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Stijn Palmers

Trefwoorden:Toegepaste biologische wetenschappen

Publicaties

1 - 10 of 22 results

Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree(2017)
Tijdschrift: Innovative Food Science & Emerging Technologies
ISSN: 1466-8564
Volume: 39
Auteurs: Biniam Tamiru Kebede, Tara Grauwet, Tewodros Andargie Zewdie, Geoffery Sempiri, Stijn Palmers, Marc Hendrickx, Ann Van Loey
Pagina's: 88 - 93
Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods(2016)
Tijdschrift: Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment
ISSN: 1944-0049
Issue: 4
Volume: 33
Auteurs: Stijn Palmers, Tara Grauwet, Laura Vanden Avenne, Thomas Verhaeghe, Biniam Tamiru Kebede, Marc Hendrickx, Ann Van Loey
Pagina's: 612 - 622
Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems(2016)
Tijdschrift: Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment
ISSN: 1944-0049
Issue: 2
Volume: 33
Auteurs: Stijn Palmers, Tara Grauwet, Carolien Buvé, Koen Vanratingen, Biniam Tamiru Kebede, Peter Goos, Marc Hendrickx, Ann Van Loey
Pagina's: 193 - 206
Furan formation as a function of pressure, temperature and time conditions in spinach purée(2015)
Tijdschrift: LWT - Food Science and Technology
ISSN: 0023-6438
Issue: 2
Volume: 64
Auteurs: Stijn Palmers, Tara Grauwet, Miete Celus, Biniam Tamiru Kebede, Marc Hendrickx, Ann Van Loey
Pagina's: 565 - 570
A kinetic study of furan formation during storage of shelf-stable fruit juices(2015)
Tijdschrift: Journal of Food Engineering
ISSN: 0260-8774
Volume: 165
Auteurs: Stijn Palmers, Tara Grauwet, Miete Celus, Scheling Wibowo, Biniam Tamiru Kebede, Marc Hendrickx, Ann Van Loey
Pagina's: 74 - 81
A kinetic study of furan formation during storage of shelf-stable fruit juices(2015)
Tijdschrift: Journal of Food Engineering
ISSN: 0260-8774
Volume: 165
Auteurs: Stijn Palmers, Tara Grauwet, Miete Celus, Wibowo Scheling, Biniam Tamiru Kebede, Marc Hendrickx, Ann Van Loey
Pagina's: 74 - 81
An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree(2015)
Tijdschrift: Food Chemistry
ISSN: 0308-8146
Issue: 179
Auteurs: Biniam Tamiru Kebede, Tara Grauwet, Johannes Magpusao, Stijn Palmers, Christiaan Michiels, Marc Hendrickx, Ann Van Loey
Pagina's: 94 - 102
An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree(2015)
Tijdschrift: Food Chemistry
ISSN: 0308-8146
Issue: 179
Volume: 179
Auteurs: Biniam Tamiru Kebede, Tara Grauwet, Johannes Magpusao, Stijn Palmers, Christiaan Michiels, Marc Hendrickx, Ann Van Loey
Pagina's: 94 - 102
Investigating chemical changes during shelf-life of thermal and high pressure high temperature sterilized carrot purees: a ‘fingerprinting kinetics’ approach(2015)
Tijdschrift: Food Chemistry
ISSN: 0308-8146
Volume: 185
Auteurs: Biniam Tamiru Kebede, Tara Grauwet, Stijn Palmers, Christiaan Michiels, Marc Hendrickx, Ann Van Loey
Pagina's: 119 - 126
Investigating chemical changes during shelf-life of thermal and high pressure high temperature sterilized carrot purees: a 'fingerprinting kinetics' approach(2015)
Tijdschrift: Food Chemistry
ISSN: 0308-8146
Volume: 185
Auteurs: Biniam Tamiru Kebede, Tara Grauwet, Stijn Palmers, Christiaan Michiels, Marc Hendrickx, Ann Van Loey
Pagina's: 119 - 126

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Stijn Palmers

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