Search Results - "DIJK, Cees"

The uncoupling efficiency and affinity of flavonoids for vesicles by van Dijk, Cees, Driessen, Arnold J.M, Recourt, Kees

“…The relative hydrophobicity and interaction of flavonoids with artificial membranes using vesicles was studied. At the same degree of hydroxylation, flavones…”
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Texture of Cooked Potatoes (Solanum tuberosum). 1. Relationships between Dry Matter Content, Sensory-Perceived Texture, and Near-Infrared Spectroscopy by van Dijk, Cees, Fischer, Monica, Holm, Jörgen, Beekhuizen, Jan-Gerard, Stolle-Smits, Trinette, Boeriu, Carmen

“…Properties of fresh potatoes, including dry matter (DM) content, starch content, and near-infrared (NIR) spectra, were determined and related to the…”
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Texture of Cooked Potatoes (Solanum tuberosum). 2. Changes in Pectin Composition during Storage of Potatoes by van Dijk, Cees, Beekhuizen, Jan-Gerard, Gibcens, Trudy, Boeriu, Carmen, Fischer, Monica, Stolle-Smits, Trinette

“…During the storage season changes in the chemical composition of the pectin moiety of the cell walls of raw potatoes were studied. This compositional analysis…”
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Chemical and Microscopic Characterization of Potato (Solanum tuberosum L.) Cell Walls during Cooking by van Marle, J. Trinette, Stolle-Smits, Trinette, Donkers, Jacqueline, van Dijk, Cees, Voragen, Alphons G. J, Recourt, Kees

“…Cell wall material (CWM) was isolated from noncooked, 5 min cooked, and 15 min cooked potato tissue and accompanying cooking media from the cultivars Irene and…”
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Structural Features of Cell Walls from Potato (Solanum tuberosum L.) Cultivars Irene and Nicola by van Marle, J. Trinette, Recourt, Kees, van Dijk, Cees, Schols, Henk A, Voragen, Alphons G. J

“…Cell wall material (CWM) isolated from non-cooked potato tissue of the cultivars Irene (mealy cooking) and Nicola (non-mealy cooking) was successively…”
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The pH in reversed micelles as imposed by the dihydrogen/proton redox cuple and indicated by viologens and cytochrome c3 using hydrogenase as redox catalys by DIJK, Cees, SPRUIJT, Ruud, LAANE, Colja, VEEGER, Cees

“…The pH values in reversed micelles were measured, making use of the hydrogenase enzyme as redox catalyst short‐circuiting the viologen oxidized/semiquinone…”
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Electrochemical studies of the hexaheme nitrite reductase from Desulfovibrio desulfuricans ATCC 27774 by MORENO, Cristina, COSTA, Cristina, MOURA, Isabel, GALL, Jean, LIU, Ming Y., PAYNE, William J., DIJK, Cees, MOURA, José J. G.

“…The electron‐transfer kinetics between three different mediators and the hexahemic enzyme nitrite reductase isolated from Desulfovibrio desulfuricans (ATCC…”
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Texture of Cooked Potatoes (Solanum tuberosum). 3. Preheating and the Consequences for the Texture and Cell Wall Chemistry by van Dijk, Cees, Fischer, Monica, Beekhuizen, Jan-Gerard, Boeriu, Carmen, Stolle-Smits, Trinette

“…Two potato cultivars representing extremes with regard to the texture of the cooked product were divided into subcategories based on size and dry matter (DM)…”
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The effects of pH and redox potential on the hydrogen production activity of the hydrogenase from Megasphaera elsdenii by DIJK, Cees, VEEGER, Cees

“…The effects of temperature on the ionization constant (pK′) and apparent midpoint potential (EB) of the unprotonated species of Megasphaera elsdenii flavodoxin…”
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Permeation of Volatile Compounds through Starch Films by Yılmaz, Gülden, Jongboom, Remy O. J, Feil, Herman, van Dijk, Cees, Hennink, Wim E

“…The aim of this study was to gain insight into the factors that affect the permeation of volatiles through starch films. These films were obtained by casting…”
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Electron paramagnetic resonance and other properties of hydrogenases isolated from Desulfovibrio vulgaris (strain Hildenborough) and Megasphaera elsdenii by GRANDE, Hans J., DUNHAM, William R., AVERILL, Bruce, DIJK, Cees, SANDS, Richard H.

