H. Gruppen

发表

In vivo uniform 15N‐isotope labelling of plants: Using the greenhouse for structural proteomics

P. Struik, J. H. Ippel, L. Pouvreau, 2004, Proteomics.

Procyanidin dimers are metabolized by human microbiota with 2-(3,4-dihydroxyphenyl)acetic acid and 5-(3,4-dihydroxyphenyl)-gamma-valerolactone as the major metabolites.

J. Vincken, A. Aura, H. Gruppen, 2009, Journal of agricultural and food chemistry.

Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.

H. Gruppen, G. Smit, A. Boelrijk, 2002, Journal of agricultural and food chemistry.

Lytic polysaccharide monooxygenases from Myceliophthora thermophila C1 differ in substrate preference and reducing agent specificity

J. Visser, J. Vincken, H. Gruppen, 2016, Biotechnology for Biofuels.

Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2.

R. Boom, A. J. van der Goot, H. Gruppen, 2008, Biomacromolecules.

Saponins, classification and occurrence in the plant kingdom.

J. Vincken, H. Gruppen, Lynn Heng, 2007, Phytochemistry.

The future supply of animal-derived protein for human consumption

A. Fischer, M. Meuwissen, P. Moughan, 2012 .

In vitro study of intestinal lipolysis using pH-stat and gas chromatography

R. Hamer, H. Gruppen, E. Silletti, 2012 .

A rapid screening method for prenylated flavonoids with ultra-high-performance liquid chromatography/electrospray ionisation mass spectrometry in licorice root extracts.

J. Vincken, H. Gruppen, E. Bakx, 2009, Rapid communications in mass spectrometry : RCM.

Combined normal-phase and reversed-phase liquid chromatography/ESI-MS as a tool to determine the molecular diversity of A-type procyanidins in peanut skins.

J. Vincken, H. Gruppen, P. Hollman, 2009, Journal of agricultural and food chemistry.

Isolation, characterization, and surfactant properties of the major triterpenoid glycosides from unripe tomato fruits.

J. Vincken, P. de Waard, H. Gruppen, 2008, Journal of agricultural and food chemistry.

Identification and quantification of (dihydro) hydroxycinnamic acids and their conjugates in potato by UHPLC–DAD–ESI-MSn

J. Vincken, H. Gruppen, C. Narváez‐Cuenca, 2012 .

Controlling the Ratio between Native-Like, Non-Native-Like, and Aggregated β-Lactoglobulin after Heat Treatment.

H. Gruppen, R. Delahaije, Evelien L van Eijk van Boxtel, 2016, Journal of agricultural and food chemistry.

Structure and biosynthesis of benzoxazinoids: Plant defence metabolites with potential as antimicrobial scaffolds.

J. Vincken, H. Gruppen, Wouter J. C. de Bruijn, 2018, Phytochemistry.

Structure of a post-translationally processed heterodimeric double-headed Kunitz-type serine protease inhibitor from potato.

J. Abrahams, N. Pannu, L. Pouvreau, 2012, Acta crystallographica. Section D, Biological crystallography.

Lipid Digestion of Protein Stabilized Emulsions Investigated in a Dynamic In Vitro Gastro-Intestinal Model System

R. Hamer, H. Gruppen, E. Silletti, 2013 .

Residual carbohydrates from in vitro digested processed rapeseed ( Brassica napus ) meal.

H. Gruppen, W. Gerrits, S. de Vries, 2012, Journal of agricultural and food chemistry.

Thermal aggregation of patatin studied in situ.

H. Gruppen, A. Voragen, A. M. Pots, 1999, Journal of agricultural and food chemistry.

Phenolic compounds and related enzymes as determinants of sorghum for food use

H. Gruppen, A. Voragen, A. Traoré, 2006 .

Evaluation of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties.

H. Gruppen, A. Voragen, W. V. van Berkel, 2005, Journal of agricultural and food chemistry.

Effect of Maillard induced glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases

H. Gruppen, S. Sforza, H. Schols, 2017 .

Compost Grown Agaricus bisporus Lacks the Ability to Degrade and Consume Highly Substituted Xylan Fragments

R. D. de Vries, H. Gruppen, A. Patyshakuliyeva, 2015, PloS one.

Fate of Carbohydrates and Lignin during Composting and Mycelium Growth of Agaricus bisporus on Wheat Straw Based Compost

H. Gruppen, M. Kabel, E. Jurak, 2015, PloS one.

Prenylation and Backbone Structure of Flavonoids and Isoflavonoids from Licorice and Hop Influence Their Phase I and II Metabolism.

J. Vincken, H. Gruppen, G. Stoopen, 2015, Journal of agricultural and food chemistry.

Effects of in vitro fermentation of barley &bgr;‐glucan and sugar beet pectin using human fecal inocula on cytokine expression by dendritic cells

K. Venema, H. Gruppen, J. Espín, 2017, Molecular nutrition & food research.

Heat denaturation of Brazil nut allergen Ber e 1 in relation to food processing.

H. Gruppen, S. Koppelman, L. V. D. van den Broek, 2008, Food chemistry.

Isolation and characterization of undenatured chlorogenic acid free sunflower (Helianthus annuus) proteins.

H. Gruppen, A. Voragen, J. Vereijken, 2002, Journal of agricultural and food chemistry.

Snooker Structure-Based Pharmacophore Model Explains Differences in Agonist and Blocker Binding to Bitter Receptor hTAS2R39

Marijn P. A. Sanders, J. Vincken, H. Gruppen, 2015, PloS one.

Evaluation of the bitter-masking potential of food proteins for EGCG by a cell-based human bitter taste receptor assay and binding studies.

J. Vincken, H. Gruppen, G. Smit, 2013, Journal of agricultural and food chemistry.

The flavonoid herbacetin diglucoside as a constituent of the lignan macromolecule from flaxseed hulls.

J. Vincken, H. Gruppen, A. Voragen, 2007, Phytochemistry.

The chain length of lignan macromolecule from flaxseed hulls is determined by the incorporation of coumaric acid glucosides and ferulic acid glucosides.

J. Vincken, H. Gruppen, A. Voragen, 2009, Phytochemistry.

Potential of a gypsum-free composting process of wheat straw for mushroom production

H. Gruppen, M. Kabel, T. M. Mouthier, 2017, PloS one.

Identification of the peroxidase-generated intermolecular dityrosine cross-link in bovine α-lactalbumin.

C. D. de Koster, H. Gruppen, A. Westphal, 2011, Journal of agricultural and food chemistry.

QSAR-based molecular signatures of prenylated (iso)flavonoids underlying antimicrobial potency against and membrane-disruption in Gram positive and Gram negative bacteria

J. Hageman, J. Vincken, H. Gruppen, 2018, Scientific Reports.

Aiming for the complete utilization of sugar-beet pulp: Examination of the effects of mild acid and hydrothermal pretreatment followed by enzymatic digestion

H. Gruppen, H. Schols, S. Kühnel, 2011, Biotechnology for biofuels.

Synergistic action of enzyme preparations towards recalcitrant corn silage polysaccharides

H. Gruppen, K. G. Neumüller, H. Schols, 2014 .

Characterisation of cell wall polysaccharides from rapeseed (Brassica napus) meal.

H. Gruppen, M. Kabel, H. Schols, 2013, Carbohydrate polymers.

Comparison of heat-induced aggregation of globular proteins.

H. Gruppen, R. Delahaije, P. Wierenga, 2015, Journal of agricultural and food chemistry.

Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions.

H. Gruppen, J. Renkema, T. van Vliet, 2002, Journal of agricultural and food chemistry.

Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics.

H. Gruppen, A. Voragen, C. van der Ven, 2001, Journal of agricultural and food chemistry.

Evaluation of both targeted and non-targeted cell wall polysaccharides in transgenic potatoes.

L. Trindade, R. Visser, H. Gruppen, 2017, Carbohydrate polymers.

Influence of water availability on the enzymatic hydrolysis of proteins

H. Gruppen, P. Wierenga, C. Butré, 2014 .

Compositional changes in (iso)flavonoids and estrogenic activity of three edible Lupinus species by germination and Rhizopus-elicitation.

J. Vincken, H. Gruppen, S. Aisyah, 2016, Phytochemistry.

Involvement of a Hydrophobic Pocket and Helix 11 in Determining the Modes of Action of Prenylated Flavonoids and Isoflavonoids in the Human Estrogen Receptor

J. Vincken, H. Gruppen, M. Sanders, 2015, Chembiochem : a European journal of chemical biology.

Structural changes of 6a-hydroxy-pterocarpans upon heating modulate their estrogenicity.

J. Vincken, H. Gruppen, T. Bovee, 2014, Journal of agricultural and food chemistry.

Agonistic and antagonistic estrogens in licorice root (Glycyrrhiza glabra)

J. Vincken, H. Gruppen, R. Simons, 2011, Analytical and bioanalytical chemistry.

Increasing soy isoflavonoid content and diversity by simultaneous malting and challenging by a fungus to modulate estrogenicity.

J. Vincken, H. Gruppen, R. Simons, 2011, Journal of agricultural and food chemistry.

UHPLC/PDA-ESI/MS analysis of the main berry and leaf flavonol glycosides from different Carpathian Hippophaë rhamnoides L. varieties.

