Ghent University Academic Bibliography

Flavonoids and cellular stress : a complex interplay affecting human health

Hanne Vissenaekens (UGent) , Hanne Criel (UGent) , Charlotte Grootaert (UGent) , Katleen Raes (UGent) , Guy Smagghe (UGent) and John Van Camp (UGent)

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. p.1-32

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Journal Article
A1
open access

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

Juliana Mandha (UGent) , 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).

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A comparative theoretical study on the solvent dependency of anthocyanin extraction profiles

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

(2022) JOURNAL OF MOLECULAR LIQUIDS. 351.

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Quercetin mitigates endothelial activation in a novel intestinal-endothelial-monocyte/macrophage coculture setup

Hanne Vissenaekens (UGent) , Charlotte Grootaert (UGent) , Katleen Raes (UGent) , Julie De Munck (UGent) , Guy Smagghe (UGent) , Nico Boon (UGent) and John Van Camp (UGent)

(2022) INFLAMMATION.

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Journal Article
A1
open access

Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds

Phara De Bock (UGent) , Lori Daelemans (UGent) , Lotte Selis, Katleen Raes (UGent) , Pieter Vermeir (UGent) , Mia Eeckhout (UGent) and Filip Van Bockstaele (UGent)

(2021) FOODS. 10(3).

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Bioprocessing of marine crustacean side-streams into bioactives : a review

Yang Zou (UGent) , Johan Robbens, Marc Heyndrickx (UGent) , Jane Debode and Katleen Raes (UGent)

(2021) JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY. 96(6). p.1465-1474

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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

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

(2021) FOOD CHEMISTRY. 358.

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Conference Paper
C3
open access

Impact of tempering process on the yield and composition of quinoa flour

Phara De Bock (UGent) , Filip Van Bockstaele (UGent) , Katleen Raes (UGent) , Pieter Vermeir (UGent) and Mia Eeckhout (UGent)

(2021) 16th ICC International Cereal and Bread Congress (ICBC 2021), Abstracts.

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Non-food applications of natural dyes extracted from agro-food residues : a critical review

Kim Phan (UGent) , Katleen Raes (UGent) , Veronique Van Speybroeck (UGent) , Martijn Roosen (UGent) , Karen De Clerck (UGent) and Steven De Meester (UGent)

(2021) JOURNAL OF CLEANER PRODUCTION. 301.

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Intracellular quercetin accumulation and its impact on mitochondrial dysfunction in intestinal Caco-2 cells

Hanne Vissenaekens (UGent) , Guy Smagghe (UGent) , Hanne Criel (UGent) , Charlotte Grootaert (UGent) , Katleen Raes (UGent) , Andreja Rajkovic (UGent) , Geert Goeminne (UGent) , Nico Boon (UGent) , Kristof De Schutter (UGent) and John Van Camp (UGent)

(2021) FOOD RESEARCH INTERNATIONAL. 145.

Academic Bibliography

Flavonoids and cellular stress : a complex interplay affecting human health

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

A comparative theoretical study on the solvent dependency of anthocyanin extraction profiles

Quercetin mitigates endothelial activation in a novel intestinal-endothelial-monocyte/macrophage coculture setup

Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds

Bioprocessing of marine crustacean side-streams into bioactives : a review

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

Impact of tempering process on the yield and composition of quinoa flour

Non-food applications of natural dyes extracted from agro-food residues : a critical review

Intracellular quercetin accumulation and its impact on mitochondrial dysfunction in intestinal Caco-2 cells

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