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Hendrickx Marc
Hendrickx M.
Hendrickx Marc E. G.
Hendrickx Marc E.
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Marc E.
Marc E. G.
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http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_13/101021jf026019y/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_9/101021jf030531h/authorship/6
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_8/101021jf048370k/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_20/101021jf060013h/authorship/6
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_3/101021jf0349432/authorship/6
http://hub.abes.fr/acs/periodical/jafcau/1998/volume_46/issue_5/101021jf9708251/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/1999/volume_47/issue_6/101021jf980663o/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2000/volume_48/issue_5/101021jf990937n/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_18/101021jf0352071/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_22/101021jf0718502/authorship/7
http://hub.abes.fr/acs/periodical/jafcau/1999/volume_47/issue_7/101021jf981169n/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_14/101021jf050289/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_6/101021jf062630b/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_26/101021jf051197n/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_8/101021jf0482515/authorship/4
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http://hub.abes.fr/acs/periodical/jafcau/1999/volume_47/issue_5/101021jf980964y/authorship/4
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http://hub.abes.fr/acs/periodical/jafcau/1998/volume_46/issue_10/101021jf9802575/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2000/volume_48/issue_5/101021jf990659s/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_6/101021jf048813k/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_19/101021jf011666v/authorship/6
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_26/101021jf048954m/authorship/6
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_15/101021jf8006294/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_27/101021jf034658i/authorship/6
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of
Purification and Thermal and High-Pressure Inactivation of Pectinmethylesterase Isoenzymes from Tomatoes (Lycopersicon esculentum): A Novel Pressure Labile Isoenzyme
Investigation of the Influence of Different Moisture Levels on Acrylamide Formation/Elimination Reactions Using Multiresponse Analysis
Partial Purification, Characterization, and Thermal andHigh-Pressure Inactivation of Pectin Methylesterase fromCarrots (Daucuscarrota L.)
Model Studies on the Stability of Folic Acid and5-Methyltetrahydrofolic Acid Degradation during ThermalTreatment in Combination with High Hydrostatic Pressure
Lipoxygenase Inactivation in Green Beans (Phaseolus vulgaris L.)Due to High Pressure Treatment at Subzero and ElevatedTemperatures
Implications of β-Mercaptoethanol in Relation to Folate Stabilityand to Determination of Folate Degradation Kinetics duringProcessing: A Case Study on [6S]-5-Methyltetrahydrofolic Acid
Impact of pH on the Kinetics of Acrylamide Formation/Elimination Reactions in Model Systems
Effect of Mild-Heat and High-Pressure Processing on BananaPectin Methylesterase: A Kinetic Study
Changes in Sulfhydryl Content of Egg White Proteins Due toHeat and Pressure Treatment
Pressure and Temperature Stability of 5-MethyltetrahydrofolicAcid: A Kinetic Study
Mode of De-esterification of Alkaline and Acidic Pectin MethylEsterases at Different pH Conditions
Pectin Fraction Interconversions: Insight into UnderstandingTexture Evolution of Thermally Processed Carrots
Heat-Induced Changes in the Susceptibility of Egg WhiteProteins to Enzymatic Hydrolysis: a Kinetic Study
Inactivation Kinetics of Purified Tomato Polygalacturonase byThermal and High-Pressure Processing
Kinetics of Acrylamide Formation and Elimination duringHeating of an Asparagine−Sugar Model System
Thermal and High-Pressure Inactivation Kinetics of PolyphenolOxidase in Victoria Grape Must
Comparative Study on Pressure and Temperature Stability of5-Methyltetrahydrofolic Acid in Model Systems and in FoodProducts
Kinetics of the Stability of Broccoli (Brassica oleracea Cv.Italica) Myrosinase and Isothiocyanates in Broccoli Juiceduring Pressure/Temperature Treatments
Effect of Temperature and/or Pressure on Tomato PectinesteraseActivity
Kinetic Study on the Changes in the Susceptibility of EggWhite Proteins to Enzymatic Hydrolysis Induced by Heat andHigh Hydrostatic Pressure Pretreatment
Effect of Combined Pressure and Temperature on SoybeanLipoxygenase. 1. Influence of Extrinsic and Intrinsic Factors onIsobaric−Isothermal Inactivation Kinetics
Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid
Inactivation of Orange Pectinesterase by Combined High-Pressureand -Temperature Treatments: A Kinetic Study
Effect of Intrinsic and Extrinsic Factors on the Interaction ofPlant Pectin Methylesterase and Its Proteinaceous Inhibitorfrom Kiwi Fruit
Effects of Cryostabilizers, Low Temperature, and Freezing onthe Kinetics of the Pectin Methylesterase-CatalyzedDe-esterification of Pectin
Activity and Process Stability of Purified Green Pepper(Capsicum annuum) Pectin Methylesterase
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