Ghent University Academic Bibliography

Journal Article
A2
open access

Bio-based materials from sunflower co-products, a way to generate economical value with low environmental footprint

Philippe Evon, Landry Jegat, Laurent Labonne, Thierry Veronese, Stephane Ballas, Lucas Tricoulet, Jing Li (UGent) and Danny Geelen (UGent)

(2023) OCL-OILSEEDS AND FATS CROPS AND LIPIDS. 30.

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Journal Article
A1
open access

Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

Jianfeng Wu, Chunxia Su (UGent) , Lorenz De Neve, Ali Sedaghat Doost (UGent) , Karin De Grave, Pieter Vermeir (UGent) , José Martins (UGent) and Paul Van der Meeren (UGent)

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 154.

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Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers

Alessandra Pino, Koenraad Van Hoorde (UGent) , Iole Pitino, Nunziatina Russo, Stefania Carpino, Cinzia Caggia and Cinzia L Randazzo

(2017) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 252. p.42-52

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Optimization of thermopressing conditions for the production of binderless boards from a coriander twin-screw extrusion cake

Evelien Uitterhaegen (UGent) , L Labonne, O Merah, T Talou, S Ballas, T Véronèse and Ph Evon

(2017) JOURNAL OF APPLIED POLYMER SCIENCE. 134(13).

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Journal Article
A1
open access

Tracking ink composition on Herculaneum papyrus scrolls : quantification and speciation of lead by X-ray based techniques and Monte Carlo simulations

Pieter Tack (UGent) , Marine Cotte, Stephen Bauters (UGent) , Emmanuel Brun, Dipanjan Banerjee, Wim Bras, Claudio Ferrero, Daniel Delattre, Vito Mocella and Laszlo Vincze (UGent)

(2016) SCIENTIFIC REPORTS. 6.

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Assessing the influence of four cutting methods on the thermal contact resistance of open-cell aluminum foam

Peter De Jaeger (UGent) , Christophe T'Joen (UGent) , Henk Huisseune (UGent) , Bernd Ameel (UGent) , Sven De Schampheleire (UGent) and Michel De Paepe (UGent)

(2012) INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER. 55(21-22). p.6142-6151

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Journal Article
A1
open access

Track and trace future, present, and past product and money flows with a resource-event-agent model

Wim Laurier (UGent) and Geert Poels (UGent)

(2012) INFORMATION SYSTEMS MANAGEMENT. 29(2). p.123-136

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Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material

Trung Thien Le (UGent) , John Van Camp (UGent) , Pet Anthony L Pascual, Geert Meesen (UGent) , Natacha Thienpont (UGent) , Kathy Messens (UGent) and Koen Dewettinck (UGent)

(2011) INTERNATIONAL DAIRY JOURNAL. 21(10). p.798-805

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Recovery of heat-stressed E-coli O157:H7 from ground beef and survival of E-coli O157:H7 in refrigerated and frozen ground beef and in fermented sausage kept at 7° C and 22° C

Mieke Uyttendaele (UGent) , S Vankeirsbilck and Johan Debevere

(2001) FOOD MICROBIOLOGY. 18(5). p.511-519

Academic Bibliography

Bio-based materials from sunflower co-products, a way to generate economical value with low environmental footprint

Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers

Optimization of thermopressing conditions for the production of binderless boards from a coriander twin-screw extrusion cake

Tracking ink composition on Herculaneum papyrus scrolls : quantification and speciation of lead by X-ray based techniques and Monte Carlo simulations

Assessing the influence of four cutting methods on the thermal contact resistance of open-cell aluminum foam

Track and trace future, present, and past product and money flows with a resource-event-agent model

Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material

Recovery of heat-stressed E-coli O157:H7 from ground beef and survival of E-coli O157:H7 in refrigerated and frozen ground beef and in fermented sausage kept at 7° C and 22° C

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