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Marc Hendrickx

Showing results (11-20 of 112) with videos related to

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Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Thermostability of Victoria grape (Vitis vinifera ssp. sativa) polyphenoloxidaseGabriela Rapeanu, Ann Van Loey, Chantal Smout, et al.
Biotechnology and Bioengineering|September 24, 2004
Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impactsYann Guiavarc'h, Ann Van Loey, François Zuber, et al.
Journal of Agricultural and Food Chemistry|January 4, 2007
Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg whiteIesel Van der Plancken, Ann Van Loey, Marc Hendrickx
Food Research International (Ottawa, Ont.)|March 26, 2022
An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cookingIrene Wainaina, Clare Kyomugasho, Elizabeth Wafula, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditionsIrene Wainaina, Elizabeth Wafula, Clare Kyomugasho, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storageDongyan Chen, Kai Hu, Li Zhu, et al.
Food Chemistry|March 10, 2017
Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoidsCelia Carrillo, Carolien Buvé, Agnese Panozzo, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Calcium transport and phytate hydrolysis during chemical hardening of common bean seedsLi Zhu, Ankita Mukherjee, Clare Kyomugasho, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Effect of preheating on the activity of carrot pectinmethylesterase and on the kinetics of degree of methylesterification of carrot pectinSon Vu Truong, Chantal Smout, Ann Van Loey, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Effect of pressure pre-treatment on the sensitivity of egg white proteins to enzymatic hydrolysis: a kinetic studyIesel Van der Plancken, Indrawati, Ann Van Loey, et al.
Pageof 12

Showing results (11-20 of 112) with videos related to

Sort By:
Pageof 12
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Thermostability of Victoria grape (Vitis vinifera ssp. sativa) polyphenoloxidaseGabriela Rapeanu, Ann Van Loey, Chantal Smout, et al.
Biotechnology and Bioengineering|September 24, 2004
Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impactsYann Guiavarc'h, Ann Van Loey, François Zuber, et al.
Journal of Agricultural and Food Chemistry|January 4, 2007
Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg whiteIesel Van der Plancken, Ann Van Loey, Marc Hendrickx
Food Research International (Ottawa, Ont.)|March 26, 2022
An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cookingIrene Wainaina, Clare Kyomugasho, Elizabeth Wafula, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditionsIrene Wainaina, Elizabeth Wafula, Clare Kyomugasho, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storageDongyan Chen, Kai Hu, Li Zhu, et al.
Food Chemistry|March 10, 2017
Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoidsCelia Carrillo, Carolien Buvé, Agnese Panozzo, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Calcium transport and phytate hydrolysis during chemical hardening of common bean seedsLi Zhu, Ankita Mukherjee, Clare Kyomugasho, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Effect of preheating on the activity of carrot pectinmethylesterase and on the kinetics of degree of methylesterification of carrot pectinSon Vu Truong, Chantal Smout, Ann Van Loey, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Effect of pressure pre-treatment on the sensitivity of egg white proteins to enzymatic hydrolysis: a kinetic studyIesel Van der Plancken, Indrawati, Ann Van Loey, et al.
Pageof 12