Research output per year
Research output per year
Project Details
| Status | Active |
|---|---|
| Effective start/end date | 1/01/22 → 30/06/25 |
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Causal factors concerning the texture of French fries manufactured at industrial scale
van der Sman, R. G. M. & Schenk, E., Jan 2024, In: Current Research in Food Science. 8, 100706.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Increasing electrification drives innovations
Wissink, E. B., Hogeveen, E. M. & Verkleij, T. J., 17 Jun 2024Research output: Non-textual form › Web publication/site › Professional
Open Access -
Koelen en verwarmen: toenemende elektrificatie aanjager voor innovaties
Wissink, E. B., Hogeveen-van Echtelt, E. M. & Verkleij, T. J., Jun 2024, In: Voedingsindustrie : vakblad. 31, 5, p. 50-53Research output: Contribution to journal › Article › Professional
Open Access
Activities
- 1 Oral presentation
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Predicting frying times in recently fried potato fries using imaging spectroscopy and Partial Least Squares Discriminant Analysis (PLSDA)
Mercedes Bertotto (Speaker), Esther Hogeveen-van Echtelt (Speaker), Theo Verkleij (Speaker), Remco Hamoen (Speaker) & Gerrit Polder (Speaker)
5 Jun 2023 → 7 Jun 2023Activity: Talk or presentation › Oral presentation › Academic