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- 2018
- Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe
- Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method
- 2017
- Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
- Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability
- Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
- The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product
- Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment
- Ensuring food safety in food donations : case study of the Belgian donation/acceptation chain
- 2016
- Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
- 3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment