Authors: VERLINDEN BE DEBAERDEMAEKER J

Citation: Be. Verlinden et J. Debaerdemaeker, MODELING LOW-TEMPERATURE BLANCHED CARROT FIRMNESS BASED ON HEAT-INDUCED PROCESSES AND ENZYME-ACTIVITY, Journal of food science, 62(2), 1997, pp. 213-218

Authors: VERLINDEN BE DEBARSY T DEBAERDEMAEKER J DELTOUR R

Citation: Be. Verlinden et al., MODELING THE MECHANICAL AND HISTOLOGICAL PROPERTIES OF CARROT TISSUE DURING COOKING IN RELATION TO TEXTURE AND CELL-WALL CHANGES, Journal of texture studies, 27(1), 1996, pp. 15-28

Authors: VERLINDEN BE NICOLAI BM DEBAERDEMAEKER J

Citation: Be. Verlinden et al., THE STARCH GELATINIZATION IN POTATOES DURING COOKING IN RELATION TO THE MODELING OF TEXTURE KINETICS, Journal of food engineering, 24(2), 1995, pp. 165-179

Authors: VERLINDEN BE SPRIET JA

Citation: Be. Verlinden et Ja. Spriet, A LIMITED MATHEMATICAL-MODEL FOR THE FERMENTATION OF DRY SAUSAGE, Journal of food engineering, 21(1), 1994, pp. 1-17