Effects of Supplementing Concentrates Differing in Carbohydrate Composition in Veal Calf Diets: I. Animal Performance and Rumen Fermentation Characteristics

Autor: Suárez, B.J., Van Reenen, C.G., Beldman, G., van Delen, J., Dijkstra, J., Gerrits, W.J.J.

Publikováno v: In Journal of Dairy Science November 2006 89(11):4365-4375

Structural characterisation of xyloglucan and xylans present in olive fruit ( Olea europaea cv koroneiki)

Autor: Vierhuis, E., Schols, H.A., Beldman, G., Voragen, A.G.J. ^*

Publikováno v: In Carbohydrate Polymers 2001 44(1):51-62

Effect of enzymatic deacetylation on gelation of sugar beet pectin in the presence of calcium

Autor: Oosterveld, A. ^*, Beldman, G., Searle-van Leeuwen, M.J.F., Voragen, A.G.J.

Publikováno v: In Carbohydrate Polymers 2000 43(3):249-256

Isolation and characterisation of cell wall material from olive fruit ( Olea europaea cv koroneiki) at different ripening stages

Autor: Vierhuis, E, Schols, H.A, Beldman, G, Voragen, A.G.J ^*

Publikováno v: In Carbohydrate Polymers 2000 43(1):11-21

ExperD: Web-based Support for Laboratory Class Workflow Design

Autor: van der Kolk, J., Beldman, G., Hartog, R., Moerland, G., Gruppen, H.

Publikováno v: Proceedings of the 5th International Conference on Computer Supported education, Aachen, Germany, 6-8 May 2013
Proceedings of the 5th International Conference on Computer Supported education, Aachen, Germany, 6-8 May 2013. SciTePress

The design, use, and evaluation of a web-based experiment designer, ExperD, are described. ExperD supports students in designing a research strategy for their laboratory class. Next, ExperD supports students in their actual laboratory class work by s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cc552c5eb8f736ebf5d5bff27399c920
https://research.wur.nl/en/publications/experd-web-based-support-for-laboratory-class-workflow-design