Marc Hendrickx

Marc Hendrickx

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Marc Hendrickx

Marc Hendrickx

Publications by authors named "Marc Hendrickx"

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Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing.

Crit Rev Food Sci Nutr 2020 11;60(5):826-843. Epub 2019 Jan 11.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium.

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http://dx.doi.org/10.1080/10408398.2018.1552243DOI Listing
March 2020

Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility.

Food Funct 2020 Mar 5;11(3):2509-2521. Epub 2020 Mar 5.

KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.

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http://dx.doi.org/10.1039/c9fo01731cDOI Listing
March 2020

The potential of microalgae and their biopolymers as structuring ingredients in food: A review.

Biotechnol Adv 2019 12 21;37(8):107419. Epub 2019 Jul 21.

KU Leuven, Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M²S), Kasteelpark Arenberg 22 box 2457, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.biotechadv.2019.107419DOI Listing
December 2019

Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage.

J Agric Food Chem 2019 Nov 6;67(46):12854-12862. Epub 2019 Nov 6.

KU Leuven , Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology , Kasteelpark Arenberg 22 box 2457 , 3001 Heverlee , Belgium.

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http://dx.doi.org/10.1021/acs.jafc.9b05014DOI Listing
November 2019

Ground and Low-Lying Excited States of NbC Clusters: Assignment of the Anion Photoelectron Spectra from Multiconfigurational Calculations.

J Phys Chem A 2019 Sep 17;123(38):8265-8273. Epub 2019 Sep 17.

Quantum Chemistry and Physical Chemistry Division, Chemistry Department , Katholieke Universiteit Leuven , Celestijnenlaan 200F , B-3001 Heverlee-Leuven , Belgium.

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http://dx.doi.org/10.1021/acs.jpca.9b07583DOI Listing
September 2019

Effect of process-induced common bean hardness on structural properties of generated boluses and consequences for starch digestion kinetics.

Br J Nutr 2019 Aug 5;122(4):388-399. Epub 2019 Aug 5.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1017/S0007114519001624DOI Listing
August 2019

Instability of common beans during storage causes hardening: The role of glass transition phenomena.

Food Res Int 2019 Jul 4;121:506-513. Epub 2018 Dec 4.

KU Leuven, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2018.12.006DOI Listing
July 2019

Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels.

Food Res Int 2019 Jun 13;120:1-11. Epub 2019 Feb 13.

KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S09639969193010
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http://dx.doi.org/10.1016/j.foodres.2019.02.022DOI Listing
June 2019

Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics.

Food Chem 2019 Apr 7;278:396-405. Epub 2018 Nov 7.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S03088146183197
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http://dx.doi.org/10.1016/j.foodchem.2018.11.039DOI Listing
April 2019

Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach.

Food Chem 2019 Mar 14;275:224-238. Epub 2018 Sep 14.

KU Leuven, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2018.09.080DOI Listing
March 2019

Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris).

Food Res Int 2019 02 22;116:462-470. Epub 2018 Aug 22.

Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems, Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, Box 2457, Heverlee, 3001, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2018.08.062DOI Listing
February 2019

Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells.

Food Funct 2018 Dec;9(12):6544-6554

Laboratory of Food Technology, member of Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1039/c8fo01619dDOI Listing
December 2018

Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice.

Food Res Int 2018 11 17;113:382-391. Epub 2018 Jul 17.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2018.07.022DOI Listing
November 2018

Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn interaction.

Carbohydr Polym 2018 Oct 28;197:460-468. Epub 2018 May 28.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.carbpol.2018.05.079DOI Listing
October 2018

Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum.

Carbohydr Polym 2018 Sep 2;195:542-550. Epub 2018 May 2.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S01448617183052
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http://dx.doi.org/10.1016/j.carbpol.2018.05.001DOI Listing
September 2018

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

J Sci Food Agric 2018 Jul 23;98(9):3437-3445. Epub 2018 Feb 23.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium.

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http://dx.doi.org/10.1002/jsfa.8856DOI Listing
July 2018

Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon).

Food Chem 2018 Jul 2;254:359-366. Epub 2018 Feb 2.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PO Box 2457, B-3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2018.01.195DOI Listing
July 2018

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

Food Chem 2018 Jul 12;255:197-208. Epub 2018 Feb 12.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2018.02.052DOI Listing
July 2018

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

Food Res Int 2018 07 17;109:250-259. Epub 2018 Apr 17.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1016/j.foodres.2018.04.030DOI Listing
July 2018

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization.

Food Chem 2018 May 29;249:202-212. Epub 2017 Dec 29.

Laboratory of Food Technology, Department of Microbial and Molecular Sysems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2017.12.088DOI Listing
May 2018

Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis.

Food Res Int 2018 04 19;106:105-115. Epub 2017 Dec 19.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2017.12.046DOI Listing
April 2018

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

Food Res Int 2018 04 12;106:522-531. Epub 2018 Jan 12.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2018.01.016DOI Listing
April 2018

Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients.

Food Funct 2018 Apr;9(4):2433-2446

Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1039/c8fo00261dDOI Listing
April 2018

Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions.

Food Chem 2018 Feb 18;241:86-96. Epub 2017 Aug 18.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S03088146173139
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http://dx.doi.org/10.1016/j.foodchem.2017.08.056DOI Listing
February 2018

Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp.

J Agric Food Chem 2017 Nov 26;65(44):9726-9734. Epub 2017 Oct 26.

Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven , Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://pubs.acs.org/doi/10.1021/acs.jafc.7b03854
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http://dx.doi.org/10.1021/acs.jafc.7b03854DOI Listing
November 2017

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study.

Food Chem 2017 Oct 4;232:124-134. Epub 2017 Apr 4.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2017.04.001DOI Listing
October 2017

Antioxidant Capacity of Beetroot: Traditional vs Novel Approaches.

Plant Foods Hum Nutr 2017 Sep;72(3):266-273

Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain.

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http://dx.doi.org/10.1007/s11130-017-0617-2DOI Listing
September 2017

Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids.

Food Chem 2017 Jul 16;227:271-279. Epub 2017 Jan 16.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 23, B-3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2017.01.062DOI Listing
July 2017

Process-Structure-Function Relations of Pectin in Food.

Crit Rev Food Sci Nutr 2016 ;56(6):1021-42

a KU Leuven, Microbial and Molecular Systems , Heverlee , Belgium.

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http://dx.doi.org/10.1080/10408398.2012.753029DOI Listing
January 2017

Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016 4;33(4):612-22. Epub 2016 Mar 4.

a Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Department of Microbial and Molecular Systems (M2S) , KU Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee , Belgium.

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http://dx.doi.org/10.1080/19440049.2016.1154613DOI Listing
December 2016

Contributions of Nearly-Degenerate States to the Photoelectron Spectra of the Vanadium Dicarbide Anion.

J Phys Chem A 2016 Dec 17;120(47):9465-9475. Epub 2016 Nov 17.

Afdeling Kwantumchemie en Fysicochemie, Departement Chemie, Katholieke Universiteit Leuven , Celestijnenlaan 200F, B-3001 Heverlee-Leuven, Belgium.

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http://dx.doi.org/10.1021/acs.jpca.6b09498DOI Listing
December 2016

Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).

Food Chem 2016 Nov 3;210:481-90. Epub 2016 May 3.

Laboratory of Food Technology, Department of Microbial Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2016.05.018DOI Listing
November 2016

Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in middle lamella.

Food Chem 2016 Nov 24;211:883-91. Epub 2016 May 24.

KU Leuven, Division MeBioS, Department of Biosystems (BIOSYST), W. de Croylaan 42, bus 2428, B-3001 Leuven, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S03088146163082
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http://dx.doi.org/10.1016/j.foodchem.2016.05.138DOI Listing
November 2016

Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016 23;33(2):193-206. Epub 2015 Dec 23.

a KU Leuven Department of Microbial and Molecular Systems (M2S) , Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Heverlee , Belgium.

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http://dx.doi.org/10.1080/19440049.2015.1124293DOI Listing
October 2016

In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification.

