Ghent University Academic Bibliography

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Food biodiversity : quantifying the unquantifiable in human diets

dr. Giles Hanley-Cook (UGent) , Aisling Daly (UGent) , Roseline Remans, Andrew D. Jones, Kris A. Murray, Inge Huybrechts, Bernard De Baets (UGent) and Carl Lachat (UGent)

(2023) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. p.1-15
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Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Zijian Zhi (UGent) , Rui Liu (UGent) , Wenjun Wang, Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.
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Protein by-products : composition, extraction, and biomedical applications

Pejman Ghaffari-Bohlouli, Hafez Jafari, Nayere Taebnia, Ali Abedi, Armin Amirsadeghi, Seyyed Vahid Niknezhad, Houman Alimoradi, Sina Jafarzadeh, Mahta Mirzaei (UGent) , Lei Nie, et al.

(2023) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. p.1-46
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A comprehensive review on carotenoids in foods and feeds : status quo, applications, patents, and research needs

Antonio J. Meléndez-Martínez, Anamarija I. Mandić, Filippos Bantis, Volker Böhm, Grethe Iren A. Borge, Mladen Brnčić, Anette Bysted, M. Pilar Cano, M. Graça Dias, Anjo Elgersma, et al.

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 62(8). p.1999-2049
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Trends and applications of intelligent packaging in dairy products : a review

Adel Mirza Alizadeh, Mohammad Masoomian, Mahsa Shakooie, Maryam Zabihzadeh Khajavi (UGent) and Mehdi Farhoodi

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 62(2). p.383-397
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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review

Valérie Lemarcq (UGent) , 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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New applications of advanced instrumental techniques for the characterization of food allergenic proteins

Sara Benedé, Daniel Lozano-Ojalvo, Susana Cristobal, Joana Costa, Enza D’Auria, Tanja Cirkovic Velickovic, María Garrido-Arandia, Sibel Karakaya, Isabel Mafra, Gabriel Mazzucchelli, et al.

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 62(31). p.8686-8702
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Flavonoids and cellular stress : a complex interplay affecting human health

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

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 62(31). p.8535-8566
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Rare mono- and disaccharides as healthy alternative for traditional sugars and sweeteners?

Amar Daniël Emanuel Van Laar (UGent) , Charlotte Grootaert (UGent) and John Van Camp (UGent)

(2021) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 61(5). p.713-741
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Food processing, gut microbiota and the globesity problem

Lisa Miclotte (UGent) and Tom Van de Wiele (UGent)

(2020) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 60(11). p.1769-1782

Academic Bibliography

Food biodiversity : quantifying the unquantifiable in human diets

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Protein by-products : composition, extraction, and biomedical applications

A comprehensive review on carotenoids in foods and feeds : status quo, applications, patents, and research needs

Trends and applications of intelligent packaging in dairy products : a review

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

New applications of advanced instrumental techniques for the characterization of food allergenic proteins

Flavonoids and cellular stress : a complex interplay affecting human health

Rare mono- and disaccharides as healthy alternative for traditional sugars and sweeteners?

Food processing, gut microbiota and the globesity problem

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