Artikler med mandater om offentlig tilgang - matthijs dekkerLes mer
Ikke tilgjengelige noe sted: 6
Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit-and vegetable-based products: A review
J Liu, J Bi, DJ McClements, X Liu, J Yi, J Lyu, M Zhou, R Verkerk, ...
Carbohydrate Polymers 250, 116890, 2020
Mandater: National Natural Science Foundation of China
A metabolomics approach to identify factors influencing glucosinolate thermal degradation rates in Brassica vegetables
K Hennig, RCH De Vos, C Maliepaard, M Dekker, R Verkerk, G Bonnema
Food chemistry 155, 287-297, 2014
Mandater: Royal Netherlands Academy of Arts and Sciences
Rapid estimation of glucosinolate thermal degradation rate constants in leaves of Chinese kale and broccoli (Brassica oleracea) in two seasons
K Hennig, R Verkerk, G Bonnema, M Dekker
Journal of agricultural and food chemistry 60 (32), 7859-7865, 2012
Mandater: Royal Netherlands Academy of Arts and Sciences
Pitfalls in the desulphation of glucosinolates in a high-throughput assay
K Hennig, R Verkerk, G Bonnema, M Dekker
Food chemistry 134 (4), 2355-2361, 2012
Mandater: Royal Netherlands Academy of Arts and Sciences
Food science meets plant science: A case study on improved nutritional quality by breeding for glucosinolate retention during food processing
K Hennig, R Verkerk, M van Boekel, M Dekker, G Bonnema
Trends in food science & technology 35 (1), 61-68, 2014
Mandater: Royal Netherlands Academy of Arts and Sciences
Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing
K Hennig, R Verkerk, M Dekker, G Bonnema
Theoretical and applied genetics 126, 2323-2334, 2013
Mandater: Royal Netherlands Academy of Arts and Sciences
Tilgjengelige et eller annet sted: 8
Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana
FS Hanschen, R Klopsch, T Oliviero, M Schreiner, R Verkerk, M Dekker
Scientific reports 7 (1), 40807, 2017
Mandater: German Research Foundation
Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products
FS Hanschen, C Kühn, M Nickel, S Rohn, M Dekker
Food chemistry 263, 240-250, 2018
Mandater: German Research Foundation
Physiologically based modeling of food digestion and intestinal microbiota: state of the art and future challenges. An INFOGEST review
S Le Feunteun, A Al-Razaz, M Dekker, E George, B Laroche, G Van Aken
Annual review of food science and technology 12 (1), 149-167, 2021
Mandater: European Commission
Sustainable food packaging: An updated definition following a holistic approach
KR Dörnyei, I Uysal-Unalan, V Krauter, R Weinrich, L Incarnato, I Karlovits, ...
Frontiers in Sustainable Food Systems 7, 1119052, 2023
Mandater: European Commission
Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable broths
M Renz, M Dekker, S Rohn, FS Hanschen
Food Chemistry 404, 134594, 2023
Mandater: Leibniz Association
Genetic variation in glucosinolate content within Brassica rapa vegetables
H He, L Ping, G Bonnema, M Dekker, R Verkerk
Acta Horticulturae 944, 129-140, 2012
Mandater: Royal Netherlands Academy of Arts and Sciences
Optimization of cellulosic fiber extraction from parsley stalks and utilization as filler in composite biobased films
H Cakmak, M Dekker
Foods 11 (23), 3932, 2022
Mandater: European Commission
Effects of packaging and ripeness on plantain flour characteristics during storage
FG Honfo, EC Togbe, M Dekker, N Akissoe
Food Science & Nutrition 10 (10), 3453-3461, 2022
Mandater: Netherlands Organisation for Scientific Research
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