Aagje Legger

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

Food Chemistry, Lipid Analysis, N−3 Fatty Acid +8

Bitterness of saponins and their content in dry peas

Lynn Heng, Jean‐Paul Vincken, Gerrit van Koningsveld et al. · Journal of the Science of Food and Agriculture · 2006 · 160 citations · Full text

Food Chemistry, Plant Analysis, Flavoromics +12

Evaluation of Starch Noodles Made from Three Typical Chinese Sweet‐potato Starches

Z. Chen, Leonard M.C. Sagis, Aagje Legger et al. · Journal of Food Science · 2002 · 84 citations · Full text

Food Chemistry, Starch Gel Properties, Food Physic +11

Identification and olfactometry of French fries flavour extracted at mouth conditions

Wil A. M. van Loon, J.P.H. Linssen, Aagje Legger et al. · Food Chemistry · 2004 · 47 citations

Food Authenticity, French Fries, Food Authentication +7

C22 Isomerization in α-Tomatine-to-Esculeoside A Conversion during Tomato Ripening Is Driven by C27 Hydroxylation of Triterpenoidal Skeleton

Takao Yamanaka, Jean‐Paul Vincken, Han Zuilhof et al. · Journal of Agricultural and Food Chemistry · 2009 · 31 citations

Plant Physiology, Triterpenoidal Skeleton, Botany +19