Quantification of Lignin and Its Structural Features in Plant Biomass Using 13C Lignin as Internal Standard for Pyrolysis-GC-SIM-MS by van Erven, Gijs, de Visser, Ries, Merkx, Donny W. H, Strolenberg, Willem, de Gijsel, Peter, Gruppen, Harry, Kabel, Mirjam A

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Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR by Merkx, Donny W. H, Hong, G. T. Sophie, Ermacora, Alessia, van Duynhoven, John P. M

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Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise by Yang, Suyeon, Verhoeff, Aletta A, Merkx, Donny W H, van Duynhoven, John P M, Hohlbein, Johannes

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Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise by Merkx, Donny W H, Swager, Andries, van Velzen, Ewoud J J, van Duynhoven, John P M, Hennebelle, Marie

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Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise by Merkx, Donny W.H., Plankensteiner, Lorenz, Yu, Yafei, Wierenga, Peter A., Hennebelle, Marie, Van Duynhoven, John P.M.

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TEMPO/NaClO2/NaOCl oxidation of arabinoxylans by Pandeirada, Carolina O., Merkx, Donny W.H., Janssen, Hans-Gerd, Westphal, Yvonne, Schols, Henk A.

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Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1 H NMR by Merkx, Donny W H, Hong, G T Sophie, Ermacora, Alessia, van Duynhoven, John P M

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Quantification of Lignin and Its Structural Features in Plant Biomass Using 13 C Lignin as Internal Standard for Pyrolysis-GC-SIM-MS by van Erven, Gijs, de Visser, Ries, Merkx, Donny W H, Strolenberg, Willem, de Gijsel, Peter, Gruppen, Harry, Kabel, Mirjam A

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Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy by Boerkamp, Vincent J.P., Merkx, Donny W.H., Wang, Jianli, Vincken, Jean-Paul, Hennebelle, Marie, van Duynhoven, John P.M.

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Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by ^sup 1^H NMR by Merkx, Donny W H, Sophie Hong, G T, Ermacora, Alessia, van Duynhoven, John P M

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31 P NMR assessment of the phosvitin-iron complex in mayonnaise by Merkx, Donny W H, Delić, Faruk, Wierenga, Peter A, Hennebelle, Marie, van Duynhoven, John P M

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Quantification of food polysaccharide mixtures by 1H NMR by Merkx, Donny W.H., Westphal, Yvonne, van Velzen, Ewoud J.J., Thakoer, Kavish V., de Roo, Niels, van Duynhoven, John P.M.

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TEMPO/NaClO 2 /NaOCl oxidation of arabinoxylans by Pandeirada, Carolina O, Merkx, Donny W H, Janssen, Hans-Gerd, Westphal, Yvonne, Schols, Henk A

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Quantitative assessment of epoxide formation in oil and mayonnaise by 1 H- 13 C HSQC NMR spectroscopy by Boerkamp, Vincent J P, Merkx, Donny W H, Wang, Jianli, Vincken, Jean-Paul, Hennebelle, Marie, van Duynhoven, John P M

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31P NMR assessment of the phosvitin‐iron complex in mayonnaise by Merkx, Donny W.H., Delić, Faruk, Wierenga, Peter A., Hennebelle, Marie, Duynhoven, John P.M.

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Quantification of food polysaccharide mixtures by 1 H NMR by Merkx, Donny W H, Westphal, Yvonne, van Velzen, Ewoud J J, Thakoer, Kavish V, de Roo, Niels, van Duynhoven, John P M

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