J Food Sci 2016 Oct 28;81(10):C2327-C2336. Epub 2016 Sep 28.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.

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http://dx.doi.org/10.1111/1750-3841.13408DOI Listing
October 2016

Carotene Degradation and Isomerization during Thermal Processing: A Review on the Kinetic Aspects.

Crit Rev Food Sci Nutr 2016 Aug;56(11):1844-55

a Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe) , Department of Microbial and Molecular Systems (M2S) , Ku Leuven, Leuven , Belgium.

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http://dx.doi.org/10.1080/10408398.2013.790779DOI Listing
August 2016

Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization.

Food Chem 2016 May 12;199:423-32. Epub 2015 Dec 12.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.12.062DOI Listing
May 2016

Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon).

Food Chem 2016 Apr 11;197(Pt A):641-7. Epub 2015 Nov 11.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PO Box 2457, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2015.11.024DOI Listing
April 2016

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility.

J Sci Food Agric 2016 Jan 20;96(1):254-61. Epub 2015 Feb 20.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1002/jsfa.7088DOI Listing
January 2016

Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves.

J Food Sci 2016 Jan 7;81(1):E56-64. Epub 2015 Dec 7.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22 box 2457, 3001, Heverlee, Belgium.

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http://dx.doi.org/10.1111/1750-3841.13168DOI Listing
January 2016

Furan formation during storage and reheating of sterilised vegetable purées.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015 21;32(2):161-9. Epub 2015 Jan 21.

a Laboratory of Food Technology , Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S) , KU Leuven , Heverlee , Belgium.

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http://dx.doi.org/10.1080/19440049.2014.999720DOI Listing
December 2015

Microscopic evidence for Ca(2+) mediated pectin-pectin interactions in carrot-based suspensions.

Food Chem 2015 Dec 29;188:126-36. Epub 2015 Apr 29.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S03088146150070
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http://dx.doi.org/10.1016/j.foodchem.2015.04.135DOI Listing
December 2015

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

Food Res Int 2015 Dec 10;78:396-409. Epub 2015 Sep 10.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2015.09.002DOI Listing
December 2015

Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers.

Food Res Int 2015 Dec 10;78:410-423. Epub 2015 Sep 10.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium. Electronic address:

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https://linkinghub.elsevier.com/retrieve/pii/S09639969153017
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http://dx.doi.org/10.1016/j.foodres.2015.09.001DOI Listing
December 2015

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability.

Food Chem 2015 Nov 4;187:140-51. Epub 2015 Apr 4.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.03.131DOI Listing
November 2015

Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach.

Food Chem 2015 Oct 5;185:119-26. Epub 2015 Mar 5.

Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.02.134DOI Listing
October 2015

Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction.

Food Res Int 2015 Sep 23;75:295-304. Epub 2015 Jun 23.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2015.06.020DOI Listing
September 2015

An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree.

Food Chem 2015 Jul 21;179:94-102. Epub 2015 Jan 21.

Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium(1). Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.01.074DOI Listing
July 2015

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices.

Food Chem 2015 Jun 17;176:82-90. Epub 2014 Dec 17.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.12.033DOI Listing
June 2015

Geometric and Electronic Structures for MnS2(-/0) Clusters by Interpreting the Anion Photoelectron Spectrum with Quantum Chemical Calculations.

J Phys Chem A 2015 Jun 21;119(22):5626-33. Epub 2015 May 21.

‡Afdeling Kwantumchemie en Fysicochemie, Departement Chemie, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Heverlee-Leuven, Belgium.

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http://dx.doi.org/10.1021/acs.jpca.5b02896DOI Listing
June 2015

Study of mango endogenous pectinases as a tool to engineer mango purée consistency.

Food Chem 2015 Apr 20;172:272-82. Epub 2014 Sep 20.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.09.077DOI Listing
April 2015

Colour and carotenoid changes of pasteurised orange juice during storage.

Food Chem 2015 Mar 16;171:330-40. Epub 2014 Sep 16.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.09.007DOI Listing
March 2015

Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores.

Int J Food Microbiol 2015 Mar 17;197:45-52. Epub 2014 Dec 17.

Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.ijfoodmicro.2014.12.016DOI Listing
March 2015

Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties.

Food Sci Nutr 2015 Jan 7;3(1):39-47. Epub 2014 Dec 7.

Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven Kasteelpark Arenberg 22 Box 2457, 3001, Heverlee, Belgium.

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http://doi.wiley.com/10.1002/fsn3.188
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304561PMC
January 2015

The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel.

Food Chem 2014 Oct 5;161:199-207. Epub 2014 Apr 5.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven (Heverlee), Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.03.131DOI Listing
October 2014

Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris).

Food Res Int 2014 Oct 4;64:314-322. Epub 2014 Jul 4.

Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2014.06.044DOI Listing
October 2014

Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions.

Food Res Int 2014 Oct 30;64:831-838. Epub 2014 Aug 30.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodres.2014.08.022DOI Listing
October 2014

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples.

Food Chem 2014 Sep 6;158:283-91. Epub 2014 Mar 6.

Division of Mechatronics, Biostatistics and Sensors (MeBioS), Department of Biosystems (BIOSYST), KU Leuven, W. de Croylaan 42, bus 2428, B-3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.02.138DOI Listing
September 2014

Elucidating the Electronic Structures of the Ground States of the VO2(-/0) Clusters: Synergism between Computation and Experiment.

J Chem Theory Comput 2014 Sep;10(9):4037-44

Theoretical and Physical Chemistry Division, Dong Thap University , 783-Pham Huu Lau, Cao Lanh City, Dong Thap Vietnam.

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http://dx.doi.org/10.1021/ct500526mDOI Listing
September 2014

Role of carotenoid type on the effect of thermal processing on bioaccessibility.

Food Chem 2014 Aug 22;157:275-82. Epub 2014 Feb 22.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2014.02.055DOI Listing
August 2014

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots.

Food Chem 2014 Jun 21;153:340-52. Epub 2013 Dec 21.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2013.12.061DOI Listing
June 2014

From fingerprinting to kinetics in evaluating food quality changes.

Trends Biotechnol 2014 Mar 28;32(3):125-31. Epub 2014 Jan 28.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.tibtech.2014.01.002DOI Listing
March 2014

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes.

Food Chem 2013 Dec 30;141(3):1603-13. Epub 2013 May 30.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2013.05.097DOI Listing
December 2013

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems.

Food Chem 2013 Dec 25;141(3):2036-43. Epub 2013 May 25.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2013.05.064DOI Listing
December 2013

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes.

Food Chem 2013 Dec 2;141(4):4094-100. Epub 2013 Jul 2.

Dipartimento di Scienze degli Alimenti, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.

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http://dx.doi.org/10.1016/j.foodchem.2013.06.099DOI Listing
December 2013

A new interpretation of the photoelectron spectra of CrC2-.

J Phys Chem A 2013 Jul 28;117(27):5613-9. Epub 2013 Jun 28.

Afdeling Kwantumchemie en Fysicochemie, Departement Chemie, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Heverlee-Leuven, Belgium.

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http://dx.doi.org/10.1021/jp404815kDOI Listing
July 2013

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing.

Food Chem 2013 Jun 10;138(2-3):1515-20. Epub 2012 Nov 10.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2012.10.080DOI Listing
June 2013

Molecular structures for FeS4(-/0) as determined from an ab initio study of the anion photoelectron spectra.

J Phys Chem A 2013 Apr 5;117(15):3227-34. Epub 2013 Apr 5.

Afdeling Kwantumchemie en Fysicochemie, Departement Chemie, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Heverlee-Leuven, Belgium.

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http://dx.doi.org/10.1021/jp401343jDOI Listing
April 2013

Analysis of the thermally induced structural changes of bovine lactoferrin.

J Agric Food Chem 2013 Mar 25;61(9):2234-43. Epub 2013 Feb 25.

Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati , 111 Domneasca Street, 800201, Galati, Romania.

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http://dx.doi.org/10.1021/jf305178sDOI Listing
March 2013

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processing.

