Boudewijn Hollebrands

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Dive into the research topics where Boudewijn Hollebrands is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

1 Similar Profiles

4 Article
1 Poster
1 Abstract

Development of a QSAR model to predict protein-flavor binding in protein-rich food systems
Barallat-Pérez, C., Hollebrands, B., Janssen, H. G., Martins, S., Fogliano, V., Hageman, J. & Oliviero, T., 1 Mar 2025, In: Food Chemistry. 467, 10 p., 142268.
Research output: Contribution to journal › Article › Academic › peer-review
1 Citation (Scopus)
GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (Vicia faba L.)
Lippolis, A., Hollebrands, B., Acierno, V., de Jong, C., Pouvreau, L., Paulo, J., Gezan, S. A. & Trindade, L. M., 11 Jan 2025, In: Plants. 14, 2, 25 p., 193.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
Flavour investigation of pulses: linking sensory with instrumental analyses
Acierno, V., Hollebrands, B. C., Grohmann, L., Stuertz, M., de Jong, C. & Pouvreau, L. A. M., 24 Sept 2024.
Research output: Contribution to conference › Poster › Academic

Open Access
Selective ionization of oxidized lipid species using different solvent additives in flow injection mass spectrometry
Lazaridi, E., Hennebelle, M., Hollebrands, B., Hageman, J., Vincken, J. P. & Janssen, H. G., Jan 2024, In: Analytical and Bioanalytical Chemistry. 416, 3, p. 787-799
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
3 Citations (Scopus)
Improved LC–MS identification of short homologous peptides using sequence-specific retention time predictors
Hollebrands, B., Hageman, J. A., van de Sande, J. W., Albada, B. & Janssen, H. G., 31 Mar 2023, In: Analytical and Bioanalytical Chemistry. 415, 14, p. 2715-2726 12 p.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
5 Citations (Scopus)

Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates
Nieuwland, M. (Creator), Acierno, V. (Creator), Dijkink, B. (Creator), de Jong, C. (Creator), Hollebrands, B. (Creator), Stuertz, M. (Creator) & Pouvreau, L. (Creator), Wageningen University & Research, 17 Dec 2024
DOI: 10.4121/0972cea9-c783-44f6-9e39-0676eb5912e8
Dataset

Improving the taste characteristics of plant-based food proteins: Novel methods for automated identification and selective removal of bitter peptides.
Hollebrands, B. (PhD candidate), Janssen, H.-G. (Promotor), Nielen, M. (Promotor) & Hageman, J. (Co-promotor)
15/01/20 → …
Project: PhD

Boudewijn Hollebrands, MSc

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Collaborations and top research areas from the last five years

Dive into details

Development of a QSAR model to predict protein-flavor binding in protein-rich food systems

GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (Vicia faba L.)

Flavour investigation of pulses: linking sensory with instrumental analyses

Selective ionization of oxidized lipid species using different solvent additives in flow injection mass spectrometry

Improved LC–MS identification of short homologous peptides using sequence-specific retention time predictors

Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates

Improving the taste characteristics of plant-based food proteins: Novel methods for automated identification and selective removal of bitter peptides.

Boudewijn Hollebrands, MSc

Fingerprint

Collaborations and top research areas from the last five years

Research output

Development of a QSAR model to predict protein-flavor binding in protein-rich food systems

GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (Vicia faba L.)

Flavour investigation of pulses: linking sensory with instrumental analyses

Selective ionization of oxidized lipid species using different solvent additives in flow injection mass spectrometry

Improved LC–MS identification of short homologous peptides using sequence-specific retention time predictors

Datasets

Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates

Projects

Improving the taste characteristics of plant-based food proteins: Novel methods for automated identification and selective removal of bitter peptides.