A. Buzoianu, J. Vincken, H. Gruppen, 2013, Phytochemical analysis : PCA.

Corn stover lignin is modified differently by acetic acid compared to sulfuric acid

H. Pel, H. Gruppen, M. Appeldoorn, 2018, Industrial Crops and Products.

Effects of pectin supplementation on the fermentation patterns of different structural carbohydrates in rats.

H. Smidt, H. Gruppen, B. van den Bogert, 2016, Molecular nutrition & food research.

Positional preferences of acetyl esterases from different CE families towards acetylated 4-O-methyl glucuronic acid-substituted xylo-oligosaccharides

H. Gruppen, K. G. Neumüller, H. Schols, 2015, Biotechnology for Biofuels.

Fast and robust method to determine phenoyl and acetyl esters of polysaccharides by quantitative ¹H NMR.

H. Gruppen, M. Appeldoorn, K. G. Neumüller, 2013, Journal of agricultural and food chemistry.

Introducing porous graphitized carbon liquid chromatography with evaporative light scattering and mass spectrometry detection into cell wall oligosaccharide analysis.

H. Gruppen, A. Voragen, H. Schols, 2010, Journal of chromatography. A.

RP-UHPLC-UV-ESI-MS/MS analysis of LPMO generated C4-oxidized gluco-oligosaccharides after non-reductive labeling with 2-aminobenzamide.

H. Gruppen, W. V. van Berkel, M. Kabel, 2017, Carbohydrate research.

Oligosaccharides in Urine, Blood, and Feces of Piglets Fed Milk Replacer Containing Galacto-oligosaccharides.

H. Gruppen, S. Braber, J. Fink-Gremmels, 2015, Journal of agricultural and food chemistry.

Separation and identification of individual alginate oligosaccharides in the feces of alginate-fed pigs.

H. Gruppen, G. Bosch, H. Schols, 2013, Journal of agricultural and food chemistry.

Characterisation of 3-aminoquinoline-derivatised isomeric oligogalacturonic acid by travelling-wave ion mobility mass spectrometry.

H. Gruppen, E. Bakx, H. Schols, 2013, Rapid communications in mass spectrometry : RCM.

Comparison of xanthans by the relative abundance of its six constituent repeating units.

H. Gruppen, H. Schols, G. Sworn, 2013, Carbohydrate polymers.

Combined HILIC-ELSD/ESI-MS(n) enables the separation, identification and quantification of sugar beet pectin derived oligomers.

B. Moerschbacher, H. Gruppen, H. Schols, 2012, Carbohydrate polymers.

Characterizing plant cell wall derived oligosaccharides using hydrophilic interaction chromatography with mass spectrometry detection.

H. Gruppen, H. Schols, M. Sanders, 2011, Journal of chromatography. A.

LC/CE-MS tools for the analysis of complex arabino-oligosaccharides.

H. Gruppen, A. Voragen, H. Schols, 2010, Carbohydrate research.

CE‐LIF‐MSn profiling of oligosaccharides in human milk and feces of breast‐fed babies

H. Gruppen, A. Voragen, H. Schols, 2010, Electrophoresis.

Directing the oligomer size distribution of peroxidase-mediated cross-linked bovine alpha-lactalbumin.

H. Gruppen, W. V. van Berkel, W. H. Heijnis, 2010, Journal of agricultural and food chemistry.

In vitro fermentability of sugar beet pulp derived oligosaccharides using human and pig fecal inocula.

K. Venema, H. Gruppen, G. Bosch, 2014, Journal of agricultural and food chemistry.

Introducing capillary electrophoresis with laser-induced fluorescence detection (CE-LIF) for the characterization of konjac glucomannan oligosaccharides and their in vitro fermentation behavior.

H. Gruppen, A. Voragen, H. Schols, 2009, Journal of agricultural and food chemistry.

Effects of Toasting Time on Digestive Hydrolysis of Soluble and Insoluble 00-Rapeseed Meal Proteins

H. Gruppen, A. Quinsac, P. Carré, 2017, Journal of the American Oil Chemists' Society.

Gastrointestinal metabolization of human milk oligosaccharides

H. Gruppen, H. Schols, S. Albrecht, 2013 .

Occurrence of oligosaccharides in feces of breast-fed babies in their first six months of life and the corresponding breast milk.

H. Gruppen, A. Voragen, H. Schols, 2011, Carbohydrate research.

Structural studies of plant cell wall polysaccharides using enzymes.

H. Gruppen, A. Voragen, H. Schols, 1993 .

Spontaneous, non-enzymatic breakdown of peptides during enzymatic protein hydrolysis.

H. Gruppen, S. Sforza, Sofie Buhler, 2015, Biochimica et biophysica acta.

Glyceollins and dehydroglyceollins isolated from soybean act as SERMs and ER subtype-selective phytoestrogens

J. Vincken, H. Gruppen, T. Bovee, 2016, The Journal of Steroid Biochemistry and Molecular Biology.

Degradation of rye arabinoxylans in the large intestine of pigs

H. Gruppen, B. Sandström, H. Schols, 1999 .

Variation in the degree of d-xylose substitution in arabinoxylans extracted from a European wheat flour

J. Delcour, H. Gruppen, P. Grobet, 1995 .

Water-unextractable cell wall material from wheat flour. 1. Extraction of polymers with alkali.

R. Hamer, H. Gruppen, A. Voragen, 1992 .

Reversed phase and size exclusion chromatography of milk protein hydrolysates: relation between elution from reversed phase column and apparent molecular weight distribution

H. Gruppen, A. Voragen, C. Ven, 2001 .

Milk Oligosaccharide Variation in Sow Milk and Milk Oligosaccharide Fermentation in Piglet Intestine.

H. Gruppen, S. Braber, J. Fink-Gremmels, 2016, Journal of agricultural and food chemistry.

Boosting LPMO-driven lignocellulose degradation by polyphenol oxidase-activated lignin building blocks

J. Visser, D. Weijers, J. Vincken, 2017, Biotechnology for Biofuels.

Two GH10 endo-xylanases from Myceliophthora thermophila C1 with and without cellulose binding module act differently towards soluble and insoluble xylans.

H. Gruppen, S. Hinz, H. Schols, 2012, Bioresource technology.

Procyanidin dimers A1, A2, and B2 are absorbed without conjugation or methylation from the small intestine of rats.

J. Vincken, H. Gruppen, P. Hollman, 2009, The Journal of nutrition.

Bacterial conversion of secoisolariciresinol and anhydrosecoisolariciresinol

J. Vincken, H. Gruppen, K. Struijs, 2009, Journal of applied microbiology.

Efficient isolation of major procyanidin A-type dimers from peanut skins and B-type dimers from grape seeds

J. Vincken, H. Gruppen, P. Hollman, 2009 .

Characterization of oligomeric xylan structures from corn fiber resistant to pretreatment and simultaneous saccharification and fermentation.

H. Gruppen, M. Appeldoorn, D. Van Eylen, 2010, Journal of agricultural and food chemistry.

The ethanolamide metabolite of DHA, docosahexaenoylethanolamine, shows immunomodulating effects in mouse peritoneal and RAW264.7 macrophages: evidence for a new link between fish oil and inflammation

P. Plastina, R. Witkamp, J. Vincken, 2011, British Journal of Nutrition.

Annotation of Different Dehydrocatechin Oligomers by MS/MS and Their Occurrence in Black Tea.

J. Vincken, H. Gruppen, A. Verloop, 2016, Journal of agricultural and food chemistry.

Effect of heat-induced aggregation on the IgE binding of patatin (Sol t 1) is dominated by other potato proteins.

A. Knulst, H. D. de Jongh, H. Gruppen, 2002, Journal of agricultural and food chemistry.

Physicochemical and Functional Properties of Rye Nonstarch Polysaccharides. VI. Variability in the Structure of Water-Unextractable Arabinoxylans

J. Delcour, H. Gruppen, P. Grobet, 1995 .

Barium hydroxide as a tool to extract pure arabinoxylans from water-insoluble cell wall material of wheat flour

R. Hamer, H. Gruppen, A. Voragen, 1991 .

Enzyme resistant feruloylated xylooligomer analogues from thermochemically treated corn fiber contain large side chains, ethyl glycosides and novel sites of acetylation.

P. de Waard, H. Gruppen, M. Appeldoorn, 2013, Carbohydrate research.

Polyphenolic composition and antioxidant activity of açai (Euterpe oleracea Mart.) from Colombia.

J. Vincken, H. Gruppen, C. Narváez‐Cuenca, 2017, Food chemistry.

Diversity of (dihydro) hydroxycinnamic acid conjugates in Colombian potato tubers.

J. Vincken, H. Gruppen, C. Narváez‐Cuenca, 2013, Food chemistry.

Xanthohumol from hop (Humulus lupulus L.) is an efficient inhibitor of monocyte chemoattractant protein-1 and tumor necrosis factor-alpha release in LPS-stimulated RAW 264.7 mouse macrophages and U937 human monocytes.

R. Witkamp, J. Vincken, H. Gruppen, 2009, Journal of agricultural and food chemistry.

Hydroxycinnamic acids are ester-linked directly to glucosyl moieties within the lignan macromolecule from flaxseed hulls.

J. Vincken, H. Gruppen, A. Voragen, 2008, Phytochemistry.

Soy isoflavones and other isoflavonoids activate the human bitter taste receptors hTAS2R14 and hTAS2R39.