Food Chem 2012 Dec 23;135(3):1290-7. Epub 2012 May 23.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2012.05.065DOI Listing
December 2012

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions.

J Agric Food Chem 2012 Dec 27;60(48):11995-2003. Epub 2012 Nov 27.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf303502hDOI Listing
December 2012

Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil.

J Agric Food Chem 2012 Oct 8;60(41):10312-9. Epub 2012 Oct 8.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium.

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http://dx.doi.org/10.1021/jf3025776DOI Listing
October 2012

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.

Food Chem 2012 Oct 30;134(4):2303-12. Epub 2012 Mar 30.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.

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http://dx.doi.org/10.1016/j.foodchem.2012.03.096DOI Listing
October 2012

On the Electronic and Geometric Structures of FeO2(-/0) and the Assignment of the Anion Photoelectron Spectrum.

J Chem Theory Comput 2012 Sep 27;8(9):3089-96. Epub 2012 Aug 27.

Afdeling Kwantumchemie en Fysicochemie, Departement Chemie, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Heverlee-Leuven, Belgium.

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http://dx.doi.org/10.1021/ct300516yDOI Listing
September 2012

Effect of pilot-scale aseptic processing on tomato soup quality parameters.

J Food Sci 2011 Jun-Jul;76(5):C714-23. Epub 2011 May 9.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre-LFoRCe, Dept. of Microbial and Molecular Systems-M2S, Katholieke Univ. Leuven, Kasteelpark Arenberg 22, Box 2457, Leuven B-3001, Belgium.

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http://dx.doi.org/10.1111/j.1750-3841.2011.02163.xDOI Listing
July 2012

Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach.

Food Chem 2012 Jun 13;132(3):1534-1543. Epub 2011 Dec 13.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2011.11.148DOI Listing
June 2012

Fourteen-electron ring model and the anomalous magnetic circular dichroism of meso-triarylsubporphyrins.

J Phys Chem A 2012 Apr 9;116(15):3960-7. Epub 2012 Apr 9.

Department of Chemistry and Institute for Nanoscale Physics and Chemistry, University of Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium.

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http://pubs.acs.org/doi/10.1021/jp302623q
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April 2012

Stiffness of Ca(2+)-pectin gels: combined effects of degree and pattern of methylesterification for various Ca(2+) concentrations.

Carbohydr Res 2012 Feb 19;348:69-76. Epub 2011 Nov 19.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre, Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PO Box 2457, BE-3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.carres.2011.11.011DOI Listing
February 2012

Assignment of the photoelectron spectra of FeS3(-) by density functional theory, CASPT2, and RCCSD(T) calculations.

J Phys Chem A 2011 Dec 9;115(47):13956-64. Epub 2011 Nov 9.

Afdeling Kwantumchemie en Fysicochemie, Departement Chemie, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Heverlee-Leuven, Belgium.

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http://dx.doi.org/10.1021/jp208824bDOI Listing
December 2011

Multiconfigurational Second-Order Perturbation Theory Restricted Active Space (RASPT2) Studies on Mononuclear First-Row Transition-Metal Systems.

J Chem Theory Comput 2011 Dec 9;7(12):3961-77. Epub 2011 Nov 9.

Department of Chemistry, University of Leuven, Celestijnenlaan 200F, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/ct200597hDOI Listing
December 2011

Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp.

J Food Sci 2010 Nov-Dec;75(9):C753-9

Lab. of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Belgium.

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http://dx.doi.org/10.1111/j.1750-3841.2010.01862.xDOI Listing
September 2011

Description of the geometric and electronic structures responsible for the photoelectron spectrum of FeO4(-).

J Chem Phys 2011 Sep;135(9):094505

Afdeling Kwantumchemie en Fysicochemie, Departement Chemie, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Heverlee-Leuven, Belgium.

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http://dx.doi.org/10.1063/1.3626559DOI Listing
September 2011

High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac.

Mol Nutr Food Res 2011 Jul 26;55(7):1087-95. Epub 2011 Apr 26.

Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney, UK.

