Tiny van Boekel

prof.dr.ir.

    1976 …2019
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    Research Output 1976 2019

    2001
    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
    62 Citations (Scopus)

    Effect of pH and heat treatment on the structure and solubility of potato proteins in different preparations

    van Koningsveld, G. A., Gruppen, H., de Jongh, H. H. J., Wijngaards, G. & van Boekel, M. A. J. S., 2001, In : Journal of Agricultural and Food Chemistry. 2001, p. 4889-4997

    Research output: Contribution to journalArticleAcademicpeer-review

    patatin
    potato protein
    Solanum tuberosum
    Solubility
    solubility
    210 Citations (Scopus)

    Kinetic aspects of the Maillard reaction: a critical review

    van Boekel, M. A. J. S., 2001, In : Nahrung - Food. 45, 3, p. 150-159

    Research output: Contribution to journalArticleAcademicpeer-review

    Maillard Reaction
    Maillard reaction
    kinetics
    activation energy

    Kinetic modelling

    van Boekel, M. A. J. S. & Tijskens, L. M. M., 2001, Food Process Modellling. Tijskens, L. M. M., Hertog, M. L. A. T. M. & Nicolai, B. M. (eds.). Cambridge: Woodhead Publishing, p. 33-59

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Kinetic modelling of Maillard reaction browning: effect of the heating temperature

    Brands, C. M. J. & van Boekel, M. A. J. S., 2001, Melanoidins in food and health : Cost Action 919, Prague, Czech Republic. Ames, J. M. (ed.). Whiteknights UK, p. 143-144

    Research output: Chapter in Book/Report/Conference proceedingAbstract

    Mutagenicity of heated sugar-casein systems: effect of the Maillard reaction

    Brands, C. M. J., Alink, G. M., van Boekel, M. A. J. S. & Jongen, W. M. F., 2001, Melanoidins in food and health : Cost Action 919, Prague, Czech Republic, 2001. Ames, J. M. (ed.). Whiteknights UK, p. 175-180

    Research output: Chapter in Book/Report/Conference proceedingAbstract

    Ontwerpkarakter steeds belangrijker

    van Boekel, M. A. J. S., 2001, In : VoedingsMagazine. 14, p. 2

    Research output: Contribution to journalArticleAcademic

    Op zoek naar andere eiwitbronnen

    van Boekel, M. A. J. S., 2001, In : Natuur en Techniek. 69, 9, p. 43

    Research output: Contribution to journalArticleAcademic

    115 Citations (Scopus)

    Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model

    Brands, C. M. J. & van Boekel, M. A. J. S., 2001, In : Journal of Agricultural and Food Chemistry. 49, 10, p. 4667-4675

    Research output: Contribution to journalArticleAcademicpeer-review

    Textuur en aroma in novel protein foods

    van Boekel, M. A. J. S. & Gruppen, H., 2001, In : Voedingsmiddelentechnologie. 34, p. 20-21

    Research output: Contribution to journalArticleAcademicpeer-review

    Van disciplines naar ontwerpen: levensmiddelentechnologie in perspectief

    van Boekel, M. A. J. S., 2001, Wageningen: Wageningen Universiteit. 38 p.

    Research output: Book/ReportInaugural speechPopular

    Open Access

    Influence of protein type and digestion on protein benzo(a)pyrene interactions

    Vis, E., Geelen, A., Alink, G. & van Boekel, T., 2000, Dietary anticarcinogens and antimutagens; chemical and biological aspects / Johnson, I.T. and G.R. Fenwick. - Cambridge : Royal Society of Chemistry, 2000. p. 97-100

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

    Kinetic Modeling : A Tool to Understand Maillard Reaction Mechanisms

    Martins, S. I. F. S., van Boekel, M. A. J. S. & Jongen, W. M. F., 2000, In : Czech Journal of Food Science. 18, Special Is, p. 281-282

    Research output: Contribution to journalArticleAcademicpeer-review

    29 Citations (Scopus)

    Kinetic modelling in food science : a case study on chlorophyll degradation in olives

    van Boekel, M. A. J. S., 2000, In : Journal of the Science of Food and Agriculture. 80, p. 3-9

