Quantification of Melanoidin Concentration in Sugar−Casein Systems by Brands, Carline M. J., Wedzicha, Bronek L., van Boekel, Martinus A. J. S.

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Isolation and Characterization of Patatin Isoforms by Pots, André M, Gruppen, Harry, Hessing, Martin, van Boekel, Martinus A. J. S, Voragen, Alphons G. J

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Effects of pH and Heat Treatments on the Structure and Solubility of Potato Proteins in Different Preparations by van Koningsveld, Gerrit A, Gruppen, Harry, de Jongh, Harmen H. J, Wijngaards, Gerrit, van Boekel, Martinus A. J. S, Walstra, Pieter, Voragen, Alphons G. J

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study on the use of empirical models to predict the formation of acrylamide in potato crisps by Knol, Jeroen J, Viklund, Gunilla Å.I, Linssen, Jozef P.H, Sjöholm, Ingegerd M, Skog, Kerstin I, van Boekel, Martinus A.J.S

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Indigenous Knowledge of Shea Processing and Quality Perception of Shea Products in Benin by Honfo, Fernande G, Linnemann, Anita R, Akissoe, Noël H, Soumanou, Mohamed M, van Boekel, Martinus A. J. S

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Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter by HONFO, Fernande G., LINNEMANN, Anita R., SOUMANOU, Mohamed M., AKISSOE, Noel, van, BOEKEL Martinus A. J. S.

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effect of storage of whole potatoes of three cultivars on the patatin and protease inhibitor content; a study using capillary electrophoresis and MALDI-TOF mass spectrometry by Pots, A.M, Gruppen, H, Diepenbeek, R. van, Lee, J.J. van der, Boekel, M.A.J.S. van, Wijngaards, G, Voragen, A.G.J

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Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice by Mênouwesso, H. Hounhouigan, Anita, R. Linnemann, Mohamed, M. Soumanou, Martinus, A. J. S. Van Boekel

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Modelling of simultaneous two-sided migration into water and olive oil from nylon food packaging by Stoffers, N.H, Dekker, M, Linssen, J.P.H, Stormer, A, Franz, R, Boekel, M.A.J.S. van

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Kinetic modelling in food science: a case study on chlorophyll degradation in olives by van Boekel, Martinus A J S

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Possible Mechanisms Behind the Differential Effects of Soy Protein and Casein Feedings on Colon Cancer Biomarkers in the Rat by Vis, Eric H., Geerse, Gert-Jan, Klaassens, Eline S., van Boekel, Martinus A. J. S., Alink, Gerrit M.

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The solubility of potato proteins from industrial potato fruit juice as influenced by pH and various additives by van Koningsveld, Gerrit A, Gruppen, Harry, de Jongh, Harmen H J, Wijngaards, Gerrit, van Boekel, Martinus A J S, Walstra, Pieter, Voragen, Alphons G J

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Heat-induced deamidation, dephosphorylation and breakdown of caseinate by van Boekel, Martinus A.J.S

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Kinetics of thermal inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: influence of pH, calcium, and protein by Schokker, E.P, Boekel, M.A.J.S. van

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Kinetic Modeling of the Thermal Aggregation of Patatin by Pots, André M, Gruppen, Harry, de Jongh, Harmen H. J, van Boekel, Martinus A. J. S, Walstra, Pieter, Voragen, Alphons G. J

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Heat inactivation of bovine plasmin by Metwalli, Ali A.M, de Jongh, Harmen H.J, van Boekel, Martinus A.J.S

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Antimutagenicity of Heat-Denatured Ovalbumin, before and after Digestion, As Compared to Caseinate, BSA, and Soy Protein by Vis, Eric H, Plinck, Anette F, Alink, Gerrit M, van Boekel, Martinus A. J. S

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Bayesian networks to explain the effect of label information on product perception by Phan, Van-Anh, Kole, Adriaan P.W., Garczarek, Ursula, Dekker, Matthijs, van Boekel, Martinus A.J.S.

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Kinetic Modeling of Enzyme Inactivation:  Kinetics of Heat Inactivation at 90−110 °C of Extracellular Proteinase from Pseudomonas fluorescens 22F by Schokker, Erix P, van Boekel, A. J. S

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Formation of homocitrulline during heating of milk by METWALLI, ALI A. M., LAMMERS, WIM L., VAN BOEKEL, MARTINUS A. J. S.

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