Academic Bibliography

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Analysis of phospho- and sphingolipids in dairy products by a new HPLC method

Roeland Rombaut, John Van Camp (UGent) and Koen Dewettinck (UGent)

(2005) JOURNAL OF DAIRY SCIENCE. 88(2). p.482-488
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Phospholipids. In: Nollet, L. (ed.). . Marcel Dekker, New York

Roeland Rombaut, B VANHOUTTE, Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)

(2004) Food Analysis. p.349-382
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Characterisation of native milk fat globule membrane components during processing

Roeland Rombaut, John Van Camp (UGent) and Koen Dewettinck (UGent)

(2004) Proceedings of the International dairy symposium. p.146-148
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Creatine supplementation decreases homocysteine in an animal model of uremia

Youri Taes (UGent) , Joris Delanghe (UGent) , An De Vriese (UGent) , Roeland Rombaut, John Van Camp (UGent) and Norbert Lameire (UGent)

(2003) KIDNEY INTERNATIONAL. 64(4). p.1331-1337
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Milk lipids technical challenges

André Huyghebaert (UGent) , Koen Dewettinck (UGent) , Roeland Rombaut, Bert Vanhoutte and John Van Camp (UGent)

(2002) BULLETIN OF THE INTERNATIONAL DAIRY FEDERATION NO 375/2002. p.88-92
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Inactivation of heat resistant spores in bovine milk and lactulose formation.

Roeland Rombaut, Koen Dewettinck (UGent) , Geertrui De Mangelaere and André Huyghebaert (UGent)

(2002) MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 57(8). p.432-436
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Raw milk microbial quality and production scale of Belgian dairy farms.

Roeland Rombaut, Koen Dewettinck (UGent) , Geertrui De Mangelaere, Lieven Van Vooren and André Huyghebaert (UGent)

(2002) MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 57 (11-12. p.625-628

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Academic Bibliography

Analysis of phospho- and sphingolipids in dairy products by a new HPLC method

Phospholipids. In: Nollet, L. (ed.). . Marcel Dekker, New York

Characterisation of native milk fat globule membrane components during processing

Creatine supplementation decreases homocysteine in an animal model of uremia

Milk lipids technical challenges

Inactivation of heat resistant spores in bovine milk and lactulose formation.

Raw milk microbial quality and production scale of Belgian dairy farms.

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