J. Vincken, H. Gruppen, L. van Buren, 2011, Journal of agricultural and food chemistry.

Proof of principle for the synthesis of hydroxy-aryl esters of glycosidic polyols and non-reducing oligosaccharides with subsequent enzymatic coupling to a tyrosine-containing tripeptide.

P. de Waard, H. Gruppen, C. Boeriu, 2011, Carbohydrate research.

The ferulic acid esterases of Chrysosporium lucknowense C1: purification, characterization and their potential application in biorefinery.

L. Pouvreau, H. Gruppen, M. Appeldoorn, 2012, Enzyme and microbial technology.

Efficacy of food proteins as carriers for flavonoids.

J. Vincken, H. Gruppen, H. T. van der Hijden, 2012, Journal of agricultural and food chemistry.

Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids

H. Gruppen, G. Smit, A. Alting, 2000 .

Preliminary UHPLC-PDA-ESI-MS screening of light-accelerated autoxidation products of the tetrapyrrole biliverdin.

J. Vincken, H. Gruppen, Y. Weesepoel, 2015, Food chemistry.

Determination of the influence of substrate concentration on enzyme selectivity using whey protein Isolate and Bacillus licheniformis protease.

H. Gruppen, S. Sforza, P. Wierenga, 2014, Journal of agricultural and food chemistry.

Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds

W. Visessanguan, H. Gruppen, T. Aewsiri, 2009 .

Characterization and mode of action of two acetyl xylan esterases from Chrysosporium lucknowense C1 active towards acetylated xylans.

L. Pouvreau, H. Gruppen, M. Kabel, 2011, Enzyme and microbial technology.

Prediction of molar extinction coefficients of proteins and peptides using UV absorption of the constituent amino acids at 214 nm to enable quantitative reverse phase high-performance liquid chromatography-mass spectrometry analysis.

H. Gruppen, Bas J. H. Kuipers, 2007, Journal of agricultural and food chemistry.

QSAR of 1,4-benzoxazin-3-one antimicrobials and their drug design perspectives.

J. Hageman, J. Vincken, H. Gruppen, 2018, Bioorganic & medicinal chemistry.

Sorghum grain as human food in Africa: relevance of content of starch and amylase activities

H. Gruppen, A. Voragen, A. Traoré, 2006 .

Identification of critical concentrations determining foam ability and stability of β-lactoglobulin

M. Meinders, H. Gruppen, R. Delahaije, 2016 .

Enzymatic cross-linking of α-lactalbumin to produce nanoparticles with increased foam stability.

R. de Vries, H. Gruppen, R. Delahaije, 2015, Soft matter.

Laccase/Mediator Systems: Their Reactivity toward Phenolic Lignin Structures

J. Vincken, H. Gruppen, M. Kabel, 2018, ACS sustainable chemistry & engineering.

Biochemical characterization of the major sorghum grain peroxidase

H. Gruppen, A. Voragen, W. V. van Berkel, 2006, The FEBS journal.

In vivo degradation of alginate in the presence and in the absence of resistant starch.

H. Gruppen, G. Bosch, H. Schols, 2015, Food chemistry.

Effects of immobilization and environmental stress on growth and production of non-polar metabolites of Tagetes minuta cells.

A. C. Hulst, J. Tramper, H. Gruppen, 1987 .

Quantification of the catalytic performance of C1-cellulose-specific lytic polysaccharide monooxygenases

J. Visser, H. Gruppen, A. Westphal, 2017, Applied Microbiology and Biotechnology.

FTIR spectra of whey and casein hydrolysates in relation to their functional properties.

H. Gruppen, A. Voragen, C. van der Ven, 2002, Journal of agricultural and food chemistry.

The solubility of potato proteins from industrial potato fruit juice as influenced by pH and various additives

P. Walstra, M. Boekel, H. Gruppen, 2002 .

Stability of pea DDMP saponin and the mechanism of its decomposition

M. Boekel, J. Vincken, H. Gruppen, 2006 .

Alteration of cell wall polysaccharides through transgenic expression of UDP-Glc 4-epimerase-encoding genes in potato tubers.

L. Trindade, H. Gruppen, H. Schols, 2016, Carbohydrate polymers.

Modification of potato cell wall pectin by the introduction of rhamnogalacturonan lyase and β-galactosidase transgenes and their side effects.

L. Trindade, H. Gruppen, H. Schols, 2016, Carbohydrate Polymers.

Mass spectrometric characterisation of avenanthramides and enhancing their production by germination of oat (Avena sativa).

J. Vincken, H. Gruppen, Wouter J. C. de Bruijn, 2019, Food chemistry.

Resolubilization of Protein from Water-Insoluble Phlorotannin–Protein Complexes upon Acidification

J. Vincken, H. Gruppen, A. Westphal, 2017, Journal of agricultural and food chemistry.

Structural features and water holding capacities of pressed potato fibre polysaccharides.

H. Gruppen, M. Kabel, H. Schols, 2013, Carbohydrate polymers.

C22 isomerization in alpha-tomatine-to-esculeoside A conversion during tomato ripening is driven by C27 hydroxylation of triterpenoidal skeleton.

J. Vincken, H. Gruppen, H. Zuilhof, 2009, Journal of agricultural and food chemistry.

Zymography of monophenolase and o-diphenolase activities of polyphenol oxidase.

H. Gruppen, W. V. van Berkel, A. Voragen, 2002, Analytical biochemistry.

TIPS o-Diphenolase Activities of Polyphenol Oxidase

H. Gruppen, A. Voragen, C. Laane, 2002 .

Quantitative fate of chlorogenic acid during enzymatic browning of potato juice.

J. Vincken, H. Gruppen, C. Narváez‐Cuenca, 2013, Journal of agricultural and food chemistry.

Effect of some manufacturing technologies on chemical, physical and nutritional properties of feed.

H. Gruppen, A. Voragen, G. Marsman, 1995 .

Horseradish peroxidase-catalyzed cross-linking of feruloylated arabinoxylans with beta-casein.

G. Oudgenoeg, H. Gruppen, A. Voragen, 2004, Journal of agricultural and food chemistry.

Characterisation by 1H NMR spectroscopy of oligosaccharides derived from alkali-extractable wheat-flour arabinoxylan by digestion with endo-(1-->4)-beta-D-xylanase III from Aspergillus awamori.

F. Kormelink, H. Gruppen, A. Voragen, 1993, Carbohydrate research.

Characterisation by 1H NMR spectroscopy of enzymically derived oligosaccharides from alkali-extractable wheat-flour arabinoxylan.

F. Kormelink, H. Gruppen, A. Voragen, 1992, Carbohydrate research.

Water-unextractable cell wall material from wheat flour. 2. Fractionation of alkali-extracted polymers and comparison with water-extractable arabinoxylans.

R. Hamer, H. Gruppen, A. Voragen, 1992 .

Physicochemical Properties of 2 S Albumins and the Corresponding Protein Isolate from Sunflower ( Helianthus annuus )

Gerrit, Á., H. Gruppen, 2005 .

Physicochemical properties of 2S albumins and the corresponding protein isolate from Sunflower (Helianthus annuus)

H. Gruppen, A. Voragen, J. Vereijken, 2005 .

Structure Dependent-Immunomodulation by Sugar Beet Arabinans via a SYK Tyrosine Kinase-Dependent Signaling Pathway

K. Venema, H. Gruppen, J. Wells, 2018, Front. Immunol..

New insights into an ancient antibrowning agent: formation of sulfophenolics in sodium hydrogen sulfite-treated potato extracts.

J. Vincken, P. de Waard, H. Gruppen, 2011, Journal of agricultural and food chemistry.

6-Methoxyflavanones as Bitter Taste Receptor Blockers for hTAS2R39

J. Vincken, H. Gruppen, L. van Buren, 2014, PLoS ONE.

Mode of action of (1→4)-β-d-arabinoxylan arabinofuranohydrolase (AXH) and |ga=l-arabinofuranosidases on alkali-extractable wheat-flour arabinoxylan

F. Kormelink, H. Gruppen, A. Voragen, 1993 .

Water-unextractable Cell Wall Material from Wheat Flour. 3. A Structural Model for Arabinoxylans

F. Kormelink, H. Gruppen, A. Voragen, 1993 .

Branched arabino-oligosaccharides isolated from sugar beet arabinan.

P. de Waard, H. Gruppen, S. Hinz, 2010, Carbohydrate research.

Presence of indigestible peptide aggregates of soybean meal in pig ileal digesta residue

S. Piersma, H. Gruppen, A. Voragen, 2007 .

Modification of Prenylated Stilbenoids in Peanut (Arachis hypogaea) Seedlings by the Same Fungi That Elicited Them: The Fungus Strikes Back.

J. Vincken, H. Gruppen, S. Aisyah, 2015, Journal of agricultural and food chemistry.

Improved starch recovery from potatoes by enzymes and reduced water holding of the residual fibres.

H. Gruppen, M. Kabel, R. Bakker, 2014, Carbohydrate polymers.

Mode of action of the xylan-degrading enzymes from Aspergillus awamori on alkali-extractable cereal arabinoxylans.

F. Kormelink, H. Gruppen, A. Voragen, 1993, Carbohydrate research.

Optimisation of the selective extraction of (Glucurono)arabinoxylans from wheat bran: use of barium and calcium hydroxide solution at elevated temperatures.

