van Boekel MA - Search Results

1

Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system.

Knol JJ, van Loon WA, Linssen JP, Ruck AL, van Boekel MA, Voragen AG. Knol JJ, et al. Among authors: van boekel ma, van loon wa. J Agric Food Chem. 2005 Jul 27;53(15):6133-9. doi: 10.1021/jf050504m. J Agric Food Chem. 2005. PMID: 16029007

2

Isolation and characterization of patatin isoforms.

Pots AM, Gruppen H, Hessing M, van Boekel MA, Voragen AG. Pots AM, et al. Among authors: van boekel ma. J Agric Food Chem. 1999 Nov;47(11):4587-92. doi: 10.1021/jf981180n. J Agric Food Chem. 1999. PMID: 10552855

3

Kinetic modeling of the thermal aggregation of patatin.

Pots AM, Gruppen H, de Jongh HH, van Boekel MA, Walstra P, Voragen AG. Pots AM, et al. Among authors: van boekel ma. J Agric Food Chem. 1999 Nov;47(11):4593-9. doi: 10.1021/jf990191t. J Agric Food Chem. 1999. PMID: 10552856

4

Kinetics of thermal inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: influence of pH, calcium, and protein.

Schokker EP, van Boekel MA. Schokker EP, et al. Among authors: van boekel ma. J Agric Food Chem. 1999 Apr;47(4):1681-6. doi: 10.1021/jf980930q. J Agric Food Chem. 1999. PMID: 10564038

5

Mutagenicity of heated sugar-casein systems: effect of the Maillard reaction.

Brands CM, Alink GM, van Boekel MA, Jongen WM. Brands CM, et al. Among authors: van boekel ma. J Agric Food Chem. 2000 Jun;48(6):2271-5. doi: 10.1021/jf9907586. J Agric Food Chem. 2000. PMID: 10888535

6

Kinetic aspects of the Maillard reaction: a critical review.

van Boekel MA. van Boekel MA. Nahrung. 2001 Jun;45(3):150-9. doi: 10.1002/1521-3803(20010601)45:3<150::AID-FOOD150>3.0.CO;2-9. Nahrung. 2001. PMID: 11455780 Review.

7

Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model.

Brands CM, van Boekel MA. Brands CM, et al. Among authors: van boekel ma. J Agric Food Chem. 2001 Oct;49(10):4667-75. doi: 10.1021/jf001430b. J Agric Food Chem. 2001. PMID: 11600005

8

Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations.

van Koningsveld GA, Gruppen H, de Jongh HH, Wijngaards G, van Boekel MA, Walstra P, Voragen AG. van Koningsveld GA, et al. Among authors: van boekel ma. J Agric Food Chem. 2001 Oct;49(10):4889-97. doi: 10.1021/jf010340j. J Agric Food Chem. 2001. PMID: 11600040

9

Quantification of melanoidin concentration in sugar-casein systems.

Brands CM, Wedzicha BL, van Boekel MA. Brands CM, et al. Among authors: van boekel ma. J Agric Food Chem. 2002 Feb 27;50(5):1178-83. doi: 10.1021/jf010789c. J Agric Food Chem. 2002. PMID: 11853500

10

Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate.

van Koningsveld GA, Gruppen H, de Jongh HH, Wijngaards G, van Boekel MA, Walstra P, Voragen AG. van Koningsveld GA, et al. Among authors: van boekel ma. J Agric Food Chem. 2002 May 8;50(10):2947-56. doi: 10.1021/jf011202x. J Agric Food Chem. 2002. PMID: 11982424

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