Tiny van Boekel

prof.dr.ir.

    1976 …2019
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    Research Output 1976 2019

    6 Citations (Scopus)
    liquid junction potential
    specific ion electrodes
    Ion-Selective Electrodes
    Ion selective electrodes
    Milk

    A course in food science and society.

    Meerdink, G., van Boekel, M. A. J. S. & van Hengel, A. H. E., 1993, Education and training in food science. Morton, I. D. & Lenges, J. (eds.). p. 160-165

    Research output: Chapter in Book/Report/Conference proceedingChapter

    A course in food science and technology.

    Meerdink, G., van Boekel, M. A. J. S. & van Hengel, A. H. E., 1992, Education and training in food science, a changing scene. Morton, I. D. & Lenges, J. (eds.). p. 160-165

    Research output: Chapter in Book/Report/Conference proceedingChapter

    37 Citations (Scopus)

    Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

    van der Fels, H. J., Capuano, E., Nguyen, H. T., Mogol, B. A., Kocadagli, T., Goncuoglu Tas, N., Hamzalioglu, A., van Boekel, M. A. J. S. & Gokmen, V., 2014, In : Food Research International. 57, p. 210-217

    Research output: Contribution to journalArticleAcademicpeer-review

    hydroxymethylfurfural
    biscuits
    Acrylamide
    acrylamides
    baking
    37 Citations (Scopus)

    Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

    Nguyen, T. T. H., van der Fels, H. J., Peters, R. J. B. & van Boekel, T., 2016, In : Food Chemistry. 192, p. 575-585

    Research output: Contribution to journalArticleAcademicpeer-review

    hydroxymethylfurfural
    biscuits
    Acrylamide
    acrylamides
    baking
    22 Citations (Scopus)

    Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

    Nguyen, H. T., van der Fels, I. & van Boekel, T., 2017, In : Food Chemistry. 230, p. 14-23

    Research output: Contribution to journalArticleAcademicpeer-review

    hydroxymethylfurfural
    biscuits
    Acrylamide
    Asparagine
    acrylamides
    88 Citations (Scopus)
    apple juice
    Quercetin
    Malus
    quercetin
    polyphenols

    Addendum to the evaluation of the Kjeldahl factor for conversion of the nitrogen content of milk and milk products to protein content.

    van Boekel, M. A. J. S. & Ribadeau Dumas, B., 1987, In : Netherlands Milk and Dairy Journal. 41, p. 281-284

    Research output: Contribution to journalArticleAcademicpeer-review

    154 Citations (Scopus)

    A kinetic model for the glucose/glycine Maillard reaction pathways

    Martins, S. I. F. S. & van Boekel, M. A. J. S., 2005, In : Food Chemistry. 90, 1-2, p. 257-269 13 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    Maillard Reaction
    Maillard reaction
    glycine (amino acid)
    Glycine
    kinetics
    1 Citation (Scopus)

    A kinetic model for the maltose-glycine reaction

    Mundt, S., Wedzicha, B. L. & van Boekel, M. A. J. S., 2002, The Maillard Reaction in Food Chemistry and Medical Science: Update for the Postgenomic Era. p. 465-467 (International Congress Series; no. 1245).

    Research output: Chapter in Book/Report/Conference proceedingChapter

    5 Citations (Scopus)
    Open Access
    Education
    Students
    engineering
    science
    learning

    An integrated approach to sustainable protein supply chains: the profetas programme

    Vereijken, J. M., O'Kane, F. E. & van Boekel, M. A. J. S., 2004, 5th European Conference on Grain Legumes; 2nd International Conference on Legume Genomics and Genetics. Dijon - France, p. 33-34

    Research output: Chapter in Book/Report/Conference proceedingConference paper

    31 Citations (Scopus)

    A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod

    Heising, J. K., Dekker, M., Bartels, P. V. & van Boekel, M. A. J. S., 2012, In : Journal of Food Engineering. 110, 2, p. 254-261

    Research output: Contribution to journalArticleAcademicpeer-review

    Gadiformes
    freshness
    cod (fish)
    Ammonium Compounds
    Fishes
    1 Citation (Scopus)

    A note on the use of urea in studying the mechanism of thermal inactivation of extracellular proteinase from Pseudonomas fluorescens 22F.

