Marc Hendrickx

发表

Assessing the impact of food processing on the pectin structure-function relation using micro-analytical tools

Ann Van Loey, Stefanie Christiaens, Evelien Vandevenne, 2010 .

The Relevance of Kinetic Data in High Pressure Food Processing

Indrawati, Marc Hendrickx, Siegfried Denys, 1999 .

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on high pressure processing of carrots

Marc Hendrickx, Tara Grauwet, Liesbeth Vervoort, 2012 .

Innovative food science and emerging technologies

Gustavo V. Barbosa-Cánovas, Marc Hendrickx, Dietrich Knorr, 2000 .

Potential of omics approaches in studying food science kinetic problems

Ann Van Loey, Wibowo Wibowo, Marc Hendrickx, 2016 .

Novel technologies for functional properties of fruit and vegetable based products

Ann Van Loey, Marc Hendrickx, Tara Grauwet, 2015 .

Novel technologies in process-structure-function relations of plant-based food systems

Ann Van Loey, Stefanie Christiaens, Sandy Van Buggenhout, 2011 .

A combined enzymatic and mechanical treatment as a tool to engineer mango purée consistency

Marc Hendrickx, Ann Van Loey, Zahra Jamsazzadeh Kermani, 2014 .

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Marc Hendrickx, Tara Grauwet, Raija-Liisa Heiniö, 2012 .

Effects of high electric field pulses on enzymes

Marc Hendrickx, A. Van Loey, B. Verachtert, 2001 .

Structural design of natural plant-based foods to promote nutritional quality

Keith W. Waldron, Lilia Ahrné, Sandy Van Buggenhout, 2012 .

HighTech Europe: bridging the gap between research and food industry

Marc Hendrickx, Iesel Van der Plancken, K. Lienemann, 2010 .

High pressure based technologies for creating functional properties of plant based food systems

Marc Hendrickx, Tara Grauwet, Ann Van Loey, 2015 .

Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

Ann Van Loey, Marc Hendrickx, Tara Grauwet, 2018 .

Process calculation methods: state of the art

Chantal Smout, Marc Hendrickx, T. Haentjens, 1997 .

High Pressure Assisted Structure Engineering of Foods

Chantal Smout, S. Van Buggenhout, Thomas Duvetter, 2006 .

The effect of high pressure based technologies on quality characteristics of plant based food systems: integrating mechanistic, kinetic and fingerprinting approaches

Marc Hendrickx, Tara Grauwet, Ann Van Loey, 2013 .

Enzyme and process technology as a tool for creating safer and healthier fruit and vegetables

Marc Hendrickx, I. Oey, D. Van Eylen, 2005 .

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2008 .

I. The development of an enzymic time temperature integrator to assess thermal efficacy of sterilization of low‐acid canned foods

Paul Tobback, Marc Hendrickx, A. Van Loey, 1997 .

Effect of preheating on thermal degradation kinetics of carrot texture

Chantal Smout, Marc Hendrickx, A. Van Loey, 2004 .

Effects of High Pressure on Chemical Reactions Related to Food Quality

Marc Hendrickx, Linda R. Ludikhuyze, M. Hendrickx, 2001 .

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

Ann Van Loey, Marc Hendrickx, Iesel Van der Plancken, 2011 .

Modelling optimum processing conditions for the sterilization of prepackaged foods

Cristina L. M. Silva, Marc Hendrickx, Fernanda A. R. Oliveira, 1993 .

Feasibility of the use of a Time—Temperature Integrator and a mathematical model to determine fluid-to-particle heat transfer coefficients

Paul Tobback, Marc Hendrickx, G. Maesmans, 1994 .

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Ann Van Loey, Marc Hendrickx, Iesel Van der Plancken, 2008 .

A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening

Ann Van Loey, Xiaosong Hu, Marc Hendrickx, 2016 .

Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

Ann Van Loey, Sandy Van Buggenhout, Marc Hendrickx, 2014 .

Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Ann Van Loey, Thomas Duvetter, Marc Hendrickx, 2010 .

Ultra high pressure treatments of foods

Dietrich Knorr, Ann Van Loey, Volker Heinz, 2001 .

Modeling the kinetics of isobaric-isothermal inactivation of Bacillus subtilis α-amylase with artificial neural networks

Jan Van Impe, Annemie Geeraerd, Marc Hendrickx, 1997 .

New Semi-empirical Approach to Handle Time-variable Boundary Conditions during Sterilisation of Non- conductive Heating Foods

Paul Tobback, Marc Hendrickx, A. Van Loey, 1995 .

Simultaneous optimisation of surface quality during the sterilisation of packed foods using constant and variable retort temperature profiles

Paul Tobback, Marc Hendrickx, A. Van Loey, 1996 .

The Development and Use of an α-Amylase-based Time–Temperature Integrator to Evaluate in-Pack Pasteurization Processes

Paul Tobback, Marc Hendrickx, A. Van Loey, 1997 .

Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2005 .

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Chantal Smout, Ann Van Loey, Thomas Duvetter, 2008 .

Does high pressure processing influence nutritional aspects of plant based food systems

Ann Van Loey, Marc Hendrickx, Indrawati Oey, 2008 .

Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility.

Marc Hendrickx, Ines Colle, Ann Van Loey, 2016, Journal of the science of food and agriculture.

Role of temperature distribution studies in the evaluation and identification of processing conditions for static and rotary water cascading retorts

Chantal Smout, Marc Hendrickx, A. Van Loey, 2001 .

Fluid-to-particle heat transfer coefficient determination of heterogeneous foods : a review

Paul Tobback, Marc Hendrickx, G. Maesmans, 1992 .

19 – High hydrostatic pressure technology in food preservation

Chantal Smout, Ann Van Loey, Indrawati, 2003 .

A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle

Marc Hendrickx, Dagbjørn Skipnes, M. Hendrickx, 2007 .

Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil.

Marc Hendrickx, Ann Van Loey, Lien Lemmens, 2012, Journal of agricultural and food chemistry.

Influence of pectin structure on texture of pectin-calcium gels.

Ann Van Loey, Evelien Vandevenne, Sandy Van Buggenhout, 2010 .

Influence of pectin properties and processing conditions on thermal pectin degradation

Ann Van Loey, Thomas Duvetter, Marc Hendrickx, 2007 .

Combined thermal and high pressure colour degradation of tomato puree and strawberry juice

Ann Van Loey, Marc Hendrickx, M. Hendrickx, 2007 .

Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing

Chantal Smout, Marc Hendrickx, Daniel N. Sila, 2006 .

Intrinsic time temperature integrators for heat treatment of milk

Ann Van Loey, Wendie L. Claeys, Marc Hendrickx, 2002 .

Modelling the influence of temperature and carbon dioxide upon the growth of Pseudomonas fluorescens

Paul Tobback, Marc Hendrickx, M. Hendrickx, 1993 .

Non-enzymatic depolymerization of carrot pectin : Toward a better understanding of carrot texture during thermal processing

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2006 .

OPTIMIZATION of SURFACE QUALITY RETENTION DURING the THERMAL PROCESSING of CONDUCTION HEATED FOODS USING VARIABLE TEMPERATURE RETORT PROFILES

Paul Tobback, Marc Hendrickx, M. Hendrickx, 1993 .