M.A.J.S. Van Boekel | Scholar Profiles and Rankings

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The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty (journal article) Garre, Alberto \| Zwietering, Marcel H. \| van Boekel, Martinus A.J.S. International Journal of Food Microbiology, volume 380 (2022). 10.1016/j.ijfoodmicro.2022.109871 Cited by (7) \| Cite \| Source
Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines (journal article) Peña-Correa, Ruth Fabiola \| Ataç Mogol, Burçe \| van Boekel, Martinus A.J.S. \| Fogliano, Vincenzo Innovative Food Science & Emerging Technologies, volume 79 (2022). 10.1016/j.ifset.2022.103062 Cited by (9) \| Cite \| Source
Kinetics of heat-induced changes in dairy products: Developments in data analysis and modelling techniques (journal article) van Boekel, M.A.J.S. International Dairy Journal, volume 126 (2022). 10.1016/j.idairyj.2021.105187 Cited by (12) \| Cite \| Source
Kinetics of heat-induced changes in foods: A workflow proposal (journal article) van Boekel, M.A.J.S. Journal of Food Engineering, volume 306 (2021). 10.1016/j.jfoodeng.2021.110634 Cited by (15) \| Cite \| Source
To pool or not to pool: That is the question in microbial kinetics (journal article) van Boekel, M.A.J.S. International Journal of Food Microbiology, volume 354 (2021). 10.1016/j.ijfoodmicro.2021.109283 Cited by (11) \| Cite \| Source
Co-optimization of safety, quality and legislation: opening Pandora’s box? (journal article) van Boekel, Martinus AJS \| ter Steeg, Pieter F \| Dahoe, Arief E Current Opinion in Food Science, volume 35 (2020). 10.1016/j.cofs.2020.02.001 Cited by (6) \| Cite \| Source
On the pros and cons of Bayesian kinetic modeling in food science (journal article) van Boekel, M.A.J.S. Trends in Food Science & Technology, volume 99 (2020). 10.1016/j.tifs.2020.02.027 Cited by (34) \| Cite \| Source
Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice (journal article) Timmermans, R.A.H. \| Mastwijk, H.C. \| Berendsen, L.B.J.M. \| Nederhoff, A.L. \| Matser, A.M. \| Van Boekel, M.A.J.S. \| Nierop Groot, M.N. International Journal of Food Microbiology, volume 298 (2019). 10.1016/j.ijfoodmicro.2019.02.015 Cited by (99) \| Cite \| Source
Meat alternatives: an integrative comparison (journal article) van der Weele, Cor \| Feindt, Peter \| Jan van der Goot, Atze \| van Mierlo, Barbara \| van Boekel, Martinus Trends in Food Science & Technology, volume 88 (2019). 10.1016/j.tifs.2019.04.018 Cited by (249) \| Cite \| Source
Modeling food matrix effects on chemical reactivity: Challenges and perspectives (journal article) Capuano, Edoardo \| Oliviero, Teresa \| van Boekel, Martinus A.J.S Critical Reviews in Food Science and Nutrition, volume 58, issue 16, pages 2814-2828 (2018). 10.1080/10408398.2017.1342595 Cited by (70) \| Cite \| Source \| Open Access
Evaluation of the Gauss-Eyring model to predict thermal inactivation of micro-organisms at short holding times (journal article) Timmermans, R.A.H. \| Mastwijk, H.C. \| Nierop Groot, M.N. \| Van Boekel, M.A.J.S. International Journal of Food Microbiology, volume 263 (2017). 10.1016/j.ijfoodmicro.2017.10.001 Cited by (9) \| Cite \| Source
The Gauss-Eyring model: A new thermodynamic model for biochemical and microbial inactivation kinetics (journal article) Mastwijk, H.C. \| Timmermans, R.A.H. \| Van Boekel, M.A.J.S. Food Chemistry, volume 237 (2017). 10.1016/j.foodchem.2017.05.070 Cited by (18) \| Cite \| Source
A multidimensional approach to examine student interdisciplinary learning in science and engineering in higher education (journal article) Spelt, Elisabeth Jacoba Hendrika \| Luning, Pieternelleke Arianne \| van Boekel, Martinus A. J. S. \| Mulder, Martin European Journal of Engineering Education, volume 42, issue 6, pages 761-774 (2017). 10.1080/03043797.2016.1224228 Cited by (23) \| Cite \| Source
Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine (journal article) Nguyen, Ha T. \| van der Fels-Klerx, H.J. (Ine). \| van Boekel, M.A.J.S. Food Chemistry, volume 230 (2017). 10.1016/j.foodchem.2017.03.009 Cited by (56) \| Cite \| Source
Evaluating the effect of storage conditions on the shelf life of cape gooseberry (Physalis peruviana L.) (journal article) Olivares-Tenorio, Mary-Luz \| Dekker, Matthijs \| van Boekel, Martinus A.J.S. \| Verkerk, Ruud LWT, volume 80 (2017). 10.1016/j.lwt.2017.03.027 Cited by (27) \| Cite \| Source
Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.) (journal article) Olivares-Tenorio, Mary-Luz \| Verkerk, Ruud \| van Boekel, Martinus A.J.S. \| Dekker, Matthijs Journal of Functional Foods, volume 32 (2017). 10.1016/j.jff.2017.02.021 Cited by (33) \| Cite \| Source
ExtractingTenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yield (journal article) Yi, L. \| Van Boekel, M.A.J.S. \| Lakemond, C.M.M. Journal of Insects as Food and Feed, volume 3, issue 1, pages 21-32 (2017). 10.3920/JIFF2016.0015 Cited by (49) \| Cite \| Source
Influence of roasting of shea kernels on their fat content and some quality characteristics of shea butter (journal article) Honfo, Fernande G. \| Linnemann, Anita R. \| GUO, Meng \| Akissoe, Noel \| Soumanou, Mohamed M. \| Van BOEKEL, Martinus A. J. S. Journal of Food Studies, volume 6, issue 1, pages 66- (2017). 10.5296/jfs.v6i1.10881 Cited by (4) \| Cite \| Source \| Open Access
Local preferences of mung bean qualities for food autonomy in India (journal article) Singh, Shweta \| Singh, Renu \| Dahiya, Pradeep Kumar \| van Boekel, M.A.J.S. \| Ruivenkamp, Guido Development in Practice, volume 27, issue 2, pages 247-259 (2017). 10.1080/09614524.2017.1285868 Cited by (7) \| Cite \| Source
Health-promoting compounds in cape gooseberry (Physalis peruviana L.): Review from a supply chain perspective (journal article) Olivares-Tenorio, Mary-Luz \| Dekker, Matthijs \| Verkerk, Ruud \| van Boekel, Martinus A.J.S. Trends in Food Science & Technology, volume 57 (2016). 10.1016/j.tifs.2016.09.009 Cited by (84) \| Cite \| Source