H. Gruppen, A. Voragen, G. Beldman, 1996 .

Performance of hemicellulolytic enzymes in culture supernatants from a wide range of fungi on insoluble wheat straw and corn fiber fractions.

H. Gruppen, G. Szakács, H. Schols, 2012, Bioresource technology.

Altering the phenolics profile of a green tea leaves extract using exogenous oxidases.

J. Vincken, H. Gruppen, A. Verloop, 2016, Food chemistry.

Characteristics of bacterial enzymes present during in vitro fermentation of chicory root pulp by human faecal microbiota

H. Gruppen, H. Schols, U. Ramasamy, 2014 .

Two novel GH11 endo-xylanases from Myceliophthora thermophila C1 act differently toward soluble and insoluble xylans.

H. Gruppen, S. Hinz, H. Schols, 2013, Enzyme and microbial technology.

Two-step enzymatic fingerprinting of sugar beet pectin.

H. Gruppen, H. Schols, S. Broxterman, 2014, Carbohydrate polymers.

The effect of thermal processing and enzyme treatments of soybean meal on growth performance, ileal nutrient digestibilities, and chyme characteristics in broiler chicks.

R. Kwakkel, M. Verstegen, H. Gruppen, 1997, Poultry science.

Importance of acid or alkali concentration on the removal of xylan and lignin for enzymatic cellulose hydrolysis.

H. Gruppen, M. Kabel, R. Bakker, 2015 .

Effects of pectin on fermentation characteristics, carbohydrate utilization, and microbial community composition in the gastrointestinal tract of weaning pigs

P. de Vos, H. Smidt, H. Gruppen, 2017, Molecular nutrition & food research.

Protein hydrolysis during soybean tempe fermentation with Rhizopus oligosporus.

H. Gruppen, J. D. Groot, M. Nout, 1995 .

Mode of action of Bacillus licheniformis pectin methylesterase on highly methylesterified and acetylated pectins.

B. Moerschbacher, H. Gruppen, H. Buchholt, 2015, Carbohydrate polymers.

Comparing foam and interfacial properties of similarly charged protein–surfactant mixtures

M. Meinders, H. Gruppen, P. Wierenga, 2015 .

Impact of Phenolic Compounds and Related Enzymes in Sorghum Varieties for Resistance and Susceptibility to Biotic and Abiotic Stresses

H. Gruppen, A. Voragen, A. Traoré, 2005, Journal of Chemical Ecology.

The influence of screw configuration on the in vitro digestibility and protein solubility of soybean and rapeseed meals.

H. Gruppen, D. J. V. Zuilichem, J. Resink, 1995 .

Comparison of content in phenolic compounds, polyphenol oxidase, and peroxidase in grains of fifty sorghum varieties from burkina faso.

H. Gruppen, A. Voragen, W. V. van Berkel, 2002, Journal of agricultural and food chemistry.

Relative contributions of charge and surface coverage on pH-induced flocculation of protein-stabilized emulsions

H. Gruppen, R. Delahaije, P. Wierenga, 2017 .

Identifying changes in chemical, interfacial and foam properties of β-lactoglobulin–sodium dodecyl sulphate mixtures

M. Meinders, H. Gruppen, S. Sforza, 2014 .

Quantitative description of the parameters affecting the adsorption behaviour of globular proteins.

H. Gruppen, R. Delahaije, P. Wierenga, 2014, Colloids and surfaces. B, Biointerfaces.

Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects.

H. Gruppen, R. Delahaije, P. Wierenga, 2014, Journal of colloid and interface science.

Prenylated isoflavonoids from plants as selective estrogen receptor modulators (phytoSERMs).

J. Vincken, H. Gruppen, R. Simons, 2012, Food & function.

Bitter taste receptor activation by flavonoids and isoflavonoids: modeled structural requirements for activation of hTAS2R14 and hTAS2R39.

J. Vincken, H. Gruppen, L. van Buren, 2013, Journal of agricultural and food chemistry.

Structural basis for non-genuine phenolic acceptor substrate specificity of Streptomyces roseochromogenes prenyltransferase CloQ from the ABBA/PT-barrel superfamily

J. Vincken, H. Gruppen, Carla Araya-Cloutier, 2017, PloS one.

Method for the isolation of bovine β-lactoglobulin from a cheese whey protein fraction and physicochemical characterization of the purified product

H. Gruppen, S. Visser, P. Caessens, 1997 .

Protein-flavour interactions in relation to development of novel protein foods.

M. Boekel, J. Vincken, H. Gruppen, 2004 .

Laminaria digitata phlorotannins decrease protein degradation and methanogenesis during in vitro ruminal fermentation.

J. Vincken, H. Gruppen, W. Hendriks, 2018, Journal of the science of food and agriculture.

Phlorotannin Composition of Laminaria digitata.

J. Vincken, H. Gruppen, S. Sforza, 2017, Phytochemical analysis : PCA.

Potato and mushroom polyphenol oxidase activities are differently modulated by natural plant extracts.

J. Vincken, H. Gruppen, W. V. van Berkel, 2014, Journal of agricultural and food chemistry.

Nitrogen-depleted Chlorella zofingiensis produces astaxanthin, ketolutein and their fatty acid esters: a carotenoid metabolism study

D. Martens, J. Vincken, H. Gruppen, 2014, Journal of Applied Phycology.

Effect of cell wall characteristics on algae nutrient digestibility in Nile tilapia (Oreochromis niloticus) and African catfish (Clarus gariepinus)

J. Schrama, H. Gruppen, P. Wierenga, 2017 .

Saponins, Classification and Occurrence in the Plant Kingdom

J. Vincken, H. Gruppen, L. Heng, 2007 .

Bitterness of saponins and their content in dry peas

J. Vincken, H. Gruppen, J. Roozen, 2006 .

Correlations between biochemical characteristics and foam-forming and -stabilizing ability of whey and casein hydrolysates.

H. Gruppen, A. Voragen, C. van der Ven, 2002, Journal of agricultural and food chemistry.

Preparative chromatographic purification and surfactant properties of individual soyasaponins from soy hypocotyls

W. Verstraete, J. Vincken, H. Gruppen, 2007 .

Gelation of soy glycinin; influence of pH and ionic strength on network structure in relation to protein conformation.

T. Vliet, H. Gruppen, C. Lakemond, 2003 .

The effect of pH on heat denaturation and gel forming properties of soy proteins.

H. D. de Jongh, H. Gruppen, C. Lakemond, 2000, Journal of biotechnology.

Effect of charged polysaccharides on the techno-functional properties of fractions obtained from algae soluble protein isolate

M. Eppink, H. Gruppen, P. Wierenga, 2014 .

Rapid membrane permeabilization of Listeria monocytogenes and Escherichia coli induced by antibacterial prenylated phenolic compounds from legumes.

J. Vincken, H. Gruppen, H. D. den Besten, 2018, Food chemistry.

Main phenolic compounds of the melanin biosynthesis pathway in bruising-tolerant and bruising-sensitive button mushroom (Agaricus bisporus) strains.

J. Vincken, H. Gruppen, J. Mes, 2013, Journal of agricultural and food chemistry.

Towards predicting protein hydrolysis by bovine trypsin

H. Gruppen, S. Sforza, P. Wierenga, 2017 .

Isolation and characterization of soluble protein from the green microalgae Tetraselmis sp.

H. Gruppen, P. Wierenga, A. Schwenzfeier, 2011, Bioresource technology.

Comparison of atmospheric pressure chemical ionization and electrospray ionization mass spectrometry for the detection of lignans from sesame seeds.

J. Vincken, H. Gruppen, K. Struijs, 2008, Rapid Communications in Mass Spectrometry.

Effects of germination on the activities of amylases and phenolic enzymes in sorghum varieties grouped according to food end-use properties

H. Gruppen, A. Voragen, A. Traoré, 2006 .

Sorghum Grain as Human Food in Africa: Relevance of Starch Content and Amylase Activities

H. Gruppen, A. Voragen, A. Traoré, 2006 .

Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations.

P. Walstra, H. D. de Jongh, H. Gruppen, 2001, Journal of agricultural and food chemistry.

Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value

H. Gruppen, W. Hendriks, A. V. D. van der Poel, 2016, Nutrition Research Reviews.

Genetic variation in pea seed globulin composition.

R. Visser, J. Vincken, H. Gruppen, 2006, Journal of agricultural and food chemistry.

Improvement of foaming properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acid

W. Visessanguan, H. Gruppen, T. Aewsiri, 2011 .

Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction

W. Visessanguan, H. Gruppen, T. Aewsiri, 2010 .

Chrysosporium lucknowense arabinohydrolases effectively degrade sugar beet arabinan.

L. Pouvreau, H. Gruppen, J. Wery, 2010, Bioresource technology.

Covalent interactions between amino acid side chains and oxidation products of caffeoylquinic acid (chlorogenic acid)

A. Visser, H. Gruppen, A. Voragen, 2008 .

Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions.

