Ghent University Academic Bibliography

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The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings

Ben Van den Wouwer (UGent) , Kristof Brijs, Arno G.B. Wouters and Katleen Raes (UGent)

(2024) FOOD CHEMISTRY. 455.
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Ultrasound irradiation alters the spatial structure and improves the antioxidant activity of the yellow tea polysaccharide

Haisong Wang, Jinran Chen, Pengfei Ren, Yiwen Zhang and Stanley Omondi Onyango

(2021) ULTRASONICS SONOCHEMISTRY. 70.
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Valorization of mango by-products to enhance the nutritional content of maize complementary porridges

Juliana Mandha, Habtu Shumoy Abraha (UGent) , Athanasia O. Matemu and Katleen Raes (UGent)

(2021) FOODS. 10(7).
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Impact of phenolic compound as activators or inhibitors on the enzymatic hydrolysis of cellulose

Ioanna Stamogiannou (UGent) , John Van Camp (UGent) , Guy Smagghe (UGent) , Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Katleen Raes (UGent)

(2021) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 186. p.174-180
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Fundamentals and applications of microwave heating to chemicals separation processes

Hong Li, Zhenyu Zhao, Christos Xiouras, Georgios Stefanidis (UGent) , Xingang Li and Xin Gao

(2019) RENEWABLE & SUSTAINABLE ENERGY REVIEWS. 114.
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In vitro antioxidant activity and phenolic profiles of tropical fruit by-products

Phuong Nguyen Nhat Minh, Thien Trung Le, Hanne Vissenaekens, Bryan Gonzales (UGent) , John Van Camp (UGent) , Guy Smagghe (UGent) and Katleen Raes (UGent)

(2019) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 54(4). p.1169-1178
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UV-filters and musk fragrances in seafood commercialized in Europe Union : occurrence, risk and exposure assessment

SC Cunha, L Trabalón, Silke Jacobs (UGent) , M Castro, M Fernandez-Tejedor, K Granby, Wim Verbeke (UGent) , C Kwadijk, F Ferrari, J Robbens, et al.

(2018) ENVIRONMENTAL RESEARCH. 161. p.399-408

Academic Bibliography

The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings

Ultrasound irradiation alters the spatial structure and improves the antioxidant activity of the yellow tea polysaccharide

Valorization of mango by-products to enhance the nutritional content of maize complementary porridges

Impact of phenolic compound as activators or inhibitors on the enzymatic hydrolysis of cellulose

Fundamentals and applications of microwave heating to chemicals separation processes

In vitro antioxidant activity and phenolic profiles of tropical fruit by-products

UV-filters and musk fragrances in seafood commercialized in Europe Union : occurrence, risk and exposure assessment

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