prof. dr. ir. John Van Camp
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- Journal Article
- A4
- open access
Intake assessment of polybrominated flame retardants by seafood consumption
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Risk-benefit analysis regarding seafood consumption: a tool for combined intake assessment
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Uncertainty and Variability Modelling of Chemical Exposure through Food
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- Journal Article
- A1
- open access
Dietary intakes and food sources of fatty acids for Belgian women, focused on n-6 and n-3 polyunsaturated fatty acids
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- Journal Article
- A1
- open access
Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon
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Phospho- and sphingolipid distribution during processing of milk, butter and whey
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- Journal Article
- A1
- open access
Processing of complementary food does not increase hair zinc levels and growth of infants in Kilosa district, rural Tanzania
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Iron-chelation properties of phenolic acids bearing catechol and galloyl groups
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- Journal Article
- A1
- open access
Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months)
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Influence of a complementary food on the growth and iron and zinc nutritional status of children 6 months 1 year old in Kilosa district, Tanzania