검색결과 : 9건
| 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 |
Effects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis Lana MM, Tijskens LMM, van Kooten O Journal of Food Engineering, 77(4), 871, 2006 |
| 4 |
Modelling temperature and pH dependence of lipase and peroxidase activity in Turkish hazelnuts Seyhan F, Tijskens LMM, Evranuz O Journal of Food Engineering, 52(4), 387, 2002 |
| 5 |
Modeling the effect of temperature and pH on activity of enzymes: The case of phytases Tijskens LMM, Greiner R, Biekman ESA, Konietzny U Biotechnology and Bioengineering, 72(3), 323, 2001 |
| 6 |
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 |
| 7 |
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 |
| 8 |
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 |
| 9 |
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 |