P. Walstra, H. Gruppen, M. V. van Boekel, 2006, Journal of agricultural and food chemistry.

The effect of storage of whole potatoes of three cultivars on the patatin and protease inhibitor content; a study using capillary electrophoresis and MALDI-TOF mass spectrometry

M. Boekel, H. Gruppen, A. Voragen, 1999 .

New views on foams from protein solutions

H. Gruppen, P. Wierenga, 2010 .

Enzymatic saccharification of sugar beet pulp for the production of galacturonic acid and arabinose; a study on the impact of the formation of recalcitrant oligosaccharides.

H. Gruppen, H. Schols, A. Leijdekkers, 2013, Bioresource technology.

Emulsion properties of algae soluble protein isolate from Tetraselmis sp.

H. Gruppen, A. Helbig, P. Wierenga, 2013 .

Modulation of Glucosinolate Composition in Brassicaceae Seeds by Germination and Fungal Elicitation

J. Vincken, H. Gruppen, P. Dekker, 2019, Journal of agricultural and food chemistry.

Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes

T. Vliet, H. Gruppen, R. Hilhorst, 1999 .

Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread Dough

H. Gruppen, A. Voragen, C. Laane, 2002 .

Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures.

H. Gruppen, M. Nout, P. J. Roubos-van den Hil, 2010, Food microbiology.

Diversity in Production of Xylan-Degrading Enzymes Among Species Belonging to the Trichoderma Section Longibrachiatum

H. Gruppen, G. Szakács, H. Schols, 2013, BioEnergy Research.

Interactions between globular proteins and procyanidins of different degrees of polymerization.

H. Gruppen, C. Renard, A. Baron, 2009, Journal of dairy science.

Influence of a diet rich in resistant starch on the degradation of non-starch polysaccharides in the large intestine of pigs.

H. Gruppen, G. Bosch, H. Schols, 2013, Carbohydrate polymers.

Towards predicting the stability of protein-stabilized emulsions.

H. Gruppen, R. Delahaije, P. Wierenga, 2015, Advances in colloid and interface science.

Protein concentration and protein-exposed hydrophobicity as dominant parameters determining the flocculation of protein-stabilized oil-in-water emulsions.

H. Gruppen, R. Delahaije, P. Wierenga, 2013, Langmuir : the ACS journal of surfaces and colloids.

Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate.

R. Boom, A. J. van der Goot, H. Gruppen, 2007, Journal of agricultural and food chemistry.

Characterization of pea vicilin. 1. Denoting convicilin as the alpha-subunit of the Pisum vicilin family.

H. Gruppen, M. V. van Boekel, J. Vereijken, 2004, Journal of agricultural and food chemistry.

Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures.

H. D. de Jongh, H. Gruppen, C. Lakemond, 2000, Journal of agricultural and food chemistry.

Heat denaturation of soy glycinin: influence of pH and ionic strength on molecular structure.

H. D. de Jongh, H. Gruppen, C. Lakemond, 2000, Journal of agricultural and food chemistry.

Legumin allergens from peanuts and soybeans: effects of denaturation and aggregation on allergenicity.

H. Gruppen, S. Koppelman, L. V. D. van den Broek, 2008, Molecular nutrition & food research.

Covalent interactions between proteins and oxidation products of caffeoylquinic acid (chlorogenic acid)

A. Visser, H. Gruppen, A. Voragen, 2007 .

Characterization of an acetyl esterase from Myceliophthora thermophila C1 able to deacetylate xanthan.

B. Moerschbacher, H. Gruppen, S. Hinz, 2014, Carbohydrate polymers.

The influence of the primary and secondary xanthan structure on the enzymatic hydrolysis of the xanthan backbone.

H. Gruppen, H. Schols, R. Delahaije, 2013, Carbohydrate polymers.

Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology

H. Gruppen, A. Voragen, C. Ven, 2002 .

Identification of strong aggregating regions in soy glycinin upon enzymatic hydrolysis.

H. Gruppen, Bas J. H. Kuipers, 2008, Journal of agricultural and food chemistry.

Formation and stability of foam made with various potato protein preparations.

P. Walstra, H. Gruppen, M. V. van Boekel, 2002, Journal of agricultural and food chemistry.

The pH dependence of the structural stability of patatin.

H. Gruppen, A. Voragen, H. Jongh, 1998 .

Interaction of flavan-3-ol derivatives and different caseins is determined by more than proline content and number of proline repeats.

J. Vincken, H. Gruppen, A. Westphal, 2014, Food chemistry.

Emulsifying Property and Antioxidative Activity of Cuttlefish Skin Gelatin Modified with Oxidized Linoleic Acid and Oxidized Tannic Acid

W. Visessanguan, H. Gruppen, T. Aewsiri, 2013, Food and Bioprocess Technology.

Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase

H. Gruppen, P. Wierenga, S. K. Dhayal, 2014 .

Peroxidase-mediated cross-linking of a tyrosine-containing peptide with ferulic acid.

G. Oudgenoeg, S. Piersma, H. Gruppen, 2001, Journal of agricultural and food chemistry.

Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch

Zhengyu Jin, H. Gruppen, H. Schols, 2012 .

Emulsion properties of sunflower (Helianthus annuus) proteins.

H. Gruppen, A. Voragen, J. Vereijken, 2005, Journal of agricultural and food chemistry.

Characterizing emulsion properties of microalgal and cyanobacterial protein isolates

J. Schrama, H. Gruppen, P. Wierenga, 2019, Algal Research.

Effect of glycation on the flocculation behavior of protein-stabilized oil-in-water emulsions.

H. Gruppen, R. Delahaije, P. Wierenga, 2013, Langmuir : the ACS journal of surfaces and colloids.

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin.

M. Laus, H. Gruppen, P. Wierenga, 2011, Journal of the science of food and agriculture.

Inhibition of enzymatic browning of chlorogenic acid by sulfur-containing compounds.

J. Vincken, H. Gruppen, W. V. van Berkel, 2012, Journal of agricultural and food chemistry.

The antibrowning agent sulfite inactivates Agaricus bisporus tyrosinase through covalent modification of the copper‐B site

J. Vincken, W. Berkel, H. Gruppen, 2013, The FEBS journal.

Carotenoid composition of berries and leaves from six Romanian sea buckthorn (Hippophae rhamnoides L.) varieties.

J. Vincken, H. Gruppen, R. Pop, 2014, Food chemistry.

Enzymatic Browning in Sugar Beet Leaves (Beta vulgaris L.): Influence of Caffeic Acid Derivatives, Oxidative Coupling, and Coupled Oxidation

J. Vincken, H. Gruppen, A. Vissers, 2017, Journal of agricultural and food chemistry.

Effect of Plant Age on the Quantity and Quality of Proteins Extracted from Sugar Beet (Beta vulgaris L.) Leaves.

J. Vincken, H. Gruppen, A. Vissers, 2016, Journal of agricultural and food chemistry.

Cross-linking of β-casein by Trichoderma reesei tyrosinase and Streptoverticillium mobaraense transglutaminase followed by SEC-MALLS.

J. Buchert, H. Gruppen, M. Mattinen, 2009 .

Carbohydrate utilization and metabolism is highly differentiated in Agaricus bisporus

J. van den Brink, B. Henrissat, K. Burton, 2013, BMC Genomics.

Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

H. Gruppen, A. Quinsac, W. Hendriks, 2016, Journal of Animal Science and Biotechnology.

Peroxidase induced oligo-tyrosine cross-links during polymerization of α-lactalbumin.

H. Gruppen, S. Sforza, P. Wierenga, 2015, Biochimica et biophysica acta.

Analysis of palmitoyl apo-astaxanthinals, apo-astaxanthinones, and their epoxides by UHPLC-PDA-ESI-MS.

J. Vincken, H. Gruppen, Wouter J. C. de Bruijn, 2014, Journal of agricultural and food chemistry.

Pelleting and extrusion can ameliorate negative effects of toasting of rapeseed meal on protein digestibility in growing pigs.

H. Gruppen, A. Quinsac, W. Hendriks, 2017, Animal : an international journal of animal bioscience.

In-line quantification of peroxidase-catalyzed cross-linking of α-lactalbumin in a microreactor

H. Gruppen, A. Janssen, W. V. Berkel, 2010 .

Horseradish Peroxidase-catalyzed Oligomerization of Ferulic Acid on a Template of a Tyrosine-containing Tripeptide*

G. Oudgenoeg, S. Piersma, H. Gruppen, 2002, The Journal of Biological Chemistry.

Peroxidase Can Perform the Hydroxylation Step in the "Oxidative Cascade" during Oxidation of Tea Catechins.

J. Vincken, H. Gruppen, A. Verloop, 2016, Journal of agricultural and food chemistry.

Carbohydrate composition of compost during composting and mycelium growth of Agaricus bisporus.

H. Gruppen, M. Kabel, E. Jurak, 2014, Carbohydrate polymers.

The position of prenylation of isoflavonoids and stilbenoids from legumes (Fabaceae) modulates the antimicrobial activity against Gram positive pathogens.

J. Vincken, H. Gruppen, H. D. den Besten, 2017, Food chemistry.

Enzymatic production and characterization of konjac glucomannan oligosaccharides.

H. Gruppen, A. Voragen, H. Schols, 2011, Journal of agricultural and food chemistry.

Chrysosporium lucknowense C1 arabinofuranosidases are selective in releasing arabinose from either single or double substituted xylose residues in arabinoxylans.

Harry Gruppen, L. Pouvreau, H. Gruppen, 2011, Enzyme and microbial technology.

