J.J. Knol

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes

R.A.H. Timmermans, H.C. Mastwijk, J.J. Knol et al. · Innovative Food Science & Emerging Technologies · 2011 · 136 citations · Full text

Biomanufacturing, Health Sciences, High-pressure Processing +11

Toward a Kinetic Model for Acrylamide Formation in a Glucose−Asparagine Reaction System

J.J. Knol, Wil A. M. van Loon, J.P.H. Linssen et al. · Journal of Agricultural and Food Chemistry · 2005 · 123 citations · Full text

Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling

J.J. Knol, J.P.H. Linssen, M.A.J.S. van Boekel · Food Chemistry · 2009 · 61 citations · Full text

Engineering, Biochemistry, Multiresponse Modelling +6

Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps

J.J. Knol, Gunilla Viklund, J.P.H. Linssen et al. · Food Chemistry · 2008 · 39 citations

Engineering, Potato Crisps, Biotechnology +8

A study on the use of empirical models to predict the formation of acrylamide in potato crisps

J.J. Knol, Gunilla Viklund, J.P.H. Linssen et al. · Molecular Nutrition & Food Research · 2008 · 22 citations