Ghent University Academic Bibliography

Combined effects of nitrogen and sulfur fertilizers on chemical composition, structure and physicochemical properties of buckwheat starch

Licheng Gao (UGent) , Geert Haesaert (UGent) , Filip Van Bockstaele (UGent) , Pieter Vermeir (UGent) , Andre Skirtach (UGent) and Mia Eeckhout (UGent)

(2024) FOOD CHEMISTRY. 459.

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Journal Article
A1
open access

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Mirjana Radomirovic, Simeon Minic, Dragana Stanic-Vucinic, Milan Nikolic, Sam Van Haute (UGent) , Andreja Rajkovic (UGent) and Tanja Cirkovic Velickovic (UGent)

(2022) FOOD HYDROCOLLOIDS. 123.

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Journal Article
A2
open access

Theoretical probing to the reactivity and biological effects of the phytochemical, coumestrol and its derivatives

Vinduja Puthanveedu, Chandana Pulikkool, Nithin Poonkottil (UGent) and K. Muraleedharan

(2022) CHEMICAL PHYSICS IMPACT. 4.

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Journal Article
A1
open access

Effects of aleurone supplementation on glucose-insulin metabolism and gut microbiome in untrained healthy horses

Berit Boshuizen (UGent) , Carmen Vidal Moreno de Vega (UGent) , Lorie De Maré (UGent) , Constance De meeûs, Jean Eduardo de Oliveira, Guilherme Hosotani, Yannick Gansemans (UGent) , Dieter Deforce (UGent) , Filip Van Nieuwerburgh (UGent) and Catherine Delesalle (UGent)

(2021) FRONTIERS IN VETERINARY SCIENCE. 8.

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Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

Yamina De Bondt, Natalia Rosa-Sibakov, Inge Liberloo, Chiara Roye, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Peter Goos, Emilia Nordlund and Christophe M. Courtin

(2020) FOOD CHEMISTRY. 305.

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Journal Article
A2
open access

Mango seed kernel from Cameroon Savannah : characterization and antioxidant potential

Junior Ekorong Akouan Anta and Gaston Zomegni

(2020) EUROPEAN JOURNAL OF AGRICULTURE AND FOOD SCIENCES. 2(4). p.1-5

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Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi, Jianfeng Wu (UGent) , Qurrotul A'yun (UGent) and Paul Van der Meeren (UGent)

(2019) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 91. p.1-11

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Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

Wahyu Wijaya, Rachel Catherina Harfieyanto, Koen Dewettinck (UGent) , Ashok R Patel and Paul Van der Meeren (UGent)

(2019) FOOD & FUNCTION. 10(2). p.986-996

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Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate

Ayah Al-Hanish, Dragana Stanic-Vucinic, Jelena Mihailovic, Ivana Prodic, Simeon Minic, Marija Stojadinovic, Milica Radibratovic, Milos Milcic and Tanja Cirkovic Velickovic (UGent)

(2016) FOOD HYDROCOLLOIDS. 61. p.241-250

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Flavonoid deactivation of excited state flavins: reaction monitoring by mass spectrometry

Kevin Huvaere, Bart Sinnaeve, Jan Van Bocxlaer (UGent) and Leif H Skibsted

(2012) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 60(36). p.9261-9272

Academic Bibliography

Combined effects of nitrogen and sulfur fertilizers on chemical composition, structure and physicochemical properties of buckwheat starch

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Theoretical probing to the reactivity and biological effects of the phytochemical, coumestrol and its derivatives

Effects of aleurone supplementation on glucose-insulin metabolism and gut microbiome in untrained healthy horses

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

Mango seed kernel from Cameroon Savannah : characterization and antioxidant potential

Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques

Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate

Flavonoid deactivation of excited state flavins: reaction monitoring by mass spectrometry

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