em. prof. dr. ir. Roland Verhé
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Enzymatic degumming of corn oil using phospholipase C from a selected strain of Pichia pastoris
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Effect of type of bleaching earth on the final color of refined palm oil
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Influence of the process conditions on the formation of 3-MCPD esters in palm oil
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Adsorption of carotenes and phosphorus from palm oil onto acid activated bleaching earth: equilibrium, kinetics and thermodynamics
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Development, optimization and scale-up of biodiesel production from crude palm oil and effective use in developing countries
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Thermal degradation kinetics of carotenoids in palm oil
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Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates
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- Conference Paper
- C3
- open access
Development, optimization and scale-up of biodiesel production from crude palm oil and effective use in developing countries
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Production of biodiesel via chemical catalytic conversion
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Valorization of by-products for the production of biofuels
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Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics
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Absorption, distribution and elimination of carnosic acid: a natural antioxidant from Rosmarinus officinalis, in rats
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Volatile profiles of rapeseed oil flavored with basil, oregano and thyme as a function of flavoring conditions
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Phenolic compounds and some quality parameters of pumpkin seed oil
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Characterization of Aegean olive oils by their minor compounds
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Production of biodiesel from waste lipids
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Production of biofuel from lipids and alternative resources
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The use of alternative lipid resources for bioenergy
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Production of biodiesel from side-stream refining products
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Chemical composition of Turkish olive oil, Ayvalik
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Berry seeds: a source of specialty oils with high content of bioactives and nutritional value
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Influence of refining of vegetable oils on minor components
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Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)
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Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils
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Optimization of industrial-scale deodorization of high-oleic sunflower oil via response surface methodology
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Heat resistance of Bacillus cereus emetic toxin, cereulide
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Identification and occurrence of steryl glucosides in palm and soy biodiesel
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Synthesis of Functionalized Dialkyl Cyclobutane-1,1-dicarboxylates and Alkyl 5,6-Dihydro-4H-pyran-3-carboxylates via Michael-Induced Ring Closure of delta-chloro-alpha,beta-Unsaturated Diesters and Ketoesters
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Optimization of the blanching process to reduce acrylamide in fried potatoes
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Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)
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- Journal Article
- A1
- open access
Comparison of potato varieties between seasons and their potential for acrylamide formation
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Characterization of two unknown compounds in methanol extracts of rosemary oil
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Influence of refining of vegetable oils on minor components
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The identification of an adulteration case for vegetable oils
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Influence of chemical refining on the major and minor components of rice bran oil
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Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea): effect of botanical species and toasting process
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Reaction of electrophilic allyl halides with amines: A reinvestigation
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Iron-chelation properties of phenolic acids bearing catechol and galloyl groups
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Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices
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Safety in the agri-food chain
P LUNING, Frank Devlieghere (UGent) and Roland Verhé (UGent)(2006) -
Selection criteria for potato tubers to minimize acrylamide formation during frying
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Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
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Influence of refining of vegetable oils on minor components
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The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
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Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
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Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
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Analysis of Some Phytochemicals from Brussels sprouts and Spinach
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Evaluation of Phenolic Profile Of Olive Oils From European Countries
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CHARACTERISTICS OF MINOR COMPOUNDS IN OLIVE OIL
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Phenolic Profile of Olive Oil from Mediterranean Countries
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Influence of storage practices on acrylamide formation during potato frying
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European Curriculum Development Project for Renewable Resources
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Metal Chelation Properties Of Phenolic Acids Bearing Catechol And Galloyl Groups
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Metal Chelation Properties Of Phenolic Acids Bearing Catechol And Galloyl Groups
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Industrial products from lipids and proteins
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Renewable bioresources : scope and modification for non-food applications
Christian Stevens (UGent) and Roland Verhé (UGent)(2004) -
Production of pyrazines and 2-acetyl-l-pyrroline by Bacillus cereus strains
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Flavour analysis of Greek white wine using solid phase microextraction - capillary GUMS
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Analysis of volatile esters of Malt Whisky using solid phase micro-extraction capillary GUMS
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Flavour analysis of Greek white wine by solid-phase microextraction-capillary gas chromatography-mass spectrometry
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Cholesterol oxidation in tallow during processing
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Analysis of volatiles of malt whisky by solid-phase microextraction and stir bar sorptive extraction
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Oxidation at elevated temperatures: competition between α-tocopherol and unsaturated triacylglycerols
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Influence of the vegetable oil refining process on free and esterified sterols.
