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Marc Hendrickx

Showing results (41-50 of 112) with videos related to

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Food Research International (Ottawa, Ont.)|April 24, 2017
Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approachScheling Wibowo, Tara Grauwet, Getnet Belete Gedefa, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cookingLi Zhu, Asanji Jean Claude Che, Clare Kyomugasho, et al.
Journal of Agricultural and Food Chemistry|February 12, 2011
Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves ( Vigna unguiculata ) of different maturitiesMichael Wawire, Indrawati Oey, Francis Mathooko, et al.
Food Chemistry|March 18, 2018
Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon)Thomas Verhaeghe, Christof Van Poucke, Geertrui Vlaemynck, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markersScheling Wibowo, Tara Grauwet, Getnet Belete Gedefa, et al.
Journal of Agricultural and Food Chemistry|October 26, 2006
Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrotsDaniel N Sila, Eugenie Doungla, Chantal Smout, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fractionScheling Wibowo, Tara Grauwet, Biniam Tamiru Kebede, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levelsShannon Gwala, Irene Wainana, Andrea Pallares Pallares, et al.
Critical Reviews in Food Science and Nutrition|April 2, 2015
Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic AspectsInes J P Colle, Lien Lemmens, Griet Knockaert, et al.
Comprehensive Reviews in Food Science and Food Safety|August 17, 2021
How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibilityDorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, et al.
Pageof 12

Showing results (41-50 of 112) with videos related to

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Pageof 12
Food Research International (Ottawa, Ont.)|April 24, 2017
Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approachScheling Wibowo, Tara Grauwet, Getnet Belete Gedefa, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cookingLi Zhu, Asanji Jean Claude Che, Clare Kyomugasho, et al.
Journal of Agricultural and Food Chemistry|February 12, 2011
Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves ( Vigna unguiculata ) of different maturitiesMichael Wawire, Indrawati Oey, Francis Mathooko, et al.
Food Chemistry|March 18, 2018
Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon)Thomas Verhaeghe, Christof Van Poucke, Geertrui Vlaemynck, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markersScheling Wibowo, Tara Grauwet, Getnet Belete Gedefa, et al.
Journal of Agricultural and Food Chemistry|October 26, 2006
Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrotsDaniel N Sila, Eugenie Doungla, Chantal Smout, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fractionScheling Wibowo, Tara Grauwet, Biniam Tamiru Kebede, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levelsShannon Gwala, Irene Wainana, Andrea Pallares Pallares, et al.
Critical Reviews in Food Science and Nutrition|April 2, 2015
Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic AspectsInes J P Colle, Lien Lemmens, Griet Knockaert, et al.
Comprehensive Reviews in Food Science and Food Safety|August 17, 2021
How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibilityDorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, et al.
Pageof 12