Academic Bibliography

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Food groups and risk of coronary heart disease, stroke and heart failure : a systematic review and dose-response meta-analysis of prospective studies

Angela Bechthold, Heiner Boeing, Carolina Schwedhelm, Georg Hoffmann, Sven Knüppel, Khalid Iqbal, Stefaan De Henauw (UGent) , Nathalie Michels (UGent) , Brecht Devleesschauwer (UGent) , Sabrina Schlesinger, et al.

(2018) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.
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A review on influencing factors on the minimum inhibitory concentration of essential oils

Elien Van de Vel (UGent) , Imca Sampers (UGent) and Katleen Raes (UGent)

(2018) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.
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Co-existence of GM, conventional and organic crops in developing countries : main debates and concerns

Hossein Azadi (UGent) , Friedhelm Taube and Fatemeh Taheri (UGent)

(2018) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION.
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Keeping mycotoxins away from the food : does the existence of regulations have any impact in Africa?

Limbikani Matumba (UGent) , Christof Van Poucke (UGent) , Emmanuel Njumbe Ediage (UGent) and Sarah De Saeger (UGent)

(2017) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 57(8). p.1584-1592
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A review on the effect of drying on antioxidant potential of fruits and vegetables

Senem Kamiloglu (UGent) , Gamze Toydemir, Dilek Boyacioglu, Jules Beekwilder, Robert D Hall and Esra Capanoglu

(2016) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 56(suppl. 1). p.S110-S129
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Risk/benefit communication about food : a systematic review of the literature

LJ Frewer, ARH Fischer, M Brennan, D Bánáti, R Lion, RM Meertens, G Rowe, M Siegrist, Wim Verbeke (UGent) and CMJL Vereijken

(2016) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 56(10). p.1728-1745
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Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a review

Daniël Demeyer (UGent) , Birgit Mertens, Stefaan De Smet (UGent) and Michèle Ulens

(2016) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 56(16). p.2747-2766
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Bacterial production of conjugated linoleic and linolenic acid in foods: a technological challenge

Lara Gorissen (UGent) , Frédéric Leroy, Luc De Vuyst, Stefaan De Smet (UGent) and Katleen Raes (UGent)

(2015) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 55(11). p.1561-1574
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Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables

Maria I Gil, Maria V Selma, Trevor Suslow, Liesbeth Jacxsens (UGent) , Mieke Uyttendaele (UGent) and Ana Allende

(2015) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 55(4). p.453-468
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Selection criteria for water disinfection techniques in agricultural practices

Sam Van Haute (UGent) , Imca Sampers (UGent) , Liesbeth Jacxsens (UGent) and Mieke Uyttendaele (UGent)

(2015) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 55(11). p.1529-1551

Academic Bibliography

Food groups and risk of coronary heart disease, stroke and heart failure : a systematic review and dose-response meta-analysis of prospective studies

A review on influencing factors on the minimum inhibitory concentration of essential oils

Co-existence of GM, conventional and organic crops in developing countries : main debates and concerns

Keeping mycotoxins away from the food : does the existence of regulations have any impact in Africa?

A review on the effect of drying on antioxidant potential of fruits and vegetables

Risk/benefit communication about food : a systematic review of the literature

Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a review

Bacterial production of conjugated linoleic and linolenic acid in foods: a technological challenge

Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables

Selection criteria for water disinfection techniques in agricultural practices

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