Pascal and Francis Bibliographic Databases

Help

Search results

Your search

au.\*:("VAN BOEKEL, Martinus A. J. S")

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 47

  • Page / 2
Export

Selection :

  • and

On the use of the Weibull model to describe thermal inactivation of microbial vegetative cellsVAN BOEKEL, Martinus A. J. S.International journal of food microbiology. 2002, Vol 74, Num 1-2, pp 139-159, issn 0168-1605Article

Antimutagene Wirkung von Milchprodukten und von in der Milchwirtschaft verwendeten Bakterien: Teil 2. Milchsäurebakterien und andere Bakterien = Antimutagenic activity of dairy products and of bacteria used in dairy industry. Part 2. Lactic acid bacteria and other bacteriaSIEBER, Robert; VAN BOEKEL, Martinus A. J. S.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 2001, Vol 92, Num 2, pp 197-217, issn 1424-1307Article

Reactions of monosaccharides during heating of sugar-casein systems : Building of a reaction network modelBRANDS, Carline M. J; VAN BOEKEL, Martinus A. J. S.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 10, pp 4667-4675, issn 0021-8561Article

Modification of Casein by the Lipid Oxidation Product MalondialdehydeADAMS, An; DE KIMPE, Norbert; VAN BOEKEL, Martinus A. J. S et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 5, pp 1713-1719, issn 0021-8561, 7 p.Article

Antimutagene Wirkung von Milchprodukten und von in der Milchwirtschaft verwendeten Bakterien. Teil 1. Milch, Milchprodukte und Milchinhaltsstoffe = Antimutagenic activity of dairy products and of bacteria used in dairy industry. Part 1. milk, fermented dairy products and milk componentsSIEBER, Robert; VAN BOEKEL, Martinus A. J. S.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 2001, Vol 92, Num 1, pp 68-89, issn 1424-1307Conference Paper

Incorporation of Chlorogenic Acids in Coffee Brew MelanoidinsKOEN BEKEDAM, E; SCHOLS, Henk A; VAN BOEKEL, Martinus A. J. S et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 6, pp 2055-2063, issn 0021-8561, 9 p.Article

A kinetic model for the glucose/glycine Maillard reaction pathwaysMARTINS, Sara I. F. S; VAN BOEKEL, Martinus A. J. S.Food chemistry. 2005, Vol 90, Num 1-2, pp 257-269, issn 0308-8146, 13 p.Article

Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storageVAN DER SLUIS, Addie A; DEKKER, Matthijs; VAN BOEKEL, Martinus A. J. S et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 4, pp 1073-1080, issn 0021-8561, 8 p.Article

Gelation behavior of Protein isolates extracted from 5 cultivars of Pisum sativum LO'KANE, Francesca E; VEREIJKEN, Johan M; GRUPPEN, Harry et al.Journal of food science. 2005, Vol 70, Num 2, pp C132-C137, issn 0022-1147Article

Quantification of melanoidin concentration in sugar-casein systemsBRANDS, Carline M. J; WEDZICHA, Bronek L; VAN BOEKEL, Martinus A. J. S et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 5, pp 1178-1183, issn 0021-8561Article

Identification of new food alternatives: How do consumers categorize meat and meat substitutes?HOEK, Annet C; VAN BOEKEL, Martinus A. J. S; VOORDOUW, Jantine et al.Food quality and preference. 2011, Vol 22, Num 4, pp 371-383, issn 0950-3293, 13 p.Article

High molecular weight melanoidins from coffee brewKOEN BEKEDAM, E; SCHOLS, Henk A; VAN BOEKEL, Martinus A. J. S et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 20, pp 7658-7666, issn 0021-8561, 9 p.Article

Kinetics of the glucose/glycine maillard reaction pathways : Influences of pH and reactant initial concentrationsMARTINS, Sara I. F. S; VAN BOEKEL, Martinus A. J. S.Food chemistry. 2005, Vol 92, Num 3, pp 437-448, issn 0308-8146, 12 p.Article

Electron Spin Resonance (ESR) Studies on the Formation of Roasting-Induced Antioxidative Structures in Coffee Brews at Different Degrees of RoastKOEN BEKEDAM, E; SCHOLS, Henk A; CÄMMERER, Bettina et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 12, pp 4597-4604, issn 0021-8561, 8 p.Article

Roasting Effects on Formation Mechanisms of Coffee Brew MelanoidinsKOEN BEKEDAM, E; LOOTS, Mirjam J; SCHOLS, Henk A et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 16, pp 7138-7145, issn 0021-8561, 8 p.Article

Impact of sorghum processing on phytate, phenolic compounds and in vitro solubility of iron and zinc in thick porridgesPOLYCARPE KAYODE, A. P; LINNEMANN, Anita R; NOUT, Martinus J. R et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 5, pp 832-838, issn 0022-5142, 7 p.Article

Possible mechanisms behind the differential effects of soy protein and casein feedings on colon cancer biomarkers in the ratVIS, Eric H; GEERSE, Gert-Jan; KLAASSENS, Eline S et al.Nutrition and cancer. 2005, Vol 51, Num 1, pp 37-44, issn 0163-5581, 8 p.Article

Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A ReviewHONFO, Fernande G; AKISSOE, Noel; LINNEMANN, Anita R et al.Critical reviews in food science and nutrition. 2014, Vol 54, Num 4-6, pp 673-686, issn 1040-8398, 14 p.Article

Characteristics of traditionally processed shea kernels and butterHONFO, Fernande G; LINNEMANN, Anita R; AKISSOE, Noel et al.International journal of food science & technology. 2013, Vol 48, Num 8, pp 1714-1721, issn 0950-5423, 8 p.Article

Heat-induced gelation of pea legumin: Comparison with soybean glycininO'KANE, Francesca E; HAPPE, Randolph P; VEREIJKEN, Johan M et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 16, pp 5071-5078, issn 0021-8561, 8 p.Article

Low Molecular Weight Melanoidins in Coffee BrewBEKEDAM, E. Koen; ROOS, Ellen; SCHOLS, Henk A et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 11, pp 4060-4067, issn 0021-8561, 8 p.Article

Evaluation of the simultaneous effects of processing parameters on the iron and zinc solubility of infant sorghum porridge by response surface methodologyPOLYCARPE KAYODE, A. P; NOUT, Martinus J. R; BAKKER, Evert J et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 12, pp 4253-4259, issn 0021-8561, 7 p.Article

Genetic and environmental impact on iron, zinc, and phytate in food sorghum grown in BeninKAYODE, A. P; LINNEMANN, Anita R; HOUNHOUIGAN, Joseph D et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 1, pp 256-262, issn 0021-8561, 7 p.Article

Modelling of simultaneous two-sided migration into water and olive oil from nylon food packagingSTOFFERS, Niels H; DEKKER, Matthijs; LINSSEN, Jozef P. H et al.European food research & technology (Print). 2005, Vol 220, Num 2, pp 156-162, issn 1438-2377, 7 p.Article

Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucroseMOSCA, Ana Carolina; VAN DE VELDE, Fred; BULT, Johannes H. F et al.Food quality and preference. 2010, Vol 21, Num 7, pp 837-842, issn 0950-3293, 6 p.Article

  • Page / 2