Tiny van Boekel

prof.dr.ir.

    1976 …2020

    Research output per year

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    Research Output

    2016

    Quinoa protein: Nutritious protein from a indigenous and sustainable plant

    Avila Ruiz, L. G. U., Opazo Navarrete, M. A., Janssen, A. E. M., Minor, M., van Boekel, T., Stieger, M. A., Sala, G., Meurs, M. & Xiao, W., 2016.

    Research output: Contribution to conferencePosterAcademic

    Open Access
    17 Citations (Scopus)

    Willingness to pay for market information received by mobile Phone among smallholder pineapple farmers in Benin

    Arinloye, D. D. A. A., Linnemann, A. R., Hagelaar, J. L. F., Omta, S. W. F., Coulibaly, O. & van Boekel, M. A. J. S., 2016, Quality and innovation in food chains: Lessons and insights from Africa. Bijman, J. & Bitzer, V. (eds.). Wageningen: Wageningen Academic Publishers, p. 75-100

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Open Access
    2 Citations (Scopus)
    2017

    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

    23 Citations (Scopus)
    Open Access
    5 Citations (Scopus)
    7 Citations (Scopus)
    Open Access
    2 Citations (Scopus)

    Extracting Tenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yield

    Yi, L., van Boekel, T. & Lakemond, C. M. M., 2017, In : Journal of Insects as Food and Feed. 3, 1, p. 21-31

    Research output: Contribution to journalArticleAcademicpeer-review

    14 Citations (Scopus)

    Food chain processes and food quality

    van Boekel, T., 18 Jul 2017, Sustainable Nutrition in a Changing World. Springer International Publishing, p. 283-288 6 p.

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Influence of Roasting of Shea Kernels on Their Fat Content and Some Quality Characteristics of Shea Butter

    Honfo, G. F., Linnemann, A. R., Guo, M., Akissoe, N., Soumanou, M. M. & van Boekel, T., 15 Nov 2017, In : International Journal of Food Studies. 6, 1, p. 66-80 15 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access

    Local preferences of mung bean qualities for food autonomy in India

    Singh, S., Singh, R., Dahiya, P. K., van Boekel, T. & Ruivenkamp, G., 17 Feb 2017, In : Development in Practice. 27, 2, p. 247-259

    Research output: Contribution to journalArticleAcademicpeer-review

    The Gauss-Eyring model: A new thermodynamic model for biochemical and microbial inactivation kinetics

    Mastwijk, H. C., Timmermans, R. A. H. & van Boekel, T., 2017, In : Food Chemistry. 237, p. 331-341

    Research output: Contribution to journalArticleAcademicpeer-review

    5 Citations (Scopus)

    Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.)

    Olivares-Tenorio, M. L., Verkerk, R., van Boekel, T. & Dekker, M., 2017, In : Journal of Functional Foods. 32, p. 46-57

    Research output: Contribution to journalArticleAcademicpeer-review

    13 Citations (Scopus)
    2018

    Modeling food matrix effects on chemical reactivity: Challenges and perspectives

    Capuano, E., Oliviero, T. & van Boekel, M. A. J. S., 2 Nov 2018, In : Critical Reviews in Food Science and Nutrition. 58, 16, p. 2814-2828

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
    8 Citations (Scopus)
    2019

    Food, facts and fiction: A story about science and perception

    van Boekel, M. A. J. S., 2019, Wageningen: Wageningen University & Research. 20 p.

    Research output: Book/ReportReportProfessional

    Open Access
    2020

    Co-optimization of safety, quality and legislation: opening Pandora’s box?

    van Boekel, M. A. J. S., ter Steeg, P. F. & Dahoe, A. E., Oct 2020, In : Journal of Food Science. 35, p. 65-71

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access

    On the pros and cons of Bayesian kinetic modeling in food science

    van Boekel, T., 2020, In : Trends in Food Science and Technology. 99, p. 181-193

    Research output: Contribution to journalArticleProfessional

    Open Access