Ghent University Academic Bibliography

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Isolation of pectin from clementine peel : a new approach based on green extracting agents of citric acid/sodium citrate solutions

Caian He (UGent) , Imca Sampers (UGent) and Katleen Raes (UGent)

(2021) ACS SUSTAINABLE CHEMISTRY & ENGINEERING.
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Impact of tempering process on yield and composition of quinoa flour

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

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 140.
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Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk

Katleen Raes (UGent) , Phuong Hong Le (UGent) and Thien Trung Le

(2020) JOURNAL OF FOOD PROCESSING AND PRESERVATION. 44(1).
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Dietary fiber concentrates recovered from agro-industrial by-products : functional properties and application as physical carriers for probiotics

Caian He (UGent) , Imca Sampers (UGent) and Katleen Raes (UGent)

(2020) FOOD HYDROCOLLOIDS. 111.
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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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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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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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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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Implementation of HPLC analysis of γ-aminobutyric acid (GABA) in fermented food matrices

Phuong Hong Le (UGent) , Liesa Verscheure (UGent) , Thien Trung Le, Yannick Verheust (UGent) and Katleen Raes (UGent)

(2020) FOOD ANALYTICAL METHODS. 13(5). p.1190-1201
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Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel

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

(2020) FOOD AND BIOPRODUCTS PROCESSING. 122. p.222-229

Academic Bibliography

Isolation of pectin from clementine peel : a new approach based on green extracting agents of citric acid/sodium citrate solutions

Impact of tempering process on yield and composition of quinoa flour

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

Dietary fiber concentrates recovered from agro-industrial by-products : functional properties and application as physical carriers for probiotics

Genetic parameter estimates for plasma oxidative status traits in slaughter pigs

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

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

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

Implementation of HPLC analysis of γ-aminobutyric acid (GABA) in fermented food matrices

Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel

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