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http://dx.doi.org/10.1002/mnfr.201000566DOI Listing
July 2011

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

Carbohydr Res 2011 Jul 13;346(9):1105-11. Epub 2011 Apr 13.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.carres.2011.04.014DOI Listing
July 2011

Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrots.

J Agric Food Chem 2011 Apr 15;59(7):3162-7. Epub 2011 Mar 15.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf104888yDOI Listing
April 2011

Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves ( Vigna unguiculata ) of different maturities.

J Agric Food Chem 2011 Mar 10;59(5):1774-83. Epub 2011 Feb 10.

Department of Food Science and Technology, Faculty of Agriculture, Jomo-Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya.

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http://dx.doi.org/10.1021/jf103469nDOI Listing
March 2011

Advances in understanding pectin methylesterase inhibitor in kiwi fruit: an immunological approach.

Planta 2011 Feb 3;233(2):287-98. Epub 2010 Nov 3.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Postbox 2457, 3001 Leuven, Belgium.

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http://link.springer.com/content/pdf/10.1007%2Fs00425-010-13
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http://link.springer.com/10.1007/s00425-010-1307-6
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http://dx.doi.org/10.1007/s00425-010-1307-6DOI Listing
February 2011

A CASPT2 Description of the Electronic Structures of FeO3(-/0) in Relevance to the Anion Photoelectron Spectrum.

J Chem Theory Comput 2011 Feb 6;7(2):310-9. Epub 2011 Jan 6.

Afdeling Kwantumchemie en Fysicochemie, Departement Chemie, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Heverlee-Leuven, Belgium.

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http://dx.doi.org/10.1021/ct1005246DOI Listing
February 2011

High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens.

Mol Nutr Food Res 2010 Dec;54(12):1701-10

Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney, UK.

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http://dx.doi.org/10.1002/mnfr.201000006DOI Listing
December 2010

Pectin methylesterase and its proteinaceous inhibitor: a review.

Carbohydr Res 2010 Dec 1;345(18):2583-95. Epub 2010 Nov 1.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1016/j.carres.2010.10.002DOI Listing
December 2010

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

J Agric Food Chem 2010 Dec 16;58(24):12784-9. Epub 2010 Nov 16.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf102934uDOI Listing
December 2010

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

J Agric Food Chem 2010 Dec 1;58(24):12769-76. Epub 2010 Dec 1.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf102554hDOI Listing
December 2010

The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.

J Agric Food Chem 2010 Nov 25;58(22):11740-8. Epub 2010 Oct 25.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center, Center for Microbial and Food Technology, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

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http://dx.doi.org/10.1021/jf102697bDOI Listing
November 2010

The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin.

J Agric Food Chem 2010 Oct;58(19):10761-7

Centre for Food and Microbial Technology and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf102575rDOI Listing
October 2010

Beta-carotene isomerization kinetics during thermal treatments of carrot puree.

J Agric Food Chem 2010 Jun;58(11):6816-24

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

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http://pubs.acs.org/doi/abs/10.1021/jf100449t
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June 2010

A pectin-methylesterase-inhibitor-based molecular probe for in situ detection of plant pectin methylesterase activity.

J Agric Food Chem 2010 May;58(9):5449-56

Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium.

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http://pubs.acs.org/doi/abs/10.1021/jf100248u
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May 2010

Influence of reducing carbohydrates on (6S)-5-methyltetrahydrofolic acid degradation during thermal treatments.

J Agric Food Chem 2010 May;58(10):6190-9

Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.

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http://dx.doi.org/10.1021/jf9041134DOI Listing
May 2010

Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).

J Food Sci 2010 May;75(4):C336-40

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Heverlee, Belgium.

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http://dx.doi.org/10.1111/j.1750-3841.2010.01573.xDOI Listing
May 2010

Uncemented femoral stem design influences the occurrence rate of postoperative fractures after primary hip arthroplasty: a comparison of the Image and Profile stems.

Acta Orthop Belg 2010 Apr;76(2):189-98

Department of Orthopaedic Surgery and Traumatology, Universitair Ziekenhuis Brussel, Brussels, Belgium.

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April 2010