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Techno-economic, Social and Environmental Assessment of Biomass Based District Heating in a Bioenergy Village

Journal of Sustainable Development of Energy, Water and Environment Systems, 2019-12, Vol.7 (4), p.601-614

2019

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Simplified equations for transient heat transfer problems at low Fourier numbers

Applied thermal engineering, 2015-02, Vol.76, p.382-390

2015

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Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

European journal of lipid science and technology, 2005-08, Vol.107 (7-8), p.530-539

2005

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Microbial survival and odor in laundry

Journal of surfactants and detergents, 2001-10, Vol.4 (4), p.385-394

2001

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Production of structured phospholipids by lipase-catalyzed acidolysis: optimization using response surface methodology

Enzyme and microbial technology, 2002-09, Vol.31 (4), p.523-532

2002

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Purification of specific structured lipids by distillation: Effects on acyl migration

Journal of the American Oil Chemists' Society, 2001-07, Vol.78 (7), p.715-718

2001

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Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

Journal of cereal science, 2004, Vol.39 (1), p.37-46

2004

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Evaluating non-stick properties of different surface materials for contact frying

Journal of food engineering, 2011-08, Vol.105 (3), p.537-544

2011

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Heat Inactivation Kinetics of Trypsin Inhibitors During High Temperature-Short Time Processing of Soymilk

Journal of food science, 1996-03, Vol.61 (2), p.265-269

1996

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Efficiency of Enzymatic and Other Alternative Clarification and Fining Treatments on Turbidity and Haze in Cherry Juice

Journal of agricultural and food chemistry, 2001-08, Vol.49 (8), p.3644-3650

2001

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Proposing a normalized Biot number: For simpler determination of Fourier exponents and for evaluating the sensitivity of the Biot number

Applied thermal engineering, 2015-07, Vol.86, p.214-221

2015

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Production of margarine fats by enzymatic interesterification with silica‐granulated Thermomyces lanuginosa lipase in a large‐scale study

Journal of the American Oil Chemists' Society, 2001-01, Vol.78 (1), p.57-64

2001

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3D modelling of coupled mass and heat transfer of a convection-oven roasting process

Meat science, 2013-04, Vol.93 (4), p.810-820

2013

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Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

Journal of food science, 2005-03, Vol.70 (2), p.E152-E158

2005

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Factors affecting the wettability of different surface materials with vegetable oil at high temperatures and its relation to cleanability

Applied surface science, 2012-12, Vol.263, p.86-94

2012

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Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Journal of agricultural and food chemistry, 1979-11, Vol.27 (6), p.1256-1262

Adler-Nissen, Jens

1979

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Antimicrobial enzymes: Applications and future potential in the food industry

Trends in Food Science & Technology, 1995, Vol.6 (12), p.390-396

1995

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Oxidation in fish oil-enriched mayonnaise : 4. Effect of tocopherol concentration on oxidative deterioration

European food research & technology, 2001-01, Vol.212 (3), p.308-318

2001

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Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods - Chemical properties

European journal of lipid science and technology, 2006-03, Vol.108 (3), p.227-238

2006

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Modification of margarine fats by enzymatic interesterification: evaluation of a solid-fat-content-based exponential model with two groups of oil blends

Journal of the American Oil Chemists' Society, 2004-07, Vol.81 (7), p.653-658

2004

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Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process

Journal of food engineering, 2012-03, Vol.109 (2), p.281-290

2012

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Production of structured lipids in a packed‐bed reactor with thermomyces lanuginosa lipase

Journal of the American Oil Chemists' Society, 2002-06, Vol.79 (6), p.561-565

2002

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Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile

Journal of surfactants and detergents, 2000-10, Vol.3 (4), p.505-515

2000

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Comments on Fermentation Technology: Creative Fermentation Technology for the Future

Journal of food science, 2004-03, Vol.69 (2), p.crh33-crh34

Nout, M.J.R

2004

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Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices

Journal of food engineering, 2015-10, Vol.163, p.71-78

2015

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Techno-economic, Social and Environmental Assessment of Biomass Based District Heating in a Bioenergy Village

Simplified equations for transient heat transfer problems at low Fourier numbers

Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

Microbial survival and odor in laundry

Production of structured phospholipids by lipase-catalyzed acidolysis: optimization using response surface methodology

Purification of specific structured lipids by distillation: Effects on acyl migration

Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

Evaluating non-stick properties of different surface materials for contact frying

Heat Inactivation Kinetics of Trypsin Inhibitors During High Temperature-Short Time Processing of Soymilk

Efficiency of Enzymatic and Other Alternative Clarification and Fining Treatments on Turbidity and Haze in Cherry Juice

Proposing a normalized Biot number: For simpler determination of Fourier exponents and for evaluating the sensitivity of the Biot number

Production of margarine fats by enzymatic interesterification with silica‐granulated Thermomyces lanuginosa lipase in a large‐scale study

3D modelling of coupled mass and heat transfer of a convection-oven roasting process

Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

Factors affecting the wettability of different surface materials with vegetable oil at high temperatures and its relation to cleanability

Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Antimicrobial enzymes: Applications and future potential in the food industry

Oxidation in fish oil-enriched mayonnaise : 4. Effect of tocopherol concentration on oxidative deterioration

Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods - Chemical properties

Modification of margarine fats by enzymatic interesterification: evaluation of a solid-fat-content-based exponential model with two groups of oil blends

Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process

Production of structured lipids in a packed‐bed reactor with thermomyces lanuginosa lipase

Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile

Comments on Fermentation Technology: Creative Fermentation Technology for the Future

Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices

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