Ghent University Academic Bibliography

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Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study

Hao Li (UGent) , Teng Wang (UGent) , Chunxia Su (UGent) , Jianfeng Wu (UGent) and Paul Van der Meeren (UGent)

(2022) FOOD HYDROCOLLOIDS. 122.
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- Journal Article
- A1
- open access
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation

Nathalie Bernaert, Els Debonne (UGent) , Ingrid De Leyn (UGent) , Bart Van Droogenbroeck and Filip Van Bockstaele (UGent)

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 153.
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Multi-mycotoxin profiling in maize reveals prevalence of Fusarium mycotoxins in South and West Ethiopia

Addisalem Mesfin (UGent) , Kokeb Tesfamariam Hadush (UGent) , T. Belachew, Sarah De Saeger (UGent) , Carl Lachat (UGent) and Marthe De Boevre (UGent)

(2022) WORLD MYCOTOXIN JOURNAL. 15(1). p.73-83
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Flavonoids and cellular stress : a complex interplay affecting human health

Hanne Vissenaekens (UGent) , Hanne Criel (UGent) , Charlotte Grootaert (UGent) , Katleen Raes (UGent) , Guy Smagghe (UGent) and John Van Camp (UGent)

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. p.1-32
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- Journal Article
- A1
- open access
From Golden Rice to Golden Diets : how to turn its recent approval into practice

Hans De Steur (UGent) , Alexander J. Stein and Matty Demont

(2022) GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT. 32.
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Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

Els Debonne (UGent) , Merve Silanur Yilmaz, Ozge Sakiyan and Mia Eeckhout (UGent)

(2022) FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL.
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- Journal Article
- A1
- open access
Subacute ruminal acidosis phenotypes in periparturient dairy cows differ in ruminal and salivary bacteria and in the in vitro fermentative activity of their ruminal microbiota

Hong Yang (UGent) , Stijn Heirbaut (UGent) , Jeyamalar Jeyanathan (UGent) , Xiaoping Jing (UGent) , Nympha De Neve (UGent) , L. Vandaele and Veerle Fievez (UGent)

(2022) JOURNAL OF DAIRY SCIENCE.
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- Journal Article
- A1
- open access
Turning your weakness into my strength : how counter-messaging on conventional meat influences acceptance of cultured meat

Chad M. Baum, Wim Verbeke (UGent) and Hans De Steur (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 97.
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- Journal Article
- A1
Type 1 resistant starch: Nutritional properties and industry applications

Supaluck Kraithong, Shaokang Wang, Shahid Ahmed Junejo, Xiong Fu, Atiruj Theppawong (UGent) , Bin Zhang and Qiang Huang

(2022) FOOD HYDROCOLLOIDS. 125.
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- Journal Article
- A1
- open access
Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

Juliana Mandha (UGent) , Habtu Shumoy Abraha (UGent) , Jolien Devaere, Joachim Schouteten (UGent) , Xavier Gellynck (UGent) , Ann De De Winne, Athanasia O. Matemu and Katleen Raes (UGent)

(2022) FOODS. 11(3).

Academic Bibliography

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation

Multi-mycotoxin profiling in maize reveals prevalence of Fusarium mycotoxins in South and West Ethiopia

Flavonoids and cellular stress : a complex interplay affecting human health

From Golden Rice to Golden Diets : how to turn its recent approval into practice

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

Subacute ruminal acidosis phenotypes in periparturient dairy cows differ in ruminal and salivary bacteria and in the in vitro fermentative activity of their ruminal microbiota

Turning your weakness into my strength : how counter-messaging on conventional meat influences acceptance of cultured meat

Type 1 resistant starch: Nutritional properties and industry applications

Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

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