Ghent University Academic Bibliography

Anatomical exploration of Vipera ammodytes (family Viperidae) horn supports cephalic appendage sensory function in non-aquatic snakes

Federico Banfi, Paul M. Gignac, Tom Hellebuyck (UGent) , Joaquim G. Sanctorum, Barbara De Kegel (UGent) , Dominique Adriaens (UGent) and Raoul Van Damme

(2026) JOURNAL OF ANATOMY.

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Book Chapter

Tactile marks

Simon Geiregat (UGent)

(2025) Elgar encyclopedia of intellectual property law. p.313-315

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The 'place' of urban wineries and oileries in the Greek and Roman World

Emlyn Dodd and Dimitri Van Limbergen (UGent)

(2024) JOURNAL OF URBAN ARCHAEOLOGY. 9. p.81-108

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Journal Article
A1
open access

Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Ine Heetesonne (UGent) , Elke Claus, Ingrid De Leyn (UGent) , Koen Dewettinck (UGent) , Melissa Camerlinck, Joachim Schouteten (UGent) and Filip Van Bockstaele (UGent)

(2024) FOODS. 13(22).

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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review

Valérie Lemarcq, Davy Van de Walle (UGent) , Viena Monterde, Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 62(20). p.5523-5539

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Journal Article
A1
open access

Do fair trade labels bias consumers' perceptions of food products? A comparison between a central location test and home-use test

Joachim Schouteten (UGent) , Xavier Gellynck (UGent) and Hendrik Slabbinck (UGent)

(2021) SUSTAINABILITY. 13(3).

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PhD Thesis

Unraveling roasting-induced cocoa flavor changes : a comparison between conventional and microwave-assisted roasting

Valérie Lemarcq

(2021)

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Roasting-induced changes in cocoa beans with respect to the mood pyramid

Valérie Lemarcq, Emmy Tuenter, Anastasia Bondarenko, Davy Van de Walle (UGent) , Luc De Vuyst, Luc Pieters, Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2020) FOOD CHEMISTRY. 332.

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Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking

Lieselot Hemeryck (UGent) , Jella Wauters (UGent) , Lore Dewulf, Anneleen Decloedt (UGent) , Marijke Aluwe, Stefaan De Smet (UGent) , Ilse Fraeye and Lynn Vanhaecke (UGent)

(2020) FOOD CHEMISTRY. 330.

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Functional meat products : the new consumer's demand

Maryam Zabihzadeh Khajavi (UGent) , Khadijeh Abhari, Fatemeh Barzegar and Hedayat Hosseini

(2020) CURRENT NUTRITION & FOOD SCIENCE. 16(3). p.260-267

Academic Bibliography

Anatomical exploration of Vipera ammodytes (family Viperidae) horn supports cephalic appendage sensory function in non-aquatic snakes

Tactile marks

The 'place' of urban wineries and oileries in the Greek and Roman World

Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review

Do fair trade labels bias consumers' perceptions of food products? A comparison between a central location test and home-use test

Unraveling roasting-induced cocoa flavor changes : a comparison between conventional and microwave-assisted roasting

Roasting-induced changes in cocoa beans with respect to the mood pyramid

Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking

Functional meat products : the new consumer's demand

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