Ghent University Academic Bibliography

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- Conference Paper
- C3
Functionality of different fibre sources in gluten-free dough and bread

Astrid De Beleyr, Delina Van Laere, Filip Van Bockstaele (UGent) , Melissa Camerlinck, Ingrid De Leyn (UGent) , Marianne De Meerleer and Lieve Vermeiren

(2016) Gluten-Free Cereal Products and Beverages, 4th International symposium, Abstracts.
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- Conference Paper
- C3
Functionality of vegetable proteins in gluten-free dough and bread

Astrid De Beleyr, Delina Van Laere, Filip Van Bockstaele (UGent) , Melissa Camerlinck, Ingrid De Leyn (UGent) , Marianne De Meerleer and Lieve Vermeiren

(2016) Gluten-Free Cereal Products and Beverages, 4th International symposium, Abstracts.
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- Miscellaneous
Glutenvrije broden enorme uitdaging : voedingswaarde onder de loep in onderzoek

Delina Van Laere, Astrid De Beleyr, Filip Van Bockstaele (UGent) , Melissa Camerlinck, Ingrid De Leyn (UGent) , Lieve Vermeiren and Marianne De Meerleer

(2016) VMT FOOD. p.16-18
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- Conference Paper
- C3
Metabolic fingerprinting of Gouda cheese ripening by NMR spectroscopy

Krisztina Fehér (UGent) , Tony Ruyssen (UGent) , Nathan Van der Eecken, Marianne De Meerleer, Luc De Vuyst and José Martins (UGent)

(2013) Metabolomics, 1st Belgian-Netherlands Joint symposium, Abstracts.
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- Conference Paper
- C3
Influence of sodium reduction on physico-chemical, microbiological and sensory properties of ripened Gouda cheese

Nathan Van der Eecken, Marianne De Meerleer, Tony Ruyssen (UGent) , Lieve Vermeiren and Delina Van Laere

(2012) Cheese Ripening & Technology symposium, Abstracts.
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- Conference Paper
- C3
In-vitro screening of commercial adjunct cultures to improve flavour formation in sodium reduced Gouda cheese

Nathan Van der Eecken, Marianne De Meerleer, Tony Ruyssen (UGent) , Lieve Vermeiren and Delina Van Laere

(2012) Food Microbiology, 17th Conference, Abstracts.
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- Conference Paper
- C3
Use of molecular techniques to monitor starter and adjunct cultures in sodium reduced Gouda cheese

Nathan Van der Eecken, Marianne De Meerleer, Tony Ruyssen (UGent) , Lieve Vermeiren and Delina Van Laere

(2012) Food Microbiology, 12th Conference, Abstracts.

Academic Bibliography

Functionality of different fibre sources in gluten-free dough and bread

Functionality of vegetable proteins in gluten-free dough and bread

Glutenvrije broden enorme uitdaging : voedingswaarde onder de loep in onderzoek

Metabolic fingerprinting of Gouda cheese ripening by NMR spectroscopy

Influence of sodium reduction on physico-chemical, microbiological and sensory properties of ripened Gouda cheese

In-vitro screening of commercial adjunct cultures to improve flavour formation in sodium reduced Gouda cheese

Use of molecular techniques to monitor starter and adjunct cultures in sodium reduced Gouda cheese

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