| Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes RAH Timmermans, HC Mastwijk, JJ Knol, MCJ Quataert, L Vervoort, ... Innovative food science & emerging technologies 12 (3), 235-243, 2011 | 176 | 2011 |
| Toward a kinetic model for acrylamide formation in a glucose− asparagine reaction system JJ Knol, WAM van Loon, JPH Linssen, AL Ruck, MAJS van Boekel, ... Journal of Agricultural and Food Chemistry 53 (15), 6133-6139, 2005 | 132 | 2005 |
| Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling JJ Knol, JPH Linssen, MAJS van Boekel Food Chemistry 120 (4), 1047-1057, 2010 | 78 | 2010 |
| Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps JJ Knol, GÅI Viklund, JPH Linssen, IM Sjöholm, KI Skog, ... Food Chemistry 113 (1), 103-109, 2009 | 46 | 2009 |
| The effect of steaming on the glucosinolate content in broccoli R Verkerk, JJ Knol, M Dekker V International Symposium on Brassicas and XVI International Crucifer …, 2008 | 23 | 2008 |
| A study on the use of empirical models to predict the formation of acrylamide in potato crisps JJ Knol, GÅI Viklund, JPH Linssen, IM Sjöholm, KI Skog, ... Molecular nutrition & food research 52 (3), 313-321, 2008 | 17 | 2008 |
| Kinetic modeling of acrylamide formation in aqueous reaction systems and potato crisps JJ Knol PQDT-Global, 2008 | 6 | 2008 |
| Interventies in het aanbod van voedsel: aangrijpingspunten voor overheidsbeleid om het aanbod van gezonde voedselproducten structureel te verbeteren C Zondervan, LH Aramyan, HCM de Bakker, EJM Feskens, L Gilissen, ... Agrotechnology & Food Sciences Group, 2009 | 3 | 2009 |
| Storage life of rambutan packed by using microperforated emap and cas techniques for long distance transportation NFN Setyadjit, J Knol, M Paillard, S Yuliani, S Prabawati, W Broto, ... Indonesian Journal of Agricultural Postharvest Research 14 (2), 88-97, 2018 | 1 | 2018 |
| EFFoST: An information powerhouse on European food science and technology R Gormley, J Knol, O Martín-Belloso Trends in Food Science & Technology 113, 430-432, 2021 | | 2021 |
| Technologie voor het maken van een volgende generatie vleesvervangers: de shear cell technologie JR Hamoen, JJ Knol, JM Vereijken Wageningen UR-Food & Biobased Research, 2013 | | 2013 |
| Hoogwaardige functionele eiwitten uit reststromen IM van der Meer, JJ Knol, B Janssens NV Economische Impuls Zeeland, 2012 | | 2012 |
| Feasibility of extension of shelf life period of Indonesian rambutan MJM Paillart, S Yuliani, JJ Knol Wageningen UR, 2010 | | 2010 |
| Rambutan processing and packing JJ Knol, S Yuliani, RAH Timmermans, MJM Paillart AFSG, 2010 | | 2010 |
| Extending shelf life and freshness of rambutan with modified atmosphere packaging and antifogging LDPE: Supermarket trial and workshop report I Zulkarnain, R Dewayanti, JJ Knol, S Yuliani Wageningen UR, 2010 | | 2010 |
| Development in postharvest technology for rambutan S Yuliani, JJ Knol, MJM Paillart Wageningen UR, 2009 | | 2009 |
| Strengthening fresh rambutan supply chain by MA packaging JJ Knol, MJM Paillart, S Yuliani Wageningen UR, 2009 | | 2009 |
| HORTIN II Co Innovation Programme J Knol, S Yuliani, R Timmermans, M Paillart | | 2008 |
| Rambutan processing and packaging JJ Knol, S Yuliani, RAH Timmermans, MJM Paillart Wageningen UR, 2008 | | 2008 |
| Strengthening fresh and processed rambutan value chains JJ Knol, I Zulkarnain, M Stallen Wageningen UR, 2008 | | 2008 |
matthijs dekkerWageningen University在 wur.nl 的电子邮件经过验证
matthijs dekkerWageningen University在 wur.nl 的电子邮件经过验证