Ghent University Academic Bibliography

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2017
- A1
- journalArticle
Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
Joachim Schouteten UGent, Xavier Gellynck UGent, Ilse De Bourdeaudhuij UGent, Benedikt Sas UGent, Wender LP Bredie, Federico JA Perez-Cueto and Hans De Steur UGent (2017) FOOD RESEARCH INTERNATIONAL. 93. p.33-42 Mark
2016
- A1
- journalArticle
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
John Edem Kongor UGent, Michael Hinneh UGent, Davy Van de Walle UGent, Emmanuel Ohene Afoakwa, Pascal Boeckx UGent and Koen Dewettinck UGent (2016) FOOD RESEARCH INTERNATIONAL. 82. p.44-52 Mark
- A1
- journalArticle
3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment
Bao Loan Huynh Nguyen UGent, Liesbeth Jacxsens UGent, Ali Abbas Mohammad Kurshed and Bruno De Meulenaer UGent (2016) FOOD RESEARCH INTERNATIONAL. 90. p.186-193 Mark
- A1
- journalArticle
Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
Xiang Wang UGent, Mieke Uyttendaele UGent, Annemie Geeraerd, Liselot Steen, Ilse Fraeye and Frank Devlieghere UGent (2016) FOOD RESEARCH INTERNATIONAL. 89(1). p.843-849 Mark
2015
- A1
- journalArticle
Literature review: Impact of climate change on pesticide use
Ilse Delcour, Pieter Spanoghe UGent and Mieke Uyttendaele UGent (2015) FOOD RESEARCH INTERNATIONAL. 68. p.7-15 Mark
- A1
- journalArticle
Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil
Jeroen Vandamme, Anton Nikiforov UGent, Klaas Dujardin, Christophe Leys UGent, Luc De Cooman and Jim Van Durme (2015) FOOD RESEARCH INTERNATIONAL. 72. p.115-125 Mark
- A1
- journalArticle
Climate impact on Alternaria moulds and their mycotoxins in fresh produce: the case of the tomato chain
Evelien Van de Perre, Liesbeth Jacxsens UGent, Cheng Liu, Frank Devlieghere UGent and Bruno De Meulenaer UGent (2015) FOOD RESEARCH INTERNATIONAL. 68. p.41-46 Mark
- A1
- journalArticle
Towards strategies to adapt to pressures on safety of fresh produce due to climate change
Klementina Kirezieva, Liesbeth Jacxsens UGent, Martinus AJS van Boekel and Pieternel A Luning (2015) FOOD RESEARCH INTERNATIONAL. 68. p.94-107 Mark
- A1
- journalArticle
Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent
Stefanie Verstringe, Kim Moens UGent, Nathalie De Clercq and Koen Dewettinck UGent (2015) FOOD RESEARCH INTERNATIONAL. 67. p.25-34 Mark
- A1
- journalArticle
An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel
Joachim Schouteten UGent, Hans De Steur UGent, Sara De Pelsmaeker, Sofie Lagast UGent, Ilse De Bourdeaudhuij UGent and Xavier Gellynck UGent (2015) FOOD RESEARCH INTERNATIONAL. 78. p.96-107 Mark

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your query:: Remove issn exact "0963-9969"