    Research output: Contribution to journalArticleAcademicpeer-review

    Food Technology
    Olea
    Chlorophyll
    food science
    case studies

    Kinetic Modelling of the Maillard Reaction

    Brands, C. M. J. & van Boekel, M. A. J. S., 2000, In : Czech Journal of Food Science. 18, Special Is, p. 287-288

    Research output: Contribution to journalArticleAcademicpeer-review

    Modelling of Chemical Reactions in Foods : possibilities and Pitfalls

    van Boekel, M. A. J. S., 2000, In : Czech Journal of Food Science. 18, Special Is, p. 1-4

    Research output: Contribution to journalArticleAcademicpeer-review

    108 Citations (Scopus)

    Mutagenicity of heated sugar-casein systems : effect of the Maillard :reaction

    Brands, C. M. J., Alink, G. M., van Boekel, M. A. J. S. & Jongen, W. M. F., 2000, In : Journal of Agricultural and Food Chemistry. 48, p. 2271-2275

    Research output: Contribution to journalArticleAcademicpeer-review

    Maillard Reaction
    mutagenicity
    Maillard reaction
    Caseins
    Galactose
    1999
    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

    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

    Dairy Technology : Principles of Milk. Properties and Processes

    Walstra, P., Geurts, T. J., Noomen, A., Jellema, A. & van Boekel, M. A. J. S., 1999, New York: Marcel Dekker. 727 p.

    Research output: Book/ReportBookAcademic

    Dairies
    Microbiology
    Cheeses
    Physics
    Processing
    56 Citations (Scopus)

    Formation of Heterocyclic Amines in a Meat Juice Model System

    Arvidsson, P., van Boekel, M. A. J. S., Skog, K., Solyakov, A. & Jägerstad, M., 1999, In : Journal of Food Science. 64, p. 216-221

    Research output: Contribution to journalArticleAcademicpeer-review

    3 Citations (Scopus)

    Heat inactivation of the extracellular proteinase from Pseudomonas Fluorescens 22F: inactivation during heating up and cooling periods

    Schokker, E. P. & van Boekel, M. A. J. S., 1999, In : Journal of Dairy Research. 66, 3, p. 467-472

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
    40 Citations (Scopus)

    Heat-induced aggregation and covalent linkages in ß-casein model systems

    Pellegrino, L., van Boekel, M. A. J. S., Gruppen, H., Resmini, P. & Pagani, M. A., 1999, In : International Dairy Journal. 9, p. 255-260

    Research output: Contribution to journalArticleAcademicpeer-review

    35 Citations (Scopus)

    Heat-induced deamidation, dephosphorylation and breakdown of caseinate

    van Boekel, M. A. J. S., 1999, In : International Dairy Journal. 9, p. 237-241

    Research output: Contribution to journalArticleAcademicpeer-review

    deamidation
    dephosphorylation
    Hot Temperature
    heat
    Phosphoserine

    Influence of pH on low temperature inactivation of the extracellalur Proteinase from Pseudomonas fluorescens 22F

    Schokker, E. P. & van Boekel, M. A. J. S., 1999, In : Milchwissenschaft-Milk Science International. 54, p. 377-379

    Research output: Contribution to journalArticleAcademicpeer-review

    44 Citations (Scopus)

    Isolation and characterization of patatin isoforms

    Pots, A. M., Gruppen, H., Hessing, M., van Boekel, M. A. J. S. & Voragen, A. G. J., 1999, In : Journal of Agricultural and Food Chemistry. 47, p. 4587-4592

    Research output: Contribution to journalArticleAcademicpeer-review

    Kinetic Modelling of the Thermal Aggregation of Patatin

    Pots, A., Gruppen, H., de Jongh, H. H. J., van Boekel, M. A. J. S., Voragen, A. G. J. & Walstra, P., 1999, In : Journal of Agricultural and Food Chemistry. 79, p. 4593-4599

    Research output: Contribution to journalArticleAcademicpeer-review

    30 Citations (Scopus)
    39 Citations (Scopus)

    Testing of kinetic models: usefulness of the multiresponse approach as applied to chlorophyll degradation in foods

    van Boekel, M. A. J. S., 1999, In : Food Research International. 1999, p. 261-269

    Research output: Contribution to journalArticleAcademicpeer-review

    food spoilage
    Chlorophyll
    chlorophyll
    kinetics
    Food
    47 Citations (Scopus)

