Judith Bijlsma

Judith Bijlsma

Wageningen University & Research Centre - Wageningen / Netherlands
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5268198
Wageningen Universiteit
person_outline Judith Bijlsma's MOST POPULAR ARTICLES
1-) Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexationJ Bijlsma, WJC de Bruijn, JA Hageman, P Goos, KP Velikov, JP VinckenScientific Reports 10 (1), 8288, 2020452020
2-) Unravelling discolouration caused by iron-flavonoid interactions: Complexation, oxidation, and formation of networksJ Bijlsma, WJC de Bruijn, KP Velikov, JP VinckenFood Chemistry 370, 131292, 2022302022
3-) Antibacterial prenylated stilbenoids from peanut (Arachis hypogaea)WJC de Bruijn, C Araya-Cloutier, J Bijlsma, A de Swart, MG Sanders, ...Phytochemistry letters 28, 13-18, 2018302018
4-) Insights into the complexation and oxidation of quercetin and luteolin in aqueous solutions in presence of selected metal cationsL Malacaria, J Bijlsma, R Hilgers, WJC de Bruijn, JP Vincken, E FuriaJournal of Molecular Liquids 369, 120840, 2023152023
5-) Design and characterization of Ca-Fe (III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foodsN Moslehi, J Bijlsma, WJC de Bruijn, KP Velikov, JP Vincken, WK KegelJournal of Functional Foods 92, 105066, 202252022