    Schokker, E. P., van Wagenberg, A. C. M. & van Boekel, M. A. J. S., 1998, In : Enzyme and Microbial Technology. 22, p. 695-698

    Research output: Contribution to journalArticleAcademicpeer-review

    Antimutagene Wirkung von Milchproducten

    Sieber, R. & van Boekel, M. A. J. S., 2002, In : Schweizerische Milchzeitung. 2002, p. 9

    Research output: Contribution to journalArticleProfessional

    Antimutagene Wirkung von Milchsaurebakterien

    Sieber, R. & van Boekel, M. A. J. S., 2002, In : Schweizerische Milchzeitung. 128, p. 9

    Research output: Contribution to journalArticleProfessional

    11 Citations (Scopus)

    Antimutagenic activity of casein against MNNG in the E. coli DNA repair host-mediated assay.

    van Boekel, M. A. J. S., Goeptar, A. R. & Alink, G. M., 1997, In : Cancer Letters. 114, p. 85-87

    Research output: Contribution to journalArticleAcademicpeer-review

    Methylnitronitrosoguanidine
    Caseins
    DNA Repair
    Soybean Proteins
    Mutagens
    32 Citations (Scopus)

    Antimutagenic effects of casein and its digestion products.

    van Boekel, M. A. J. S., Weerens, C. N. J. M., Holstra, A., Scheidtweiler, C. E. & Alink, G. M., 1993, In : Food and Chemical Toxicology. 31, p. 731-737

    Research output: Contribution to journalArticleAcademicpeer-review

    12 Citations (Scopus)

    Antimutagenicity of heat-denatured ovalbumin, before and after digestion, as compared to caseinate, BSA and soy protein.

    Vis, E. H., Plinck, A. F., Alink, G. M. & van Boekel, M. A. J. S., 1998, In : Journal of Agricultural and Food Chemistry. 46, p. 3713-3718

    Research output: Contribution to journalArticleAcademicpeer-review

    20 Citations (Scopus)

    Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context

    Elzerman, J. E., Hoek, A. C., van Boekel, T. & Luning, P. A., 2015, In : Food Quality and Preference. 42, p. 56-65

    Research output: Contribution to journalArticleAcademicpeer-review

    meat substitutes
    meals (menu)
    Meat
    Meals
    rice
    47 Citations (Scopus)

    Arabinogalactan Proteins Are Incorporated in Negatively Charged Coffee Brew Melanoidins

    Bekedam, E. K., de Laat, M. P. F. C., Schols, H. A., van Boekel, M. A. J. S. & Smit, G., 2007, In : Journal of Agricultural and Food Chemistry. 55, 3, p. 761-768 8 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    melanoidins
    arabinogalactan proteins
    Coffee
    Molecular Weight
    Molecular weight
    663 Citations (Scopus)

    A review of Maillard reaction in food and implications to kenetic modelling

    Martins, S. I. F. S., Jongen, W. M. F. & van Boekel, M. A. J. S., 2001, In : Trends in Food Science and Technology. 11, p. 364-373

    Research output: Contribution to journalArticleAcademicpeer-review

    Maillard Reaction
    Maillard reaction
    Food
    Nutritive Value
    reaction mechanisms
    3 Citations (Scopus)

    A review of the proximate composition and nutritional value of Marula (Sclerocarya birrea subsp. caffra)

    Hiwilepo-Van Hal, P., Bille, P. G., Verkerk, R., van Boekel, M. A. J. S. & Dekker, M., 2014, In : Phytochemistry Reviews. 13, 4, p. 881-892

    Research output: Contribution to journalArticleAcademicpeer-review

    Anacardiaceae
    Nutritive Value
    proximate composition
    nutritive value
    Fruit
    189 Citations (Scopus)

    A review on the beneficial aspects of food processing.

    van Boekel, M. A. J. S., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S. P. D., Somoza, V., Knorr, D., Rao Jasti, P. & Eisenbrand, G., 2010, In : Molecular Nutrition & Food Research. 54, 9, p. 1215-1247

    Research output: Contribution to journalArticleAcademicpeer-review

    Food Handling
    food processing
    heat treatment
    Food
    Hot Temperature
    21 Citations (Scopus)

    Aroma exposure time and aroma concentration in relation to satiation

    Ramaekers, M. G., Luning, P. A., Ruijschop, R. M. A. J., Lakemond, C. M. M., Bult, J. H. F., Gort, G. & van Boekel, M. A. J. S., 2014, In : British Journal of Nutrition. 111, 03, p. 554-562

    Research output: Contribution to journalArticleAcademicpeer-review

    Satiation
    Lycopersicon esculentum
    Eating
    Lunch
    Appetite

    A simple and rapid method to dertermine the casein content of milk by infrared spectrophotometry.

