Lipid oxidation in n − 3 fatty acid enriched Dutch style fermented sausages von Pelser, W. Meindert, Linssen, Jozef P.H., Legger, Aagje, Houben, Jacques H.

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C22 Isomerization in α-Tomatine-to-Esculeoside A Conversion during Tomato Ripening Is Driven by C27 Hydroxylation of Triterpenoidal Skeleton von Yamanaka, Takao, Vincken, Jean-Paul, Zuilhof, Han, Legger, Aagje, Takada, Norihisa, Gruppen, Harry

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Study of a new energy efficient process for French fries production von Loon, W.A.M. van, Linssen, J.P.H, Legger, A, Heijmans, R.M.H, Deventer, H.C. van, Burgering, M.J.M, Drooge, B.L. van, Voragen, A.G.J

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Bitterness of saponins and their content in dry peas von Heng, L, Vincken, J.P, Koningsveld, G. van, Legger, A, Gruppen, H, Boekel, T. van, Roozen, J, Voragen, F

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Identification and olfactometry of French fries flavour extracted at mouth conditions von van Loon, Wil A.M., Linssen, Jozef P.H., Legger, Aagje, A. Posthumus, Maarten, Voragen, Alphons G.J.

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Anti-radical power gives insight into early lipid oxidation events during frying von Loon, W.A.M. van, Linssen, J.P.H, Legger, A, Voragen, A.G.J

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Dynamic Headspace−Gas Chromatography−Olfactometry Analysis of Different Anatomical Parts of Lovage (Levisticum officinale Koch.) at Eight Growing Stages von Bylaitė, Eglė, Roozen, Jacques P, Legger, Aagje, Venskutonis, Rimantas P, Posthumus, Maarten A

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Anchored ratio scale values in the assessment of perceived sweetness, bitterness and chocolate flavour intensity in chocolate confetti and flakes von De Graaf, Cees, Legger, Aagje, Roozen, Jacques P

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