Show
Sort by
-
- Journal Article
- A1
- open access
Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation
-
Monitoring thermal stability of pure and adulterated sesame oil using Fourier transform infrared spectroscopy and chemometric analysis
-
Colour, lipid and protein oxidation in breast and thigh meat of broilers raised in four production systems in Belgium
-
- Journal Article
- A1
- open access
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
-
- Journal Article
- A1
- open access
Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy
-
Impact of nonthermal plasma on lipid oxidation from the perspective of plasma treatment parameters and plasma species : identification of key reactive species
-
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
-
Insulin-mediated substrate use in women with different phenotypes of PCOS : the role of androgens
-
Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin : Salmonella Typhimurium inactivation and physicochemical quality
-
Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats