pectin methylesterase catalyzed de-esterification of pectin in frozen food model systems
Netsanet Shiferaw Terefe, Marc Hendrickx
Communications in Agricultural and Applied Biological Sciences
|
November 25, 2004
Thermal and high pressure inactivation of lipoxygenase in tomato juice
Liesbet Peeters, Bart Meerts, Marc Hendrickx
Acta Orthopaedica Belgica
|
May 28, 2010
Uncemented femoral stem design influences the occurrence rate of postoperative fractures after primary hip arthroplasty: a comparison of the Image and Profile stems
Elke Van Eynde, Marc Hendrickx, Thierry Scheerlinck
Journal of Agricultural and Food Chemistry
|
April 14, 2005
Pressure and temperature stability of 5-methyltetrahydrofolic acid: a kinetic study
Indrawati Indrawati, Ann Van Loey, Marc Hendrickx
Food Research International (Ottawa, Ont.)
|
November 21, 2023
Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans
Li Zhu, Dongyan Chen, Marc Hendrickx, et al.
Food Chemistry
|
April 1, 2014
Role of carotenoid type on the effect of thermal processing on bioaccessibility
Paola Palmero, Lien Lemmens, Marc Hendrickx, et al.
Journal of Food Protection
|
February 25, 2005
Combined use of two single-component enzymatic time-temperature integrators: application to industrial continuous rotary processing of canned ravioli
Yann Guiavarch, Franois Zuber, Ann van Loey, et al.
Journal of Food Science and Technology
|
October 4, 2023
Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities
Jihan Santanina Santiago-Alumbro, Ann Van Loey, Marc Hendrickx
Journal of Agricultural and Food Chemistry
|
April 14, 2005
Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must
Gabriela Rapeanu, Ann Van Loey, Chantal Smout, et al.
Page
of 12