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Comparison of steradiene analysis between GC and HPLC.
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Factors determining the steradiene formation in bleaching and deodorisation.
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Analysis of free and esterified sterols in vegetable oils.
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Synthesis of substituted cyclopropylphosphonates by Michael Induced Ring Closure (MIRC) reactions
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Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
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Toward meat traceability critical control point analysis in the Polish pork chain
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Gas chromatographic characterization of vegetable oil deodorization distillate.
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Identification of alpha-tocopherol oxidation products in triolein at elevated temperatures.
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Modeling of alpha-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures
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Optimization of the pretreatment for physical refining of vegetable oils.
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Lipid composition of some rapeseed cultivars from Mongolia
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Influence of triacylglycerol characteristics on the determination of free fatty acids in vegetable oils by Fourier transform infrared spectroscopy.
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Fourth Sigma-Aldrich Organic Synthesis Meeting, December 7 - 8th, 2000, P39, Spa, Belgium, C.V. Stevens, R. Verhé, K. Patora, Entry into Functionalised Cyclopropylphosphonates using MIRC reactions
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Corn bran as a fibre source in expanded snacks
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Improved deodorization technology for the production of high quality food oils
(2000) -
Synthesis of potential antioxidants 3-cyano-1, 4-dihydropyridine - 2(S4) - thiones brearing electron donating substituents in position 4
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Entry into Functionalised Cyclopropylphosphonates using MIRC reactions
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Analysis of whiskey by the use of solid phase micro extraction
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Lipid composition of some rapeseed cultivars from Mongolia
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Optimization of the pre-treatment for the physical refining of vegetable oils
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Transatlantic student and staff mobility
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Traceability along the food chain: from stable to staple
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Tocopherol balance during deodorization
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Tocopherol oxidation during deodorization
(2000) -
Tocopherol degradation at elevated temperatures
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Tocopherol balance during deodorization
(2000) -
Antifungal properties of essential oil components
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The gelation of dialdehyde starch.
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Chemical and physical transitions of periodate oxidized potato starch in water.
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CONCERNING REACTION OF 1,4-DIHYDROPYRIDINE-2(3H)THIONE WITH EPICHLOROHYDRIN.
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3-Isobutoxy-2-cyclohexenone : a versatile synthon for the regiospecific alkylation of cyclohexenones
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Fixation of nitrite nitrogen during the humification of alpha-naphthol in soil suspensions
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A novel synthesis of α-cyanoaziridines
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Formation of α-iminoketones and α-diimines from aliphatic α,α′-dibromoketones
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The chemistry of α-halogenated imino compounds, 25: a general synthesis of α-halogenated imines
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The chemistry of α-halogenated imino compounds, 27 : synthesis of α-alkylamino acetals and α-alkylamino ketones
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Favorskii-type rearrangement of α-chloro ketimines
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Biotransformation of linalool and citronellol by Aspergillus niger. Med. Landbouww. Univ. Gent 63(4a), 1998, 1279-1286.
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Higher Education in Agricultural and Food Sciences in Europe: an adaptable system.
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Higher Education in Agricultural and Food Sciences, Final Report of the European Conference, Athens 28-29 April 1995. Editors: W.H. Douma, A. Hardt, Ph. Ruffio, ICA, Brussel, pp. 3-24.
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Patent B/09400323. Méthode d'analyse pour déceler des traces de beta-agonistes et de beta-antagonistes.
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Higher Education in the field of Agricultural and Food Sciences in Europe: an adaptable system. Brussel: EC/ICA, 1995, 22 p.
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Reaction of l,4-dihydropyridin-2(3H)thione with epichlorohydrine. Chemistry of Heterocyclic Compounds 1(319), 139-140 (1994).
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Modelling of a-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures. Lipids: 36, 2001, 719-726.