Marc E. Hendrickx

Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects

Indrawati, A. V. Van Loey, M. Hendrickx, 2003, Critical reviews in food science and nutrition.

Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase.

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

Evaluation of the integrated time-temperature effect in thermal processing of foods.

M. Hendrickx, A. V. Van Loey, P. Tobback, 1995, Critical reviews in food science and nutrition.

Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods 2

T. Grauwet, Thomas Verhaeghe, A. V. Loey, 2016 .

The activity of myrosinase from broccoli (Brassica oleracea L. cv. Italica): influence of intrinsic and extrinsic factors.

M. Hendrickx, L. Ludikhuyze, L. Rodrigo, 2000, Journal of food protection.

Effect of temperature and/or pressure on lactoperoxidase activity in bovine milk and acid whey

M. Hendrickx, W. Claeys, L. Ludikhuyze, 2001, Journal of Dairy Research.