Ghent University Academic Bibliography

Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

Gustavo Luis Scalone (UGent) , Prabin Lamichhane, Tatiana Cucu (UGent) , Norbert De Kimpe (UGent) and Bruno De Meulenaer (UGent)

(2019) FOOD CHEMISTRY. 278. p.533-544

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Non-destructive measurement of volatile organic compounds in modified atmosphere packaged poultry using SPME-SIFT-MS in tandem with Headspace TD-GC-MS

Angelos Gerasimos Ioannidis (UGent) , Christophe Walgraeve (UGent) , Mike Vanderroost (UGent) , Herman Van Langenhove (UGent) , Frank Devlieghere (UGent) and Bruno De Meulenaer (UGent)

(2017) FOOD ANALYTICAL METHODS. 11(3). p.848-861

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Microbiota and metabolites of aged bottled gueuze beers converge to the same composition

Freek Spitaels (UGent) , Simon Van Kerrebroeck, Anneleen Wieme (UGent) , Isabel Snauwaert (UGent) , Maarten Aerts (UGent) , Anita Van Landschoot (UGent) , Luc De Vuyst and Peter Vandamme (UGent)

(2015) FOOD MICROBIOLOGY. 47. p.1-11

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Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple

Baoyu Zhang (UGent) , Simbarashe Samapundo (UGent) , Michaël Rademaker (UGent) , Bert Noseda (UGent) , Quenten Denon (UGent) , Ilse de Baenst (UGent) , Goknur Surengil, Bernard De Baets (UGent) and Frank Devlieghere (UGent)

(2014) LWT-FOOD SCIENCE AND TECHNOLOGY. 55(1). p.224-231

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Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

Baoyu Zhang (UGent) , Simbarashe Samapundo (UGent) , Vasileios Pothakos (UGent) , Ilse de Baenst (UGent) , Goknur Surengil, Bert Noseda (UGent) and Frank Devlieghere (UGent)

(2013) POSTHARVEST BIOLOGY AND TECHNOLOGY. 86. p.73-84

Academic Bibliography

Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

Non-destructive measurement of volatile organic compounds in modified atmosphere packaged poultry using SPME-SIFT-MS in tandem with Headspace TD-GC-MS

Microbiota and metabolites of aged bottled gueuze beers converge to the same composition

Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple

Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

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