Ghent University Academic Bibliography

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Your filters: cql: author="Paelinck, Hubert*" or (type exact bookEditor and editor="Paelinck, Hubert*")

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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Liselot Steen, Ellen Neyrinck (UGent) , Eveline De Mey, Annatachja De Grande, Danny Telleir, Katleen Raes (UGent) , Hubert Paelinck and Ilse Fraeye

(2020) MEAT SCIENCE. 164.
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Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production

Ellen Neyrinck (UGent) , Stefaan De Smet (UGent) , Liesbet Vermeulen, Danny Telleir, Stefaan Lescouhier (UGent) , Hubert Paelinck, Ilse Fraeye, Rony Geers and Katleen Raes (UGent)

(2015) FOOD AND BIOPROCESS TECHNOLOGY. 8(12). p.2383-2391
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The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté

Simbarashe Samapundo (UGent) , Ramize Xhaferi (UGent) , Slawomir Szczcepaniak, Olivier Goemare, Liselot Steen, Hubert Paelinck and Frank Devlieghere (UGent)

(2015) LWT-FOOD SCIENCE AND TECHNOLOGY. 61(2). p.316-321
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The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce

Simbarashe Samapundo (UGent) , Tom Anthierens (UGent) , Jerry Ampofo-Asiama, Ramize Xhaferi (UGent) , Ilse Van Bree (UGent) , Slawomir Szczepaniak, Olivier Goemare, Liselot Steen, Marieke Dhooge (UGent) , Hubert Paelinck, et al.

(2013) JOURNAL OF FOOD SAFETY. 33(1). p.59-70
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- Conference Paper
- C1
- open access
Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005

An Vermeulen (UGent) , Mieke Uyttendaele (UGent) , Geert Gins, Anja De Loy-Hendrickx (UGent) , Hubert Paelinck, Jan Van Impe and Frank Devlieghere (UGent)

(2013) Cold-Chain-Management, 5th International workshop, Proceedings.
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Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates

Evelyne Doolaege (UGent) , Els Vossen (UGent) , Katleen Raes (UGent) , Bruno De Meulenaer (UGent) , Roland Verhé (UGent) , Hubert Paelinck and Stefaan De Smet (UGent)

(2012) MEAT SCIENCE. 90(4). p.925-931
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Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

Simbarashe Samapundo (UGent) , Jerry Ampofo-Asiama, Tom Anthierens (UGent) , Ramize Xhaferi (UGent) , Ilse Van Bree (UGent) , Slawomir Szczepaniak, Olivier Goemaere, Liselot Steen, Marieke Dhooge (UGent) , Hubert Paelinck, et al.

(2010) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 143(1-2). p.9-16

Academic Bibliography

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production

The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté

The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce

Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates

Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

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