Ghent University Academic Bibliography

Journal Article
A1
open access

Predicting image quality degradation as a result of two-phase sample transport in LA-ICP-TOFMS mapping of carbon-based materials

Johannes T. van Elteren, Tom Van Helden (UGent) , Dino Metarapi, Thibaut Van Acker (UGent) , Kristina Mervič, Martin Šala and Frank Vanhaecke (UGent)

(2025) JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY. 40(2). p.520-528

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Soot modeling in the numerical simulation of buoyant diffusion flames and fires : a review

Shahrooz Motaghian (UGent) and Tarek Beji (UGent)

(2024) FIRE SAFETY JOURNAL. 150(Part B).

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Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter

Nathaniel Hendrik, Flavio H. Marchesini (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2023) FOOD ANALYTICAL METHODS. 16(9-10). p.1555-1570

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Procedures and guidelines for inputting and output smoothening of kinetic Monte Carlo distributions

Lies De Keer, Mariya Edeleva (UGent) , Freddy L. Figueira (UGent) , Pablo Reyes Isaacura (UGent) , Dagmar D'hooge (UGent) and Paul Van Steenberge (UGent)

(2022) ADVANCED THEORY AND SIMULATIONS. 5(5).

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When and why do gradients of the gas phase composition and pressure affect liquid-gas transfer?

Janis Baeten (UGent) , Mark C. M. van Loosdrecht and Eveline I. P. Volcke (UGent)

(2020) WATER RESEARCH. 178.

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Journal Article
A1
open access

Detection threshold of chocolate graininess : machine vs human

Sara De Pelsmaeker (UGent) , Juliette Behra, Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2020) BRITISH FOOD JOURNAL. 122(9). p.2757-2767

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Journal Article
A1
open access

Gas solid contacting measurements in a turbulent fluidized bed by oxidation of carbon monoxide

Robbie Venderbosch, Wolter Prins (UGent) and Wim P. M. van Swaaij

(2019) THERMAL SCIENCE. 23(Supplement 5). p.1413-1423

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Compartmental modelling in chemical engineering : a critical review

Nicolas Jourdan, Thibaut Neveux, Olivier Potier, Mohamed Kanniche, Jim Wicks, Ingmar Nopens (UGent) , Usman Rehman and Yann Le Moullec

(2019) CHEMICAL ENGINEERING SCIENCE. 210.

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Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Bobby Antan Caiquo, Michael Hinneh, Martina Kluczykoff and Koen Dewettinck (UGent)

(2019) LWT-FOOD SCIENCE AND TECHNOLOGY. 100. p.10-19

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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

Michael Hinneh, Davy Van de Walle (UGent) , Daylan A. Tzompa-Sosa (UGent) , Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2019) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 245(4). p.837-852

Academic Bibliography

Predicting image quality degradation as a result of two-phase sample transport in LA-ICP-TOFMS mapping of carbon-based materials

Soot modeling in the numerical simulation of buoyant diffusion flames and fires : a review

Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter

Procedures and guidelines for inputting and output smoothening of kinetic Monte Carlo distributions

When and why do gradients of the gas phase composition and pressure affect liquid-gas transfer?

Detection threshold of chocolate graininess : machine vs human

Gas solid contacting measurements in a turbulent fluidized bed by oxidation of carbon monoxide

Compartmental modelling in chemical engineering : a critical review

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

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