Ghent University Academic Bibliography

Journal Article
A1
open access

Quantifying the environmental and food biodiversity impacts of ultra-processed foods : evidence from the European Prospective Investigation into Cancer and Nutrition (EPIC) study

Jeroen Berden (UGent) , Giles Hanley-Cook (UGent) , Bernadette Chimera, Dagfinn Aune, Maria Gabriela M. Pinho, Geneviève Nicolas, Bernard Srour, Christopher J. Millett, Emine Koc Cakmak, Emmanuelle Kesse-Guyot, et al.

(2025) PUBLIC HEALTH NUTRITION. 28(1).

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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
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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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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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

Nutritional characterization of street food in urban Turkmenistan, Central Asia

Gabriela Albuquerque, Sofia Sousa, Inês Lança de Morais, Marcello Gelormini, Carla Motta, Bryan Gonzales (UGent) , Azat Ovezov, Albertino Damasceno, Pedro Moreira, João Breda, et al.

(2022) FRONTIERS IN PUBLIC HEALTH. 10.

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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).

Academic Bibliography

Quantifying the environmental and food biodiversity impacts of ultra-processed foods : evidence from the European Prospective Investigation into Cancer and Nutrition (EPIC) study

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

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

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

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

Principles and guidelines for in-line viscometry in cereal extrusion

Nutritional characterization of street food in urban Turkmenistan, Central Asia

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

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