Harry Gruppen

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Design and Evaluation of Digital Assignments on Research Experiments within Food Chemistry

Julia Diederen, Harry Gruppen, Rob Hartog, 2006 .

Using product driven process synthesis in the biorefinery

Harry Gruppen, Edwin Zondervan, Alexandra Kiskini, 2016, Comput. Chem. Eng..

Design and Evaluation of Digital Learning Material to Support Acquisition of Quantitative Problem-Solving Skills Within Food Chemistry

Julia Diederen, Harry Gruppen, Rob Hartog, 2005 .

EXPLORING THE POTENTIAL OF SIMULATIONS AS PREPARATION TOOLS FOR UNIVERSITY LABORATORY CLASSES

Harry Gruppen, Rob Hartog, Sjors Verstege, 2016 .

Exploring the Potential of Smartphones and Tablets for Performance Support in Food Chemistry Laboratory Classes

Harry Gruppen, Rob Hartog, Koos van der Kolk, 2013 .

EXPERD, THE ‘SWISS’ ARMY KNIFE’ FOR LABORATORY EDUCATION

Harry Gruppen, Rob Hartog, Julia Diederen, 2015 .

Using product driven process synthesis in the biorefinery

Harry Gruppen, Edwin Zondervan, Alexandra Kiskini, 2016, Comput. Chem. Eng..

Towards an Integration of Printed and Digital Learning Materials for Food Chemistry Education into a Full E-learning Course

Harry Gruppen, Rob Hartog, Koos van der Kolk, 2008 .

ExperD: Web-based Support for Laboratory Class Workflow Design and Execution

Harry Gruppen, Rob Hartog, Koos van der Kolk, 2013, CSEDU.

Design Guidelines for Digital Learning Material for Food Chemistry Education

Martin Mulder, Julia Diederen, Harry Gruppen, 2002 .

Design of reusable digital learning material within food chemistry

Julia Diederen, Harry Gruppen, Alphons G. J. Voragen, 2000 .

Evaluation of computer-based learning material for food chemistry education

Julia Diederen, Harry Gruppen, Rob Hartog, 2005 .

Design of activating digital learning material for food chemistry education

Julia Diederen, Harry Gruppen, Rob Hartog, 2003 .

Effect of extrusion on the in vitro digestibility of toasted and untoasted soybean meal.

A.F.B. van der Poel, Harry Gruppen, G. J. P. Marsman, 1993 .

New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems.

Harry Gruppen, H. Gruppen, G. Smit, 2004, Journal of agricultural and food chemistry.

Level and position of substituents in cross-linked and hydroxypropylated sweet potato starches using nuclear magnetic resonance spectroscopy.

Harry Gruppen, Zhengyu Jin, Zhenghong Chen, 2015, Carbohydrate polymers.

Influence of protein and carbohydrate contents of soy protein hydrolysates on cell density and IgG production in animal cell cultures

Harry Gruppen, H. Gruppen, P. Wierenga, 2015, Biotechnology progress.

Chemometric analysis of soy protein hydrolysates used in animal cell culture for IgG production - An untargeted metabolomics approach

Harry Gruppen, Jos A. Hageman, Peter A. Wierenga, 2014 .

Factors causing compositional changes in soy protein hydrolysates and effects on cell culture functionality.

Harry Gruppen, H. Gruppen, P. Wierenga, 2013, Journal of agricultural and food chemistry.

Chrysosporium lucknowense C1 arabinofuranosidases are selective in releasing arabinose from either single or double substituted xylose residues in arabinoxylans.

Harry Gruppen, L. Pouvreau, H. Gruppen, 2011, Enzyme and microbial technology.

Students Using a Novel Web-Based Laboratory Class Support System: A Case Study in Food Chemistry Education

Harry Gruppen, Rob Hartog, Koos van der Kolk, 2012 .

The most abundant protease inhibitor in potato tuber (cv. Elkana) is a serine protease inhibitor from the Kunitz family.

Harry Gruppen, L. Pouvreau, H. Gruppen, 2003, Journal of agricultural and food chemistry.

Bringing e-learning to the chemistry laboratory class

Harry Gruppen, Rob Hartog, Koos van der Kolk, 2012 .