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Food Research International (Ottawa, Ont.)
|
August 9, 2017
An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance
Christina Dietz, Matthijs Dekker, Betina Piqueras-Fiszman
Journal of Texture Studies
|
October 7, 2025
Understanding the Influence of Sensory Characteristics on Emotional Responses and Acceptance of Insect-Based Spreads
Ditta Hakha Soleha, Matthijs Dekker, Maryia Mishyna
Food & Function
|
March 21, 2024
Spread it on thick? Relative effects of condiment addition and slice thickness on eating rate of bread
Dieuwerke P Bolhuis, Matthijs Dekker, Stefano Renzetti
Carbohydrate Polymers
|
August 16, 2025
Polysaccharide-based screen-printed colorimetric sensor for amines detection in packaged fish
Hélder Baptista, Matthijs Dekker, Paula Ferreira, et al.
Molecular Nutrition & Food Research
|
April 2, 2014
In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions
Teresa Oliviero, Ruud Verkerk, Martijn Vermeulen, et al.
Current Pharmaceutical Design
|
January 25, 2017
Food as Pharma? The Case of Glucosinolates
Edoardo Capuano, Matthijs Dekker, Ruud Verkerk, et al.
Food Chemistry
|
March 1, 2021
The effect of pore size on the diffusion of volatile antimicrobials is a key factor to preserve gelled foods
Li Wang, Vincenzo Fogliano, Jenneke Heising, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik
|
June 11, 2013
Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing
Kristin Hennig, Ruud Verkerk, Matthijs Dekker, et al.
Journal of Agricultural and Food Chemistry
|
July 24, 2012
Rapid estimation of glucosinolate thermal degradation rate constants in leaves of Chinese kale and broccoli (Brassica oleracea) in two seasons
Kristin Hennig, Ruud Verkerk, Guusje Bonnema, et al.
Journal of Food Science
|
September 12, 2020
Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers
Ita Sulistyawati, Matthijs Dekker, Ruud Verkerk, et al.
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of 6
Search research articles
Search
Showing results (11-20 of 53) with videos related to
Sort By:
Page
of 6
Food Research International (Ottawa, Ont.)
|
August 9, 2017
An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance
Christina Dietz, Matthijs Dekker, Betina Piqueras-Fiszman
Journal of Texture Studies
|
October 7, 2025
Understanding the Influence of Sensory Characteristics on Emotional Responses and Acceptance of Insect-Based Spreads
Ditta Hakha Soleha, Matthijs Dekker, Maryia Mishyna
Food & Function
|
March 21, 2024
Spread it on thick? Relative effects of condiment addition and slice thickness on eating rate of bread
Dieuwerke P Bolhuis, Matthijs Dekker, Stefano Renzetti
Carbohydrate Polymers
|
August 16, 2025
Polysaccharide-based screen-printed colorimetric sensor for amines detection in packaged fish
Hélder Baptista, Matthijs Dekker, Paula Ferreira, et al.
Molecular Nutrition & Food Research
|
April 2, 2014
In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions
Teresa Oliviero, Ruud Verkerk, Martijn Vermeulen, et al.
Current Pharmaceutical Design
|
January 25, 2017
Food as Pharma? The Case of Glucosinolates
Edoardo Capuano, Matthijs Dekker, Ruud Verkerk, et al.
Food Chemistry
|
March 1, 2021
The effect of pore size on the diffusion of volatile antimicrobials is a key factor to preserve gelled foods
Li Wang, Vincenzo Fogliano, Jenneke Heising, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik
|
June 11, 2013
Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing
Kristin Hennig, Ruud Verkerk, Matthijs Dekker, et al.
Journal of Agricultural and Food Chemistry
|
July 24, 2012
Rapid estimation of glucosinolate thermal degradation rate constants in leaves of Chinese kale and broccoli (Brassica oleracea) in two seasons
Kristin Hennig, Ruud Verkerk, Guusje Bonnema, et al.
Journal of Food Science
|
September 12, 2020
Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers
Ita Sulistyawati, Matthijs Dekker, Ruud Verkerk, et al.
Page
of 6