Authors: de Jong, GAH Wijngaards, G Boumans, H Koppelman, SJ Hessing, M

Citation: Gah. De Jong et al., Purification and substrate specificity of transglutaminases from blood andStreptoverticillium mobaraense, J AGR FOOD, 49(7), 2001, pp. 3389-3393

Authors: van Koningsveld, GA Gruppen, H de Jongh, HHJ Wijngaards, G van Boekel, MAJS Walstra, P Voragen, AGJ

Citation: Ga. Van Koningsveld et al., Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations, J AGR FOOD, 49(10), 2001, pp. 4889-4897

Authors: Wijngaards, G

Citation: G. Wijngaards, Problems with enzyme-linked immunosorbent assays for meat identification, FLEISCHWIRT, 81(7), 2001, pp. 21-23

Authors: Kroeze, JHA Wijngaards, G Padding, P Linschoten, MRI Theelen-Uijtewaal, B

Citation: Jha. Kroeze et al., Training for more accurate visual fat estimation in meat, MEAT SCI, 54(4), 2000, pp. 319-324

Authors: Pots, AM Gruppen, H van Diepenbeek, R van der Lee, JJ van Boekel, MAJS Wijngaards, G Voragen, AGJ

Citation: Am. Pots et al., The effect of storage of whole potatoes of three cultivars on the patatin and protease inhibitor content; a study using capillary electrophoresis andMALDI-TOF mass spectrometry, J SCI FOOD, 79(12), 1999, pp. 1557-1564