| Vorig instituut |
Top | Publicatie |
KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Leuven Food Science and Nutrition Research Centre (LFoRCe), meer
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| Publicaties (2) |
Top | Publicatie |
| A1 publicaties (2) [show] |
- Vervoort, L.; Van der Plancken, I.; Grauwet, T.; Verjans, P.; Courtin, C.M.; Hendrickx, M.E.; Van Loey, A. (2011). Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing. Innovative Food Science & Emerging Technologies 12(2): 187-196. https://dx.doi.org/10.1016/j.ifset.2011.01.006, meer
- Skipnes, D.; Van der Plancken, I.; Van Loey, A.; Hendrickx, M.E. (2008). Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua). Journal of Food Engineering 85(1): 51-58. https://dx.doi.org/10.1016/j.jfoodeng.2007.06.030, meer
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