    The effect of storage of whole potatoes of three cultivars on the patatin and protease inhibitor content; a study using capillary electrophoresis and MALDI-TOF mass spectrometry

    Pots, A. M., Gruppen, H., van Diepenbeek, R., van der Lee, J. J., van Boekel, M. A. J. S., Wijngaards, G. & Voragen, A. G. J., 1999, In : Journal of the Science of Food and Agriculture. 79, p. 1557-1564

    Research output: Contribution to journalArticleAcademicpeer-review

    Towards sustainable production of Protein-Rich Foods

    Linnemann, A. R., Swaving - Dijkstra, D., O'Kane, F., Koornneef, M., van Boekel, M. A. J. S. & Jongen, W. M. F., 1999, Agri-Food Quality II. Hagg, M., Ahvenainen, R., Evers, A. M. & Tiiilikala, K. (eds.). p. 68-70

    Research output: Chapter in Book/Report/Conference proceedingChapter

    1998
    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

    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

    Developments in technologies for food production.

    van Boekel, M. A. J. S., 1998, Innovation of Food Production Systems. Jongen, W. M. F. & Meulenberg, M. T. G. (eds.). p. 87-116

    Research output: Chapter in Book/Report/Conference proceedingChapter

    328 Citations (Scopus)

    Effect of heating on Maillard reactions in milk.

    van Boekel, M. A. J. S., 1998, In : Food Chemistry. 62, p. 403-414

    Research output: Contribution to journalArticleAcademicpeer-review

    Maillard Reaction
    Maillard reaction
    Heating
    Milk
    formic acid

    Effect of protein content on low temperature inactivation of the extracellular proteinase from Pseudomonas flueroscens 22 F.

    Schokker, E. P. & van Boekel, M. A. J. S., 1998, In : Journal of Dairy Research. 65, 2, p. 347-352

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
    9 Citations (Scopus)

    Formation of homocitrulline during heating of milk.

    Metwalli, A. A. M., Lammers, W. L. & van Boekel, M. A. J. S., 1998, In : Journal of Dairy Research. 65, 4, p. 579-589

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access

    Formation of mutagenic Maillard Reaction products.

    Arvidsson, P., van Boekel, M. A. J. S., Skog, K. & Jagerstad, M., 1998, The Maillard Reaction in Foods and Medicine. O'Brien, J., Nursten, H. E., Crabbe, J. & Ames, J. F. (eds.). p. 219-224

    Research output: Chapter in Book/Report/Conference proceedingChapter

    49 Citations (Scopus)

    Heat Inactivation of Bovine Plasmin.

    Metwalli, A. A. M., de Jongh, H. H. J. & van Boekel, M. A. J. S., 1998, In : International Dairy Journal. 8, p. 47-56

    Research output: Contribution to journalArticleAcademicpeer-review

    plasmin
    heat inactivation
    Fibrinolysin
    Hot Temperature
    inactivation

    Heating of sugar-casein solutions: isomerization and Maillard reactions.

    van Boekel, M. A. J. S. & Brands, C. M. J., 1998, The Maillard Reaction in Foods and Medicine. O'Brien, J., Nursten, H. E., Crabbe, J. & Ames, J. F. (eds.). p. 154-159

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Kinetic modelling of reactions in foods.

    van Boekel, M. A. J. S., 1998, Food quality modelling. Nicolai, B. M. & Baerdemaker, J. M. (eds.). p. 39-45

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Maillard compounds as crosslinks in heated beta-casein-glucose systems.

    Pellegrino, L., van Boekel, M. A. J. S., Gruppen, H. & Resmini, P., 1998, The Maillard reaction in foods and medicine. p. 100-106

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Mechanism and kinetics of inactivation at 40-70 percentage degrees Celcius of the extracellular proteinase from Pseudomonas flueroscens 22 F.

    Schokker, E. P. & van Boekel, M. A. J. S., 1998, In : Journal of Dairy Research. 65, 2, p. 261-272

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access

    Meting bioactiviteit een voorwaarde voor gezondheidsclaims.

    van Boekel, M. A. J. S., Dekker, M. & Jongen, W. M. F., 1998, In : Voeding. 5, p. 10-12

    Research output: Contribution to journalArticleProfessional