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Page 1
Process-Structure-Function Relations of Pectin in Food.
Christiaens S, Van Buggenhout S, Houben K, Jamsazzadeh Kermani Z, Moelants KR, Ngouémazong ED, Van Loey A, Hendrickx ME. Christiaens S, et al. Crit Rev Food Sci Nutr. 2016;56(6):1021-42. doi: 10.1080/10408398.2012.753029. Crit Rev Food Sci Nutr. 2016. PMID: 25629167 Review.
Pectin methylesterase and its proteinaceous inhibitor: a review.
Jolie RP, Duvetter T, Van Loey AM, Hendrickx ME. Jolie RP, et al. Among authors: hendrickx me. Carbohydr Res. 2010 Dec 10;345(18):2583-95. doi: 10.1016/j.carres.2010.10.002. Epub 2010 Nov 1. Carbohydr Res. 2010. PMID: 21047623 Review.
The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage.
Delbaere SM, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx ME, Grauwet T, Van Loey AM. Delbaere SM, et al. Among authors: hendrickx me. Food Res Int. 2023 Jul;169:112864. doi: 10.1016/j.foodres.2023.112864. Epub 2023 Apr 24. Food Res Int. 2023. PMID: 37254313
87 results