J. Beekhuizen

发表

Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy.

C. Boeriu, T. Stolle-Smits, C. van Dijk, 2002, Journal of agricultural and food chemistry.

Changes in cell wall polysaccharides of green bean pods during development.

A. Voragen, T. Stolle-Smits, J. Beekhuizen, 1999, Plant physiology.

Texture of cooked potatoes (Solanum tuberosum). 3. Preheating and the consequences for the texture and cell wall chemistry.

C. Boeriu, T. Stolle-Smits, C. van Dijk, 2002, Journal of agricultural and food chemistry.

Texture of cooked potatoes (Solanum tuberosum). 2. Changes in pectin composition during storage of potatoes.

C. Boeriu, T. Stolle-Smits, C. van Dijk, 2002, Journal of agricultural and food chemistry.

Divalent Titanium: The Halides ATiX3 (A = K, Rb, Cs; X = Cl, Br, I)

L. Jongen, G. Meyer, J. Beekhuizen, 2005 .

Halides of Titanium in Lower Oxidation States

G. Meyer, J. Beekhuizen, Thomas Gloger, 2009 .

Preheating effects on the textural strength of canned green beans. 1. Cell wall chemistry.

A. Voragen, T. Stolle-Smits, C. van Dijk, 2000, Journal of agricultural and food chemistry.

Linear Trimeric Hafnium Clusters in Hf0.86(1)I3

G. Meyer, A. Mudring, J. Beekhuizen, 2011 .

Linear Trimeric Hafnium Clusters in Hf 0

G. Meyer, A. Mudring, J. Beekhuizen, 2011 .

Changes in pectic and hemicellulosic polymers of green beans (Phaseolus vulgaris L.) during industrial processing

A. Voragen, C. Dijk, T. Stolle-Smits, 1997 .