van Dijk C - Search Results

1

The uncoupling efficiency and affinity of flavonoids for vesicles.

van Dijk C, Driessen AJ, Recourt K. van Dijk C, et al. Biochem Pharmacol. 2000 Dec 1;60(11):1593-600. doi: 10.1016/s0006-2952(00)00488-3. Biochem Pharmacol. 2000. PMID: 11077041 Free article.

2

Preheating effects on the textural strength of canned green beans. 1. Cell wall chemistry.

Stolle-Smits T, Beekhuizen JG, Recourt K, Voragen AG, van Dijk C. Stolle-Smits T, et al. Among authors: van dijk c. J Agric Food Chem. 2000 Nov;48(11):5269-77. doi: 10.1021/jf990941z. J Agric Food Chem. 2000. PMID: 11087471

3

Characterization of pectinases and pectin methylesterase cDNAs in pods of green beans (Phaseolus vulgaris L.).

Ebbelaar ME, Tucker GA, Laats MM, van Dijk C, Stolle-Smits T, Recourt K. Ebbelaar ME, et al. Among authors: van dijk c. Plant Mol Biol. 1996 Sep;31(6):1141-51. doi: 10.1007/BF00040831. Plant Mol Biol. 1996. PMID: 8914530

4

Texture of cooked potatoes (Solanum tuberosum). 3. Preheating and the consequences for the texture and cell wall chemistry.

Van Dijk C, Fischer M, Beekhuizen JG, Boeriu C, Stolle-Smits T. Van Dijk C, et al. J Agric Food Chem. 2002 Aug 28;50(18):5098-106. doi: 10.1021/jf011511n. J Agric Food Chem. 2002. PMID: 12188614

5

Texture of cooked potatoes (Solanum tuberosum). 2. Changes in pectin composition during storage of potatoes.

Van Dijk C, Beekhuizen JG, Gibcens T, Boeriu C, Fischer M, Stolle-Smits T. Van Dijk C, et al. J Agric Food Chem. 2002 Aug 28;50(18):5089-97. doi: 10.1021/jf011510v. J Agric Food Chem. 2002. PMID: 12188613

6

Product and redox potential analysis of sauerkraut fermentation.

van Dijk C, Ebbenhorst-Selles T, Ruisch H, Stolle-Smits T, Schijvens E, van Deelen W, Boeriu C. van Dijk C, et al. Among authors: van deelen w. J Agric Food Chem. 2000 Feb;48(2):132-9. doi: 10.1021/jf990720t. J Agric Food Chem. 2000. PMID: 10691605

7

Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy.

Van Dijk C, Fischer M, Holm J, Beekhuizen JG, Stolle-Smits T, Boeriu C. Van Dijk C, et al. J Agric Food Chem. 2002 Aug 28;50(18):5082-8. doi: 10.1021/jf011509w. J Agric Food Chem. 2002. PMID: 12188612

8

Effects of ambient ozone on injury and yield of Phaseolus vulgaris at four rural sites in the Netherlands as assessed by using ethylenediurea (EDU).

Tonneijck AEG, VAN Dijk CJ. Tonneijck AEG, et al. Among authors: van dijk cj. New Phytol. 1997 Jan;135(1):93-100. doi: 10.1046/j.1469-8137.1997.00630.x. New Phytol. 1997. PMID: 33863145 Free article.

9

Responses of bean (Phaseolus vulgaris L. cv. Pros) to chronic ozone exposure at two levels of atmospheric ammonia.

Tonneijck AE, van Dijk CJ. Tonneijck AE, et al. Among authors: van dijk cj. Environ Pollut. 1998;99(1):45-51. doi: 10.1016/s0269-7491(97)00178-4. Environ Pollut. 1998. PMID: 15093328

10

Modulated release of a volatile compound from starch matrixes via enzymatically controlled degradation.

Yilmaz G, Ongen G, Jongboom RO, Feil H, van Dijk C, Hennink WE. Yilmaz G, et al. Among authors: van dijk c. Biomacromolecules. 2002 Mar-Apr;3(2):305-11. doi: 10.1021/bm015600k. Biomacromolecules. 2002. PMID: 11888316

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