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1 Geen sprookje maar realiteit. Zwembad anno 2008, Beter Leefklimaat, Energiezuinig en Milieuvriendelijk
article 2008    
Author: Janssen, A. · Feenstra, L.
Keywords: Energy

2 TGA Thermogravimetric analysis for torrefaction
lecture 2012    
Author: Janssen, A.H.H.
[PDF] [Abstract]

3 Chroom-6: lessons learned
article 2019    
Author: Janssen, A. · Fransman, W.
Keywords: Werknemers · Chroom 6
[PDF] [Abstract]

4 Differential retention of emulsion components in the mouth after swallowing: ATR FTIR measurements of oral coatings
article 2006    
Author: Jongh, H.de · Janssen, A. · Weenen, H.
Keywords: Nutrition · Food technology
[Abstract]

5 Application of MADYMO occupant models in LS-DYNA/MADYMO coupling
article 2003    
Author: Happee, R. · Janssen, A.J. · Fraterman, E. · Monster, J.W.
Keywords: Simulation · Coupling · MADYMO · Occupant models · LS-DYNA · Dummies
[PDF]

6 In vitro simulation of the oral processing of semi-solid foods
article 2007    
Author: Prinz, J.F. · Janssen, A.M. · Wijk, R.A.de
Keywords: Biology · Biomedical Research · Custard · Image processing · Oral processing · Rheology · Saliva
[Abstract]

7 Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception
article 2009    
Author: Janssen, A.M. · Pijpekamp, A.M. van de · Labiausse, D.
Keywords: Nutrition · Food technology · Protein gels · Saliva · Sensory analysis · Starch · Structure breakdown · Solanum tuberosum
[Abstract]

8 Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for afterfeel of dressings: ATR FT-IR measurements of localized oral coatings
article 2007    
Author: Jongh, H.H.J. de · Janssen, A.M.
Keywords: Nutrition · Food technology · ATR infrared spectroscopy · Dressing · Oral retention · Sensory evaluation · Starch · Xanthan
[Abstract]

9 Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
article 2006    
Author: Wijk, R.A.de · Prinz, J.F. · Janssen, A.M.
Keywords: Biology · Food technology · Creaminess · Fat · Friction · Imaging · IRR · Multivariate statistics · Oral texture · Rheology · Sensory · Starch concentration · Starch type · Turbidity · Manihot esculenta · Solanum tuberosum · Zea mays
[Abstract]

10 Application of MADYMO occupant models in LS-DYNA/MADYMO coupling
article 2003    
Author: Happee, R. · Janssen, A.J. · Fraterman, E. · Monster, J.W.
Keywords: Madymo · LS-DYNA · Occupant models

11 Increased blood loss in upright positions originates from perineal damage
article 2007    
Author: Jonge, A. de · Lagro-Janssen, A.L.M.
Keywords: Health · Jeugd en Gezondheid · Birthing position · Body posture · Device · Episiotomy · Human · Japanese · Laceration · Letter · Erineum injury · Prophylaxis · Sitting · Standing · Uterus contraction · Venous return · Delivery, Obstetric · Female · Humans · Perineum · Postpartum Hemorrhage · Posture · Pregnancy

12 Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods
article 2004    
Author: Dunnewind, B. · Janssen, A.M. · Vliet, T. van · Weenen, H.
Keywords: Nutrition · Food technology · Adhesion · Mathematical models · Parameter estimation · Sensors · Textures · Viscosity · Compression-decompression cycles · Custard desserts · Human tongue · Semisolid foods · Food products
[Abstract]

13 Thermochemical conversion: Torrefaction
bookPart 2015    
Author: Kiel, J.H.A. · Janssen, A.H.H. · Joshi, Y.
[PDF] [Abstract]

14 Waveforms : opwarming van koud staal of de oplossing voor interoperabiliteit?
article 2018    
Author: Heertje,E. · Holtzer, A.C.G. · Janssen, A. · Overduin, R.
Keywords: Software defined radio · WFs · Tactische communicatiesystemen · Networked Information · Defence, Safety and Security
[Abstract]

15 The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids
article 2003    
Author: Engelen, L. · Wijk, R.A.de · Prinz, J.F. · Janssen, A.M. · Weenen, H. · Bosman, F.
Keywords: Nutrition Packaging · Food and Chemical Risk Analysis · Semi-solids · Temperature · Texture perception · adult · article · controlled study · female · flavor · human · human experiment · lipid diet · low fat diet · male · normal human · perception · sensation · temperature · thickness · Adolescent · Adult · Body Temperature · Dietary Fats · Female · Food Technology · Humans · Male · Mouth · Stereognosis · Taste · Temperature · Temperature Sense · Viscosity
[Abstract]

16 Tribological properties of neutral polysaccharide solutions under simulated oral conditions
article 2008    
Author: Zinoviadou, K.G. · Janssen, A.M. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Oral conditions · Polysaccharide solutions · Saliva · Starch · Tribology · algaroba · galactan · mannan · plant gum · starch · article · chemistry · digestion · flow kinetics · food handling · human · saliva · taste · viscosity · Digestion · Food Technology · Galactans · Humans · Mannans · Plant Gums · Rheology · Saliva · Starch · Taste · Viscosity
[Abstract]

17 Relations between rheological properties, saliva-induced structure breakdown and sensory texture attributes of custards
article 2007    
Author: Janssen, A.M. · Terpstra, M.E.J. · Wijk, R.A.de · Prinz, J.F.
Keywords: Nutrition · Food technology · Creaminess · Custards · Saliva-induced structure breakdown · Sensory · Starch microstructure · Theology
[Abstract]

18 Enhancement of the environmental performance of power and heat supply by the combined use of wind driven energy, natural gas and district heating
article 2012    
Author: Janssen, A. · Lambregts, B. · Peters, R. · Sluis, L., van der · Bos, C.F.M.
Keywords: Energy · Energy Efficiency · Energy / Geological Survey Netherlands · Earth & Environment · PG - Petroleum Geosciences · EELS - Earth, Environmental and Life Sciences

19 Perceived creaminess of semi-solid foods
article 2006    
Author: Wijk, R.A.de · Terpstra, M.E.J. · Janssen, A.M. · Prinz, J.F.
Keywords: Nutrition · Biomedical Research · Decomposition · Enzyme kinetics · Flavors · Oils and fats · Rheology · Rheometers · Sensors · Starch · Custard desserts · Semi-solids foods · Surface-related properties · Systematic variation · Food products
[Abstract]

20 Comparison of structured adsorbents for theadsorptive isolation of food ingredients from largestreams
article 2015    
Author: Rodriguez-Illera, M. · Boon, M.A. · Boom, R.M. · Janssen, A.E.M.
Keywords: Nutrition · Adsorbents · Chromatography · HETP · Mass transfer · Monoliths · Permeability · Adsorbents · Biofuels · Chromatography · Drops · Liquid chromatography · Mass transfer · Mechanical permeability · Monolithic integrated circuits · Pressure drop · Productivity · Chromatographic process · Chromatographic separations · HETP · Monoliths · Process requirements · Resultant velocities · Specific productivity · Structured adsorbents · Packed beds · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 20 of 52 found. Next | Sort by date