Ghent University Academic Bibliography

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2016
- A1
- journalArticle
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
John Edem Kongor UGent, Michael Hinneh UGent, Davy Van de Walle UGent, Emmanuel Ohene Afoakwa, Pascal Boeckx UGent and Koen Dewettinck UGent (2016) FOOD RESEARCH INTERNATIONAL. 82. p.44-52 Mark
- A1
- journalArticle
Flavonoid–gastrointestinal mucus interaction and its potential role in regulating flavonoid bioavailability and mucosal biophysical properties
Gerard Gonzales UGent, John Van Camp UGent, Guy Smagghe UGent, Katleen Raes UGent and Alan Mackie (2016) FOOD RESEARCH INTERNATIONAL. Mark
2015
- A1
- journalArticle
Literature review: Impact of climate change on pesticide use
Ilse Delcour UGent, Pieter Spanoghe UGent and Mieke Uyttendaele UGent (2015) FOOD RESEARCH INTERNATIONAL. 68. p.7-15 Mark
- A1
- journalArticle
Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil
Jeroen Vandamme, Anton Nikiforov UGent, Klaas Dujardin, Christophe Leys UGent, Luc De Cooman and Jim Van Durme (2015) FOOD RESEARCH INTERNATIONAL. 72. p.115-125 Mark
- A1
- journalArticle
Climate impact on Alternaria moulds and their mycotoxins in fresh produce: the case of the tomato chain
Evelien Van de Perre UGent, Liesbeth Jacxsens UGent, Cheng Liu, Frank Devlieghere UGent and Bruno De Meulenaer UGent (2015) FOOD RESEARCH INTERNATIONAL. 68. p.41-46 Mark
- A1
- journalArticle
Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent
Stefanie Verstringe UGent, Kim Moens UGent, Nathalie De Clercq UGent and Koen Dewettinck UGent (2015) FOOD RESEARCH INTERNATIONAL. 67. p.25-34 Mark
- A1
- journalArticle
An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel
Joachim Schouteten UGent, Hans De Steur UGent, Sara De Pelsmaeker UGent, Sofie Lagast UGent, Ilse De Bourdeaudhuij UGent and Xavier Gellynck UGent (2015) FOOD RESEARCH INTERNATIONAL. 78. p.96-107 Mark
- A1
- journalArticle
Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening
Mayara Schulz, Graciele da Silva Campelo Borges, Luciano Valdemiro Gonzaga, Siluana Katia Tischer Seraglio, Isis Simon Olivo, Mônia Stremel Azevedo, Priscila Nehring, Jefferson Santos de Gois UGent, Tarcisio Silva de Almeida and Luciano Vitali, et al. (2015) FOOD RESEARCH INTERNATIONAL. 77(2). p.125-131 Mark
- A1
- journalArticle
Comparison of the alpha-amylase inhibitor-1 from common beans and transgenic pea expressing the bean alpha-amylase inhibitor-1 by means of LC–TOF–MS
Anita Maczó, Tatiana Cucu UGent, Bruno De Meulenaer UGent and Éva Gelencsér (2015) FOOD RESEARCH INTERNATIONAL. 76(1). p.86-91 Mark
- A1
- journalArticle
3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite
Bao Loan Huynh Nguyen UGent, Frank Devlieghere UGent, Caroline Van Hoeke UGent and Bruno De Meulenaer UGent (2015) FOOD RESEARCH INTERNATIONAL. 69. p.164-169 Mark

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