Ghent University Academic Bibliography

The potential of anthocyanins from blueberries as a natural dye for cotton : a combined experimental and theoretical study

Kim Phan (UGent) , Elias Van Den Broeck (UGent) , Veronique Van Speybroeck (UGent) , Karen De Clerck (UGent) , Katleen Raes (UGent) and Steven De Meester (UGent)

(2020) DYES AND PIGMENTS. 176.

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Journal Article
open access

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked 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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Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts

Phuong Nguyen Nhat Minh (UGent) , Thien Trung Le, John Van Camp (UGent) and Katleen Raes (UGent)

(2020) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 321.

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Identification of key sensory attributes of Sambal-Terasi, impact of different type of Terasi, chemical characteristics and salt addition

Mery Tambaria Damanik Ambarita (UGent) , Katleen Raes (UGent) and Bruno De Meulenaer (UGent)

(2020) SAINS MALAYSIANA. 49(3). p.561-571

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Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk

Katleen Raes (UGent) , Phuöng Hong Lê (UGent) and Thien Trung Le

(2020) JOURNAL OF FOOD PROCESSING AND PRESERVATION. 44(1).

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Antioxidant activity of rambutan (Nephelium lappaceum L.) peel extract in soybean oil during storage and deep frying

Phuong Nguyen Nhat Minh (UGent) , Thien Trung Le, Minh Viet Thao Nguyen, John Van Camp (UGent) and Katleen Raes (UGent)

(2020) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 122(2).

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Genetic parameter estimates for plasma oxidative status traits in slaughter pigs

Martin Ntawubizi, Katleen Raes (UGent) and Stefaan De Smet (UGent)

(2020) JOURNAL OF ANIMAL SCIENCE. 98(1).

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A review on influencing factors on the minimum inhibitory concentration of essential oils

Elien Van de Vel (UGent) , Imca Sampers (UGent) and Katleen Raes (UGent)

(2019) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 59(3). p.357-378

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Conference Paper
C3
open access

Nutritional properties of ancient wheats available on the Belgian market

Lori Daelemans (UGent) , Ingrid De Leyn (UGent) , Melissa Camerlinck, Katleen Raes (UGent) , Pieter Vermeir (UGent) and Filip Van Bockstaele (UGent)

(2019) ICC 19th conference, Abstracts.

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Effect of mild heat treatment on browning‐related parameters in fresh‐cut Iceberg lettuce

Celine Vanden Abeele (UGent) , Katleen Raes (UGent) and Imca Sampers (UGent)

(2019) JOURNAL OF FOOD BIOCHEMISTRY. 43(7).

Academic Bibliography

The potential of anthocyanins from blueberries as a natural dye for cotton : a combined experimental and theoretical study

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

Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts

Identification of key sensory attributes of Sambal-Terasi, impact of different type of Terasi, chemical characteristics and salt addition

Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk

Antioxidant activity of rambutan (Nephelium lappaceum L.) peel extract in soybean oil during storage and deep frying

Genetic parameter estimates for plasma oxidative status traits in slaughter pigs

A review on influencing factors on the minimum inhibitory concentration of essential oils

Nutritional properties of ancient wheats available on the Belgian market

Effect of mild heat treatment on browning‐related parameters in fresh‐cut Iceberg lettuce

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