Jokie Bakker

Mathematical Models of Flavor Release from Liquid Emulsions

Marcus Harrison, B.P. Hills, Jokie Bakker et al. · Journal of Food Science · 1997 · 114 citations

Food Chemistry, Fluid Properties, Engineering +8

Effect of Cultivar and Storage Time on the Volatile Flavor Components of Baked Potato

S. Craig Duckham, Andrew T. Dodson, Jokie Bakker et al. · Journal of Agricultural and Food Chemistry · 2002 · 71 citations

Food Chemistry, Agricultural Chemistry, Volatile Flavor Components +15

Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking

Marı́a José Oruña-Concha, Jokie Bakker, Jennifer M. Ames · Journal of the Science of Food and Agriculture · 2002 · 57 citations

Food Chemistry, Agricultural Chemistry, Health Sciences +14

Interaction of (+)-catechin, (?)-epicatechin, procyanidin B2 and procyanidin C1 with pooled human salivain vitro

Jokie Bakker, Michael N. Clifford · Journal of the Science of Food and Agriculture · 2000 · 39 citations

Use of Fiber Interface Direct Mass Spectrometry for the Determination of Volatile Flavor Release from Model Food Systems

Mark Springett, Valerie Rozier, Jokie Bakker · Journal of Agricultural and Food Chemistry · 1999 · 25 citations