    Karman, A. H., van Boekel, M. A. J. S. & Arentsen-Stasse, A. P., 1987, In : Netherlands Milk and Dairy Journal. 41, p. 175-187

    Research output: Contribution to journalArticleAcademicpeer-review

    44 Citations (Scopus)

    Assessment of Food Safety Management Systems in the global fresh produce chain

    Kirezieva, K. K., Jacxsens, L., Uyttendaele, M., van Boekel, T. & Luning, P. A., 2013, In : Food Research International. 52, 1, p. 230-242

    Research output: Contribution to journalArticleAcademicpeer-review

    Hazard Analysis and Critical Control Points
    Safety Management
    fresh produce
    management systems
    food safety
    121 Citations (Scopus)

    A Study on Advanced Maillard Reaction in Heated Casein/Sugar Solutions: Colour Formation

    Morales, F. & van Boekel, M. A. J. S., 1999, In : International Dairy Journal. 8, p. 907-915

    Research output: Contribution to journalArticleAcademicpeer-review

    12 Citations (Scopus)

    A study on the use of empirical models to predict the formation of acrylamide in potato crisps

    Knol, J. J., Viklund, G. Å. I., Linssen, J. P. H., Sjöholm, I. M., Skog, K. I. & van Boekel, M. A. J. S., 2008, In : Molecular Nutrition & Food Research. 52, 3, p. 313-321

    Research output: Contribution to journalArticleAcademicpeer-review

    Acrylamide
    potato chips
    acrylamides
    Solanum tuberosum
    potatoes
    46 Citations (Scopus)

    A tool to diagnose context riskiness in view of food safety activities and microbiological safety output

    Luning, P. A., Marcelis, W. J., van Boekel, M. A. J. S., Rovira, J., Uyttendaele, M. & Jacxsens, L., 2011, In : Trends in Food Science and Technology. 22, 1, p. S67-S79

    Research output: Contribution to journalArticleAcademicpeer-review

    Hazard Analysis and Critical Control Points
    Safety Management
    Food Safety
    microbiological quality
    food safety
    80 Citations (Scopus)

    Baobab food products: a review on their composition and nutritional value

    Chadare, F. J., Linnemann, A. R., Hounhouigan, J. D., Nout, M. J. R. & van Boekel, M. A. J. S., 2009, In : Critical Reviews in Food Science and Nutrition. 49, 3, p. 254-274

    Research output: Contribution to journalArticleAcademicpeer-review

    Adansonia
    Nutritive Value
    Pulp
    pulp
    foods

    Bayesian Belief Networks as a tool for Consumer Oriented Food Product Design

    Jongenburger, B., Dekker, M., van den Heuvel, T. & van Boekel, M. A. J. S., 2005, Book of abstracts of`Lerende Oplossingen¿, a symposium held on 16 November 2005, Nijmegen. Nijmegen: Stichting Neurale Netwerken - SNN Adaptive Intelligence, p. 25-26

    Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

    Open Access
    2 Citations (Scopus)

    Bayesian networks for food science: theoretical background and potential applications

    Phan, V. A., Dekker, M., Garczarek, U. & van Boekel, M. A. J. S., 2010, Consumer-driven innovation in food and personal care products. Jaeger, S. R. & MacFie, H. (eds.). Cambridge, 662 p. (Woodhead Food Series; no. 195).

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    Bayesian networks
    Decision making

    Bayesian networks to explain the effect of label information on product perception

    Phan, V. A., Kole, A. P. W., Garczarek, U., Dekker, M. & van Boekel, M. A. J. S., 2011, In : Procedia Food Science. 1, p. 1084-1090

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
    Bayesian networks
    Labels
    Consumer products
    Communication
    Analysis of variance (ANOVA)

    Bayesian solutions for food science problems?

    van Boekel, M. A. J. S., 2004, Bayesian statistics and Quality Modelling in the Agro-Food Production Chain. van Boekel, M. A. J. S., Stein, A. & van Bruggen, A. (eds.). Dordrecht, p. 17-27 172 p. (Wageningen Frontis Series; no. 3).

