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Matthijs Dekker

Showing results (21-30 of 53) with videos related to

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Journal of Agricultural and Food Chemistry|February 29, 2008
Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba)Jon Volden, Trude Wicklund, Ruud Verkerk, et al.
Food Research International (Ottawa, Ont.)|May 16, 2021
Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case studyFitriyono Ayustaningwarno, Vincenzo Fogliano, Ruud Verkerk, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|April 5, 2017
Options for reducing food waste by quality-controlled logistics using intelligent packaging along the supply chainJenneke K Heising, G D H Claassen, Matthijs Dekker
Critical Reviews in Food Science and Nutrition|June 11, 2014
A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a reviewProbo Y Nugrahedi, Ruud Verkerk, Budi Widianarko, et al.
Food Chemistry|October 20, 2022
Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable brothsMatthias Renz, Matthijs Dekker, Sascha Rohn, et al.
Foods (Basel, Switzerland)|June 21, 2020
Packaging Design Using Mustard Seeds as a Natural Antimicrobial: A Study on Inhibition of <i>Pseudomonas fragi</i> in Liquid MediumNur Alim Bahmid, Jenneke Heising, Vincenzo Fogliano, et al.
Critical Reviews in Food Science and Nutrition|May 8, 2023
Food matrix design can influence the antimicrobial activity in the food systems: A narrative reviewLi Wang, Matthijs Dekker, Jenneke Heising, et al.
International Journal of Food Sciences and Nutrition|June 26, 2014
Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)Radhika Bongoni, Markus Stieger, Matthijs Dekker, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|May 24, 2014
Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptanceRadhika Bongoni, Ruud Verkerk, Bea Steenbekkers, et al.
Molecular Nutrition & Food Research|March 14, 2018
Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber GelsTeresa Oliviero, Simone Lamers, Edoardo Capuano, et al.
Pageof 6

Showing results (21-30 of 53) with videos related to

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Pageof 6
Journal of Agricultural and Food Chemistry|February 29, 2008
Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba)Jon Volden, Trude Wicklund, Ruud Verkerk, et al.
Food Research International (Ottawa, Ont.)|May 16, 2021
Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case studyFitriyono Ayustaningwarno, Vincenzo Fogliano, Ruud Verkerk, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|April 5, 2017
Options for reducing food waste by quality-controlled logistics using intelligent packaging along the supply chainJenneke K Heising, G D H Claassen, Matthijs Dekker
Critical Reviews in Food Science and Nutrition|June 11, 2014
A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a reviewProbo Y Nugrahedi, Ruud Verkerk, Budi Widianarko, et al.
Food Chemistry|October 20, 2022
Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable brothsMatthias Renz, Matthijs Dekker, Sascha Rohn, et al.
Foods (Basel, Switzerland)|June 21, 2020
Packaging Design Using Mustard Seeds as a Natural Antimicrobial: A Study on Inhibition of <i>Pseudomonas fragi</i> in Liquid MediumNur Alim Bahmid, Jenneke Heising, Vincenzo Fogliano, et al.
Critical Reviews in Food Science and Nutrition|May 8, 2023
Food matrix design can influence the antimicrobial activity in the food systems: A narrative reviewLi Wang, Matthijs Dekker, Jenneke Heising, et al.
International Journal of Food Sciences and Nutrition|June 26, 2014
Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)Radhika Bongoni, Markus Stieger, Matthijs Dekker, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|May 24, 2014
Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptanceRadhika Bongoni, Ruud Verkerk, Bea Steenbekkers, et al.
Molecular Nutrition & Food Research|March 14, 2018
Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber GelsTeresa Oliviero, Simone Lamers, Edoardo Capuano, et al.
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