Mode of action of Chrysosporium lucknowense C1 α-l-arabinohydrolases.

H. Gruppen, S. Hinz, H. Schols, 2011, Bioresource technology.

Simultaneous quantification of differently glycosylated, acetylated, and 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one-conjugated soyasaponins using reversed-phase high-performance liquid chromatography with evaporative light scattering detection.

W. Verstraete, J. Vincken, H. Gruppen, 2005, Journal of chromatography. A.

Trichoderma longibrachiatum acetyl xylan esterase 1 enhances hemicellulolytic preparations to degrade corn silage polysaccharides.

H. Gruppen, K. G. Neumüller, H. Schols, 2014, Bioresource technology.

Acetyl Xylan Esterase Axe1 (T. reesei, Carbohydrate Esterase Family 5) Supplemented to a (Hemi)cellulolytic Preparation Enhances Degradation of Recalcitrant Corn Silage Polysaccharides

H. Gruppen, K. G. Neumüller, H. Schols, 2014 .

Structure and stability of the potato cysteine protease inhibitor group (cv. Elkana).

L. Pouvreau, T. Kroef, H. Gruppen, 2005, Journal of Agricultural and Food Chemistry.

Effect of oat and soybean rich in distinct non-starch polysaccharides on fermentation, appetite regulation and fat accumulation in rat.

P. de Vos, H. Gruppen, H. Schols, 2019, International journal of biological macromolecules.

Discovery of the combined oxidative cleavage of plant xylan and cellulose by a new fungal polysaccharide monooxygenase

J. Visser, H. Gruppen, A. Westphal, 2015, Biotechnology for Biofuels.

The two Rasamsonia emersonii α-glucuronidases, ReGH67 and ReGH115, show a different mode-of-action towards glucuronoxylan and glucuronoxylo-oligosaccharides

H. Gruppen, M. Appeldoorn, M. Kabel, 2016, Biotechnology for Biofuels.

The most abundant protease inhibitor in potato tuber (cv. Elkana) is a serine protease inhibitor from the Kunitz family.

Harry Gruppen, L. Pouvreau, H. Gruppen, 2003, Journal of agricultural and food chemistry.

Cell wall disruption: An effective strategy to improve the nutritive quality of microalgae in African catfish ( Clarias gariepinus )

J. Schrama, H. Gruppen, P. Wierenga, 2019, Aquaculture Nutrition.

Cell wall disruption increases bioavailability of Nannochloropsis gaditana nutrients for juvenile Nile tilapia (Oreochromis niloticus)

J. Schrama, H. Gruppen, P. Wierenga, 2019, Aquaculture.

Quantification of Lignin and Its Structural Features in Plant Biomass Using 13C Lignin as Internal Standard for Pyrolysis-GC-SIM-MS

H. Gruppen, M. Kabel, G. van Erven, 2017, Analytical chemistry.

A Bacillus licheniformis pectin acetylesterase is specific for homogalacturonans acetylated at O-3.

B. Moerschbacher, H. Gruppen, H. Buchholt, 2014, Carbohydrate polymers.

In vitro accessibility of untreated, toasted, and extruded soybean meals for proteases and carbohydrases

H. Gruppen, A. Voragen, G. Marsman, 1997 .

Peptide–peptide and protein–peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates

C. G. D. Kruif, H. Gruppen, A. Voragen, 2006 .

Factors causing compositional changes in soy protein hydrolysates and effects on cell culture functionality.

Harry Gruppen, H. Gruppen, P. Wierenga, 2013, Journal of agricultural and food chemistry.

Influence of protein and carbohydrate contents of soy protein hydrolysates on cell density and IgG production in animal cell cultures

Harry Gruppen, H. Gruppen, P. Wierenga, 2015, Biotechnology progress.

N-Docosahexaenoyl Dopamine, an Endocannabinoid-like Conjugate of Dopamine and the n-3 Fatty Acid Docosahexaenoic Acid, Attenuates Lipopolysaccharide-Induced Activation of Microglia and Macrophages via COX-2.

P. Plastina, R. Witkamp, J. Vincken, 2017, ACS chemical neuroscience.

Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L.

M. Boekel, H. Gruppen, J. Vereijken, 2005 .

Distribution of phosphorus and hydroxypropyl groups within granules of modified sweet potato starches as determined after chemical peeling.

Zhengyu Jin, H. Gruppen, H. Schols, 2015, Carbohydrate polymers.

Effects of granule size of cross-linked and hydroxypropylated sweet potato starches on their physicochemical properties.

Zhengyu Jin, H. Gruppen, H. Schols, 2015, Journal of agricultural and food chemistry.

Stability properties of surfactant-free thin films at different ionic strengths: measurements and modeling.

M. Meinders, H. Gruppen, P. Wierenga, 2015, Langmuir : the ACS journal of surfaces and colloids.

Identification of prenylated pterocarpans and other isoflavonoids in Rhizopus spp. elicited soya bean seedlings by electrospray ionisation mass spectrometry.

J. Vincken, H. Gruppen, R. Simons, 2011, Rapid communications in mass spectrometry : RCM.

Heat-induced conformational changes of patatin, the major potato tuber protein.

H. D. de Jongh, R. Hamer, H. Gruppen, 1998, European journal of biochemistry.

First characterization of bioactive components in soybean tempe that protect human and animal intestinal cells against enterotoxigenic Escherichia coli (ETEC) infection.

H. Gruppen, M. Nout, P. J. Roubos-van den Hil, 2010, Journal of agricultural and food chemistry.

Characterisation and in vitro fermentation of resistant maltodextrins using human faecal inoculum and analysis of bacterial enzymes present

K. Venema, H. Gruppen, H. Schols, 2015 .

Cross-linking behavior and foaming properties of bovine α-lactalbumin after glycation with various saccharides.

H. Gruppen, H. Schols, P. Wierenga, 2011, Journal of agricultural and food chemistry.

The impact of lignin sulfonation on its reactivity with laccase and laccase/HBT

J. Vincken, H. Gruppen, H. Zuilhof, 2019, Catalysis Science & Technology.

Chemometric analysis of soy protein hydrolysates used in animal cell culture for IgG production - An untargeted metabolomics approach

Harry Gruppen, Jos A. Hageman, Peter A. Wierenga, 2014 .

ExperD: Web-based Support for Laboratory Class Workflow Design and Execution

Harry Gruppen, Rob Hartog, Koos van der Kolk, 2013, CSEDU.

Transgenic modification of potato pectic polysaccharides also affects type and level of cell wall xyloglucan.

L. Trindade, H. Gruppen, H. Schols, 2017, Journal of the science of food and agriculture.

Structural and water-holding characteristics of untreated and ensiled chicory root pulp.

H. Gruppen, H. Schols, U. Ramasamy, 2013, Journal of agricultural and food chemistry.

Effect of water unextractable solids on gluten formation and properties: Mechanistic considerations

R. Hamer, T. Vliet, H. Gruppen, 2003 .

Heat-induced aggregation and covalent linkages in β-casein model systems

M. A. Pagani, M. Boekel, L. Pellegrino, 1999 .

Dephosphorylation-induced structural changes in beta-casein and its amphiphilic fragment in relation to emulsion properties.

H. Gruppen, M. Darewicz, J. Dziuba, 2000, Biochimie.

Effect of soluble and insoluble fibers within the in vitro fermentation of chicory root pulp by human gut bacteria.

K. Venema, H. Gruppen, H. Schols, 2014, Journal of agricultural and food chemistry.

Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates.

H. Gruppen, A. Alting, Bas J. H. Kuipers, 2007, Biotechnology advances.

Heat-induced gelation of pea legumin: comparison with soybean glycinin.

H. Gruppen, M. V. van Boekel, J. Vereijken, 2004, Journal of agricultural and food chemistry.

Characterization of pea vicilin. 2. Consequences of compositional heterogeneity on heat-induced gelation behavior.

H. Gruppen, M. V. van Boekel, J. Vereijken, 2004, Journal of agricultural and food chemistry.

The fate of chicory root pulp polysaccharides during fermentation in the TNO in vitro model of the colon (TIM-2)

K. Venema, H. Gruppen, H. Schols, 2014 .

Delignification outperforms alkaline extraction for xylan fingerprinting of oil palm empty fruit bunch.

H. Gruppen, M. Kabel, Patricia Murciano Martínez, 2016, Carbohydrate polymers.

beta-lactoglobulin hydrolysis. 2. Peptide identification, SH/SS exchange, and functional properties of hydrolysate fractions formed by the action of plasmin.

H. Gruppen, A. Voragen, W. Daamen, 1999, Journal of agricultural and food chemistry.

Fatty acids attached to all-trans-astaxanthin alter its cis-trans equilibrium, and consequently its stability, upon light-accelerated autoxidation.

J. Vincken, H. Gruppen, Wouter J. C. de Bruijn, 2016, Food Chemistry.

Molecular sieves provoke multiple substitutions in the enzymatic synthesis of fructose oligosaccharide–lauryl esters

H. Gruppen, C. Boeriu, A. E. Frissen, 2010 .

Peanut allergen Ara h 3: Isolation from peanuts and biochemical characterization

S. Piersma, H. Gruppen, E. Knol, 2003, Allergy.

Sodiation as a tool for enhancing the diagnostic value of MALDI-TOF/TOF-MS spectra of complex astaxanthin ester mixtures from Haematococcus pluvialis.

