Ghent University Academic Bibliography

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- Journal Article
- A1
- open access
Effect of information on mothers’ sensory and emotional profiling of insect-based porridges in Kenya

Maryam Imbumi (UGent) , Joachim Schouteten (UGent) , Sheila Okoth, Chrysantus Mbi Tanga, Katleen Raes (UGent) , Xavier Gellynck (UGent) , Judith Kimiywe and Hans De Steur (UGent)

(2024) FOOD QUALITY AND PREFERENCE. 121.
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Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

Molly Gabaza (UGent) , Habtu Shumoy Abraha (UGent) , Maud Muchuweti, Peter Vandamme (UGent) and Katleen Raes (UGent)

(2018) FOOD RESEARCH INTERNATIONAL. 103. p.361-370
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In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera

Habtu Shumoy Abraha (UGent) and Katleen Raes (UGent)

(2017) FOOD CHEMISTRY. 229. p.381-387
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- Conference Paper
- C3
- open access
Maize meal fortification and its impact on maize porridge quality

Filip Van Bockstaele (UGent) , Lien Bierens (UGent) , Tom Hellemans, Quentin Johnson, Anna Verster and Lieven Bauwens

(2017) Global Food Security, 3rd International conference, Presentations.
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- Conference Paper
- C3
- open access
Maize fortification: update on organoleptic studies of various types of maize flours and cooked maize porridges

Filip Van Bockstaele (UGent) , Philip Randall, Quentin Johnson and Anna Verster

(2016) Maize Fortification Strategy Meeting for Africa, Abstracts.

Academic Bibliography

Effect of information on mothers’ sensory and emotional profiling of insect-based porridges in Kenya

Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera

Maize meal fortification and its impact on maize porridge quality

Maize fortification: update on organoleptic studies of various types of maize flours and cooked maize porridges

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