Ghent University Academic Bibliography

Unfolding consumer purchase intentions toward genetically modified rice with nutritional benefits in Bangladesh

Dilshad Zahan Ethen (UGent) , Mohammad Jahangir Alam and Hans De Steur (UGent)

(2024) OUTLOOK ON AGRICULTURE. 53(3). p.277-290

Journal Article
A2
open access

Using labels to support climate-friendly lunch purchases : an in-store study

Ebba Engstrom, Astrid Nilsson Lewis, Asa Moberg, Fedra Vanhuyse (UGent) , Elena Dawkins, Fiona Lambe, Tina Sendlhofer and Ylva Ran

(2024) CLEANER AND RESPONSIBLE CONSUMPTION. 15.

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Journal Article
A1
open access

Deciphering Alternaria metabolic responses in microbial confrontation via an integrated mass spectrometric targeted and non-targeted strategy

Ye Tian, Mohamed Fathi Abdallah (UGent) , Marthe De Boevre (UGent) , Cheng Wang, Kris Audenaert (UGent) , Sarah De Saeger (UGent) and Aibo Wu

(2023) FOOD CHEMISTRY. 404(part B).

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Journal Article
A1
open access

Valence, arousal and projective mapping of facial and non-facial emoji investigated using an incomplete block design approach

Joachim Schouteten (UGent) , Valerie L. Almli, Listia Rini (UGent) and Ingunn Berget

(2023) FOOD QUALITY AND PREFERENCE. 105.

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Journal Article
A1
open access

Microbial protein from recovered nitrogen : nutritional quality, safety, and feasibility assessment

Lotte Van Peteghem, Silvio Matassa (UGent) , Korneel Rabaey (UGent) and Myrsini Sakarika (UGent)

(2023) SCIENCE OF THE TOTAL ENVIRONMENT. 892.

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Trends and applications of intelligent packaging in dairy products : a review

Adel Mirza Alizadeh, Mohammad Masoomian, Mahsa Shakooie, Maryam Zabihzadeh Khajavi (UGent) and Mehdi Farhoodi

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 62(2). p.383-397

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Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire

Listia Rini (UGent) , Sofie Lagast (UGent) , Joachim Schouteten (UGent) , Xavier Gellynck (UGent) and Hans De Steur (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 99.

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Toward a valence × arousal circumplex-inspired emotion questionnaire (CEQ) based on emoji and comparison with the word-pair variant

Joachim Schouteten (UGent) , Fabien Llobell, Christina M. Roigard, David Jin and Sara R. Jaeger

(2022) FOOD QUALITY AND PREFERENCE. 99.

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Journal Article
A1
open access

Analysis of the cultured meat production system in function of its environmental footprint : current Status, gaps and recommendations

María Ignacia Rodríguez Escobar (UGent) , Erasmo Cadena Martinez (UGent) , Thuy Trang Nhu (UGent) , Margot Cooreman-Algoed (UGent) , Stefaan De Smet (UGent) and Jo Dewulf (UGent)

(2021) FOODS. 10(12).

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Journal Article
A1
open access

Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution

Arnout Declerck, Veronique Nelis, Sabine Danthine, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2021) FOODS. 10(3).

Academic Bibliography

Unfolding consumer purchase intentions toward genetically modified rice with nutritional benefits in Bangladesh

Using labels to support climate-friendly lunch purchases : an in-store study

Deciphering Alternaria metabolic responses in microbial confrontation via an integrated mass spectrometric targeted and non-targeted strategy

Valence, arousal and projective mapping of facial and non-facial emoji investigated using an incomplete block design approach

Microbial protein from recovered nitrogen : nutritional quality, safety, and feasibility assessment

Trends and applications of intelligent packaging in dairy products : a review

Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire

Toward a valence × arousal circumplex-inspired emotion questionnaire (CEQ) based on emoji and comparison with the word-pair variant

Analysis of the cultured meat production system in function of its environmental footprint : current Status, gaps and recommendations

Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution

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