Ghent University Academic Bibliography

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A decision-support grid for evaluating neonicotinoid alternatives based on environmental and human health impact

Michael Raimondi (UGent) , Edelbis López Dávila (UGent) , Laura Peeters, Wim Reybroeck, Tim Belien, Dany Bylemans, Jeroen Buysse (UGent) , Benny De Cauwer (UGent) and Pieter Spanoghe (UGent)

(2025) AGRONOMY-BASEL. 15(10).
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Optimization of Rhizobium rhizogenes-mediated transformation, regeneration and characterization of Malus domestica Borkh. Ri lines

Philipp Rüter, Tom Eeckhaut, Emmy Dhooghe (UGent) , ellen de keyser (UGent) , Manh Hung Doan, Jens Bartels and Traud Winkelmann

(2024) PLANT CELL TISSUE AND ORGAN CULTURE. 157(2).
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A comparative analysis of crop pollinator survey methods along a large-scale climatic gradient

N. Leclercq, L. Marshall, T. Weekers, A. Anselmo, D. Benda, D. Bevk, P. Bogusch, D. Cejas, B. Drepper, M. Galloni, et al.

(2022) AGRICULTURE ECOSYSTEMS & ENVIRONMENT. 329.
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Flexible and digestible wood caused by viral-induced alteration of cell wall composition

Holly Allen, Leo Zeef, Kris Morreel (UGent) , Geert Goeminne (UGent) , Manoj Kumar, Leonardo D. Gomez, Andrew P. Dean, Axel Eckmann, Cinzia Casiraghi, Simon J. McQueen-Mason, et al.

(2022) CURRENT BIOLOGY. 32(15). p.3398-3406
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Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

Juliana Mandha, Habtu Shumoy Abraha (UGent) , Jolien Devaere, Joachim Schouteten (UGent) , Xavier Gellynck (UGent) , Ann De De Winne, Athanasia O. Matemu and Katleen Raes (UGent)

(2022) FOODS. 11(3).

Academic Bibliography

A decision-support grid for evaluating neonicotinoid alternatives based on environmental and human health impact

Optimization of Rhizobium rhizogenes-mediated transformation, regeneration and characterization of Malus domestica Borkh. Ri lines

A comparative analysis of crop pollinator survey methods along a large-scale climatic gradient

Flexible and digestible wood caused by viral-induced alteration of cell wall composition

Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

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