Integratie van een 'material science', enginomics en kinetische benadering om veroudering, procesvoering en vertering van peulvruchten te begrijpen
(Bio)chemische inzichten in de moeilijk te koken ontwikkeling van rode bonen na veroudering op de oogst: Integratie van een op textuur gebaseerde bonenclassificatie en in situ-analyse
Within- and among variety variability of root trait responses to N availability in two forage legumes
Textuur- en (bio)chemische veranderingen tijdens conventionele veroudering en chemische voorbehandelingen van gewone bonen: naar inzicht in de ontwikkeling van het hard-to-cook defect
Van begrijpen tot ontwerpen van fysieke barrières voor in vitro zetmeel- en eiwitvertering in peulvruchten
The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development
Ecological niche, genetic variation in natural populations, and harvest maturity of Senegalia macrostachya (Rchb. ex DC) Kayl. & Boatwr., a promising wild and perennial edible-seeded crop
Genome Wide Association study of variation in cooking time among common bean (Phaseolus vulgaris L.) accessions using DArTseq markers
(Bio)chemical insights into the hard-to-cook development of Red haricot beans upon postharvest ageing: Integrating a texture-based bean classification and in situ analytics
Living situations associated with poor dietary intake among healthy japanese elderly: The ohasama study
Phenotypic variation and quantitative trait loci for resistance to southern anthracnose and clover rot in red clover
Phenotypic variation and quantitative trait loci for resistance to southern anthracnose and clover rot in red clover