Hendrickx Marc

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Coauteurs

Indrawati OeyUniversity of OtagoAdresse e-mail validée de otago.ac.nz
Avi ShpigelmanAssociate 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 Coordenador, 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
Kemal AganovicDIL German Institute of Food Technologies e.V.Adresse e-mail validée de dil-ev.de
Stepan AkterianUniversity of Food Technologies, PlovdivAdresse e-mail validée de uft-plovdiv.bg
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
Johan E. ClaesDocent Biowetenschappen, KU LeuvenAdresse e-mail validée de kuleuven.be

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Hendrickx Marc

KU Leuven

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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
Modelling of vitamin C degradation during thermal and high-pressure treatments of red fruit L Verbeyst, R Bogaerts, I Van der Plancken, M Hendrickx, A Van Loey Food and Bioprocess Technology 6 (4), 1015-1023, 2013	705	2013
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	681	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	681	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	680	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	382	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	353	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	289	2001
Pectin methylesterase and its proteinaceous inhibitor: a review RP Jolie, T Duvetter, AM Van Loey, ME Hendrickx Carbohydrate Research 345 (18), 2583-2595, 2010	280	2010
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	270	2008
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	251	2009
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	239	2011
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	225	1999
The emulsifying and emulsion‐stabilizing properties of pectin: A review ED Ngouémazong, S Christiaens, A Shpigelman, A Van Loey, ... Comprehensive Reviews in Food Science and Food Safety 14 (6), 705-718, 2015	223	2015
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	216	2009
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	215	2010
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	208	2008
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	198	2007
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit-and vegetable-based matrices C Kyomugasho, S Christiaens, A Shpigelman, AM Van Loey, ... Food Chemistry 176, 82-90, 2015	192	2015
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	185	2000
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	184	1998

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