Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Lindsey Haak

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Effect of pan-frying in different culinary fats on the fatty acid profile of pork

Lindsey Haak, Isabelle Sioen (UGent) , Katleen Raes (UGent) , John Van Camp (UGent) and Stefaan De Smet (UGent)

(2007) FOOD CHEMISTRY. 102(3). p.857-864
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- Journal Article
- A1
Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork

Lindsey Haak, Katleen Raes (UGent) , Karen Smet (UGent) , Erik Claeys (UGent) , H PAELINCK and Stefaan De Smet (UGent)

(2006) MEAT SCIENCE. 74(3). p.476-486
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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

Isabelle Sioen (UGent) , Lindsey Haak, Katleen Raes (UGent) , C HERMANS, Stefaan De Henauw (UGent) , Stefaan De Smet (UGent) and John Van Camp (UGent)

(2006) FOOD CHEMISTRY. 98(4). p.609-617
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- Conference Paper
- P1
Effect of storage and cooking on the oxidative stability of pork

Lindsey Haak, Katleen Raes (UGent) and Stefaan De Smet (UGent)

(2004) BULLETIN OF THE UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE, VOL 60. p.272-277
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- Journal Article
- A1
Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls

Katleen Raes (UGent) , Lindsey Haak, An Balcaen (UGent) , Erik Claeys (UGent) , Daniël Demeyer (UGent) and Stefaan De Smet (UGent)

(2004) MEAT SCIENCE. 66(2). p.307-315