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Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath

Meat science, 1994, Vol.38 (1), p.103-116

1994

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Intracerebral sources of human auditory steady-state responses

Brain topography, 2002-12, Vol.15 (2), p.69-86

2002

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'Work' and 'Heat': on a road towards thermodynamics

International journal of science education, 1994-03, Vol.16 (2), p.131-144

1994

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The correction of ocular artifacts : a topographic perspective

Clinical neurophysiology, 2000, Vol.111 (1), p.53-65

2000

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Blinks, Saccades, Extraocular Muscles and Visual Evoked Potentials (Reply to Verleger)

Journal of psychophysiology, 2000-01, Vol.14 (4), p.210-217

2000

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The use of phase in the detection of auditory steady-state responses

Clinical neurophysiology, 2001-09, Vol.112 (9), p.1698-1711

2001

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Radio-Frequency Pasteurization of Sausage Emulsions as a Continuous Process

The Journal of microwave power and electromagnetic energy, 1991-01, Vol.26 (4), p.202-205

1991

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Changes in lightness of porcine lean meat batters during processing

Meat science, 1994, Vol.38 (3), p.453-476

1994

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Human Auditory Steady-State Responses to Tones Independently Modulated in Both Frequency and Amplitude

Ear and hearing, 2001-04, Vol.22 (2), p.100-111

2001

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Simultaneous latency estimations for distortion product otoacoustic emissions and envelope following responses

The Journal of the Acoustical Society of America, 2006-05, Vol.119 (5), p.2869-2880

2006

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A factorial analysis of water-binding properties and firmness of heated, comminuted pork liver and pork loin products as influenced by addition of sodium chloride and pH regulators

Meat science, 1985, Vol.13 (2), p.65-80

1985

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The actin content of different muscles from beef and pork

Meat science, 1988, Vol.22 (4), p.293-302

1988

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Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer

International journal of food science & technology, 1994-06, Vol.29 (3), p.321-329

1994

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The ERP late positivity: a graduated response to stimulus repetition

Neuroreport, 1997-02, Vol.8 (3), p.757-760

1997

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Quantitative aspects of two methods to dissolve collagen-free muscle proteins from acetone dry powders of Guelders ring sausage

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1987-11, Vol.185 (5), p.402-405

1987

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Actin, a possible quantitative indicator for the quality of meat products. II. Separation and determination of actin from a Guelders ring sausage

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1985-03, Vol.180 (3), p.202-206

1985

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Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf

Journal of food science, 1982-03, Vol.47 (2), p.359-362

1982

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Comparative study on three methods for determining air content in meat batters

Journal of food science, 1991-09, Vol.56 (5), p.1453-1454

1991

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Clostridium botulinum inhibition in cured meats by nitrite and by heat treatment

Antonie van Leeuwenhoek, 1980-09, Vol.46 (5), p.515-516

van Roon, P. S.

1980

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Functional Properties of Pre-rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams

Journal of food science, 1989-03, Vol.54 (2), p.307-310

1989

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Laboratoriumsbemerkungen zur Beurteilung und Untersuchung des Vanillins

Fresenius' Zeitschrift für analytische Chemie, 1940-03, Vol.119 (3-4), p.143-144

1940

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EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE

Journal of food science, 1978-09, Vol.43 (5), p.1514-1518

1978

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The molecular structure of monofluoroacetic acid

Journal of molecular structure, 1972, Vol.11 (1), p.67-91

1972

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Delivery is key: lessons learnt from developing splice‐switching antisense therapies

EMBO molecular medicine, 2017-05, Vol.9 (5), p.545-557

2017

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Immunochemical Fecal Occult Blood Testing Is Equally Sensitive for Proximal and Distal Advanced Neoplasia

The American journal of gastroenterology, 2012-10, Vol.107 (10), p.1570-1578

2012

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Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath

Intracerebral sources of human auditory steady-state responses

'Work' and 'Heat': on a road towards thermodynamics

The correction of ocular artifacts : a topographic perspective

Blinks, Saccades, Extraocular Muscles and Visual Evoked Potentials (Reply to Verleger)

The use of phase in the detection of auditory steady-state responses

Radio-Frequency Pasteurization of Sausage Emulsions as a Continuous Process

Changes in lightness of porcine lean meat batters during processing

Human Auditory Steady-State Responses to Tones Independently Modulated in Both Frequency and Amplitude

Simultaneous latency estimations for distortion product otoacoustic emissions and envelope following responses

A factorial analysis of water-binding properties and firmness of heated, comminuted pork liver and pork loin products as influenced by addition of sodium chloride and pH regulators

The actin content of different muscles from beef and pork

Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer

The ERP late positivity: a graduated response to stimulus repetition

Quantitative aspects of two methods to dissolve collagen-free muscle proteins from acetone dry powders of Guelders ring sausage

Actin, a possible quantitative indicator for the quality of meat products. II. Separation and determination of actin from a Guelders ring sausage

Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf

Comparative study on three methods for determining air content in meat batters

Clostridium botulinum inhibition in cured meats by nitrite and by heat treatment

Functional Properties of Pre-rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams

Laboratoriumsbemerkungen zur Beurteilung und Untersuchung des Vanillins

EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE

The molecular structure of monofluoroacetic acid

Delivery is key: lessons learnt from developing splice‐switching antisense therapies

Immunochemical Fecal Occult Blood Testing Is Equally Sensitive for Proximal and Distal Advanced Neoplasia

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