Marc E G Hendrickx (Marc E Hendrickx, Marc Hendrickx)

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 18

Top Topics

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Food & function

Comprehensive reviews in food science and food safety

Critical reviews in food science and nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Dorine Duijsens, Sarah H E Verkempinck, Emma Somers, Marc E G Hendrickx, Tara Grauwet
From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils. Food & function 15 (2) (2024)
Dorine Duijsens, Sarah H E Verkempinck, Emma Somers, Marc E G Hendrickx, Tara Grauwet
From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils. Food & function 15 (2) (2024)
Dorine Duijsens, Sarah H E Verkempinck, Emma Somers, Marc E G Hendrickx, Tara Grauwet
From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils. Food & function (2023)
Dorine Duijsens, Sarah H E Verkempinck, Audrey De Coster, Katharina Pälchen, Marc E G Hendrickx, Tara Grauwet
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells. Foods (Basel, Switzerland) 12 (3) (2023)
Dorine Duijsens, Sarah H E Verkempinck, Audrey De Coster, Katharina Pälchen, Marc E G Hendrickx, Tara Grauwet
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells. Foods (Basel, Switzerland) 12 (3) (2023)
Sophie M Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, Flore Vancoillie, Marc E G Hendrickx, Tara Grauwet, Ann M Van Loey
The Volatile Profile of Brussels Sprouts ( Brassica oleracea Var. gemmifera ) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions. Foods (Basel, Switzerland) 11 (18) (2022)
Katharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, Marc E G Hendrickx, Ann M Van Loey, Tara Grauwet
Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types. Foods (Basel, Switzerland) 11 (2) (2022)
Sharmaine Atencio, Sarah H E Verkempinck, Kai Reineke, Marc E G Hendrickx, Ann M Van Loey
Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage. Foods (Basel, Switzerland) 11 (3) (2022)
Jelle Van Audenhove, Tom Bernaerts, Victor De Smet, Sophie Delbaere, Ann M Van Loey, Marc E G Hendrickx
The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction. Foods (Basel, Switzerland) 10 (5) (2021)
Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, Marc E G Hendrickx
The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans. Foods (Basel, Switzerland) 10 (7) (2021)
Adiguna Bahari, Katlijn Moelants, Marie Kloeck, Joel Wallecan, Gino Mangiante, Jacques Mazoyer, Marc E G Hendrickx, Tara Grauwet
Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction. Foods (Basel, Switzerland) 10 (12) (2021)
Jessika N Humerez-Flores, Sarah H E Verkempinck, Clare Kyomugasho, Paula Moldenaers, Ann M Van Loey, Marc E G Hendrickx
Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties. Foods (Basel, Switzerland) 10 (7) (2021)
Jelle Van Audenhove, Tom Bernaerts, Novita I Putri, Erick O Okello, Luisa Van Rooy, Ann M Van Loey, Marc E G Hendrickx
Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization. Foods (Basel, Switzerland) 10 (11) (2021)
Carolien Buvé, Huong Tran Thuy Pham, Marc E G Hendrickx, Tara Grauwet, Ann M Van Loey
Reaction pathways and factors influencing nonenzymatic browning in shelf-stable fruit juices during storage. Comprehensive reviews in food science and food safety 20 (6) (2021)
Andrea Pallares Pallares, Shannon Gwala, Katharina Pälchen, Dorine Duijsens, Marc E G Hendrickx, Tara Grauwet
Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook. Comprehensive reviews in food science and food safety 20 (2) (2021)
Sofie Rousseau, Miete Celus, Dorine Duijsens, Shannon Gwala, Marc E G Hendrickx, Tara Grauwet
The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans. Food & function 11 (9) (2021)
Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc E G Hendrickx, Tara Grauwet
How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Comprehensive reviews in food science and food safety 20 (5) (2021)
Sofie Rousseau, Clare Kyomugasho, Miete Celus, Marc E G Hendrickx, Tara Grauwet
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing. Critical reviews in food science and nutrition 60 (5) (2019)