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Open Access
    Statistics
    Food safety
    Raw materials
    Mathematical models
    Uncertainty
    4 Citations (Scopus)

    Behaviour of casein micelles at conditions comparable to those in frozen yoghurt

    Jonkman, M. J., van Boekel, M. A. J. S., Walstra, P. & Cebula, D. J., 1999, In : International Dairy Journal. 9, p. 385-386

    Research output: Contribution to journalArticleAcademicpeer-review

    8 Citations (Scopus)

    Behaviour of casein micelles at conditions comparable to those in ice cream

    Jonkman, M. J., van Boekel, M. A. J. S., Walstra, P. & Cebula, D. J., 1999, In : International Dairy Journal. 9, p. 201-205

    Research output: Contribution to journalArticleAcademicpeer-review

    Behaviour of the proteose-peptone fraction during renneting of milk.

    van Boekel, M. A. J. S. & Crijns, C. L., 1994, In : Netherlands Milk and Dairy Journal. 48, p. 117-126

    Research output: Contribution to journalArticleAcademicpeer-review

    47 Citations (Scopus)

    Bitterness of saponins and their content in dry peas

    Heng, L., Vincken, J. P., van Koningsveld, G. A., Legger, A., Gruppen, H., van Boekel, M. A. J. S., Roozen, J. & Voragen, A. G. J., 2006, In : Journal of the Science of Food and Agriculture. 86, 8, p. 1225-1231

    Research output: Contribution to journalArticleAcademicpeer-review

    dry peas
    bitterness
    Saponins
    Peas
    saponins
    94 Citations (Scopus)

    Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure.

    van den Berg, L., van Vliet, T., van der Linden, E., van Boekel, M. A. J. S. & van de Velde, F., 2007, In : Food Hydrocolloids. 21, 5-6, p. 961-976

    Research output: Contribution to journalArticleAcademicpeer-review

    Polysaccharides
    whey protein
    microstructure
    polysaccharides
    Gels

    Case study on individual animal variation in milk protein composition as estimated by high-pressure liquid chromatography.

    Groen, A. F., van der Vegt, R., van Boekel, M. A. J. S., de Rouw, O. L. A. M. & Vos, H., 1994, In : Netherlands Milk and Dairy Journal. 48, p. 201-212

    Research output: Contribution to journalArticleAcademicpeer-review

    Characteristics of low-fat Cheddar cheese made with added Micrococcus or Pediococcus species.

    Bhowmik, T., Riesteren, B., van Boekel, M. A. J. S. & Marth, E. H., 1990, In : Milchwissenschaft-Milk Science International. 45, p. 230-235

    Research output: Contribution to journalArticleAcademicpeer-review

    5 Citations (Scopus)

    Characteristics of traditionally processed shea kernels and butter

    Honfo, G. F., Linnemann, A. R., Akissoe, N., Soumanou, M. M. & van Boekel, M. A. J. S., 2013, In : International Journal of Food Science and Technology. 48, 8, p. 1714-1721

    Research output: Contribution to journalArticleAcademicpeer-review

    shea
    Butter
    butter
    Fatty acids
    Boiling liquids
    52 Citations (Scopus)

    Characterization of Pea Vicilin. 1. Denoting Convicilin as the a-Subunit of the Pisum Vicilin Family

    O'Kane, F. E., Happe, R. P., Vereijken, J. M., Gruppen, H. & van Boekel, M. A. J. S., 2004, In : Journal of Agricultural and Food Chemistry. 52, 10, p. 3141-3148 8 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    convicilin
    vicilin
    Pisum
    Peas
    peas
    39 Citations (Scopus)

    Characterization of Pea Vicilin. 2. Consequences of Compositional Heterogeneity on Heat-Induced Gelation Behavior

    O'Kane, F. E., Happe, R. P., Vereijken, J. M., Gruppen, H. & van Boekel, M. A. J. S., 2004, In : Journal of Agricultural and Food Chemistry. 52, 10, p. 3149-3154 6 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    vicilin
    Peas
    Gelation
    gelation
    peas