J. Vincken, H. Gruppen, R. Pop, 2013, Journal of mass spectrometry : JMS.

The influence of the six constituent xanthan repeating units on the order-disorder transition of xanthan.

H. Gruppen, H. Schols, G. Sworn, 2014, Carbohydrate polymers.

Effect of emulsion properties on release of esters under static headspace, in vivo, and artificial throat conditions in relation to sensory intensity.

H. Gruppen, G. Smit, A. Boelrijk, 2004, Journal of agricultural and food chemistry.

Design and Evaluation of Digital Learning Material to Support Acquisition of Quantitative Problem-Solving Skills Within Food Chemistry

Julia Diederen, Harry Gruppen, Rob Hartog, 2005 .

Variation in accumulation of isoflavonoids in Phaseoleae seedlings elicited by Rhizopus.

J. Vincken, H. Gruppen, E. Severing, 2016, Food chemistry.

Modulation of isoflavonoid composition of Rhizopus oryzae elicited soybean (Glycine max) seedlings by light and wounding.

J. Vincken, H. Gruppen, S. Aisyah, 2013, Journal of agricultural and food chemistry.

Introducing enzyme selectivity: a quantitative parameter to describe enzymatic protein hydrolysis

H. Gruppen, S. Sforza, P. Wierenga, 2014, Analytical and Bioanalytical Chemistry.

Aiming the complete utilization of sugar beet pulp through mild acid and hydrothermal pretreatment followed by enzymatic digestion.

H. Gruppen, H. Schols, S. Kuhnel, 2011 .

Maillard induced saccharide degradation and its effects on protein glycation and aggregation

H. Gruppen, M. Frommhagen, H. Schols, 2022, Food Chemistry Advances.

Effect of saccharide structure and size on the degree of substitution and product dispersity of α-lactalbumin glycated via the Maillard reaction.

H. Gruppen, H. Schols, R. ter Haar, 2011, Journal of agricultural and food chemistry.

The effect of shear forces and addition of a mixture of a protease and a hemicellulase on chemical, physical and physiological parameters during extrusion of soybean meal

M. Verstegen, H. Gruppen, A. Voragen, 1995 .

Comparison of Protein Extracts from Various Unicellular Green Sources

J. Schrama, H. Gruppen, P. Wierenga, 2017, Journal of agricultural and food chemistry.

A tandem mass spectrometry method based on selected ions detects low-abundance phenolics in black tea - theatridimensins as products of the oxidative cascade.

J. Vincken, H. Gruppen, A. Verloop, 2016, Rapid communications in mass spectrometry : RCM.

Effects of non-covalent interactions with 5-O-caffeoylquinic acid (chlorogenic acid) on the heat denaturation and solubility of globular proteins.

A. Visser, H. Gruppen, A. Voragen, 2003, Journal of agricultural and food chemistry.

Identification of novel isomeric pectic oligosaccharides using hydrophilic interaction chromatography coupled to traveling-wave ion mobility mass spectrometry.

H. Gruppen, E. Bakx, H. Schols, 2015, Carbohydrate research.

Hydrolysis of whey protein isolate with Bacillus licheniformis protease: fractionation and identification of aggregating peptides.

H. Gruppen, N. Creusot, 2007, Journal of agricultural and food chemistry.

Enzymatic hydrolysis as a means of expanding the cold gelation conditions of soy proteins.

H. Gruppen, A. Alting, A. Voragen, 2005, Journal of Agricultural and Food Chemistry.

Using product driven process synthesis in the biorefinery

Harry Gruppen, Edwin Zondervan, Alexandra Kiskini, 2016, Comput. Chem. Eng..

Opposite Contributions of Glycinin- and β-Conglycinin-Derived Peptides to the Aggregation Behavior of Soy Protein Isolate Hydrolysates

H. Gruppen, A. Alting, A. Voragen, 2006 .

Plasmin Hydrolysis of β-Casein: Foaming and Emulsifying Properties of the Fractionated Hydrolysate

H. Gruppen, G. V. Aken, A. Voragen, 1997 .

Formation and stability of foams made with sunflower (Helianthus annuus) proteins.

H. Gruppen, A. Voragen, J. Vereijken, 2005, Journal of agricultural and food chemistry.

Functionality of beta-casein peptides: importance of amphipathicity for emulsion-stabilizing properties.

H. Gruppen, A. Voragen, S. Visser, 1999, Journal of agricultural and food chemistry.

Relative abundance and inhibitory distribution of protease inhibitors in potato juice from cv. Elkana.

S. Piersma, L. Pouvreau, H. Gruppen, 2001, Journal of agricultural and food chemistry.

Crystallization and preliminary X-ray crystallographic studies on a Kunitz-type potato serine protease inhibitor.

J. Abrahams, L. Pouvreau, H. Gruppen, 2004, Acta crystallographica. Section D, Biological crystallography.

TEMPO oxidation of gelatinized potato starch results in acid resistant blocks of glucuronic acid moieties

H. Gruppen, J. Timmermans, T. Slaghek, 2010 .

Modeling peptide formation during the hydrolysis of β-casein by Lactococcus lactis

R. Muñoz-Tamayo, H. Gruppen, J. D. Groot, 2012 .

Maillard induced glycation behaviour of individual milk proteins.

H. Gruppen, H. Schols, P. Wierenga, 2018, Food chemistry.

In vitro fermentation of galacto-oligosaccharides and its specific size-fractions using non-treated and amoxicillin-treated human inoculum

F. Schuren, H. Gruppen, H. Schols, 2014 .

Quantitation and localisation of (in vitro) transglutaminase-catalysed glutamine hydroxylation using mass spectrometry

S. Piersma, H. Gruppen, A. V. D. Pijpekamp, 2002 .

High-throughput analysis of the impact of antibiotics on the human intestinal microbiota composition.

F. Schuren, H. Gruppen, R. Montijn, 2013, Journal of microbiological methods.

Surface activity and molecular characteristics of cuttlefish skin gelatin modified by oxidized linoleic acid.

W. Visessanguan, H. Gruppen, T. Aewsiri, 2011, International journal of biological macromolecules.

Impact of galacto-oligosaccharides on the gut microbiota composition and metabolic activity upon antibiotic treatment during in vitro fermentation.

F. Schuren, H. Gruppen, H. Schols, 2014, FEMS microbiology ecology.

Enhancement of Emulsifying Properties of Cuttlefish Skin Gelatin by Modification with N-hydroxysuccinimide Esters of Fatty Acids

W. Visessanguan, H. Gruppen, T. Aewsiri, 2013, Food and Bioprocess Technology.

Some phenolic compounds increase the nitric oxide level in endothelial cells in vitro.

I. Arts, J. Vincken, H. Gruppen, 2009, Journal of agricultural and food chemistry.

In vitro fermentation of 12 dietary fibres by faecal inoculum from pigs and humans

H. Gruppen, H. Schols, M. Jonathan, 2012 .

Design of activating digital learning material for food chemistry education

Julia Diederen, Harry Gruppen, Rob Hartog, 2003 .

Descriptive parameters for revealing substitution patterns of sugar beet pectins using pectolytic enzymes.

H. Gruppen, H. Buchholt, H. Schols, 2014, Carbohydrate polymers.

Exploring the effects of galacto-oligosaccharides on the gut microbiota of healthy adults receiving amoxicillin treatment

F. Schuren, H. Gruppen, M. Mars, 2014, British Journal of Nutrition.

Rye Water-Soluble Arabinoxylans Also Vary in Their 2-Monosubstituted Xylose Content

J. Delcour, H. Gruppen, M. Verbruggen, 1995 .

Characterization of (Glucurono)arabinoxylans from Oats Using Enzymatic Fingerprinting.

H. Gruppen, H. Schols, Lingmin Tian, 2015, Journal of agricultural and food chemistry.

Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

H. Gruppen, A. Quinsac, W. Hendriks, 2016, Journal of Animal Science and Biotechnology.

Screening for distinct xylan degrading enzymes in complex shake flask fermentation supernatants.

H. Gruppen, G. Szakács, H. Schols, 2011, Bioresource technology.

Effects of ionic strength on the enzymatic hydrolysis of diluted and concentrated whey protein isolate.

H. Gruppen, P. Wierenga, C. Butré, 2012, Journal of agricultural and food chemistry.

Demasking kinetics of peptide bond cleavage for whey protein isolate hydrolysed by Bacillus licheniformis protease

H. Gruppen, S. Sforza, P. Wierenga, 2016 .

Determination of the influence of the pH of hydrolysis on enzyme selectivity of Bacillus licheniformis protease towards whey protein isolate

H. Gruppen, S. Sforza, P. Wierenga, 2015 .

Comparison of Protein Hydrolysis Catalyzed by Bovine, Porcine, and Human Trypsins

H. Gruppen, P. Wierenga, Yuxi Deng, 2018, Journal of agricultural and food chemistry.

Characteristics and effects of specific peptides on heat-induced aggregation of β-lactoglobulin.

R. de Vries, H. Gruppen, P. Wierenga, 2011, Biomacromolecules.

Effect of Toasting and Extrusion at Different Shear Levels on Soy Protein Interactions

H. Gruppen, J. D. Groot, A. Voragen, 1998 .

Solubilisation and Changes in Molecular Weight Distribution of Arabinoxylans and Protein in Wheat Flours During Bread-Making, and the Effects of Endogenous Arabinoxylan Hydrolysing Enzymes

J. Delcour, H. Gruppen, C. Booij, 1997 .

Enzyme-induced aggregation and gelation of proteins.

H. Gruppen, N. Creusot, 2007, Biotechnology advances.

Mode of action of (1-->4)-beta-D-arabinoxylan arabinofuranohydrolase (AXH) and alpha-L-arabinofuranosidases on alkali-extractable wheat-flour arabinoxylan.

F. Kormelink, H. Gruppen, A. Voragen, 1993, Carbohydrate research.

Foam properties of algae soluble protein isolate: Effect of pH and ionic strength

M. Eppink, H. Gruppen, P. Wierenga, 2013 .

Exploring the Potential of Smartphones and Tablets for Performance Support in Food Chemistry Laboratory Classes

Harry Gruppen, Rob Hartog, Koos van der Kolk, 2013 .

Accumulation of recalcitrant xylan in mushroom-compost is due to a lack of xylan substituent removing enzyme activities of Agaricus bisporus.

M. V. van Zandvoort, R. D. de Vries, H. Gruppen, 2015, Carbohydrate polymers.

New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems.

Harry Gruppen, H. Gruppen, G. Smit, 2004, Journal of agricultural and food chemistry.

Antibacterial prenylated stilbenoids from peanut (Arachis hypogaea)

J. Vincken, H. Gruppen, M. Sanders, 2018, Phytochemistry Letters.

Mass Spectrometric Characterization of Benzoxazinoid Glycosides from Rhizopus-Elicited Wheat (Triticum aestivum) Seedlings.

J. Vincken, H. Gruppen, Wouter J. C. de Bruijn, 2016, Journal of agricultural and food chemistry.

beta-lactoglobulin hydrolysis. 1. Peptide composition and functional properties of hydrolysates obtained by the action of plasmin, trypsin, and Staphylococcus aureus V8 protease.

H. Gruppen, A. Voragen, S. Visser, 1999, Journal of agricultural and food chemistry.

Mild isolation of water-insoluble cell wall material from wheat flour: composition of fractions obtained with emphasis on non-starch polysaccharides

R. Hamer, H. Gruppen, A. Voragen, 1989 .

MALDI-TOF MS and CE-LIF Fingerprinting of plant cell wall polysaccharide digests as a screening tool for arabidopsis cell wall mutants.

H. Gruppen, A. Voragen, H. Schols, 2010, Journal of agricultural and food chemistry.

Protein-peptide interactions in mixtures of whey peptides and whey proteins.

H. Gruppen, N. Creusot, 2007, Journal of agricultural and food chemistry.

Allergen Ara h 1 occurs in peanuts as a large oligomer rather than as a trimer.

H. Gruppen, S. Koppelman, L. V. D. van den Broek, 2006, Journal of agricultural and food chemistry.

Immunomodulatory properties of oat and barley β-glucan populations on bone marrow derived dendritic cells

H. Gruppen, J. Wells, H. Schols, 2016 .

A Protocol for Measurement of In Vivo Aroma Release from Beverages

H. Gruppen, G. Smit, K. Weel, 2003 .

Comparison of milk oligosaccharides pattern in colostrum of different horse breeds.

H. Gruppen, H. Schols, H. Willems, 2015, Journal of agricultural and food chemistry.

Oligosaccharides in feces of breast- and formula-fed babies.

R. V. van Lingen, H. Gruppen, A. Voragen, 2011, Carbohydrate research.

Effect of whey protein on the in vivo release of aldehydes.

H. Gruppen, G. Smit, A. Boelrijk, 2003, Journal of agricultural and food chemistry.

Deconstruction of lignin linked p-coumarates, ferulates and xylan by NaOH enhances the enzymatic conversion of glucan.

H. Gruppen, M. Kabel, A. Punt, 2016, Bioresource technology.

Conformational states of sunflower (Helianthus annuus) Helianthinin: effect of heat and pH.

H. Gruppen, A. Voragen, J. Vereijken, 2004, Journal of agricultural and food chemistry.

Enzymic Degradation of Water-unextractable Cell Wall Material and Arabinoxylans from Wheat Flour

F. Kormelink, H. Gruppen, A. Voragen, 1993 .

Peanut allergen Ara h 1 interacts with proanthocyanidins into higher molecular weight complexes.

J. Vincken, H. Gruppen, S. Koppelman, 2007, Journal of agricultural and food chemistry.

Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre

H. Gruppen, M. Kabel, U. Ramasamy, 2015 .

Selective Synthesis of Unsaturated N-Acylethanolamines by Lipase-Catalyzed N-Acylation of Ethanolamine with Unsaturated Fatty Acids.

P. Plastina, R. Witkamp, J. Vincken, 2010 .

Maillard induced aggregation of individual milk proteins and interactions involved.

H. Gruppen, H. Schols, P. Wierenga, 2019, Food chemistry.

Hydrolysis of β-casein by the cell-envelope-located PI-type protease of Lactococcus lactis: A modelling approach

R. Muñoz-Tamayo, H. Gruppen, J. D. Groot, 2011 .

Structural characterization of potato protease inhibitor I (Cv. Bintje) after expression in Pichia pastoris.

L. Pouvreau, H. Gruppen, B. Schipper, 2004, Journal of agricultural and food chemistry.

Determination of pepsin-susceptible and pepsin-resistant epitopes in native and heat-treated peanut allergen Ara h 1.

H. Gruppen, S. Koppelman, L. V. D. van den Broek, 2008, Journal of agricultural and food chemistry.

Selective Synthesis of Unsaturated N-Acylethanolamines by Lipase- Catalyzed N-Acylation of Ethanolamine with Unsaturated Fatty Acids

P. Plastina, R. Witkamp, J. Vincken, 2009 .

Protein-peptide interaction: study of heat-induced aggregation and gelation of β-lactoglobulin in the presence of two peptides from its own hydrolysate.

R. de Vries, H. Gruppen, P. Wierenga, 2013, Journal of agricultural and food chemistry.

SELDI-TOF-MS as a rapid tool to study food related protein–peptide interactions

H. Gruppen, P. Wierenga, H. Kosters, 2010 .

Hydrolysis of whey protein isolate with Bacillus licheniformis protease: aggregating capacities of peptide fractions.

H. Gruppen, N. Creusot, 2008, Journal of agricultural and food chemistry.

Unfermented recalcitrant polysaccharide structures from rapeseed (Brassica napus) meal in pigs

H. Gruppen, W. Gerrits, M. Kabel, 2014 .

Understanding carbohydrate structures fermented or resistant to fermentation in broilers fed rapeseed (Brassica napus) meal to evaluate the effect of acid treatment and enzyme addition.

H. Gruppen, W. Gerrits, S. de Vries, 2014, Poultry science.

Level and position of substituents in cross-linked and hydroxypropylated sweet potato starches using nuclear magnetic resonance spectroscopy.

Harry Gruppen, Zhengyu Jin, Zhenghong Chen, 2015, Carbohydrate polymers.

Enzymatic extractability of soybean meal proteins and carbohydrates: heat and humidity effects.

S. Piersma, H. Gruppen, A. Voragen, 2001, Journal of Agricultural and Food Chemistry.

In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum.

H. Gruppen, S. Braber, J. Fink-Gremmels, 2016, Journal of agricultural and food chemistry.

High-throughput analysis of the impact of antibiotics on the human intestinal microbiota composition.

F. Schuren, H. Gruppen, B. Keijser, 2013, Journal of microbiological methods.

Apparent ileal digestibility of Maillard reaction products in growing pigs

H. Gruppen, W. Hendriks, A. V. D. van der Poel, 2018, PloS one.

CE‐LIF‐MSn profiling of oligosaccharides in human milk and feces of breast‐fed babies

H. Gruppen, A. Voragen, H. Schols, 2010, Electrophoresis.

Oligosaccharides in feces of breast- and formula-fed babies.

R. V. van Lingen, H. Gruppen, A. Voragen, 2011, Carbohydrate research.

Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate.

P. Walstra, H. D. de Jongh, H. Gruppen, 2002, Journal of agricultural and food chemistry.

Effects of pectin supplementation on the fermentation patterns of different structural carbohydrates in rats.

H. Smidt, H. Gruppen, B. van den Bogert, 2016, Molecular nutrition & food research.

Evaluation of both targeted and non-targeted cell wall polysaccharides in transgenic potatoes.

L. Trindade, R. Visser, H. Gruppen, 2017, Carbohydrate polymers.

UHPLC/PDA-ESI/MS analysis of the main berry and leaf flavonol glycosides from different Carpathian Hippophaë rhamnoides L. varieties.

A. Buzoianu, J. Vincken, H. Gruppen, 2013, Phytochemical analysis : PCA.

Characterisation of cell wall polysaccharides from rapeseed (Brassica napus) meal.

H. Gruppen, M. Kabel, H. Schols, 2013, Carbohydrate polymers.

Characterization of cereal arabinoxylans.

H. Gruppen, A. Voragen, R. Viëtor, 1992 .

Spontaneous, non-enzymatic breakdown of peptides during enzymatic protein hydrolysis.

H. Gruppen, S. Sforza, Sofie Buhler, 2015, Biochimica et biophysica acta.