Ghent University Academic Bibliography

Journal Article
A2
open access

Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines : implications for cultured meat production

Chloë Deelkens (UGent) , Elly De Vlieghere (UGent) , Mario Van Poucke (UGent) , Masaki Kinoshita, Jeffrey Aalders (UGent) , Lieven Thorrez, Bert Devriendt (UGent) , Ann Van Soom (UGent) , Luc Peelman (UGent) , Björn Menten (UGent) , et al.

(2025) FUTURE FOODS. 11.

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Journal Article
A1
open access

Tissue engineering in the agri-food industry : current status, socio-economic overview and regulatory compliance

Brian Senyange (UGent) , Joshua Wesana (UGent) , Guido Van Huylenbroeck (UGent) , Xavier Gellynck (UGent) and Hans De Steur (UGent)

(2025) CURRENT OPINION IN BIOTECHNOLOGY. 91.

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Journal Article
A1
open access

Animal-free edible scaffolds from soy protein isolate for the scalable production of cultured meat

Indi Geurs (UGent) , Maria Olenic, Elly De Vlieghere (UGent) , Charlotte Grootaert (UGent) , Charlot Philips, Koen Dewettinck (UGent) , Fabrice Bray, Christian Rolando, Lieven Thorrez, Sandra Van Vlierberghe (UGent) , et al.

(2025) CURRENT RESEARCH IN FOOD SCIENCE. 11.

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Quantifying environmental impacts of cell banking through life cycle assessment

María Ignacia Rodríguez Escobar (UGent) , Erasmo Cadena Martinez (UGent) , Marjolein De Vries, Rui Huber, Stefaan De Smet and Jo Dewulf (UGent)

(2025) INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT.

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Journal Article
A1
open access

Review : livestock cell types with myogenic differentiation potential : considerations for the development of cultured meat

Maria Olenic (UGent) , Chloë Deelkens (UGent) , Emma Heyman (UGent) , Elly De Vlieghere (UGent) , X. Zheng, Jolanda van Hengel (UGent) , Catharina De Schauwer (UGent) , Bert Devriendt (UGent) , Stefaan De Smet (UGent) and Lieven Thorrez

(2025) ANIMAL. 19(Suppl. 1).

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Journal Article
A2
open access

Engineering functional scaffolds and fat phases for cultured meat

Indi Geurs (UGent) , Charlotte Grootaert (UGent) , Koen Dewettinck (UGent) , Sandra Van Vlierberghe (UGent) and John Van Camp (UGent)

(2025) FUTURE FOODS. 12.

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Low-intensity pulsed electromagnetic field stimulation enhances fusion in bovine myoblasts and improves tensile properties of engineered skeletal muscle tissue

Chloë Deelkens (UGent) , Antoine Weisrock, Lorenzo Fassina, Maria Olenic (UGent) , Charlot Philips, Jolanda van Hengel (UGent) , Bert Devriendt (UGent) and Lieven Thorrez

(2025) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 105.

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Journal Article
A1
open access

Evaluation of enzymatic protocols to optimize efficiency of bovine adipose tissue-derived mesenchymal stromal cell isolation

Emma Heyman (UGent) , Bert Devriendt (UGent) , Elly De Vlieghere (UGent) , Klara Goethals (UGent) , Mario Van Poucke (UGent) , Luc Peelman (UGent) and Catharina De Schauwer (UGent)

(2024) NPJ SCIENCE OF FOOD. 8(1).

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Journal Article
A1
open access

Alternative protein innovations and challenges for industry and consumer : an initial overview

Kathleen L. Hefferon, Hans De Steur (UGent) , Federico J. A. Perez-Cueto and Ronald Herring

(2023) FRONTIERS IN SUSTAINABLE FOOD SYSTEMS. 7.

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Journal Article
A1
open access

First impressions and food technology neophobia : examining the role of visual information for consumer evaluations of cultivated meat

Chad M. Baum, Hans De Steur (UGent) and Carl-Johan Lagerkvist

(2023) FOOD QUALITY AND PREFERENCE. 110.

Academic Bibliography

Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines : implications for cultured meat production

Tissue engineering in the agri-food industry : current status, socio-economic overview and regulatory compliance

Animal-free edible scaffolds from soy protein isolate for the scalable production of cultured meat

Quantifying environmental impacts of cell banking through life cycle assessment

Review : livestock cell types with myogenic differentiation potential : considerations for the development of cultured meat

Engineering functional scaffolds and fat phases for cultured meat

Low-intensity pulsed electromagnetic field stimulation enhances fusion in bovine myoblasts and improves tensile properties of engineered skeletal muscle tissue

Evaluation of enzymatic protocols to optimize efficiency of bovine adipose tissue-derived mesenchymal stromal cell isolation

Alternative protein innovations and challenges for industry and consumer : an initial overview

First impressions and food technology neophobia : examining the role of visual information for consumer evaluations of cultivated meat

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