Ghent University Academic Bibliography

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Risk ranking of mycotoxins in plant-based meat and dairy alternatives under protein transition scenarios

Sofie Schryvers (UGent) , Christian Jung, Maria Agustina Pavicich (UGent) , Sarah De Saeger, Carl Lachat (UGent) and Liesbeth Jacxsens (UGent)

(2025) FOOD RESEARCH INTERNATIONAL. 200.
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Cross-cultural consumer acceptance of cultured meat : a comparative study in Belgium, Chile, and China

María Ignacia Rodríguez Escobar (UGent) , Shujun Han, Erasmo Cadena Martinez (UGent) , Stefaan De Smet (UGent) and Christine Yung Hung (UGent)

(2025) FOOD QUALITY AND PREFERENCE. 127.
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Consumer segments less or more willing to adopt foods with microalgae proteins

Hélène Van der Stricht (UGent) , Christine Yung Hung (UGent) , Arnout R. H. Fischer and Wim Verbeke (UGent)

(2024) FOOD QUALITY AND PREFERENCE. 113.
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- A2
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Resource use efficiency : developing a generic framework for protein production systems and its application on dairy and fish

María Ignacia Rodríguez Escobar (UGent) , Erasmo Cadena Martinez (UGent) , Thuy Trang Nhu (UGent) , Sophie Huysveld (UGent) , Stefaan De Smet (UGent) and Jo Dewulf (UGent)

(2024) FUTURE FOODS. 10.
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Challenges and progress towards industrial recombinant protein production in yeasts : a review

Pieter De Brabander (UGent) , Evelien Uitterhaegen, Tom Delmulle (UGent) , Karel De Winter and Wim Soetaert (UGent)

(2023) BIOTECHNOLOGY ADVANCES. 64.
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Consumers’ willingness-to-buy pasta with microalgae proteins : which label can promote sales?

Hélène Van der Stricht (UGent) , Adriano Profeta, Christine Yung Hung (UGent) and Wim Verbeke (UGent)

(2023) FOOD QUALITY AND PREFERENCE. 110.
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Meat consumption and flexitarianism in the Low Countries

Hans Dagevos and Wim Verbeke (UGent)

(2022) MEAT SCIENCE. 192.
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Environmental impact of microbial protein from potato wastewater as feed ingredient : comparative consequential life cycle assessment of three production systems and soybean meal

Marc Spiller, Maarten Muys, Gustavo Papini, Myrsini Sakarika (UGent) , Matthias Buyle and Siegfried E. Vlaeminck

(2020) WATER RESEARCH. 171.

Academic Bibliography

Risk ranking of mycotoxins in plant-based meat and dairy alternatives under protein transition scenarios

Cross-cultural consumer acceptance of cultured meat : a comparative study in Belgium, Chile, and China

Consumer segments less or more willing to adopt foods with microalgae proteins

Resource use efficiency : developing a generic framework for protein production systems and its application on dairy and fish

Challenges and progress towards industrial recombinant protein production in yeasts : a review

Consumers’ willingness-to-buy pasta with microalgae proteins : which label can promote sales?

Meat consumption and flexitarianism in the Low Countries

Environmental impact of microbial protein from potato wastewater as feed ingredient : comparative consequential life cycle assessment of three production systems and soybean meal

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