Výsledky vyhledávání

Quality perception, purchase intention, and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas ) by Dutch consumers

Autor: Jozef P. H. Linssen, Jasper van Houcke, Joop Luten, Themistokilis Altintzoglou

Publikováno v: Journal of the Science of Food and Agriculture. 98:4778-4785

Oyster refinement using land-based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2b67b9b2658c3e2f8af4553abf2565a5
https://doi.org/10.1002/jsfa.9136

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Akademický článek

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The Cults of Uruk and Babylon: The Temple Ritual Texts as Evidence for Hellenistic Cult Practice

Autor: Marc J. H. Linssen (book author), John M. Steele (review author)

Publikováno v: Aestimatio: Critical Reviews in the History of Science. 2:7-10

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7dec14bb7f1aaabe35b5e8922d587a5a
https://doi.org/10.33137/aestimatio.v2i0.25732

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The effect of algae diets (Skeletonema costatum and Rhodomonas baltica) on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) during land-based refinement

Autor: Jasper van Houcke, Joop Luten, Josiane Cornet, Isabel Medina, Mireille Cardinal, Hanne K Mæhre, Jozef P. H. Linssen

Publikováno v: Food Research International (0963-9969) (Elsevier Science Bv), 2017-10, Vol. 100, N. Part.1, P. 151-160
Food Research International 100 (2017)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Research International, 100, 151-160

10 pages, 4 figures, 5 tables
Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems wh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7becde91f6c17034c029ed3bce9a41d
https://pubmed.ncbi.nlm.nih.gov/28873674

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Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands

Autor: Joop Luten, Jozef P. H. Linssen, Isabel Medina, Jasper van Houcke

Publikováno v: Food Control 68 (2016)
Food Control, 68, 200-207

8 pages, 3 figures, 4 tables
The aim of this study was to evaluate the effect of two important different geographical cultivation areas in the Netherlands (Eastern Scheldt and Lake Grevelingen) on the volatile organic compound (VOC) profile of E

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4c878198f188442498566826cb89dc6
https://research.wur.nl/en/publications/biochemical-and-volatile-organic-compound-profile-of-european-fla

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Consumer Preference and Sensory Properties of the Pacific Cupped Oyster (Crassostrea gigas) and the European Flat Oyster (Ostrea edulis)

Autor: Jasper van Houcke, Joop Luten, Jozef P. H. Linssen, Markus Stieger, Themistoklis Altintzoglou

Publikováno v: Journal of Aquatic Food Product Technology (2016)
Journal of Aquatic Food Product Technology

Experts in the oyster supply chain (farmers, retailers, and gourmet chefs) in The Netherlands have suggested that the European flat oyster (Ostrea edulis) has superior sensory qualities compared to the Pacific cupped oyster (Crassostrea gigas). Howev

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81cdc66111f37d0b546ff7157c3a8117
https://research.wur.nl/en/publications/consumer-preference-and-sensory-properties-of-the-pacific-cupped-

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Aaron Siskind and Louis Sullivan: The Institute of Design Photo Section Project by Jeffrey Plank

Autor: Dalia H. Linssen

Publikováno v: Visual Resources. 27:195-200

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::578d5f5926cdffd5e82deca1498fbe1c
https://doi.org/10.1080/17460654.2011.568194

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Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling

Autor: M.A.J.S. van Boekel, Jozef P. H. Linssen, J.J. Knol

Publikováno v: Food Chemistry, 120(4), 1047-1057
Food Chemistry 120 (2010) 4

A kinetic model for the formation of acrylamide in a fructose–asparagine reaction system at initial pH 5.5 is proposed, based on an approach called multiresponse kinetic modelling. The formation of acetic acid and formic acid from the degradation o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::635680348ec12472013542cc610e7d01
https://doi.org/10.1016/j.foodchem.2009.11.049

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