I. Van den Broeck

Effect of temperature and/or pressure on tomato pectinesterase activity.

M. Hendrickx, A. V. Van Loey, L. Ludikhuyze, 2000, Journal of agricultural and food chemistry.

Inactivation of orange pectinesterase by combined high-pressure and -temperature treatments: a kinetic study.

M. Hendrickx, A. V. Van Loey, L. Ludikhuyze, 2000, Journal of agricultural and food chemistry.

Thermal and combined pressure--temperature inactivation of orange pectinesterase: influence of pH and additives.

M. Hendrickx, A. V. Van Loey, L. Ludikhuyze, 1999, Journal of agricultural and food chemistry.

Influence of pH, Benzoic Acid, EDTA, and Glutathione on the Pressure and/or Temperature Inactivation Kinetics of Mushroom Polyphenoloxidase

M. Hendrickx, P. Tobback, L. Ludikhuyze, 1997, Biotechnology progress.

Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase.

M. Hendrickx, L. Ludikhuyze, C. Weemaes, 1998, Biotechnology and bioengineering.

Influence of pH, benzoic acid, glutathione, EDTA, 4-hexylresorcinol, and sodium chloride on the pressure inactivation kinetics of mushroom polyphenol oxidase.

M. Hendrickx, L. Ludikhuyze, C. Weemaes, 1999, Journal of agricultural and food chemistry.

Kinetics for Isobaric−Isothermal Inactivation of Bacillus subtilis α‐Amylase

M. Hendrickx, J. V. Van Impe, P. Tobback, 1997 .