A.M. Van Loey: search on Z-Library

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1

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

D.N. Sila, S. Van Buggenhout, T. Duvetter, I. Fraeye, A. De Roeck, A. Van Loey, M. Hendrickx

Journal:

Comprehensive Reviews in Food Science and Food Safety

Year:

2009

Language:

english

File:

PDF, 544 KB

english, 2009

2

Early management in children with burns: Cooling, wound care and pain management

Baartmans, M.G.A., de Jong, A.E.E., van Baar, M.E., Beerthuizen, G.I.J.M., van Loey, N.E.E., Tibboel, D., Nieuwenhuis, M.K.

Journal:

Year:

2016

Language:

english

File:

PDF, 295 KB

english, 2016

3

Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

Wibowo, Scheling, Buvé, Carolien, Hendrickx, Marc, Van Loey, Ann, Grauwet, Tara

Journal:

Trends in Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 935 KB

english, 2018

4

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters

Liesbeth Vervoort, Iesel Van der Plancken, Tara Grauwet, Rian A.H. Timmermans, Hennie C. Mastwijk, Ariette M. Matser, Marc E. Hendrickx, Ann Van Loey

Journal:

Innovative Food Science & Emerging Technologies

Year:

2011

Language:

english

File:

PDF, 715 KB

english, 2011

5

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

Indrawati Oey, Martina Lille, Ann Van Loey, Marc Hendrickx

Journal:

Trends in Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 217 KB

english, 2008

6

Bayesian PTSD-Trajectory Analysis with Informed Priors Based on a Systematic Literature Search and Expert Elicitation

van de Schoot, Rens, Sijbrandij, Marit, Depaoli, Sarah, Winter, Sonja D., Olff, Miranda, van Loey, Nancy E.

Journal:

Multivariate Behavioral Research

Year:

2018

Language:

english

File:

PDF, 1.73 MB

english, 2018

7

Foaming properties of egg white proteins affected by heat or high pressure treatment

Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 593 KB

english, 2007

8

Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

Ann Wambui Munyaka, Edna Edward Makule, Indrawati Oey, Ann Van Loey, Marc Hendrickx

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 291 KB

english, 2010

9

Pectins in Processed Fruit and Vegetables: Part I—Stability and Catalytic Activity of Pectinases

T. Duvetter, D.N. Sila, S. Van Buggenhout, R. Jolie, A. Van Loey, M. Hendrickx

Journal:

Comprehensive Reviews in Food Science and Food Safety

Year:

2009

Language:

english

File:

PDF, 245 KB

english, 2009

10

Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions

Ilse Fraeye, Thomas Duvetter, Eugénie Doungla, Ann Van Loey, Marc Hendrickx

Journal:

Trends in Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 508 KB

english, 2010

11

Process-structure-function Relations of Pectin in Food

Christiaens, Stefanie, Van Buggenhout, Sandy, Houben, Ken, Kermani, Zahra Jamsazzadeh, Moelants, Katlijn R.N., Ngouémazong, Eugénie D., Van Loey, Ann, Hendrickx, Marc E.G.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2015

Language:

english

File:

PDF, 1.95 MB

english, 2015

12

Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions

Verkempinck, S.H.E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 2.13 MB

english, 2018

13

Combined Use of Two Single-Component Enzymatic Time-Temperature Integrators: Application to Industrial Continuous Rotary Processing of Canned Ravioli

GUIAVARC'H, YANN, ZUBER, FRANÇOIS, VAN LOEY, ANN, HENDRICKX, MARC

Journal:

Journal of Food Protection

Year:

2005

Language:

english

File:

PDF, 276 KB

english, 2005

14

Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing

Daniel N. Sila, Chantal Smout, Franklin Elliot, Ann Van Loey, Marc Hendrickx

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 4.08 MB

english, 2006

15

Strawberry Pectin Methylesterase (PME): Purification, Characterization, Thermal and High-Pressure Inactivation

Binh Ly-Nguyen, Ann M. Van Loey, Diana Fachin, Isabel Verlent, Thomas Duvetter, Son T. Vu, Chantal Smout, Marc E. Hendrickx

Journal:

Biotechnology Progress

Year:

2002

Language:

english

File:

PDF, 91 KB

english, 2002

16

From Time Temperature Integrator Kinetics to Time Temperature Integrator Tolerance Levels: Heat-Treated Milk

Wendie L. Claeys, Chantal Smout, Ann M. Van Loey, Marc E. Hendrickx

Journal:

