Van Loey : rechercher sur Z-Library

Le plus grand référentiel d'articles scientifiques au monde. 70,000,000+ d'articles gratuitement.

Don't use scam websites

Livres
Articles (500+)
Les plus populaires
Liste
- Liste
- Tableau

1

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

D.N. Sila, S. Van Buggenhout, T. Duvetter, I. Fraeye, A. De Roeck, A. Van Loey, M. Hendrickx

Journal:

Comprehensive Reviews in Food Science and Food Safety

Année:

2009

Langue:

english

Fichier:

PDF, 544 KB

english, 2009

2

Early management in children with burns: Cooling, wound care and pain management

Baartmans, M.G.A., de Jong, A.E.E., van Baar, M.E., Beerthuizen, G.I.J.M., van Loey, N.E.E., Tibboel, D., Nieuwenhuis, M.K.

Journal:

Année:

2016

Langue:

english

Fichier:

PDF, 295 KB

english, 2016

3

Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

Wibowo, Scheling, Buvé, Carolien, Hendrickx, Marc, Van Loey, Ann, Grauwet, Tara

Journal:

Trends in Food Science & Technology

Année:

2018

Langue:

english

Fichier:

PDF, 935 KB

english, 2018

4

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Rian A.H. Timmermans, Hennie C. Mastwijk, Ariette M. Matser, Marc E. Hendrickx, Ann Van Loey

Journal:

Innovative Food Science & Emerging Technologies

Année:

2011

Langue:

english

Fichier:

PDF, 715 KB

english, 2011

5

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

Indrawati Oey, Martina Lille, Ann Van Loey, Marc Hendrickx

Journal:

Trends in Food Science & Technology

Année:

2008

Langue:

english

Fichier:

PDF, 217 KB

english, 2008

6

Bayesian PTSD-Trajectory Analysis with Informed Priors Based on a Systematic Literature Search and Expert Elicitation

van de Schoot, Rens, Sijbrandij, Marit, Depaoli, Sarah, Winter, Sonja D., Olff, Miranda, van Loey, Nancy E.

Journal:

Multivariate Behavioral Research

Année:

2018

Langue:

english

Fichier:

PDF, 1.73 MB

english, 2018

7

Foaming properties of egg white proteins affected by heat or high pressure treatment

Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Journal of Food Engineering

Année:

2007

Langue:

english

Fichier:

PDF, 593 KB

english, 2007

8

Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

Ann Wambui Munyaka, Edna Edward Makule, Indrawati Oey, Ann Van Loey, Marc Hendrickx

Journal:

Journal of Food Science

Année:

2010

Langue:

english

Fichier:

PDF, 291 KB

english, 2010

9

Pectins in Processed Fruit and Vegetables: Part I—Stability and Catalytic Activity of Pectinases

T. Duvetter, D.N. Sila, S. Van Buggenhout, R. Jolie, A. Van Loey, M. Hendrickx

Journal:

Comprehensive Reviews in Food Science and Food Safety

Année:

2009

Langue:

english

Fichier:

PDF, 245 KB

english, 2009

10

Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

Ilse Fraeye, Thomas Duvetter, Eugénie Doungla, Ann Van Loey, Marc Hendrickx

Journal:

Trends in Food Science & Technology

Année:

2010

Langue:

english

Fichier:

PDF, 508 KB

english, 2010

11

Process-structure-function Relations of Pectin in Food

Christiaens, Stefanie, Van Buggenhout, Sandy, Houben, Ken, Kermani, Zahra Jamsazzadeh, Moelants, Katlijn R.N., Ngouémazong, Eugénie D., Van Loey, Ann, Hendrickx, Marc E.G.

Journal:

Critical Reviews in Food Science and Nutrition

Année:

2015

Langue:

english

Fichier:

PDF, 1.95 MB

english, 2015

12

The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage

Yi, Junjie, Kebede, Biniam, Kristiani, Kristiani, Buvé, Carolien, Van Loey, Ann, Grauwet, Tara, Hendrickx, Marc

Journal:

Année:

2018

Langue:

english

Fichier:

PDF, 1.72 MB

english, 2018

13

Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

Verkempinck, S.H.E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.

Journal:

Food Hydrocolloids

Année:

2018

Langue:

english

Fichier:

PDF, 2.13 MB

english, 2018

14

Combined Use of Two Single-Component Enzymatic Time-Temperature Integrators: Application to Industrial Continuous Rotary Processing of Canned Ravioli

GUIAVARC'H, YANN, ZUBER, FRANÇOIS, VAN LOEY, ANN, HENDRICKX, MARC

Journal:

Journal of Food Protection

Année:

2005

Langue:

english

Fichier:

PDF, 276 KB

english, 2005

15

Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing

Daniel N. Sila, Chantal Smout, Franklin Elliot, Ann Van Loey, Marc Hendrickx

Journal:

Journal of Food Science

Année:

2006

Langue:

english

Fichier:

PDF, 4.08 MB

english, 2006

16

THERMAL AND HIGH-PRESSURE STABILITY OF PURIFIED PECTIN METHYLESTERASE FROM PLUMS (PRUNUS DOMESTICA)

CLÁUDIA S. NUNES, SÓNIA M. CASTRO, JORGE A. SARAIVA, MANUEL A. COIMBRA, MARC E. HENDRICKX, ANN M. VAN LOEY

Journal:

Journal of Food Biochemistry

Année:

2006

Langue:

english

Fichier:

PDF, 279 KB

english, 2006

17

Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

Binh Ly-Nguyen, Ann M. Van Loey, Diana Fachin, Isabel Verlent, Thomas Duvetter, Son T. Vu, Chantal Smout, Marc E. Hendrickx

Journal:

Biotechnology Progress

Année:

2002

Langue:

english

Fichier:

PDF, 91 KB

english, 2002

18

From Time Temperature Integrator Kinetics to Time Temperature Integrator Tolerance Levels: Heat-Treated Milk

Wendie L. Claeys, Chantal Smout, Ann M. Van Loey, Marc E. Hendrickx

Journal:

Biotechnology Progress

Année:

2004

Langue:

english

Fichier:

PDF, 175 KB

english, 2004

19

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

S. Van Buggenhout, D.N. Sila, T. Duvetter, A. Van Loey, M. Hendrickx

Journal:

Comprehensive Reviews in Food Science and Food Safety

Année:

2009

Langue:

english

Fichier:

PDF, 917 KB

english, 2009

20

Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion

Colle, Ines J. P., Lemmens, Lien, Tolesa, Getachew N., Van Buggenhout, Sandy, De Vleeschouwer, Kristel, Van Loey, Ann M., Hendrickx, Marc E.

Journal:

Journal of Agricultural and Food Chemistry

Année:

2010

Langue:

english

Fichier:

PDF, 1.70 MB

english, 2010

21

Quantitative evaluation of thermal processes using time-temperature integrators

A. Van Loey, M. Hendrickx, S. De Cordt, T. Haentjens, P. Tobback

Journal:

Trends in Food Science & Technology

Année:

1996

Langue:

english

Fichier:

PDF, 2.29 MB

english, 1996

22

Influence of pectin structure on texture of pectin–calcium gels

Ilse Fraeye, Ines Colle, Evelien Vandevenne, Thomas Duvetter, Sandy Van Buggenhout, Paula Moldenaers, Ann Van Loey, Marc Hendrickx

Journal:

Innovative Food Science & Emerging Technologies

Année:

2010

Langue:

english

Fichier:

PDF, 391 KB

english, 2010

23

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Daniel N. Sila, Thomas Duvetter, Ans De Roeck, Isabel Verlent, Chantal Smout, Graham K. Moates, Brian P. Hills, Keith K. Waldron, Marc Hendrickx, Ann Van Loey

Journal:

Trends in Food Science & Technology

Année:

2008

Langue:

english

Fichier:

PDF, 761 KB

english, 2008

24

Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

Sila, Daniel N., Doungla, Eugenie, Smout, Chantal, Van Loey, Ann, Hendrickx, Marc

Journal:

Journal of Agricultural and Food Chemistry

Année:

2006

Langue:

english

Fichier:

PDF, 242 KB

english, 2006

25

Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indicaL.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach

Liu, Fengxia, Grauwet, Tara, Kebede, Biniam T., Van Loey, Ann, Liao, Xiaojun, Hendrickx, Marc

Journal:

Food and Bioprocess Technology

Année:

2014

Langue:

english

Fichier:

PDF, 745 KB

english, 2014

26

The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds

De Vleeschouwer, Kristel, Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E.

Journal:

Journal of Agricultural and Food Chemistry

Année:

2010

Langue:

english

Fichier:

PDF, 1.89 MB

english, 2010

27

Changes in Sulfhydryl Content of Egg White Proteins Due to Heat and Pressure Treatment

Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E. G.

Journal:

Journal of Agricultural and Food Chemistry

Année:

2005

Langue:

english

Fichier:

PDF, 644 KB

english, 2005

28

Psychopathology and Psychological Problems in Patients with Burn Scars

Van Loey, Nancy E E, Van Son, Maarten J M

Journal:

American Journal of Clinical Dermatology

Année:

2003

Langue:

english

Fichier:

PDF, 228 KB

english, 2003

29

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Wibowo, Scheling, Grauwet, Tara, Gedefa, Getnet Belete, Hendrickx, Marc, Van Loey, Ann

Journal:

Food Research International

Année:

2015

Langue:

english

Fichier:

PDF, 1.39 MB

english, 2015

30

Quality change during high pressure processing and thermal processing of cloudy apple juice

Yi, Junjie, Kebede, Biniam T., Hai Dang, Doan Ngoc, Buvé, Carolien, Grauwet, Tara, Van Loey, Ann, Hu, Xiaosong, Hendrickx, Marc

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 932 KB

english, 2017

31

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Salvia-Trujillo, L., Verkempinck, S.H.E., Sun, L., Van Loey, A.M., Grauwet, T., Hendrickx, M.E.

Journal:

Année:

2017

Langue:

english

Fichier:

PDF, 1.15 MB

english, 2017

32

Left ventricular non-compaction with Ebstein anomaly attributed to a TPM1 mutation

Nijak, Aleksandra, Alaerts, Maaike, Kuiperi, Cuno, Corveleyn, Anniek, Suys, Bert, Paelinck, Bernard, Saenen, Johan, Van Craenenbroeck, Emeline, Van Laer, Lut, Loeys, Bart, Verstraeten, Aline

Journal:

European Journal of Medical Genetics

Année:

2017

Langue:

english

Fichier:

PDF, 799 KB

english, 2017

33

Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information

Buvé, Carolien, Van Bedts, Tine, Haenen, Annelien, Kebede, Biniam, Braekers, Roel, Hendrickx, Marc, Van Loey, Ann, Grauwet, Tara

Journal:

Journal of the Science of Food and Agriculture

Année:

2017

Langue:

english

Fichier:

PDF, 1.84 MB

english, 2017

34

Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree

Verkempinck, S.H.E., Salvia-Trujillo, L., Moens, L.G., Carrillo, C., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.

Journal:

Journal of Functional Foods

Année:

2018

Langue:

english

Fichier:

PDF, 936 KB

english, 2018

35

Mechanistic insight into softening of Canadian wonder common beans ( Phaseolus vulgaris ) during cooking

Chigwedere, Claire Maria, Olaoye, Taye Foyeke, Kyomugasho, Clare, Kermani, Zahra Jamsazzadeh, Pallares, Andrea Pallares, Van Loey, Ann M., Grauwet, Tara, Hendrickx, Marc E.

Journal:

Food Research International

Année:

2018

Langue:

english

Fichier:

PDF, 10.86 MB

english, 2018

36

Mother, father and child traumatic stress reactions after paediatric burn: Within-family co-occurrence and parent-child discrepancies in appraisals of child stress

Egberts, Marthe R., van de Schoot, Rens, Geenen, Rinie, Van Loey, Nancy E.E.

Journal:

Année:

2018

Langue:

english

Fichier:

PDF, 470 KB

english, 2018

37

Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling

Morales-Soriano, Eduardo, Kebede, Biniam, Ugás, Roberto, Grauwet, Tara, Van Loey, Ann, Hendrickx, Marc

Journal:

Food Research International

Année:

2018

Langue:

english

Fichier:

PDF, 944 KB

english, 2018

38

Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

Kyomugasho, Clare, Munyensanga, Celestin, Celus, Miete, Van de walle, Davy, Dewettinck, Koen, Van Loey, Ann M., Grauwet, Tara, Hendrickx, Marc E.

Journal:

Food Hydrocolloids

Année:

2018

Langue:

english

Fichier:

PDF, 5.00 MB

english, 2018

39

Carotenoid profile and basic structural indicators of native Peruvian chili peppers

Morales-Soriano, Eduardo, Panozzo, Agnese, Ugás, Roberto, Grauwet, Tara, Van Loey, Ann, Hendrickx, Marc

Journal:

European Food Research and Technology

Année:

2018

Langue:

english

Fichier:

PDF, 1.31 MB

english, 2018

40

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

Wibowo, Scheling, Essel, Esther Aba, de Man, Sofie, Bernaert, Nathalie, Van Droogenbroeck, Bart, Grauwet, Tara, Van Loey, Ann, Hendrickx, Marc

Journal:

Innovative Food Science & Emerging Technologies

Année:

2019

Langue:

english

Fichier:

PDF, 5.14 MB

english, 2019

41

Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions

Celus, Miete, Kyomugasho, Clare, Keunen, Julie, Van Loey, Ann M., Grauwet, Tara, Hendrickx, Marc E.

Journal:

Food Hydrocolloids

Année:

2019

Langue:

english

Fichier:

PDF, 4.55 MB

english, 2019

42

Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impacts

Yann Guiavarc'h, Ann Van Loey, François Zuber, Marc Hendrickx

Journal:

Biotechnology and Bioengineering

Année:

2004

Langue:

english

Fichier:

PDF, 723 KB

english, 2004

43

The kinetics of acrylamide formation/elimination in asparagine–glucose systems at different initial reactant concentrations and ratios

Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 394 KB

english, 2008

44

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Ans De Roeck, Jan Mols, Thomas Duvetter, Ann Van Loey, Marc Hendrickx

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 537 KB

english, 2010

45

Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

Ken Houben, Ruben P. Jolie, Ilse Fraeye, Ann M. Van Loey, Marc E. Hendrickx

Journal:

Carbohydrate Research

Année:

2011

Langue:

english

Fichier:

PDF, 511 KB

english, 2011

46

Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase

D. Van Eylen, Indrawati, M. Hendrickx, A. Van Loey

Journal:

Année:

2006

Langue:

english

Fichier:

PDF, 414 KB

english, 2006

47

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

Ans De Roeck, Thomas Duvetter, Ilse Fraeye, Iesel Van der Plancken, Daniel Ndaka Sila, Ann Van Loey, Marc Hendrickx

Journal:

Année:

2009

Langue:

english

Fichier:

PDF, 1.03 MB

english, 2009

48

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

David Van Eylen, Indrawati Oey, Marc Hendrickx, Ann Van Loey

Journal:

Journal of Food Engineering

Année:

2008

Langue:

english

Fichier:

PDF, 738 KB

english, 2008

49

Non-uniformity of lethality in retort processes based on heat distribution and heat penetration data

C. Smout, A.M.L. Van Loey, M.E.G. Hendrickx

Journal:

Journal of Food Engineering

Année:

2000

Langue:

english

Fichier:

PDF, 239 KB

english, 2000

50

Role of temperature distribution studies in the evaluation and identification of processing conditions for static and rotary water cascading retorts

C Smout, A Van Loey, M Hendrickx

Journal:

Journal of Food Engineering

Année:

2001

Langue:

english

Fichier:

PDF, 320 KB

english, 2001