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- 2017
- Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
- 2016
- Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
- Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
- 3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment
- 2015
- Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil
- Literature review: Impact of climate change on pesticide use
- Climate impact on Alternaria moulds and their mycotoxins in fresh produce: the case of the tomato chain
- Towards strategies to adapt to pressures on safety of fresh produce due to climate change
- An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel
- Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent