M. van Boekel
M. van Boekel
professor of food science
Geverifieerd e-mailadres voor wur.nl
Geciteerd door
Geciteerd door
A review of Maillard reaction in food and implications to kinetic modelling
SIFS Martins, WMF Jongen, MAJS Van Boekel
Trends in food science & technology 11 (9-10), 364-373, 2000
Dairy technology: principles of milk properties and processes
P Walstra
CRC Press, 1999
On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells
MAJS van Boekel
International journal of food microbiology 74 (1-2), 139-159, 2002
Effect of heating on Maillard reactions in milk
M Van Boekel
Food chemistry 62 (4), 403-414, 1998
Formation of flavour compounds in the Maillard reaction
M Van Boekel
Biotechnology advances 24 (2), 230-233, 2006
Kinetic modeling of food quality: a critical review
MAJS Van Boekel
Comprehensive Reviews in Food Science and Food Safety 7 (1), 144-158, 2008
The future supply of animal-derived protein for human consumption
MJ Boland, AN Rae, JM Vereijken, MPM Meuwissen, ARH Fischer, ...
Trends in food science & technology 29 (1), 62-73, 2013
A review on the beneficial aspects of food processing
M Van Boekel, V Fogliano, N Pellegrini, C Stanton, G Scholz, S Lalljie, ...
Molecular nutrition & food research 54 (9), 1215-1247, 2010
Statistical aspects of kinetic modeling for food science problems
M Van Boekel
Journal of Food Science 61 (3), 477-486, 1996
Extraction and characterisation of protein fractions from five insect species
L Yi, CMM Lakemond, LMC Sagis, V Eisner-Schadler, A van Huis, ...
Food chemistry 141 (4), 3341-3348, 2013
Kinetic aspects of the Maillard reaction: a critical review
M Van Boekel
Food/Nahrung 45 (3), 150-159, 2001
A kinetic model for the glucose/glycine Maillard reaction pathways
SIFS Martins, MAJS Van Boekel
Food Chemistry 90 (1-2), 257-269, 2005
Kinetic modeling of reactions in foods
MAJS Van Boekel
CRC press, 2008
Baobab food products: a review on their composition and nutritional value
FJ Chadare, AR Linnemann, JD Hounhouigan, MJR Nout, M Van Boekel
Critical Reviews in Food Science and Nutrition 49 (3), 254-274, 2008
A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation
FJ Morales, M Van Boekel
International Dairy Journal 8 (10-11), 907-915, 1998
Ciencia de la leche y tecnología de los productos lácteos
P Walstra, TJ Geurts, A Noomen, A Jellema, M Van Boekel
Acribia, 2001
Consumer acceptance and appropriateness of meat substitutes in a meal context
JE Elzerman, AC Hoek, MAJS Van Boekel, PA Luning
Food quality and preference 22 (3), 233-240, 2011
Stability of oil-in-water emulsions with crystals in the disperse phase
M Van Boekel, P Walstra
Colloids and Surfaces 3 (2), 109-118, 1981
Insect lipid profile: aqueous versus organic solvent-based extraction methods
DA Tzompa-Sosa, L Yi, HJF van Valenberg, MAJS van Boekel, ...
Food research international 62, 1087-1094, 2014
Reactions of monosaccharides during heating of sugar− casein systems: Building of a reaction network model
CMJ Brands, MAJS van Boekel
Journal of Agricultural and Food Chemistry 49 (10), 4667-4675, 2001
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