Biotechnology Progress

Year:

2004

Language:

english

File:

PDF, 175 KB

english, 2004

17

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

S. Van Buggenhout, D.N. Sila, T. Duvetter, A. Van Loey, M. Hendrickx

Journal:

Comprehensive Reviews in Food Science and Food Safety

Year:

2009

Language:

english

File:

PDF, 917 KB

english, 2009

18

Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion

Colle, Ines J. P., Lemmens, Lien, Tolesa, Getachew N., Van Buggenhout, Sandy, De Vleeschouwer, Kristel, Van Loey, Ann M., Hendrickx, Marc E.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.70 MB

english, 2010

19

Quantitative evaluation of thermal processes using time-temperature integrators

A. Van Loey, M. Hendrickx, S. De Cordt, T. Haentjens, P. Tobback

Journal:

Trends in Food Science & Technology

Year:

1996

Language:

english

File:

PDF, 2.29 MB

english, 1996

20

Influence of pectin structure on texture of pectin–calcium gels

Ilse Fraeye, Ines Colle, Evelien Vandevenne, Thomas Duvetter, Sandy Van Buggenhout, Paula Moldenaers, Ann Van Loey, Marc Hendrickx

Journal:

Innovative Food Science & Emerging Technologies

Year:

2010

Language:

english

File:

PDF, 391 KB

english, 2010

21

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Daniel N. Sila, Thomas Duvetter, Ans De Roeck, Isabel Verlent, Chantal Smout, Graham K. Moates, Brian P. Hills, Keith K. Waldron, Marc Hendrickx, Ann Van Loey

Journal:

Trends in Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 761 KB

english, 2008

22

Pectin Fraction Interconversions: Insight into Understanding Texture Evolution of Thermally Processed Carrots

Sila, Daniel N., Doungla, Eugenie, Smout, Chantal, Van Loey, Ann, Hendrickx, Marc

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 242 KB

english, 2006

23

Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indicaL.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach

Liu, Fengxia, Grauwet, Tara, Kebede, Biniam T., Van Loey, Ann, Liao, Xiaojun, Hendrickx, Marc

Journal:

Food and Bioprocess Technology

Year:

2014

Language:

english

File:

PDF, 745 KB

english, 2014

24

The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds

De Vleeschouwer, Kristel, Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.89 MB

english, 2010

25

Changes in Sulfhydryl Content of Egg White Proteins Due to Heat and Pressure Treatment

Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E. G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 644 KB

english, 2005

26

Psychopathology and Psychological Problems in Patients with Burn Scars

Van Loey, Nancy E E, Van Son, Maarten J M

Journal:

American Journal of Clinical Dermatology

Year:

2003

Language:

english

File:

PDF, 228 KB

english, 2003

27

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Wibowo, Scheling, Grauwet, Tara, Gedefa, Getnet Belete, Hendrickx, Marc, Van Loey, Ann

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 1.39 MB

english, 2015

28

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Salvia-Trujillo, L., Verkempinck, S.H.E., Sun, L., Van Loey, A.M., Grauwet, T., Hendrickx, M.E.

Journal:

Year:

2017

Language:

english

File:

PDF, 1.15 MB

english, 2017

29

Left ventricular non-compaction with Ebstein anomaly attributed to a TPM1 mutation

Nijak, Aleksandra, Alaerts, Maaike, Kuiperi, Cuno, Corveleyn, Anniek, Suys, Bert, Paelinck, Bernard, Saenen, Johan, Van Craenenbroeck, Emeline, Van Laer, Lut, Loeys, Bart, Verstraeten, Aline

Journal:

European Journal of Medical Genetics

Year:

2017

Language:

english

File:

PDF, 799 KB

english, 2017

30

Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information

Buvé, Carolien, Van Bedts, Tine, Haenen, Annelien, Kebede, Biniam, Braekers, Roel, Hendrickx, Marc, Van Loey, Ann, Grauwet, Tara

Journal:

Journal of the Science of Food and Agriculture

Year:

2017

Language:

english

File:

PDF, 1.84 MB

english, 2017

31

Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree

Verkempinck, S.H.E., Salvia-Trujillo, L., Moens, L.G., Carrillo, C., Van Loey, A.M., Hendrickx, M.E., Grauwet, T.

