Ghent University Academic Bibliography

Journal Article
A2
open access

Observation-based assessment of secondary water effects on seasonal vegetation decay across Africa

Caglar Küçük (UGent) , Sujan Koirala, Nuno Carvalhais, Diego Miralles (UGent) , Markus Reichstein and Martin Jung

(2022) FRONTIERS IN BIG DATA. 5.

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Journal Article
A1
open access

Effects of long-term straw return and environmental factors on the spatiotemporal variability of soil organic matter in the black soil region : a case study

Yang Yan, Wenjun Ji, Baoguo Li, Guiman Wang, Bifeng Hu, Chao Zhang and Abdul Mouazen (UGent)

(2022) AGRONOMY-BASEL. 12(10).

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Fatigue crack propagation across grain boundary of Al-Cu-Mg bicrystal based on crystal plasticity XFEM and cohesive zone model

Qi Zhao (UGent) , Magd Abdel Wahab (UGent) , Yong Ling (UGent) and Zhiyi Liu

(2022) JOURNAL OF MATERIALS SCIENCE & TECHNOLOGY. 126. p.275-287

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Combining fat and waxes in hybrid systems for bakery application

Filip Van Bockstaele (UGent) , Marie Romanus, Benny Lewille (UGent) , Ellen Verwee (UGent) , Andre Skirtach (UGent) and Koen Dewettinck (UGent)

(2021) 4th Food Structure and Functionality Symposium, Abstracts.

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Journal Article
A1
open access

Plastic deformation throughout strain-induced phase transformation in additively manufactured maraging steels

Seyed Amir Reza Shamsdini, M. H. Ghoncheh, Mehdi Sanjari, Hadi Pirgazi (UGent) , Babak Shalchi Amirkhiz, Leo Kestens (UGent) and Mohsen Mohammadi

(2021) MATERIALS & DESIGN. 198.

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Ion beam modification of the Ni-Si solid-phase reaction : the influence of substrate damage and nitrogen impurities introduced by ion implantation

K. van Stiphout, Filip Geenen (UGent) , N. M. Santos, S. M. C. Miranda, V. Joly, J. Demeulemeester, C. Mocuta, C. M. Comrie, Christophe Detavernier (UGent) , L. M. C. Pereira, et al.

(2021) JOURNAL OF PHYSICS D-APPLIED PHYSICS. 54(1).

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Technological and microbiological evaluation of different storage conditions of par-baked bread

Els Debonne (UGent) , Ingrid De Leyn (UGent) , Annemarie Vroman (UGent) , Griet Spaepen (UGent) , Marina Van Hecke (UGent) , Tony Ruyssen (UGent) and Mia Eeckhout (UGent)

(2020) LWT-FOOD SCIENCE AND TECHNOLOGY. 131.

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Behavior of ultrafast annealed advanced high strength steels under static and dynamic conditions

Florian Vercruysse, Felipe M. Castro Cerda, Patricia Verleysen (UGent) and Roumen Petrov (UGent)

(2020) MATERIALS SCIENCE AND ENGINEERING A - STRUCTURAL MATERIALS PROPERTIES MICROSTRUCTURE AND PROCESSING. 780.

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Journal Article
A1
open access

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Chak Ming To (UGent) , Lien Vermeir (UGent) , Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2020) JOURNAL OF DAIRY SCIENCE. 103(12). p.11163-11177

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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Liselot Steen, Ellen Neyrinck (UGent) , Eveline De Mey, Annatachja De Grande, Danny Telleir, Katleen Raes (UGent) , Hubert Paelinck and Ilse Fraeye

(2020) MEAT SCIENCE. 164.

Academic Bibliography

Observation-based assessment of secondary water effects on seasonal vegetation decay across Africa

Effects of long-term straw return and environmental factors on the spatiotemporal variability of soil organic matter in the black soil region : a case study

Fatigue crack propagation across grain boundary of Al-Cu-Mg bicrystal based on crystal plasticity XFEM and cohesive zone model

Combining fat and waxes in hybrid systems for bakery application

Plastic deformation throughout strain-induced phase transformation in additively manufactured maraging steels

Ion beam modification of the Ni-Si solid-phase reaction : the influence of substrate damage and nitrogen impurities introduced by ion implantation

Technological and microbiological evaluation of different storage conditions of par-baked bread

Behavior of ultrafast annealed advanced high strength steels under static and dynamic conditions

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

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