Ghent University Academic Bibliography

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Rational design of amyloid-like fibrillary structures for tailoring food protein techno-functionality and their potential health implications

Koen JA Jansens, Ine Rombouts, Charlotte Grootaert (UGent) , Kristof Brijs, John Van Camp (UGent) , Paul Van Der Meeren (UGent) , Frederic Rousseau, Joost Schymkowitz and Jan A Delcour

(2019) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 18(1). p.84-105
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Mycotoxin Biomarkers of Exposure: A Comprehensive Review

Arnau Vidal Corominas (UGent) , Marcel Mengelers, Shupeng Yang, Sarah De Saeger (UGent) and Marthe De Boevre (UGent)

(2018) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 17(5). p.1127-1155
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The new paradigm for lipid oxidation and insights to microencapsulation of omega-3 fatty acids

Sami Ghnimi (UGent) , Elisabeth Budilarto and Afaf Kamal-Eldin

(2017) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 16(6). p.1206-1218
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Oxidation during digestion of meat : interactions with the diet and Helicobacter pylori gastritis, and implications on human health

Thomas Van Hecke (UGent) , John Van Camp (UGent) and Stefaan De Smet (UGent)

(2017) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 16(2). p.214-233
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Performance of drying technologies to ensure microbial safety of dried fruits and vegetables

Siméon Bourdoux (UGent) , Dan Li (UGent) , Andreja Rajkovic (UGent) , Frank Devlieghere (UGent) and Mieke Uyttendaele (UGent)

(2016) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 15(6). p.1056-1066
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The contribution of modern margarine and fat spreads to dietary fat intake

Ashok Patel (UGent) , Jean-Michel Lecerf, Sarah Schenker and Koen Dewettinck (UGent)

(2016) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 15(3). p.633-645
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Zero risk does not exist: lessons learned from microbial risk assessment related to use of water and safety of fresh produce

Ann De Keuckelaere (UGent) , Liesbeth Jacxsens (UGent) , Philip Amoah, Gertjan Medema, Peter McClure, Lee-Ann Jaykus and Mieke Uyttendaele (UGent)

(2015) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 14(4). p.387-410
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Thermotolerant Campylobacter during broiler rearing: risk factors and intervention

Joris Robyn, Geertrui Rasschaert, Frank Pasmans (UGent) and Marc Heyndrickx (UGent)

(2015) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 14(2). p.81-105
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Fate of foodborne viruses in the 'Farm to Fork' chain of fresh produce

Dan Li (UGent) , Ann De Keuckelaere (UGent) and Mieke Uyttendaele (UGent)

(2015) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 14(6). p.755-770
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Review on the use of cell cultures to study metabolism, transport, and accumulation of flavonoids: from mono-cultures to co-culture systems

Gerard Gonzales (UGent) , John Van Camp (UGent) , Hanne Vissenaekens (UGent) , Katleen Raes (UGent) , Guy Smagghe (UGent) and Charlotte Grootaert (UGent)

(2015) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 14(6). p.741-754

Academic Bibliography

Rational design of amyloid-like fibrillary structures for tailoring food protein techno-functionality and their potential health implications

Mycotoxin Biomarkers of Exposure: A Comprehensive Review

The new paradigm for lipid oxidation and insights to microencapsulation of omega-3 fatty acids

Oxidation during digestion of meat : interactions with the diet and Helicobacter pylori gastritis, and implications on human health

Performance of drying technologies to ensure microbial safety of dried fruits and vegetables

The contribution of modern margarine and fat spreads to dietary fat intake

Zero risk does not exist: lessons learned from microbial risk assessment related to use of water and safety of fresh produce

Thermotolerant Campylobacter during broiler rearing: risk factors and intervention

Fate of foodborne viruses in the 'Farm to Fork' chain of fresh produce

Review on the use of cell cultures to study metabolism, transport, and accumulation of flavonoids: from mono-cultures to co-culture systems

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