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Results:
1-7
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Results: 7
Authors:
Reyns, KMFA
Soontjens, CCF
Cornelis, K
Weemaes, CA
Hendrickx, ME
Michiels, CW
Citation: Kmfa. Reyns et al., Kinetic analysis and modelling of combined high-pressure-temperature inactivation of the yeast Zygosaccharomyces bailii, INT J F MIC, 56(2-3), 2000, pp. 199-210
Authors:
Van den Broeck, I
Ludikhuyze, LR
Weemaes, CA
Van Loey, AM
Hendrickx, ME
Citation: I. Van Den Broeck et al., Thermal inactivation kinetics of pectinesterase extracted from oranges, J FOOD PROC, 23(5), 1999, pp. 391-406
Authors:
Weemaes, CA
Ludikhuyze, LR
Van den Broeck, I
Hendrickx, ME
Citation: Ca. Weemaes et al., Influence of pH, benzoic acid, glutathione, EDTA, 4-hexylresorcinol, and sodium chloride on the pressure inactivation kinetics of mushroom polyphenoloxidase, J AGR FOOD, 47(9), 1999, pp. 3526-3530
Authors:
Van den Broeck, I
Ludikhuyze, LR
Van Loey, AM
Weemaes, CA
Hendrickx, ME
Citation: I. Van Den Broeck et al., Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives, J AGR FOOD, 47(7), 1999, pp. 2950-2958
Authors:
Weemaes, CA
Ooms, V
Van Loey, AM
Hendrickx, ME
Citation: Ca. Weemaes et al., Kinetics of chlorophyll degradation and color loss in heated broccoli juice, J AGR FOOD, 47(6), 1999, pp. 2404-2409
Authors:
Van den Broeck, I
Ludikhuyze, LR
Weemaes, CA
Van Loey, AM
Hendrickx, ME
Citation: I. Van Den Broeck et al., Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives, VTT SYMPOS, 186, 1998, pp. 177-178
Authors:
Ludikhuyze, LR",Indrawati,"Van den Broeck, I
Weemaes, CA
Hendrickx, ME
Citation: I. Ludikhuyze, Lr",indrawati,"van Den Broeck et al., High pressure and thermal denaturation kinetics of soybean lipoxygenase: astudy based on gel electrophoresis, FOOD SCIENC, 31(7-8), 1998, pp. 680-686
Risultati:
1-7
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