Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Matthijs Dekker

Showing results (31-40 of 53) with videos related to

Pageof 6
Sort By:
Food Science & Nutrition|October 17, 2022
Effects of packaging and ripeness on plantain flour characteristics during storageFernande G Honfo, Euloge C Togbe, Matthijs Dekker, et al.
Food Chemistry|May 23, 2018
Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown productsFranziska S Hanschen, Carla Kühn, Marie Nickel, et al.
Food & Function|December 2, 2024
The eating rate of bread predicted from its sensory texture and physical propertiesLise A J Heuven, Matthijs Dekker, Stefano Renzetti, et al.
International Journal of Food Sciences and Nutrition|July 15, 2015
Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implicationsProbo Y Nugrahedi, Inneke Hantoro, Ruud Verkerk, et al.
Food Chemistry|October 23, 2019
Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packagingNur Alim Bahmid, Laurens Pepping, Matthijs Dekker, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|November 15, 2017
Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting GlucosinolatesProbo Y Nugrahedi, Teresa Oliviero, Jenneke K Heising, et al.
Frontiers in Nutrition|August 9, 2020
Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and TimeFitriyono Ayustaningwarno, Elise van Ginkel, Joana Vitorino, et al.
Brain, Behavior, and Immunity|August 20, 2024
Gaba-producing lactobacilli boost cognitive reactivity to negative mood without improving cognitive performance: A human Double-Blind Placebo-Controlled Cross-Over studyMelania Casertano, Matthijs Dekker, Vincenzo Valentino, et al.
Journal of Agricultural and Food Chemistry|November 28, 2002
Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methodsAddie A Van Der Sluis, Matthijs Dekker, Grete Skrede, et al.
Scientific Reports|January 18, 2017
Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thalianaFranziska S Hanschen, Rebecca Klopsch, Teresa Oliviero, et al.
Pageof 6

Showing results (31-40 of 53) with videos related to

Sort By:
Pageof 6
Food Science & Nutrition|October 17, 2022
Effects of packaging and ripeness on plantain flour characteristics during storageFernande G Honfo, Euloge C Togbe, Matthijs Dekker, et al.
Food Chemistry|May 23, 2018
Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown productsFranziska S Hanschen, Carla Kühn, Marie Nickel, et al.
Food & Function|December 2, 2024
The eating rate of bread predicted from its sensory texture and physical propertiesLise A J Heuven, Matthijs Dekker, Stefano Renzetti, et al.
International Journal of Food Sciences and Nutrition|July 15, 2015
Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implicationsProbo Y Nugrahedi, Inneke Hantoro, Ruud Verkerk, et al.
Food Chemistry|October 23, 2019
Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packagingNur Alim Bahmid, Laurens Pepping, Matthijs Dekker, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|November 15, 2017
Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting GlucosinolatesProbo Y Nugrahedi, Teresa Oliviero, Jenneke K Heising, et al.
Frontiers in Nutrition|August 9, 2020
Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and TimeFitriyono Ayustaningwarno, Elise van Ginkel, Joana Vitorino, et al.
Brain, Behavior, and Immunity|August 20, 2024
Gaba-producing lactobacilli boost cognitive reactivity to negative mood without improving cognitive performance: A human Double-Blind Placebo-Controlled Cross-Over studyMelania Casertano, Matthijs Dekker, Vincenzo Valentino, et al.
Journal of Agricultural and Food Chemistry|November 28, 2002
Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methodsAddie A Van Der Sluis, Matthijs Dekker, Grete Skrede, et al.
Scientific Reports|January 18, 2017
Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thalianaFranziska S Hanschen, Rebecca Klopsch, Teresa Oliviero, et al.
Pageof 6