Hendrickx Marc

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Tara GrauwetAssistant Professor, KU LeuvenVerified email at biw.kuleuven.be
Indrawati OeyUniversity of OtagoVerified email at otago.ac.nz
Avi ShpigelmanAssistant Professor, Technion- IITVerified email at tx.technion.ac.il
Chris MichielsKatholieke Universiteit Leuven, KU LeuvenVerified email at biw.kuleuven.be
Ly Nguyen BinhAssoc. Professor of Food TechnologyVerified email at ctu.edu.vn
Guiavarch YannMDC Université de Lorraine, Laboratoire de la Réaction & du Génie des Procédés (LRGP UMR CNRS-ULVerified email at univ-lorraine.fr
jorge saraivaFood Technology, Biotechnology, and Biocatalysts, Aveiro UniversityVerified email at ua.pt
João Freire de NoronhaProfessor Adjunto, Escola Superior Agrária do Instituto Politécnico de CoimbraVerified email at esac.pt
Cristina L.M. SilvaUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – LaboratórioVerified email at porto.ucp.pt
Martina LilleSenior scientist, VTT Technical Research Centre of FinlandVerified email at vtt.fi
Netsanet Shiferaw TerefeCSIRO Food and NutritionVerified email at csiro.au
Alan MackieUniversity of LeedsVerified email at leeds.ac.uk
Cecilia SvelanderPostdoctoral researcher in food science, Chalmers University of TechnologyVerified email at chalmers.se
Joris Van LocoOperational Director, Scientific Institute of Public HealthVerified email at wiv-isp.be
Nguyen Minh ThuyPhd, Associate ProfessorVerified email at ctu.edu.vn
Wawire MichaelLecturer, Dept of Food Science and Technology, Jomo Kenyatta University of Agriculture andVerified email at agr.jkuat.ac.ke
Stepan AkterianUniversity of Food Technologies, PlovdivVerified email at uft-plovdiv.bg
Kemal AganovicDIL German Institute of Food Technologies e.V.Verified email at dil-ev.de
Lourdes Zumalacarregui de CárdenasFacultad de Ingeniería Química Universidad Tecnológica de La Habana José Antonio Echeverría CujaeVerified email at quimica.cujae.edu.cu
Reinhold CarleUniversity of HohenheimVerified email at uni-hohenheim.de

Hendrickx Marc

KU Leuven

Verified email at biw.kuleuven.be - Homepage

food science and technology food science food engineering food technology


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Effects of high pressure on enzymes related to food quality M Hendrickx, L Ludikhuyze, I Van den Broeck, C Weemaes Trends in Food Science & Technology 9 (5), 197-203, 1998	623	1998
Effects of high pressure on enzymes related to food quality M Hendrickx, L Ludikhuyze, I Van den Broeck, C Weemaes Trends in Food Science & Technology 9 (5), 197-203, 1998	623	1998
Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review I Oey, M Lille, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 320-328, 2008	593	2008
Pectins in processed fruits and vegetables: Part II—Structure–function relationships DN Sila, S Van Buggenhout, T Duvetter, I Fraeye, A De Roeck, ... Comprehensive Reviews in Food Science and Food Safety 8 (2), 86-104, 2009	315	2009
Does high pressure processing influence nutritional aspects of plant based food systems? I Oey, I Van der Plancken, A Van Loey, M Hendrickx Trends in Food Science & Technology 19 (6), 300-308, 2008	313	2008
Effects of high electric field pulses on enzymes A Van Loey, B Verachtert, M Hendrickx Trends in Food Science & Technology 12 (3-4), 94-102, 2001	267	2001
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.) SM Castro, JA Saraiva, JA Lopes-da-Silva, I Delgadillo, A Van Loey, ... Food chemistry 107 (4), 1436-1449, 2008	230	2008
Pectin methylesterase and its proteinaceous inhibitor: a review RP Jolie, T Duvetter, AM Van Loey, ME Hendrickx Carbohydrate Research 345 (18), 2583-2595, 2010	225	2010
Pectins in processed fruits and vegetables: Part III—Texture engineering S Van Buggenhout, DN Sila, T Duvetter, A Van Loey, M Hendrickx Comprehensive reviews in food science and food safety 8 (2), 105-117, 2009	212	2009
Kinetics of chlorophyll degradation and color loss in heated broccoli juice CA Weemaes, V Ooms, AM Van Loey, ME Hendrickx Journal of Agricultural and Food Chemistry 47 (6), 2404-2409, 1999	196	1999
Biotechnology under high pressure: applications and implications A Aertsen, F Meersman, MEG Hendrickx, RF Vogel, CW Michiels Trends in biotechnology 27 (7), 434-441, 2009	186	2009
Combined thermal and high pressure colour degradation of tomato puree and strawberry juice D Rodrigo, A Van Loey, M Hendrickx Journal of Food Engineering 79 (2), 553-560, 2007	186	2007
Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue A De Roeck, DN Sila, T Duvetter, A Van Loey, M Hendrickx Food Chemistry 107 (3), 1225-1235, 2008	179	2008
A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation … S Denys, AM Van Loey, ME Hendrickx Innovative Food Science & Emerging Technologies 1 (1), 5-19, 2000	178	2000
Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid I Van den Broeck, L Ludikhuyze, C Weemaes, A Van Loey, M Hendrickx Journal of Agricultural and Food Chemistry 46 (5), 2001-2006, 1998	176	1998
Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses K Houben, RP Jolie, I Fraeye, AM Van Loey, ME Hendrickx Carbohydrate Research 346 (9), 1105-1111, 2011	174	2011
Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions I Fraeye, T Duvetter, E Doungla, A Van Loey, M Hendrickx Trends in Food Science & Technology 21 (5), 219-228, 2010	172	2010
Rheological properties of milkfat and butter AJ Wright, MG Scanlon, RW Hartel, AG Marangoni Journal of Food Science 66 (8), 1056-1071, 2001	169	2001
The kinetics of heat-induced structural changes of β-lactoglobulin N Sava, I Van der Plancken, W Claeys, M Hendrickx Journal of Dairy Science 88 (5), 1646-1653, 2005	158	2005
Quantifying the formation of carcinogens during food processing: acrylamide WL Claeys, K De Vleeschouwer, ME Hendrickx Trends in Food Science & Technology 16 (5), 181-193, 2005	158	2005

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