J.H. Houben

Biogenic amine formation and degradation by potential fish silage starter microorganisms

Maria de Lurdes Enes Dapkevicius, M.J.R. Nout, F.M. Rombouts et al. · International Journal of Food Microbiology · 2000 · 200 citations · Full text

Agriculture, Fisheries, Food Science +14

Lipid oxidation in n−3 fatty acid enriched Dutch style fermented sausages

W. Meindert Pelser, J.P.H. Linssen, Aagje Legger et al. · Meat Science · 2006 · 162 citations

Agriculture, Biochemistry, Food Science +16

Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef

J.H. Houben, Albert van Dijk, G. Eikelenboom et al. · Meat Science · 2000 · 160 citations

Agriculture, Animal Sciences, Food Science +17

Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

Nicole M. Josquin, J.P.H. Linssen, J.H. Houben · Meat Science · 2011 · 100 citations

Agriculture, Food Science, Food Engineering +16

Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin

D.J. Houghouigan, M.J.R. Nout, C.M. Nago et al. · International Journal of Food Microbiology · 1993 · 94 citations · Full text

Agriculture, Food Science, Microbiology +16