검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
The firmness of stored tomatoes (cv. Tradiro). 1. Kinetic and near infrared models to describe firmness and moisture loss Van Dijk C, Boeriu C, Peter F, Stolle-Smits T, Tijskens LMM Journal of Food Engineering, 77(3), 575, 2006 |
| 2 |
The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and Near Infrared models to describe pectin degrading enzymes and firmness loss Van Dijk C, Boeriu C, Stolle-Smits T, Tijskens LMM Journal of Food Engineering, 77(3), 585, 2006 |
| 3 |
Permeation of volatile compounds through starch films Yilmaz G, Jongboom ROJ, Feil H, van Dijk C, Hennink WE Biomacromolecules, 5(2), 650, 2004 |
| 4 |
Modulated release of a volatile compound from starch matrixes via enzymatically controlled degradation Yilmaz G, Ongen G, Jongboom ROJ, Feil H, van Dijk C, Hennink WE Biomacromolecules, 3(2), 305, 2002 |
| 5 |
Activity of pectin methyl esterase during blanching of peaches Tijskens LMM, Rodis PS, Hertog MLATM, Proxenia N, van Dijk C Journal of Food Engineering, 39(2), 167, 1999 |
| 6 |
Kinetics of polygalacturonase activity and firmness of peaches during storage Tijskens LMM, Rodis PS, Hertog MLATM, Kalantzi U, van Dijk C Journal of Food Engineering, 35(1), 111, 1998 |
| 7 |
Activity of peroxidase during blanching of peaches, carrots and potatoes Tijskens LMM, Rodis PS, Hertog MLATM, Waldron KW, Ingham L, Proxenia N, van Dijk C Journal of Food Engineering, 34(4), 355, 1997 |
| 8 |
The kinetics of pectin methyl esterase in potatoes and carrots during blanching Tijskens LMM, Waldron KW, Ng A, Ingham L, van Dijk C Journal of Food Engineering, 34(4), 371, 1997 |