Ghent University Academic Bibliography

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Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture

Noussaire El Fihry, Ilse De Leersnyder (UGent) , Pieter Vermeir (UGent) , David Laureys (UGent) , Jessika De Clippeleer (UGent) , Filip Van Bockstaele (UGent) , Tony Ruyssen (UGent) , Mia Eeckhout (UGent) , Khalil El Mabrouk and Hassan Hajjaj

(2026) FOOD CHEMISTRY. 498(part 1).
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Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds

Els Debonne (UGent) , An Vermeulen (UGent) , Naomi Bouboutiefski, Tony Ruyssen (UGent) , Filip Van Bockstaele (UGent) , Mia Eeckhout (UGent) and Frank Devlieghere (UGent)

(2020) FOOD MICROBIOLOGY. 88.
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Technological and microbiological evaluation of different storage conditions of par-baked bread

Els Debonne (UGent) , Ingrid De Leyn (UGent) , Annemarie Vroman (UGent) , Griet Spaepen (UGent) , Marina Van Hecke (UGent) , Tony Ruyssen (UGent) and Mia Eeckhout (UGent)

(2020) LWT-FOOD SCIENCE AND TECHNOLOGY. 131.
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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions

Iris Tavernier, Bart Heyman, Paul Van der Meeren (UGent) , Tony Ruyssen (UGent) and Koen Dewettinck (UGent)

(2019) JOURNAL OF FOOD ENGINEERING. 244. p.136-141
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Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese

Tony Ruyssen (UGent) , M Janssens, Björn Van Gasse (UGent) , D Van Laere, N Van der Eecken, M De Meerleer, L Vermeiren, Koenraad Van Hoorde (UGent) , José Martins (UGent) , Mieke Uyttendaele (UGent) , et al.

(2013) INTERNATIONAL DAIRY JOURNAL. 33(2). p.142-152
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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.
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- Conference Paper
- C3
Yeast quality in industrial fermentations

Anita Van Landschoot (UGent) , Tony Ruyssen (UGent) and An Coorevits (UGent)

(2010) Exchange : open innovation for feed, food and health, where industry and academia meet.

Academic Bibliography

Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture

Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds

Technological and microbiological evaluation of different storage conditions of par-baked bread

Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions

Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese

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

Yeast quality in industrial fermentations

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