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Meat Science|November 9, 2011
Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbathP S van Roon, J H Houben, P A Koolmees, et al.Arteriosclerosis and Thrombosis : a Journal of Vascular Biology|May 1, 1991
Cholesterol-raising factor from boiled coffee does not pass a paper filterM van Dusseldorp, M B Katan, T van Vliet, et al.Biomedical Physics & Engineering Express|October 14, 2024
Assessing the influence of visual stimulus properties on steady-state visually evoked potentials and pupil diameterY B Eisma, S T van Vliet, A J Nederveen, et al.Journal of Agricultural and Food Chemistry|July 10, 2008
Water content or water activity: what rules crispy behavior in bread crust?N H van Nieuwenhuijzen, C Primo-Martín, M B J Meinders, et al.Advances in Orthopedics|August 30, 2018
Outcome after 52 Salto Ankle Prostheses Implanted by a Single SurgeonFrank W M Faber, Monique J L Mastboom, Sabine T van Vliet-Koppert, et al.Archives of Orthopaedic and Trauma Surgery|August 18, 2010
Demographics and outcome of metatarsal fracturesH Cakir, S T Van Vliet-Koppert, E M M Van Lieshout, et al.The Journal of Foot and Ankle Surgery : Official Publication of the American College of Foot and Ankle Surgeons|March 29, 2011
Demographics and functional outcome of toe fracturesSabine T Van Vliet-Koppert, Hamit Cakir, Esther M M Van Lieshout, et al.European Journal of Clinical Nutrition|June 2, 2005
Bioavailability of folic acid from fortified pasteurised and UHT-treated milk in humansR J de Jong, M Verwei, C E West, et al.Biotechnology and Bioengineering|July 22, 2008
Relevance of rheological properties of gel beads for their mechanical stability in bioreactorsV A Martins Dos Santos, E J Leenen, M M Rippoll, et al.European Journal of Clinical Nutrition|December 8, 2006
Effect of fortified spread on homocysteine concentration in apparently healthy volunteersT van Vliet, R G J M Jacobs, E de Deckere, et al.Pageof 4