Ghent University Academic Bibliography

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In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

Senem Kamiloglu (UGent) and Esra Capanoglu

(2014) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 49(4). p.1027-1039
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Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef

Agnieszka Owczarek-Fendor (UGent) , An Vermeulen (UGent) , Ilse Van Bree (UGent) , Markus Eriksson (UGent) , Stefaan Lescouhier (UGent) , Stefaan De Smet (UGent) , Bruno De Meulenaer (UGent) and Frank Devlieghere (UGent)

(2014) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 49(4). p.1090-1098
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Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing

Roger Aidoo (UGent) , Nathalie De Clercq (UGent) , Emmanuel O Afoakwa and Koen Dewettinck (UGent)

(2014) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 49(3). p.740-746
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Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.)

Senem Kamiloglu (UGent) and Esra Capanoglu

(2013) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 48(12). p.2621-2629
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Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability

Frank Devlieghere (UGent) , Lieve Vermeiren, Erwin Bontenbal, Pieter-Paul Lamers and Johan Debevere

(2009) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 44(2). p.337-341
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Confirmation/disconfirmation of consumers' expectations about fresh and processed tropical fruit products

Sara Sabbe (UGent) , Wim Verbeke (UGent) and Patrick Van Damme (UGent)

(2009) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 44(3). p.539-551
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Consumer attitude and behaviour towards tomatoes after 10 years of Flandria quality labelling

Wim Verbeke (UGent) , Liesbeth Van de Velde (UGent) , Koen Mondelaers (UGent) , Bianka Kühne (UGent) and Guido Van Huylenbroeck (UGent)

(2008) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 43(9). p.1593-1601
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Phospho- and sphingolipid distribution during processing of milk, butter and whey

Roeland Rombaut, John Van Camp (UGent) and Koen Dewettinck (UGent)

(2006) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 41(4). p.435-443
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- journalArticle
- A1
Prevalence and characterisation of Bacillus cereus in vacuum packed potato puree

Andreja Rajkovic (UGent) , Mieke Uyttendaele (UGent) , Tine Courtens, Marc Heyndrickx (UGent) and Johan Debevere

(2006) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 41(8). p.878-884
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- journalArticle
- A1
The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage

I SIRO, Frank Devlieghere (UGent) , Liesbeth Jacxsens (UGent) , Mieke Uyttendaele (UGent) and Johan Debevere

(2006) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 41(1). p.93-103

Academic Bibliography

In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef

Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing

Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.)

Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability

Confirmation/disconfirmation of consumers' expectations about fresh and processed tropical fruit products

Consumer attitude and behaviour towards tomatoes after 10 years of Flandria quality labelling

Phospho- and sphingolipid distribution during processing of milk, butter and whey

Prevalence and characterisation of Bacillus cereus in vacuum packed potato puree

The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage

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