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Changes in cell wall polysaccharides of green bean pods during development.
Plant Physiol. 1999 Oct;121(2):363-72. doi: 10.1104/pp.121.2.363.
Plant Physiol. 1999.
PMID: 10517827
Free PMC article.
Preheating effects on the textural strength of canned green beans. 1. Cell wall chemistry.
Stolle-Smits T, Beekhuizen JG, Recourt K, Voragen AG, van Dijk C.
Stolle-Smits T, et al. Among authors: beekhuizen jg.
J Agric Food Chem. 2000 Nov;48(11):5269-77. doi: 10.1021/jf990941z.
J Agric Food Chem. 2000.
PMID: 11087471
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Texture of cooked potatoes (Solanum tuberosum). 3. Preheating and the consequences for the texture and cell wall chemistry.
Van Dijk C, Fischer M, Beekhuizen JG, Boeriu C, Stolle-Smits T.
Van Dijk C, et al. Among authors: beekhuizen jg.
J Agric Food Chem. 2002 Aug 28;50(18):5098-106. doi: 10.1021/jf011511n.
J Agric Food Chem. 2002.
PMID: 12188614
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Texture of cooked potatoes (Solanum tuberosum). 2. Changes in pectin composition during storage of potatoes.
Van Dijk C, Beekhuizen JG, Gibcens T, Boeriu C, Fischer M, Stolle-Smits T.
Van Dijk C, et al. Among authors: beekhuizen jg.
J Agric Food Chem. 2002 Aug 28;50(18):5089-97. doi: 10.1021/jf011510v.
J Agric Food Chem. 2002.
PMID: 12188613
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Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy.
Van Dijk C, Fischer M, Holm J, Beekhuizen JG, Stolle-Smits T, Boeriu C.
Van Dijk C, et al. Among authors: beekhuizen jg.
J Agric Food Chem. 2002 Aug 28;50(18):5082-8. doi: 10.1021/jf011509w.
J Agric Food Chem. 2002.
PMID: 12188612
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