Ghent University Academic Bibliography

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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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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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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).
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The global spread of microplastics : contamination in mussels, clams, and crustaceans from world markets

Tamara Mutić, Jelena Mutić, Miloš Ilić, Vesna Jovanović, Jelena Aćimović, Boban Andjelković, Dragana Stanić-Vucinić, Maria Krishna de Guzman (UGent) , Mirjana Andjelkovic, Mirjana Turkalj, et al.

(2024) FOODS. 13(23).
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The relationship between food safety culture maturity and cost of quality : an empirical pilot study in the food industry

Pauline Spagnoli (UGent) , Lavinia Defalchidu, Peter Vlerick (UGent) and Liesbeth Jacxsens (UGent)

(2024) FOODS. 13(4).
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An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads

Celeste Verbeke (UGent) , Els Debonne (UGent) , Hannah Van Leirsberghe, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2024) FOODS. 13(2).
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Impact of lactic acid bacteria fermentation based on biotransformation of phenolic compounds and antioxidant capacity of mushrooms

Eda Nur Ayar, Yannick Verheust (UGent) , Beraat Özçelik and Katleen Raes (UGent)

(2024) FOODS. 13(11).
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Technological evaluation of fiber effects in wheat-based dough and bread

Celeste Verbeke (UGent) , Els Debonne (UGent) , Stien Versele, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)

(2024) FOODS. 13.
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From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil

Fien De Witte (UGent) , Ivana Penagos Dordevic (UGent) , Davy Van de Walle (UGent) , Andre Skirtach (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOODS. 13(9).

Academic Bibliography

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

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

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

The global spread of microplastics : contamination in mussels, clams, and crustaceans from world markets

The relationship between food safety culture maturity and cost of quality : an empirical pilot study in the food industry

An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads

Impact of lactic acid bacteria fermentation based on biotransformation of phenolic compounds and antioxidant capacity of mushrooms

Technological evaluation of fiber effects in wheat-based dough and bread

From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oil

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