J. H. Houben

发表

Variations in product-related parameters during the standardised manufacture of a semi-dry fermented sausage.

J. H. Houben, B. J. van 't Hooft, 2005, Meat science.

Radio-Frequency Pasteurization of Sausage Emulsions as a Continuous Process

J. H. Houben, L. Schoenmakers, E. Putten, 1991 .

Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin.

F. Rombouts, M. Nout, J. H. Houben, 1993, International journal of food microbiology.

The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, psoas major and Semitendinosus muscles.

F. Smulders, G. Eikelenboom, J. H. Houben, 1997, Meat science.

A survey of dry-salted natural casings for the presence of Salmonella spp., Listeria monocytogenes and sulphite-reducing Clostridium spores

J. H. Houben, 2005 .

Reduction of Clostridium sporogenes spore outgrowth in natural sausage casings using nisin.

E. Breukink, J. Wijnker, L. Lipman, 2011, Food microbiology.

Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages.

J. Linssen, J. H. Houben, A. Legger, 2007, Meat science.

Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids.

J. H. Houben, B. Krol, 1980, Meat science.

Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid and biological methods

I. Batista, F. Rombouts, M. Nout, 1998 .

Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin

F. Rombouts, M. Nout, J. H. Houben, 2007 .

In vivo or in vitro application of vitamin E and the colour stability of low-oxygen packaged, sliced, pasteurised, differently cured pork shoulder model products

J. H. Houben, C. Gerris, 2002 .

Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures.

P. Koolmees, J. H. Houben, W. Bakker, 1999, Meat science.

Use of starter cultures of lactobacilli and yeast in the fermentation of mawO, an African maize product

F. Rombouts, M. Nout, J. H. Houben, 1999 .

Microbiological changes in mawè during natural fermentation

F. Rombouts, M. Nout, J. H. Houben, 1994, World journal of microbiology & biotechnology.

Changes in the Physico-Chemical Properties of Maize During Natural Fermentation of Mawè

F. Rombouts, M. Nout, J. H. Houben, 1993 .

Use of starter cultures of lactobacilli and yeasts in the fermentation of mawe porridge.

F. Rombouts, M. Nout, J. H. Houben, 1996 .

Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods.

J. O. Akingbala, J. H. Houben, O. Aworh, 2002, International journal of food sciences and nutrition.

Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath.

J. H. Houben, T. van Vliet, B. Krol, 1994, Meat science.

Effect of the dietary supplementation with Vitamin E on colour stability of packaged, sliced pasteurized ham.

J. H. Houben, C. Gerris, 1998, Meat science.

Effect of dietary vitamin E supplementation on pork quality.

G. Eikelenboom, A. H. Hoving-Bolink, A. Jongbloed, 1998, Meat science.

Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork.

G. Eikelenboom, A. H. Hoving-Bolink, J. H. Houben, 1998, Meat science.

Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef ham.

A. van Dijk, J. H. Houben, J.H Houben, 2001, Meat science.

Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef.

G. Eikelenboom, A. H. Hoving-Bolink, A. van Dijk, 2000, Meat science.

Growth inhibition of heat-injured Enterococcus faecium by oligophosphates in a cured meat model.

J. L. T. Tjeerdsma-van Bokhoven, J. H. Houben, 2004, International journal of food microbiology.

PRESERVATION OF BLUE‐JACK MACKEREL (TRACHURUS PICTURATUS BOWDICH) SILAGE BY CHEMICAL AND FERMENTATIVE ACIDIFICATION

F. Rombouts, M. Nout, M. Dapkevicius, 2007 .

Effect of frozen storage and protective packaging on lipid oxidation in pork backfat with slightly increased levels of polyenoic fatty acids.

J. H. Houben, B. Krol, 1985, Meat science.

Surface pasteurization of vacuum-sealed precooked ready-to-eat meat products.

F. Eckenhausen, J. H. Houben, 2006, Journal of food protection.

Controlling growth of Streptococcus faecium in a ham model with heat and ethylenediamine tetraacetic acid, tertiary butylhydroquinone or nisin.

J. H. Houben, B. Krol, 1985, Meat Science.

Effect of dietary vitamin E supplementation on beef colour stability.

R. Klont, G. Eikelenboom, A. H. Hoving-Bolink, 2000, Meat science.

Biogenic amine formation and degradation by potential fish silage starter microorganisms

F. Rombouts, M. Nout, M. Dapkevicius, 2000 .

Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage

R. F. Plimpton, H. Ockerman, J. H. Houben, 1981 .

Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausages.

P. Venskutonis, T. V. van Beek, J. Linssen, 2007, Meat science.

Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casings.

J. H. Houben, W. Bakker, G. Keizer, 2005, Meat science.

Dietary vitamin E supplementation, an ascorbic acid preparation, and packaging effects on colour stability and lipid oxidation in mince made from previously frozen lean beef

G. Eikelenboom, A. van Dijk, J. H. Houben, 2002 .

Effect of citric acid and citrate on the shelf stability of canned liver paste processed at reduced F(0) values.

J. H. Houben, B. Krol, 1991, Meat science.

Effect of ascorbate and ascorbyl palmitate on lipid oxidation in semi-dry saugages manufactured from pork materials differing in stability towards oxidation.

J. H. Houben, B. Krol, 1986, Meat science.

The potential of vancomycin-resistant enterococci to persist in fermented and pasteurised meat products.

J. H. Houben, 2003, International journal of food microbiology.

Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil.

J. Linssen, J. H. Houben, Nicole M Josquin, 2012, Meat Science.