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
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.
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Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

Simbarashe Samapundo (UGent) , Nick Deschuyffeleer, Delina Van Laere, Ingrid De Leyn (UGent) and Frank Devlieghere (UGent)

(2010) FOOD MICROBIOLOGY. 27(6). p.749-756
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- Journal Article
- A1
Automated image analysis tool for migration fat bloom evaluation of chocolate coated food products

Ingmar Nopens (UGent) , Imogen Foubert, Veerle De Graef (UGent) , Delina Van Laere, Koen Dewettinck (UGent) and Peter A. Vanrolleghem

(2008) LWT-FOOD SCIENCE AND TECHNOLOGY. 41(10). p.1884-1891
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Co-existence and traceability of GM and non-GM products in the feed chain

Nicolas Gryson (UGent) , Kathy Messens (UGent) , Delina Van laere and Mia Eeckhout (UGent)

(2007) European Food Research and Technology. 226(1-2). p.81-85

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

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

Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

Automated image analysis tool for migration fat bloom evaluation of chocolate coated food products

Co-existence and traceability of GM and non-GM products in the feed chain

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