Ghent University Academic Bibliography

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From winery waste to biosurfactants : white grape pomace fractionation, characterization and bioconversion towards sophorolipids

Joana De Melo Martins (UGent) , Stijn Bovijn (UGent) , Tom Delmulle (UGent) , Sofie De Maeseneire (UGent) , Luísa S. Serafim, Sílvia Petronilho and Wim Soetaert (UGent)

(2025) FOODS. 14(24).
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Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion

Zeshan Ali (UGent) , Thomas Van Hecke (UGent) , Els Vossen (UGent) , Massimiliano Petracci, Cécile Berri, Eline Kowalski (UGent) and Stefaan De Smet (UGent)

(2025) FOODS. 14(19).
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Microplastics-assisted campylobacter persistence, virulence, and antimicrobial resistance in the food chain : an overview

Irene Ortega Sanz (UGent) and Andreja Rajkovic (UGent)

(2025) FOODS. 14(14).
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Applicability of Raman spectroscopy for the assessment of wheat flour quality and functionality in bakery applications

Justine Van der Vennet (UGent) , Fien De Witte (UGent) , Peter Vandenabeele (UGent) , Mia Eeckhout (UGent) and Filip Van Bockstaele (UGent)

(2025) FOODS. 14(19).
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The potential of plant secondary metabolites as bread mould inhibitors : exploring their individual and combined antifungal effect

Amber Lepoutre (UGent) , Els Debonne (UGent) , Wouter Van Genechten, Serena Martini, Patrick Van Dijck and Frank Devlieghere (UGent)

(2025) FOODS. 14(21).
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Modulating protein glycation in skim milk powder via low humidity dry heating to improve its heat-stabilizing properties

Zijun Zhao (UGent) , Riza Flores, Bruno De Meulenaer (UGent) and Paul Van der Meeren (UGent)

(2025) FOODS. 14(24).
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Food iminosugars and related synthetic derivatives shift energy metabolism and induce structural changes in colon cancer cell lines

Thomas Montebugnoli, Charlotte Grootaert (UGent) , Alessandra Bordoni, Andreja Rajkovic (UGent) , Elien Alderweireldt (UGent) , Jeltien Rombaut (UGent) , Sofie De Maeseneire (UGent) , John Van Camp (UGent) and Maarten De Mol (UGent)

(2025) FOODS. 14(10).
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Consumer expectations for cream cheese : a category appraisal study in the United Kingdom with dairy and plant-based variants in various flavours

Sara R. Jaeger, Sok L. Chheang and Joachim Schouteten (UGent)

(2025) FOODS. 14(3).
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Quality control and safety assessment of online-purchased food supplements containing Red Yeast Rice (RYR)

Celine Vanhee, Bram Jacobs (UGent) , Michael Canfyn, Svetlana V. Malysheva, Marie Willocx, Julien Masquelier and Koenraad Van Hoorde

(2024) FOODS. 13(12).
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Heat stability assessment of milk : a review of traditional and innovative methods

Jianfeng Wu, Simin Chen and Paul Van der Meeren (UGent)

(2024) FOODS. 13(14).

Academic Bibliography

From winery waste to biosurfactants : white grape pomace fractionation, characterization and bioconversion towards sophorolipids

Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion

Microplastics-assisted campylobacter persistence, virulence, and antimicrobial resistance in the food chain : an overview

Applicability of Raman spectroscopy for the assessment of wheat flour quality and functionality in bakery applications

The potential of plant secondary metabolites as bread mould inhibitors : exploring their individual and combined antifungal effect

Modulating protein glycation in skim milk powder via low humidity dry heating to improve its heat-stabilizing properties

Food iminosugars and related synthetic derivatives shift energy metabolism and induce structural changes in colon cancer cell lines

Consumer expectations for cream cheese : a category appraisal study in the United Kingdom with dairy and plant-based variants in various flavours

Quality control and safety assessment of online-purchased food supplements containing Red Yeast Rice (RYR)

Heat stability assessment of milk : a review of traditional and innovative methods

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