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Donny Merkx

Observed names: Donny W. H. Merkx, Donny W.H. Merkx, W.H. Merkx, Donny
ORCID: 0000-0002-6005-3935
Observed ORCID: 0000-0002-6005-3935
OpenAlex ID: A5063909873
Quantification of Lignin and Its Structural Features in Plant Biomass Using 13C Lignin as Internal Standard for Pyrolysis-GC-SIM-MS
2017 · Gijs van Erven, Ries de Visser, et al. · Analytical Chemistry · 104
Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR
2018 · Donny W. H. Merkx, G. T. Sophie Hong, et al. · Analytical Chemistry · 103
Quantification of food polysaccharide mixtures by 1H NMR
2017 · Donny W.H. Merkx, Yvonne Westphal, et al. · Carbohydrate Polymers · 64
Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise
2020 · Donny W.H. Merkx, Lorenz Plankensteiner, et al. · Food Chemistry · 42
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Synthesis of DIBAC analogues with excellent SPAAC rate constants
2014 · Marjoke F. Debets, Jasper S. Prins, et al. · Organic & Biomolecular Chemistry · 40
Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy
2022 · Vincent J.P. Boerkamp, Donny W.H. Merkx, et al. · Food Chemistry · 38
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Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products
2023 · Jonas Amft, Philipp M. Meissner, et al. · European Journal of Lipid Science and Technology · 36
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Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise
2020 · Suyeon Yang, Aletta A. Verhoeff, et al. · Antioxidants · 36
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Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise
2021 · Donny W. H. Merkx, Andries Swager, et al. · Antioxidants · 25
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TEMPO/NaClO2/NaOCl oxidation of arabinoxylans
2021 · Carolina O. Pandeirada, Donny W.H. Merkx, et al. · Carbohydrate Polymers · 24
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31P NMR assessment of the phosvitin‐iron complex in mayonnaise
2018 · Donny W.H. Merkx, Faruk Delić, et al. · Magnetic Resonance in Chemistry · 16
Quantitative and predictive modelling of lipid oxidation in mayonnaise
2022 · Unilever, John Van Duynhoven, et al. · Proceedings of 2022 AOCS Annual Meeting & Expo · 3
Quantitative 1H NMR Analysis of Food Lipid Hydroperoxides and Aldehydes
2024 · Donny Merkx, Vincent Boerkamp, et al. · Methods and protocols in food science · 1
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Early Assessment of Lipid Oxidation in Emulsified Foods
2021 · Marie Hennebelle, Donny Merkx, et al. · AOCS Annual Meeting & Expo
Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise
2021 · John Van Duynhoven, Johannes Hohlbein, et al. · AOCS Annual Meeting & Expo
Mechanism-based markers for early assessment of lipid oxidation in mayonnaise by magnetic resonance spectroscopy
2021 · Donny Merkx
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DATA
2020 · Yang, Suyeon, A. Verhoeff, Aletta, et al. · Zenodo (CERN European Organization for Nuclear Research)
Works count: 17
Citation count: 532
H-index: 11
I10-index: 11
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