Schols HA - Search Results

1

Effect of soluble and insoluble fibers within the in vitro fermentation of chicory root pulp by human gut bacteria.

Ramasamy US, Venema K, Schols HA, Gruppen H. Ramasamy US, et al. Among authors: schols ha. J Agric Food Chem. 2014 Jul 16;62(28):6794-802. doi: 10.1021/jf501254z. Epub 2014 Jul 7. J Agric Food Chem. 2014. PMID: 24967835

2

Fermentation of plant cell wall derived polysaccharides and their corresponding oligosaccharides by intestinal bacteria.

Van Laere KM, Hartemink R, Bosveld M, Schols HA, Voragen AG. Van Laere KM, et al. Among authors: schols ha. J Agric Food Chem. 2000 May;48(5):1644-52. doi: 10.1021/jf990519i. J Agric Food Chem. 2000. PMID: 10820072

3

Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides.

Vierhuis E, Servili M, Baldioli M, Schols HA, Voragen AG, Montedoro GF. Vierhuis E, et al. Among authors: schols ha. J Agric Food Chem. 2001 Mar;49(3):1218-23. doi: 10.1021/jf000578s. J Agric Food Chem. 2001. PMID: 11312839

4

Enzymatic extractability of soybean meal proteins and carbohydrates: heat and humidity effects.

Fischer M, Kofod LV, Schols HA, Piersma SR, Gruppen H, Voragen AG. Fischer M, et al. Among authors: schols ha. J Agric Food Chem. 2001 Sep;49(9):4463-9. doi: 10.1021/jf010061w. J Agric Food Chem. 2001. PMID: 11559155

5

Aggregation of peptides during hydrolysis as a cause of reduced enzymatic extractability of soybean meal proteins.

Fischer M, Gruppen H, Piersma SR, Kofod LV, Schols HA, Voragen AG. Fischer M, et al. Among authors: schols ha. J Agric Food Chem. 2002 Jul 31;50(16):4512-9. doi: 10.1021/jf0114785. J Agric Food Chem. 2002. PMID: 12137469

6

In vitro fermentability of differently substituted xylo-oligosaccharides.

Kabel MA, Kortenoeven L, Schols HA, Voragen AG. Kabel MA, et al. Among authors: schols ha. J Agric Food Chem. 2002 Oct 9;50(21):6205-10. doi: 10.1021/jf020220r. J Agric Food Chem. 2002. PMID: 12358503

7

Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries.

Hilz H, Lille M, Poutanen K, Schols HA, Voragen AG. Hilz H, et al. Among authors: schols ha. J Agric Food Chem. 2006 Feb 22;54(4):1322-8. doi: 10.1021/jf052401+. J Agric Food Chem. 2006. PMID: 16478255

8

High molecular weight melanoidins from coffee brew.

Bekedam EK, Schols HA, van Boekel MA, Smit G. Bekedam EK, et al. Among authors: schols ha. J Agric Food Chem. 2006 Oct 4;54(20):7658-66. doi: 10.1021/jf0615449. J Agric Food Chem. 2006. PMID: 17002436

9

Low molecular weight melanoidins in coffee brew.

Bekedam EK, Roos E, Schols HA, Van Boekel MA, Smit G. Bekedam EK, et al. Among authors: schols ha. J Agric Food Chem. 2008 Jun 11;56(11):4060-7. doi: 10.1021/jf8001894. Epub 2008 May 20. J Agric Food Chem. 2008. PMID: 18489118

10

Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast.

Bekedam EK, Schols HA, Cämmerer B, Kroh LW, van Boekel MA, Smit G. Bekedam EK, et al. Among authors: schols ha. J Agric Food Chem. 2008 Jun 25;56(12):4597-604. doi: 10.1021/jf8004004. Epub 2008 Jun 4. J Agric Food Chem. 2008. PMID: 18522399

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