Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil von Josquin, Nicole M., Linssen, Jozef P.H., Houben, Jacques H.

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Toward a Kinetic Model for Acrylamide Formation in a Glucose−Asparagine Reaction System von Knol, Jeroen J, van Loon, Wil A. M, Linssen, Jozef P. H, Ruck, Anne-Laure, van Boekel, Martinus A. J. S, Voragen, Alphons G. J

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Isolation and Structure Elucidation of Radical Scavengers from Thymus vulgaris Leaves von DAPKEVICIUS, Airidas, VAN BEEK, Teris A., LELYVELD, Gerrit P., VAN VELDHUIZEN, Albertus, DE GROOT, Aede, LINSSEN, Jozef P. H., VENSKUTONIS, Rimantas

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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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Screening of Plant Extracts for Antioxidant Activity: a Comparative Study on Three Testing Methods von Koleva, Irina I., van Beek, Teris A., Linssen, Jozef P. H., Groot, Aede de, Evstatieva, Lyuba N.

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Effect of pre-drying and par-frying conditions on the crispness of French fries von van Loon, Wil A. M, Visser, Jendo E, Linssen, Jozef P. H, Somsen, Derk J, Jan Klok, H, Voragen, Alphons G. J

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Antioxidative activity of Geranium macrorrhizum von MILIAUSKAS, Giedrius, VAN BEEK, Teris A, VENSKUTONIS, Petras R, LINSSEN, Jozef P. H, DE WAARD, Pieter

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Identification of Radical Scavengers in Sweet Grass (Hierochloe odorata) von Pukalskas, Audrius, van Beek, Teris A, Venskutonis, Rimantas P, Linssen, Jozef P. H, van Veldhuizen, Albertus, de Groot, Æde

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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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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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Real-Time Flavor Release from French Fries Using Atmospheric Pressure Chemical Ionization−Mass Spectrometry von van Loon, Wil A. M, Linssen, Jozef P. H, Boelrijk, Alexandra E. M, Burgering, Maurits J. M, Voragen, Alphons G. J

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Modelling of simultaneous two-sided migration into water and olive oil from nylon food packaging von Stoffers, N.H, Dekker, M, Linssen, J.P.H, Stormer, A, Franz, R, Boekel, M.A.J.S. van

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Antioxidant activity of Potentilla fruticosa von Miliauskas, G, Beek, T.A. van, Venskutonis, P.R, Linssen, J.P.H, Waard, P. de, Sudholter, E.J.R

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Antioxidant activity screening of extracts from Sideritis species (Labiatae) grown in Bulgaria von Koleva, Irina I, Linssen, Jozef P.H, Beek, Teris A. van, Evstatieva, Lyuba N, Kortenska, Vessela, Handjieva, Nedyalka

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study on the use of empirical models to predict the formation of acrylamide in potato crisps von Knol, Jeroen J, Viklund, Gunilla Å.I, Linssen, Jozef P.H, Sjöholm, Ingegerd M, Skog, Kerstin I, van Boekel, Martinus A.J.S

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Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling von Knol, Jeroen J., Linssen, Jozef P.H., van Boekel, Martinus A.J.S.

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Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: proteins and carbohydrates von van Willige, Remco W G, Linssen, Jozef P H, Voragen, Alphons G J

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Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania von Dapkevicius, Airidas, Venskutonis, Rimantas, van Beek, Teris A, Linssen, Jozef P H

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Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: oil and real food products von Willige, R.W.G. van, Linssen, J.P.H, Voragen, A.G.J

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Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps von Knol, Jeroen J., Viklund, Gunilla Å.I., Linssen, Jozef P.H., Sjöholm, Ingegerd M., Skog, Kerstin I., van Boekel, Martinus A.J.S.

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