Ruud Verkerk: search on Z-Library

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1

Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality

Sulistyawati, Ita, Dekker, Matthijs, Fogliano, Vincenzo, Verkerk, Ruud

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 2.18 MB

english, 2018

2

Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects

Sulistyawati, Ita, Verkerk, Ruud, Fogliano, Vincenzo, Dekker, Matthijs

Journal:

Journal of Food Engineering

Year:

2020

Language:

english

File:

PDF, 992 KB

english, 2020

3

Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits

Penny Hiwilepo-van Hal, Charlotte Bosschaart, Charlotte van Twisk, Ruud Verkerk, Matthijs Dekker

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 234 KB

english, 2012

4

The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods

Mithen, Richard F, Dekker, Matthijs, Verkerk, Ruud, Rabot, Sylvie, Johnson, Ian T

Journal:

Journal of the Science of Food and Agriculture

Year:

2000

Language:

english

File:

PDF, 246 KB

english, 2000

5

Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables

Ruud Verkerk, Matthijs Dekker, Wim M F Jongen

Journal:

Journal of the Science of Food and Agriculture

Year:

2001

Language:

english

File:

PDF, 240 KB

english, 2001

6

Local processing and nutritional composition of indigenous fruits: the case of monkey orange ( Strychnos spp.) from Southern Africa

Ngadze, Ruth T., Linnemann, Anita R., Nyanga, Loveness K., Fogliano, Vincenzo, Verkerk, Ruud

Journal:

Food Reviews International

Year:

2016

Language:

english

File:

PDF, 1.34 MB

english, 2016

7

Monkey orange fruit juice improves the nutritional quality of a maize-based diet

Ngadze, Ruth T., Linnemann, Anita R., Fogliano, Vincenzo, Verkerk, Ruud

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 2.02 MB

english, 2018

8

Acid phosphatase-11, a tightly linked molecular marker for root-knot nematode resistance in tomato: from protein to gene, using PCR and degenerate primers containing deoxyinosine

Jac M. M. J. G. Aarts, Jan G. J. Hontelez, Peter Fischer, Ruud Verkerk, Albert Kammen, Pim Zabel

Journal:

Plant Molecular Biology

Year:

1991

Language:

english

File:

PDF, 1.66 MB

english, 1991

9

Tea polyphenols as a strategy to control starch digestion in bread: effect of polyphenols type and gluten

Kan, Lijiao, Capuano, Edoardo, fogliano, vincenzo, Oliviero, Teresa, Verkerk, Ruud

Journal:

Food & Function

Year:

2020

File:

PDF, 1.45 MB

2020

10

The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods

Giambanelli, Elisa, Verkerk, Ruud, D'Antuono, L Filippo, Oliviero, Teresa

Journal:

Journal of the Science of Food and Agriculture

Year:

2016

Language:

english

File:

PDF, 2.78 MB

english, 2016

11

Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

Nugrahedi, Probo Y., Oliviero, Teresa, Heising, Jenneke K., Dekker, Matthijs, Verkerk, Ruud

Journal:

Plant Foods for Human Nutrition

Year:

2017

Language:

english

File:

PDF, 462 KB

english, 2017

12

A review of the proximate composition and nutritional value of Marula (Sclerocarya birreasubsp. caffra)

Hiwilepo-van Hal, Penny, Bille, Peter George, Verkerk, Ruud, van Boekel, Martinus A. J. S., Dekker, Matthijs

Journal:

Phytochemistry Reviews

Year:

2014

Language:

english

File:

PDF, 252 KB

english, 2014

13

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review

Nugrahedi, Probo Y., Verkerk, Ruud, Widianarko, Budi, Dekker, Matthijs

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2015

Language:

english

File:

PDF, 311 KB

english, 2015

14

Effect of Boiling on the Content of Ascorbigen, Indole-3-carbinol, Indole-3-acetonitrile, and 3,3′-Diindolylmethane in Fermented Cabbage

Ciska, Ewa, Verkerk, Ruud, Honke, Joanna

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 798 KB

english, 2009

15

Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility

Kan, Lijiao, Oliviero, Teresa, Verkerk, Ruud, Fogliano, Vincenzo, Capuano, Edoardo

Journal:

Journal of Functional Foods

Year:

2020

File:

PDF, 1.02 MB

2020

16

Improvement of traditional processing of local monkey orange (Strychnosspp.) fruits to enhance nutrition security in Zimbabwe

Ruth T. Ngadze,Ruud Verkerk,Loveness K. Nyanga,Vincenzo Fogliano…

Journal:

Year:

2017

Language:

english

File:

PDF, 3.89 MB

english, 2017

17

Effect of Vacuum Frying on Quality Attributes of Fruits

Ayustaningwarno, Fitriyono, Dekker, Matthijs, Fogliano, Vincenzo, Verkerk, Ruud

Journal:

Food Engineering Reviews

Year:

2018

Language:

english

File:

PDF, 612 KB

english, 2018

18

Evaluation of Different Cooking Conditions on Broccoli (Brassica oleraceavar.italica) to Improve the Nutritional Value and Consumer Acceptance

Bongoni, Radhika, Verkerk, Ruud, Steenbekkers, Bea, Dekker, Matthijs, Stieger, Markus

Journal:

Plant Foods for Human Nutrition

Year:

2014

Language:

english

File:

PDF, 507 KB

english, 2014

19

Retention of glucosinolates during fermentation ofBrassica juncea: a case study on production ofsayur asin

Nugrahedi, Probo Y., Widianarko, Budi, Dekker, Matthijs, Verkerk, Ruud, Oliviero, Teresa

Journal:

European Food Research and Technology

Year:

2015

Language:

english

File:

PDF, 246 KB

english, 2015

20

Relation between Electronic Properties and Density of Crystalline Agglomerates in Microcrystalline Silicon

Bronsveld, Paula C.P., Verkerk, Arjan, Mates, Tomas, Fejfar, Antonin, Rath, Jatindra K., Schropp, Ruud E.I.

Journal:

MRS Proceedings

Year:

2007

Language:

english

File:

PDF, 342 KB

english, 2007

21

Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice

Ngadze, Ruth T., Verkerk, Ruud, Nyanga, Loveness K., Fogliano, Vincenzo, Ferracane, Rosalia, Troise, Antonio D., Linnemann, Anita R., de Brito, Edy

Journal:

Year:

2018

Language:

english

File:

PDF, 6.68 MB

english, 2018

22

Evaluation of research methods to study domestic food preparation

Bongoni, Radhika, Verkerk, Ruud, Dekker, Matthijs, Steenbekkers, Bea

Journal:

British Food Journal

Year:

2015

Language:

english

File:

PDF, 364 KB

english, 2015

23

Dealing with variability in food production chains: a tool to enhance the sensitivity of epidemiological studies on phytochemicals

Matthijs Dekker, Ruud Verkerk

Journal:

European Journal of Nutrition

Year:

2003

Language:

english

File:

PDF, 332 KB

english, 2003

24

Collagen cross-linking by adipose-derived mesenchymal stromal cells and scar-derived mesenchymal cells: Are mesenchymal stromal cells involved in scar formation?

Antoon J. Van Den Bogaerdt, Vincent C. Van Der Veen, Paul P.M. Van Zuijlen, Linda Reijnen, Michelle Verkerk, Ruud A. Bank, Esther Middelkoop, Magda M.W. Ulrich

Journal:

Wound Repair and Regeneration

Year:

2009

Language:

english

File:

PDF, 837 KB

english, 2009

25

Predictive modelling of vegetable firmness after thermal pre-treatments and steaming

Dekker, Matthijs, Dekkers, Evelien, Jasper, Anita, Baár, Csaba, Verkerk, Ruud

Journal:

Innovative Food Science & Emerging Technologies

Year:

2014

Language:

english

File:

PDF, 588 KB

english, 2014

26

Genome-wide linkage analysis in a Dutch multigenerational family with attention deficit hyperactivity disorder

Vegt, Rinus, Bertoli-Avella, Aida M, Tulen, Joke H M, de Graaf, Bianca, Verkerk, Annemieke J M H, Vervoort, Jeroen, Twigt, Carla M, Maat-Kievit, Anneke, van Tuijl, Ruud, van der Lijn, Marieke

Journal:

European Journal of Human Genetics

Year:

2009

Language:

english

File:

PDF, 378 KB

english, 2009

27

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Oliviero, Teresa, Lamers, Simone, Capuano, Edoardo, Dekker, Matthijs, Verkerk, Ruud

Journal:

Molecular Nutrition & Food Research

Year:

2018

Language:

english

File:

PDF, 481 KB

english, 2018

28

Kinetics of Changes in Glucosinolate Concentrations during Long-Term Cooking of White Cabbage (Brassica oleracea L. ssp. capitata f. alba )

Volden, Jon, Wicklund, Trude, Verkerk, Ruud, Dekker, Matthijs

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 153 KB

english, 2008

29

The effect of temperature and time on the quality of naturally fermented marula (Sclerocarya birrea subsp. Caffra) juice

Hiwilepo-van Hal, Penny, Bille, Peter George, Verkerk, Ruud, Dekker, Matthijs

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 513 KB

english, 2013

30

Quantitative Trait Loci for Glucosinolate Accumulation in Brassica Rapa Leaves

Ping Lou, Jianjun Zhao, Hongju He, Corrie Hanhart, Dunia Pino Del Carpio, Ruud Verkerk, Jan Custers, Maarten Koornneef and Guusje Bonnema

Journal:

New Phytologist

Year:

2008

Language:

english

File:

PDF, 3.20 MB

english, 2008

31

Reply to “Dietary glucosinolates and risk of type 2 diabetes in 3 prospective cohort studies”

Oliviero, Teresa, Verkerk, Ruud, Dekker, Matthijs

Journal:

American Journal of Clinical Nutrition

Year:

2018

Language:

english

File:

PDF, 66 KB

english, 2018

32

Unique expression patterns of H19 in human testicular cancers of different etiology

Verkerk, Annemieke JMH, Ariel, Ilana, Dekker, Marjolein C, Schneider, Tamar, Gurp, Ruud JHLM van, de Groot, Nathan, Gillis, Ad JM, Oosterhuis, J Wolter, Hochberg, Abraham A, Looijenga, Leendert HJ

Journal:

Year:

1997

Language:

english

File:

PDF, 1.94 MB

english, 1997

33

Health-Promoting Compounds in Cape gooseberry (Physalis Peruviana L.): Review from a supply chain perspective

Olivares-Tenorio, Mary-Luz, Dekker, Matthijs, Verkerk, Ruud, van Boekel, Martinus A.J.S.

Journal:

Trends in Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 2.32 MB

english, 2016

34

Evaluating the effect of storage conditions on the shelf life of cape gooseberry ( Physalis peruviana L.)

Olivares-Tenorio, Mary-Luz, Dekker, Matthijs, van Boekel, Martinus A.J.S., Verkerk, Ruud

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 869 KB

english, 2017

35

Genomic imprinting in testicular germ cell tumours

LEENDERT H. J. LOOIJENGA, ANNEMIEKE J. M. H. VERKERK, MARJOLEIN C. DEKKER, RUUD J. H. L. M. VAN GURP, AD J. M. GILLIS, J. WOLTER OOSTERHUIS

Journal:

Year:

1998

Language:

english

File:

PDF, 990 KB

english, 1998

36

In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions

Oliviero, Teresa, Verkerk, Ruud, Vermeulen, Martijn, Dekker, Matthijs

Journal:

Molecular Nutrition & Food Research

Year:

2014

Language:

english

File:

PDF, 691 KB

english, 2014

37

Isothiocyanates from Brassica Vegetables - Effects of Processing, Cooking, Mastication and Digestion

Oliviero, Teresa, Verkerk, Ruud, Dekker, Matthijs

Journal:

Molecular Nutrition & Food Research

Year:

2018

Language:

english

File:

PDF, 962 KB

english, 2018

38

Comparison of the mechanical properties of biodegradable and titanium osteosynthesis systems used in oral and maxillofacial surgery

Gareb, Barzi, Roossien, Charlotte C., van Bakelen, Nico B., Verkerke, Gijsbertus J., Vissink, Arjan, Bos, Ruud R. M., van Minnen, Baucke

Journal:

Scientific Reports

Year:

2020

File:

PDF, 1.26 MB

2020

39

Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

Teresa Oliviero, Ruud Verkerk, Matthijs Dekker

Journal:

Year:

2012

Language:

english

File:

PDF, 646 KB

english, 2012

40

[IEEE 2006 IEEE 4th World Conference on Photovoltaic Energy Conference - Waikoloa, HI (2006.05.7-2006.05.12)] 2006 IEEE 4th World Conference on Photovoltaic Energy Conference - Implementation of Highly Stable Microcrystalline Silicon by VHF PECVD at High Deposition Rate in Micromorph Tandem Cells

Rath, Jatindra., Verkerk, Arjan, Franken, Ronald, Bommel, Caspar, Der Werf, Karine, Gordijn, Aad, Schropp, Ruud

Year:

2006

Language:

english

File:

PDF, 304 KB

english, 2006

41

The state of the art of food ingredientsâ naturalness evaluation: A review of proposed approaches and their relation with consumer trends

Battacchi, Dario, Verkerk, Ruud, Pellegrini, Nicoletta, Fogliano, Vincenzo, Steenbekkers, Bea

Journal:

Trends in Food Science & Technology

Year:

2020

File:

PDF, 1.30 MB

2020

42

An improved method of partially digesting plant megabase DNA suitable for YAC cloning: application to the construction of a 5.5 genome equivalent YAC library of tomato

Guusje Bonnema, Jan Hontelez, Ruud Verkerk, Yong Qing Zhang, Raymond van Daelen, Ab van Kammen, Pim Zabel

Journal:

The Plant Journal

Year:

1996

File:

PDF, 1.21 MB

1996

43

Effects of pressure and inter-electrode distance on deposition of nanocrystalline silicon under high pressure conditions

Yanchao Liu, Arjan D. Verkerk, Jatindra K. Rath, Ruud E. I. Schropp, Wim J. Goedheer

Journal:

physica status solidi (c)

Year:

2010

Language:

english

File:

PDF, 233 KB

english, 2010

44

Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health

Ruud Verkerk, Monika Schreiner, Angelika Krumbein, Ewa Ciska, Birgit Holst, Ian Rowland, Remi De Schrijver, Magnor Hansen, Clarissa Gerhäuser, Richard Mithen, Matthijs Dekker

Journal:

Molecular Nutrition & Food Research

Year:

2009

Language:

english

File:

PDF, 1.65 MB

english, 2009

45

High deposition rate nanocrystalline silicon with enhanced homogeneity

Arjan Verkerk, Jatindra K. Rath, Ruud Schropp

Journal:

physica status solidi (a)

Year:

2010

Language:

english

File:

PDF, 195 KB

english, 2010

46

Consumer-driven food product development

Anita R. Linnemann, Marco Benner, Ruud Verkerk, Martinus A.J.S. van Boekel

Journal:

Trends in Food Science & Technology

Year:

2006

Language:

english

File:

PDF, 258 KB

english, 2006

47

Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

Sarvan, Irmela, Valerio, Francesca, Lonigro, S. Lisa, de Candia, Silvia, Verkerk, Ruud, Dekker, Matthijs, Lavermicocca, Paola

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 278 KB

english, 2013

48

Comparison of the degradation and leaching kinetics of glucosinolates during processing of four Brassicaceae (broccoli, red cabbage, white cabbage, Brussels sprouts)

Sarvan, Irmela, Verkerk, Ruud, van Boekel, Martinus, Dekker, Matthijs

Journal:

Innovative Food Science & Emerging Technologies

Year:

2014

Language:

english

File:

PDF, 1.20 MB

english, 2014

49

Biofumigation using a wildBrassica oleraceaaccession with high glucosinolate content affects beneficial soil invertebrates

Zuluaga, Diana L., van Ommen Kloeke, A. E. Elaine, Verkerk, Ruud, Röling, Wilfred F. M., Ellers, Jacintha, Roelofs, Dick, Aarts, Mark G. M.

Journal:

Year:

2015

Language:

english

File:

PDF, 391 KB

english, 2015

50

The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

Bot, Francesca, Verkerk, Ruud, Mastwijk, Hennie, Anese, Monica, Fogliano, Vincenzo, Capuano, Edoardo

Journal:

Year:

2018

Language:

english

File:

PDF, 567 KB

english, 2018

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