Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Kevin Huvaere"'
Publikováno v:
Journal of agricultural and food chemistry. 69(33)
Radical formation in isohumulones was investigated under different types of stress, including temperature, transition metal ions, and hydrogen peroxide. Including dihydroisohumulones and tetrahydroisohumulones, as relevant analogues, allowed us to ev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::666e1a19079156fe3a6b775615960d29
https://pubmed.ncbi.nlm.nih.gov/34854677
https://pubmed.ncbi.nlm.nih.gov/34854677
Autor:
Kevin Huvaere, Ruben Dangreau, Simon Kuhn, Milad Mottaghi, Koen Van Aken, Wim Kimpe, Hannes P. L. Gemoets, Wouter Debrouwer
Continuous flow reactor technology has a proven track record in enabling photochemical transformations. However, transfer of a photochemical batch process to a flow protocol often remains elusive, ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::730c2fdcdc98b92fea8653786acb0eae
https://lirias.kuleuven.be/handle/123456789/664511
https://lirias.kuleuven.be/handle/123456789/664511
Publikováno v:
ChemPhotoChem. 2:884-889
Photoinitiated thiol-ene chemistry is a promising technique for use in chemical synthesis and related sciences. In view of scaling, the process was successfully transferred to a continuous flow regime with compelling results in terms of selectivity,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72ce99c86c2b05ae1f38ff941dd8d576
https://doi.org/10.1002/cptc.201800155
https://doi.org/10.1002/cptc.201800155
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:15036-15036
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aeb52c8c5993dc951ee23b9468503768
https://doi.org/10.1021/acs.jafc.1c07511
https://doi.org/10.1021/acs.jafc.1c07511
Autor:
Antonia Kouridaki, Kevin Huvaere
Publikováno v:
Reaction Chemistry & Engineering. 2:590-597
A flow chemistry reactor system for scalable photooxygenation reactions was developed using a gas–liquid reactor as key feature. Herein oxygen gas is dissolved under pressure in the reaction mixture to give a homogeneous flow regime prior to irradi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9a2162b75f7a7fac5f27b111c489585
https://doi.org/10.1039/c7re00053g
https://doi.org/10.1039/c7re00053g
Publikováno v:
Photochemical Processes in Continuous-Flow Reactors: From Engineering Principles to Chemical Applications
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79413e455194a72029d1ed6cb92ccb56
https://doi.org/10.1142/9781786342195_0009
https://doi.org/10.1142/9781786342195_0009
Autor:
Kevin Huvaere, Leif H. Skibsted
Publikováno v:
Journal of the Science of Food and Agriculture. 95:20-35
Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41d7fd814dbb58c36185348955981742
https://doi.org/10.1002/jsfa.6796
https://doi.org/10.1002/jsfa.6796
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:9261-9272
Flavin mononucleotide (FMN, as a B(2) vitamin model) was shown to induce dimerization of flavonoids (flavanone, apigenin, naringenin, eriodictyol, taxifolin, catechin, kaempferol, luteolin, quercetin, rutin, and seven smaller model phenols studied) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::054c4053860bfe39e9704a055a0f7280
https://doi.org/10.1021/jf301823h
https://doi.org/10.1021/jf301823h
Publikováno v:
Food Analytical Methods. 5:1221-1228
Carotenoids, among which lycopene—the principal pigment found in tomatoes—are lipophilic compounds which play a very important role in human health and nutrition. They are also recognised as strong antioxidants due to their ability to trap single
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c87c54964676a2021c82fb4ea06d5883
https://doi.org/10.1007/s12161-011-9354-6
https://doi.org/10.1007/s12161-011-9354-6
Autor:
Marianne Hammershøj, Leif H. Skibsted, Trine Kastrup Dalsgaard, John Sørensen, Lene Vognsen, Mette Bakman, Jacob Holm Nielsen, Kevin Huvaere
Publikováno v:
Huvaere, K, Nielsen, J H, Bakman, M, Hammershøj, M, Skibsted, L, Sørensen, J, Vognsen, L & Dalsgaard, T K 2011, ' Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure ', Journal of Agricultural and Food Chemistry, vol. 59, no. 16, pp. 8718-8723 . https://doi.org/10.1021/jf201139e
The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70c64296685ab628dbbc27b3d5d5c833
https://doi.org/10.1021/jf201139e
https://doi.org/10.1021/jf201139e