Ghent University Academic Bibliography

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Your filters: cql: parent exact "FOODS"

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Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy

Klaas De Baerdemaeker (UGent) , Amber Van Reepingen (UGent) , Anton Nikiforov (UGent) , Bruno De Meulenaer (UGent) , Nathalie De Geyter (UGent) and Frank Devlieghere (UGent)

(2023) FOODS. 12(2).
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Foodborne parasites and their complex life cycles challenging food safety in different food chains

Sarah Gabriël (UGent) , Pierre Dorny (UGent) , Ganna Saelens (UGent) and Veronique Dermauw

(2023) FOODS. 12(1).
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Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Joachim Schouteten (UGent) , Valérie Lemarcq (UGent) , Davy Van de Walle (UGent) , Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2023) FOODS. 12(4).
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Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers

Ivana Penagos (UGent) , Juan Murillo Moreno (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2023) FOODS. 12(9).
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Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder

Joel Juvinal (UGent) , Hans De Steur (UGent) , Joachim Schouteten (UGent) , Dimas Rahadian Aji Muhammad, Alma A. De Leon, Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2023) FOODS. 12(9).
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Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)

Matteo Forte, Sarah Currò, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Massimo Mirisola, Luca Fasolato and Paolo Carletti

(2023) FOODS. 12(1).
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Hyperspectral imaging and chemometrics for authentication of extra virgin olive oil : a comparative approach with FTIR, UV-VIS, Raman, and GC-MS

Derick Malavi (UGent) , Amin Nikkhah, Katleen Raes (UGent) and Sam Van Haute (UGent)

(2023) FOODS. 12(3).
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Non-destructive eggshell strength assessment using hertz contact theory part I : theory and applicability

Bart De Ketelaere, Matthias Corion, Ines Adriaens, Paul Van Liedekerke (UGent) and Wouter Saeys

(2023) FOODS. 12(6).
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Non-destructive eggshell strength assessment using hertz contact theory part II : implementation and validation

Bart De Ketelaere, Matthias Corion, Ines Adriaens, Paul Van Liedekerke (UGent) and Wouter Saeys

(2023) FOODS. 12(6).
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Increasing the safety and storage of pre-packed fresh-cut fruits and vegetables by supercritical CO2 process

Alessandro Zambon, Victor Gonzalez-Alonso, Giovanna Lomolino, Riccardo Zulli, Andreja Rajkovic (UGent) and Sara Spilimbergo

(2023) FOODS. 12(1).

Academic Bibliography

Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy

Foodborne parasites and their complex life cycles challenging food safety in different food chains

Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers

Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder

Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)

Hyperspectral imaging and chemometrics for authentication of extra virgin olive oil : a comparative approach with FTIR, UV-VIS, Raman, and GC-MS

Non-destructive eggshell strength assessment using hertz contact theory part I : theory and applicability

Non-destructive eggshell strength assessment using hertz contact theory part II : implementation and validation

Increasing the safety and storage of pre-packed fresh-cut fruits and vegetables by supercritical CO2 process

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