Hendrickx Marc

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Coauteurs

Tara GrauwetAssistant Professor, KU LeuvenAdresse e-mail validée de biw.kuleuven.be
Indrawati OeyUniversity of OtagoAdresse e-mail validée de otago.ac.nz
Avi ShpigelmanAssistant Professor, Technion- IITAdresse e-mail validée de tx.technion.ac.il
Chris MichielsKatholieke Universiteit Leuven, KU LeuvenAdresse e-mail validée de biw.kuleuven.be
Ly Nguyen BinhAssoc. Professor of Food TechnologyAdresse e-mail validée de ctu.edu.vn
Guiavarch YannMDC Université de Lorraine, Laboratoire de la Réaction & du Génie des Procédés (LRGP UMR CNRS-ULAdresse e-mail validée de univ-lorraine.fr
jorge saraivaFood Technology, Biotechnology, and Biocatalysts, Aveiro UniversityAdresse e-mail validée de ua.pt
João Freire de NoronhaProfessor Adjunto, Escola Superior Agrária do Instituto Politécnico de CoimbraAdresse e-mail validée de esac.pt
Cristina L.M. SilvaUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – LaboratórioAdresse e-mail validée de porto.ucp.pt
Martina LilleSenior scientist, VTT Technical Research Centre of FinlandAdresse e-mail validée de vtt.fi
Netsanet Shiferaw TerefeCSIRO Food and NutritionAdresse e-mail validée de csiro.au
Alan MackieUniversity of LeedsAdresse e-mail validée de leeds.ac.uk
Cecilia SvelanderPostdoctoral researcher in food science, Chalmers University of TechnologyAdresse e-mail validée de chalmers.se
Joris Van LocoOperational Director, Scientific Institute of Public HealthAdresse e-mail validée de wiv-isp.be
Nguyen Minh ThuyPhd, Associate ProfessorAdresse e-mail validée de ctu.edu.vn
Wawire MichaelLecturer, Dept of Food Science and Technology, Jomo Kenyatta University of Agriculture andAdresse e-mail validée de agr.jkuat.ac.ke
Stepan AkterianUniversity of Food Technologies, PlovdivAdresse e-mail validée de uft-plovdiv.bg
Kemal AganovicDIL German Institute of Food Technologies e.V.Adresse e-mail validée de dil-ev.de
Lourdes Zumalacarregui de CárdenasFacultad de Ingeniería Química Universidad Tecnológica de La Habana José Antonio Echeverría CujaeAdresse e-mail validée de quimica.cujae.edu.cu
Reinhold CarleUniversity of HohenheimAdresse e-mail validée de uni-hohenheim.de

Hendrickx Marc

KU Leuven

Adresse e-mail validée de biw.kuleuven.be - Page d'accueil

food science and technology food science food engineering food technology


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
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	629	1998
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	629	1998
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	599	2008
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	319	2009
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	315	2008
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	269	2001
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	236	2008
Pectin methylesterase and its proteinaceous inhibitor: a review RP Jolie, T Duvetter, AM Van Loey, ME Hendrickx Carbohydrate Research 345 (18), 2583-2595, 2010	227	2010
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	213	2009
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	199	1999
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	191	2009
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	187	2007
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	184	2008
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	180	2000
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	178	2010
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	178	1998
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	177	2011
Rheological properties of milkfat and butter AJ Wright, MG Scanlon, RW Hartel, AG Marangoni Journal of Food Science 66 (8), 1056-1071, 2001	172	2001
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	161	2005
Non‐enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing DN Sila, C Smout, F Elliot, AV Loey, M Hendrickx Journal of food science 71 (1), E1-E9, 2006	159	2006

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