1. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine. (1st September 2017) Authors: Nguyen, Ha T.; van der Fels-Klerx, H.J. (Ine).; van Boekel, M.A.J.S. Journal: Food chemistry Issue: Volume 230(2017) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer liking, purchase intent, and willingness to pay for Lupinus mutabilis Sweet in relation to debittering treatments. (March 2015) Authors: Carvajal-Larenas, F.E.; Koziol, M.; Linnemann, A.R.; Nout, M.J.R.; van Boekel, M.A.J.S. Journal: Food quality and preference Issue: Volume 40:Part A(2015) Page Start: 221 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS. (January 2015) Authors: Devezeaux de Lavergne, M.; van Delft, M.; van de Velde, F.; van Boekel, M.A.J.S.; Stieger, M. Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 207 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception. (July 2015) Authors: Devezeaux de Lavergne, M.; van de Velde, F.; van Boekel, M.A.J.S.; Stieger, M. Journal: Food hydrocolloids Issue: Volume 49(2015:Jul.) Page Start: 61 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Kinetics of heat-induced changes in dairy products: Developments in data analysis and modelling techniques. (March 2022) Authors: van Boekel, M.A.J.S. Journal: International dairy journal Issue: Volume 126(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Kinetics of heat-induced changes in foods: A workflow proposal. (October 2021) Authors: van Boekel, M.A.J.S. Journal: Journal of food engineering Issue: Volume 306(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Local preferences of mung bean qualities for food autonomy in India. Issue 2 (17th February 2017) Authors: Singh, Shweta; Singh, Renu; Dahiya, Pradeep Kumar; van Boekel, M.A.J.S.; Ruivenkamp, Guido Journal: Development in practice Issue: Volume 27:Issue 2(2017) Page Start: 247 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Multilevel modeling in food science: A case study on heat-induced ascorbic acid degradation kinetics. (August 2022) Authors: van Boekel, M.A.J.S.; Roux, S. Journal: Food research international Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. On the pros and cons of Bayesian kinetic modeling in food science. (May 2020) Authors: van Boekel, M.A.J.S. Journal: Trends in food science & technology Issue: Volume 99(2020) Page Start: 181 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Simulations on the prediction of cod (Gadus morhua) freshness from an intelligent packaging sensor concept. (March 2015) Authors: Heising, J.K.; van Boekel, M.A.J.S.; Dekker, M. Journal: Food packaging and shelf life Issue: Volume 3(2015) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