“…The hydrogenases of Desulfovibrio vulgaris and Megasphaera elsdenii are compared with respect to some of their physical properties. In addition to Fe the only…”
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Preheating Effects on the Textural Strength of Canned Green Beans. 1. Cell Wall Chemistry by Stolle-Smits, Trinette, Beekhuizen, Jan G, Recourt, Kees, Voragen, Alfons G. J, van Dijk, Cees

“…Variable preheating conditions allowed the modification of the firmness of two green bean cultivars after processing. The aim of this study was to elucidate…”
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A pulse‐radiolysis study of the reduction of flavodoxin from Megasphaera elsdenii by viologen radicals. A conformational change as a possible regulating mechanism by LEEUWEN, Johan W., DIJK, Cees, VEEGER, Cees

“…Pulse‐radiolysis experiments were performed on solutions containing methyl or benzyl viologen and flavodoxin. Viologen radicals are formed after the pulse. The…”
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An Analysis of Activity Determinations in a Series of Coupled Redox Reactions with Special Reference to Hydrogenase by DIJK, Cees, MAYHEW, Stephen G., VEEGER, Cees

“…In this paper a spectrophotometric method is described to study the effects of pH and redox potential on the hydrogen production activity of hydrogenase, which…”
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Purification and properties of hydrogenase from Megasphaera elsdenii by Dijk, C.van, Mayhew, S.G, Grande, H.J, Veeger, C. (Landbouwhogeschool Wageningen (Netherlands). Dept. of Biochemistry)

“…A hydrogenase has been purified to homogeneity from the soluble fraction of the rumen bacterium Megasphaera elsdenii, the overall purification is 200 times…”
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Modulated Release of a Volatile Compound from Starch Matrixes via Enzymatically Controlled Degradation by Yılmaz, Gülden, Öngen, Gaye, Jongboom, Remy O. J, Feil, Herman, van Dijk, Cees, Hennink, Wim E

“…The release of a model volatile (diacetyl) from a system based on a starch matrix, in which the volatile is dispersed, was studied. Kneading was used to obtain…”
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Properties of the hydrogenase of Megasphaera elsdenii [bovidae, ruminants-general, rumen bacterium] by DIJK, Cees, GRANDE, Hans J., MAYHEW, Stephen G., VEEGER, Cees

“…The catalytic activities of Megasphaera elsdenii hydrogenase are stimulated by salts. The stimulation is due to the anion: the more chaotropic the anion, the…”
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Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars by Verlinden, Bert E., Yuksel, Dogan, Baheri, Mohammad, De Baerdemaeker, Josse, Van Dijk, Cees

“…Summary Eight mechanical properties of three potato cultivars were measured during low‐temperature blanching (55, 65 and 75 °C) and subsequent cooling and…”
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Product and Redox Potential Analysis of Sauerkraut Fermentation by van Dijk, Cees, Ebbenhorst-Selles, Truke, Ruisch, Hans, Stolle-Smits, Trinette, Schijvens, Eugene, van Deelen, Wijnand, Boeriu, Carmen

“…The relationships between the redox potential of the brine, during fermentation of white cabbage into sauerkraut of two early and two late fermentation…”
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Changes in Pectic and Hemicellulosic Polymers of Green Beans (Phaseolus vulgaris L.) during Industrial Processing by Stolle-Smits, Trinette, Beekhuizen, Jan G, Recourt, Kees, Voragen, Alfons G. J, Van Dijk, Cees

“…Pectic and hemicellulosic material was extracted from the alcohol-insoluble residues of two fresh and industrially processed green bean varieties. The…”
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