Ghent University Academic Bibliography

Journal Article
A1
open access

Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products

Julianah Olayemi Odukoya, Sarah De Saeger (UGent) , Marthe De Boevre (UGent) , Gabriel Olaniran Adegoke, Frank Devlieghere (UGent) , Siska Croubels (UGent) , Gunther Antonissen (UGent) , Johnson Oluwaseun Odukoya and Patrick Berka Njobeh

(2024) HELIYON. 10(1).

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Journal Article
A1
open access

Evaluating collaborative scenarios for short food supply chains : a case study on high-level processing technology

Esther Van Parys (UGent) , Duc Tran (UGent) , Imca Sampers (UGent) , Thierry Benezech, Pieter-Jan Loveniers (UGent) , Frank Devlieghere (UGent) , Hans De Steur (UGent) , Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2023) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 58(10). p.5591-5601

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Journal Article
A2
open access

Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods

Julianah Olayemi Odukoya, Sarah De Saeger (UGent) , Marthe De Boevre (UGent) , Gabriel Olaniran Adegoke, Frank Devlieghere (UGent) , Siska Croubels (UGent) , Gunther Antonissen (UGent) , Oluwafemi Ayodeji Adebo, Sefater Gbashi, Johnson Oluwaseun Odukoya, et al.

(2023) FOOD HYDROCOLLOIDS FOR HEALTH. 4.

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Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum

Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre (UGent) , Gabriel Olaniran Adegoke, Kris Audenaert (UGent) , Siska Croubels (UGent) , Gunther Antonissen (UGent) , Johnson Oluwaseun Odukoya and Patrick Berka Njobeh

(2022) JOURNAL OF CEREAL SCIENCE. 103.

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Journal Article
A1
open access

Principles and guidelines for in-line viscometry in cereal extrusion

Elia Dalle Fratte, Dagmar D'hooge (UGent) , Mia Eeckhout (UGent) and Ludwig Cardon (UGent)

(2022) POLYMERS. 14(12).

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Journal Article
A1
open access

Are physicochemical properties shaping the allergenic potency of animal allergens?

Joana Costa, Caterina Villa, Kitty Verhoeckx, Tanja Cirkovic Velickovic (UGent) , Denise Schrama, Paola Roncada, Pedro M. Rodrigues, Cristian Piras, Laura Martín-Pedraza, Linda Monaci, et al.

(2022) CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY. 62(1). p.1-36

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Journal Article
A1
open access

Are physicochemical properties shaping the allergenic potency of plant allergens?

Joana Costa, Simona Lucia Bavaro, Sara Benedé, Araceli Diaz-Perales, Cristina Bueno-Diaz, Eva Gelencser, Julia Klueber, Colette Larré, Daniel Lozano-Ojalvo, Roberta Lupi, et al.

(2022) CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY. 62(1). p.37-63

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Journal Article
A1
open access

Effect of selected cooking ingredients for nixtamalization on the reduction of Fusarium mycotoxins in maize and Sorghum

Julianah Olayemi Odukoya, Sarah De Saeger (UGent) , Marthe De Boevre (UGent) , Gabriel Olaniran Adegoke, Kris Audenaert (UGent) , Siska Croubels (UGent) , Gunther Antonissen (UGent) , Karel Vermeulen (UGent) , Sefater Gbashi and Patrick Berka Njobeh

(2021) TOXINS. 13(1).

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Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach

Kaatje Van Vlierberghe, Maxime Gavage, Marc Dieu, Patsy Renard, Thierry Arnould, Nathalie Gillard, Katleen Coudijzer, Marc De Loose, Kris Gevaert (UGent) and Christof Van Poucke

(2020) FOOD CHEMISTRY. 309.

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Food processing, gut microbiota and the globesity problem

Lisa Miclotte and Tom Van de Wiele (UGent)

(2020) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 60(11). p.1769-1782

Academic Bibliography

Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products

Evaluating collaborative scenarios for short food supply chains : a case study on high-level processing technology

Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods

Influence of nixtamalization cooking ingredients on the minerals composition of nixtamalized maize and sorghum

Principles and guidelines for in-line viscometry in cereal extrusion

Are physicochemical properties shaping the allergenic potency of animal allergens?

Are physicochemical properties shaping the allergenic potency of plant allergens?

Effect of selected cooking ingredients for nixtamalization on the reduction of Fusarium mycotoxins in maize and Sorghum

Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach

Food processing, gut microbiota and the globesity problem

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