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Publicaties - ing. MWJ (Martijn) Noort

Kernpublicaties

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  Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis

  Noort, M.W.J.; Renzetti, S.; Linderhof, V.; du Rand, G.E.; Marx-Pienaar, N.J.M.M.; de Kock, H.L.; Magano, N.; Taylor, J.R.N. (2022) Foods 2022, 11, 135
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  3D-Printed Cereal Foods

  M. Noort, K. van Bommel and S. Renzetti (2017) Cereal Foods World 62(6):272-277
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  Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

  Noort, M.W.J., Bult, J.H.F., Stieger, M. and Hamer, R.J. (2010) Journal of Cereal Science 52(3):378-386
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  Sensory characteristics of wholegrain and bran-rich cereal foods – A review

  Heiniö, R-L, Alam, S. A., Sozer, N., de Kock, H.L., Katina. K., Noort, M.W.J., Hersleth, M., Poutanen, K. (2016) Trends in Food Science & Technology 47:25-38
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  The effect of particle size of wheat bran fractions on bread quality - Evidence for fibre-protein interactions

  Martijn Noort, Daan van Haaster, Youna Hemery, Henk Schols and Rob Hamer (2010) Journal of Cereal Science 52:59-64