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Results:
1-7
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Results: 7
Authors:
Van Loey, A
Verachtert, B
Hendrickx, M
Citation: A. Van Loey et al., Effects of high electric field pulses on enzymes, TRENDS FOOD, 12(3-4), 2001, pp. 94-102
Authors:
Smout, C
Van Loey, A
Hendrickx, M
Citation: C. Smout et al., Role of temperature distribution studies in the evaluation and identification of processing conditions for static and rotary water cascading retorts, J FOOD ENG, 48(1), 2001, pp. 61-68
Authors:
Smout, C
Van Loey, A
Hendrickx, M
Beirlant, J
Citation: C. Smout et al., Statistical variability of heat penetration parameters in relation to process design, J FOOD SCI, 65(4), 2000, pp. 685-693
Authors:
Weemaes, C
Ooms, V",Indrawati,"Ludikhuyze, L
Van den Broeck, I
Van Loey, A
Hendrickx, M
Citation: C. Weemaes et al., Pressure-temperature degradation of green color in broccoli juice, J FOOD SCI, 64(3), 1999, pp. 504-508
Authors:
Van Loey, A
Haentjens, T
Smout, C
Hendrickx, ME
Citation: A. Van Loey et al., Enzymic time-temperature integrators for the quantification of thermal processes in terms of food safety, FOOD ENGN M, 1999, pp. 13-40
Authors:
Indrawati,"Van Loey, A
Ludikhuyze, L
Hendrickx, M
Citation: A. Indrawati,"van Loey et al., Isobaric isothermal inactivation of lipoxygenase in crude green beans extract (Phaseolus vulgaris L.) at subzero and elevated temperature, VTT SYMPOS, 186, 1998, pp. 182-182
Authors:
Van Loey, A
Ooms, V
Weemaes, C
Van den Broeck, I
Ludikhuyze, L",Indrawati,"Denys, S
Hendrickx, M
Citation: A. Van Loey et al., Thermal and pressure-temperature degradation of chlorophyll in broccoli (Brassica oleracea L italica) juice: A kinetic study, J AGR FOOD, 46(12), 1998, pp. 5289-5294
Risultati:
1-7
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