E.S.A. Biekman

Modelling the change in colour of broccoli and green beans during blanching

L.M.M. Tijskens, E.P.H.M. Schijvens, E.S.A. Biekman · Innovative Food Science & Emerging Technologies · 2001 · 145 citations · Full text

Vegetable Production, Green Beans

Modeling the effect of temperature and pH on activity of enzymes: The case of phytases

L.M.M. Tijskens, Ralf Greiner, E.S.A. Biekman et al. · Biotechnology and Bioengineering · 2000 · 61 citations · Full text

Modelling the effect of pH on the colour degradation of blanched broccoli

L.M.M. Tijskens, Sheryl A. Barringer, E.S.A. Biekman · Innovative Food Science & Emerging Technologies · 2001 · 44 citations

Engineering, Environmental Engineering, Bioremediation +9

Loss of solutes during blanching of mushrooms (Agaricus bisporus) as a result of shrinkage and extraction

E.S.A. Biekman, H.I. Kroese‐Hoedeman, E.P.H.M. Schijvens · Journal of Food Engineering · 1996 · 32 citations

Food Chemistry, Environmental Engineering, Food Preservation +2

Comparison of the cooking behaviour of the potato cultivars Nicola and Irene with respect to pectin breakdown and the transfer of ions

J. Trinette van Marle, C. van Dijk, Alphons G. J. Voragen et al. · Potato Research · 1994 · 26 citations

Food Chemistry, Agricultural Economics, Post-harvest Physiology +4