Hendrickx Marc
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Effects of high pressure on enzymes related to food quality
M Hendrickx, L Ludikhuyze, I Van den Broeck, C Weemaes
Trends in Food Science & Technology 9 (5), 197-203, 1998
6191998
Effects of high pressure on enzymes related to food quality
M Hendrickx, L Ludikhuyze, I Van den Broeck, C Weemaes
Trends in Food Science & Technology 9 (5), 197-203, 1998
6191998
Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review
I Oey, M Lille, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 320-328, 2008
5822008
Pectins in processed fruits and vegetables: Part II—Structure–function relationships
DN Sila, S Van Buggenhout, T Duvetter, I Fraeye, A De Roeck, ...
Comprehensive Reviews in Food Science and Food Safety 8 (2), 86-104, 2009
3072009
Does high pressure processing influence nutritional aspects of plant based food systems?
I Oey, I Van der Plancken, A Van Loey, M Hendrickx
Trends in Food Science & Technology 19 (6), 300-308, 2008
3042008
Effects of high electric field pulses on enzymes
A Van Loey, B Verachtert, M Hendrickx
Trends in Food Science & Technology 12 (3-4), 94-102, 2001
2642001
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
SM Castro, JA Saraiva, JA Lopes-da-Silva, I Delgadillo, A Van Loey, ...
Food chemistry 107 (4), 1436-1449, 2008
2202008
Pectin methylesterase and its proteinaceous inhibitor: a review
RP Jolie, T Duvetter, AM Van Loey, ME Hendrickx
Carbohydrate Research 345 (18), 2583-2595, 2010
2172010
Pectins in processed fruits and vegetables: Part III—Texture engineering
S Van Buggenhout, DN Sila, T Duvetter, A Van Loey, M Hendrickx
Comprehensive Reviews in Food Science and Food Safety 8 (2), 105-117, 2009
2072009
Kinetics of chlorophyll degradation and color loss in heated broccoli juice
CA Weemaes, V Ooms, AM Van Loey, ME Hendrickx
Journal of Agricultural and Food Chemistry 47 (6), 2404-2409, 1999
1861999
Biotechnology under high pressure: applications and implications
A Aertsen, F Meersman, MEG Hendrickx, RF Vogel, CW Michiels
Trends in biotechnology 27 (7), 434-441, 2009
1832009
Combined thermal and high pressure colour degradation of tomato puree and strawberry juice
D Rodrigo, A Van Loey, M Hendrickx
Journal of Food Engineering 79 (2), 553-560, 2007
1792007
Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue
A De Roeck, DN Sila, T Duvetter, A Van Loey, M Hendrickx
Food Chemistry 107 (3), 1225-1235, 2008
1722008
A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation …
S Denys, AM Van Loey, ME Hendrickx
Innovative Food Science & Emerging Technologies 1 (1), 5-19, 2000
1712000
Ultra high pressure treatment of foods
MEG Hendrickx, D Knorr
Springer Science & Business Media, 2012
1702012
Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions
I Fraeye, T Duvetter, E Doungla, A Van Loey, M Hendrickx
Trends in Food Science & Technology 21 (5), 219-228, 2010
1702010
Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses
K Houben, RP Jolie, I Fraeye, AM Van Loey, ME Hendrickx
Carbohydrate Research 346 (9), 1105-1111, 2011
1662011
Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid
I Van den Broeck, L Ludikhuyze, C Weemaes, A Van Loey, M Hendrickx
Journal of Agricultural and Food Chemistry 46 (5), 2001-2006, 1998
1661998
Rheological properties of milkfat and butter
AJ Wright, MG Scanlon, RW Hartel, AG Marangoni
Journal of Food Science 66 (8), 1056-1071, 2001
1642001
The kinetics of heat-induced structural changes of β-lactoglobulin
N Sava, I Van der Plancken, W Claeys, M Hendrickx
Journal of Dairy Science 88 (5), 1646-1653, 2005
1572005
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