Journal:

Journal of Functional Foods

Year:

2018

Language:

english

File:

PDF, 936 KB

english, 2018

32

Mechanistic insight into softening of Canadian wonder common beans ( Phaseolus vulgaris ) during cooking

Chigwedere, Claire Maria, Olaoye, Taye Foyeke, Kyomugasho, Clare, Kermani, Zahra Jamsazzadeh, Pallares, Andrea Pallares, Van Loey, Ann M., Grauwet, Tara, Hendrickx, Marc E.

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 10.86 MB

english, 2018

33

The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage

Yi, Junjie, Kebede, Biniam, Kristiani, Kristiani, Buvé, Carolien, Van Loey, Ann, Grauwet, Tara, Hendrickx, Marc

Journal:

Year:

2018

Language:

english

File:

PDF, 1.72 MB

english, 2018

34

Mother, father and child traumatic stress reactions after paediatric burn: Within-family co-occurrence and parent-child discrepancies in appraisals of child stress

Egberts, Marthe R., van de Schoot, Rens, Geenen, Rinie, Van Loey, Nancy E.E.

Journal:

Year:

2018

Language:

english

File:

PDF, 470 KB

english, 2018

35

Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling

Morales-Soriano, Eduardo, Kebede, Biniam, Ugás, Roberto, Grauwet, Tara, Van Loey, Ann, Hendrickx, Marc

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 944 KB

english, 2018

36

Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

Kyomugasho, Clare, Munyensanga, Celestin, Celus, Miete, Van de walle, Davy, Dewettinck, Koen, Van Loey, Ann M., Grauwet, Tara, Hendrickx, Marc E.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 5.00 MB

english, 2018

37

Carotenoid profile and basic structural indicators of native Peruvian chili peppers

Morales-Soriano, Eduardo, Panozzo, Agnese, Ugás, Roberto, Grauwet, Tara, Van Loey, Ann, Hendrickx, Marc

Journal:

European Food Research and Technology

Year:

2018

Language:

english

File:

PDF, 1.31 MB

english, 2018

38

Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impacts

Yann Guiavarc'h, Ann Van Loey, François Zuber, Marc Hendrickx

Journal:

Biotechnology and Bioengineering

Year:

2004

Language:

english

File:

PDF, 723 KB

english, 2004

39

The kinetics of acrylamide formation/elimination in asparagine–glucose systems at different initial reactant concentrations and ratios

Kristel De Vleeschouwer, Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Year:

2008

Language:

english

File:

PDF, 394 KB

english, 2008

40

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Ans De Roeck, Jan Mols, Thomas Duvetter, Ann Van Loey, Marc Hendrickx

Journal:

Year:

2010

Language:

english

File:

PDF, 537 KB

english, 2010

41

Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

Ken Houben, Ruben P. Jolie, Ilse Fraeye, Ann M. Van Loey, Marc E. Hendrickx

Journal:

Carbohydrate Research

Year:

2011

Language:

english

File:

PDF, 511 KB

english, 2011

42

Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase

D. Van Eylen, Indrawati, M. Hendrickx, A. Van Loey

Journal:

Year:

2006

Language:

english

File:

PDF, 414 KB

english, 2006

43

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

Ans De Roeck, Thomas Duvetter, Ilse Fraeye, Iesel Van der Plancken, Daniel Ndaka Sila, Ann Van Loey, Marc Hendrickx

Journal:

Year:

2009

Language:

english

File:

PDF, 1.03 MB

english, 2009

44

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

David Van Eylen, Indrawati Oey, Marc Hendrickx, Ann Van Loey

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 738 KB

english, 2008

45

Non-uniformity of lethality in retort processes based on heat distribution and heat penetration data

C. Smout, A.M.L. Van Loey, M.E.G. Hendrickx

Journal:

Journal of Food Engineering

Year:

2000

Language:

english

File:

PDF, 239 KB

english, 2000

46

Role of temperature distribution studies in the evaluation and identification of processing conditions for static and rotary water cascading retorts

C Smout, A Van Loey, M Hendrickx

Journal:

Journal of Food Engineering

Year:

2001

Language:

english

File:

PDF, 320 KB

english, 2001

47

Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries

Sandy Van Buggenhout, Tara Grauwet, Ann Van Loey, Marc Hendrickx

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 603 KB

english, 2008

48

Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

Sónia Marília Castro, Ann Van Loey, Jorge Alexandre Saraiva, Chantal Smout, Marc Hendrickx

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 211 KB

english, 2006

49

Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 236 KB

english, 2006

50

Mapping temperature uniformity in industrial scale HP equipment using enzymatic pressure–temperature–time indicators

Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc E. Hendrickx, Ann Van Loey

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 824 KB

english, 2010