Ruud Verkerk

发表

Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes

Radhika Bongoni, L.P.A. Steenbekkers, Ruud Verkerk, 2013 .

Food science meets plant science: A case study on improved nutritional quality by breeding for glucosinolate retention during food processing

Ruud Verkerk, M.A.J.S. van Boekel, K. Hennig, 2014 .

Consumer-driven food product development

Marco Benner, Anita R. Linnemann, Ruud Verkerk, 2006 .

Design and development of realistic food models with well characterised micro- and macro-structure and composition.

Ruud Verkerk, M.A.J.S. van Boekel, Matthijs Dekker, 2009 .

Consumer-oriented tool for the identification of technological applications

Anita R. Linnemann, Ruud Verkerk, M.A.J.S. van Boekel, 2003 .

A research approach for quality based design of healthy foods: Dried broccoli as a case study

Ruud Verkerk, Matthijs Dekker, Teresa Oliviero, 2013 .

Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage

Ruud Verkerk, Wim M.F. Jongen, M. Dekker, 2000 .

Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study.

Ruud Verkerk, Matthijs Dekker, Vincenzo Fogliano, 2021, Food research international.

Post‐harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables

Ruud Verkerk, Matthijs Dekker, W. Jongen, 2001 .

Thermal degradation of glucosinolates in red cabbage

Ruud Verkerk, Matthijs Dekker, Diane M. Barrett, 2006 .

Effect of water content and temperature on glucosinolate degradation in broccoli (Brassica oleracea var. italica).

Ruud Verkerk, Matthijs Dekker, M. Dekker, 2012 .