Ghent University Academic Bibliography

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2017
- A1
- journalArticle
Chlorine dioxide as water disinfectant during fresh-cut iceberg lettuce washing: disinfectant demand, disinfection efficiency, and chlorite formation
Sam Van Haute UGent, Ingun Tryland, Carlos Escudero, Michiel Vanneste and Imca Sampers UGent (2017) LWT-FOOD SCIENCE AND TECHNOLOGY. 75. p.301-304 Mark
2016
- A1
- journalArticle
Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
Anh Ngoc Tong Thi UGent, Imca Sampers UGent, Sam Van Haute UGent, Simbarashe Samapundo UGent, Bruno De Meulenaer UGent, Marc Heyndrickx UGent and Frank Devlieghere UGent (2016) LWT-FOOD SCIENCE AND TECHNOLOGY. 68. p.425-431 Mark
- A1
- journalArticle
3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model
Bao Loan Huynh Nguyen UGent, Barbara Kerkaert UGent, Tatiana Cucu UGent, Frederic Mestdagh UGent and Bruno De Meulenaer UGent (2016) LWT-FOOD SCIENCE AND TECHNOLOGY. 68. p.145-152 Mark
- A1
- journalArticle
Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate
Sheida Kadivar UGent, Nathalie De Clercq UGent, Mansura Mokbul and Koen Dewettinck UGent (2016) LWT-FOOD SCIENCE AND TECHNOLOGY. 66. p.48-55 Mark
2015
- A1
- journalArticle
A novel hypromellose capsule, with acid resistance properties, permits the targeted delivery of acid-sensitive products to the intestine
Massimo Marzorati UGent, Sam Possemiers UGent, An Verhelst, Dominique Cadé, Nicolas Madit and Tom Van de Wiele UGent (2015) LWT-FOOD SCIENCE AND TECHNOLOGY. 60(1). p.544-551 Mark
- A1
- journalArticle
Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)
Pratheeba Yogendrarajah UGent, Simbarashe Samapundo UGent, Frank Devlieghere UGent, Sarah De Saeger UGent and Bruno De Meulenaer UGent (2015) LWT-FOOD SCIENCE AND TECHNOLOGY. 64(1). p.177-188 Mark
- A1
- journalArticle
Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability
Sam Van Haute UGent, Mieke Uyttendaele UGent and Imca Sampers UGent (2015) LWT-FOOD SCIENCE AND TECHNOLOGY. 64(1). p.337-343 Mark
- A1
- journalArticle
Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines
Carolina P Panceri, Jefferson Santos de Gois UGent, Daniel LG Borges and Marilde T Bordignon-Luiz (2015) LWT-FOOD SCIENCE AND TECHNOLOGY. 63(1). p.228-235 Mark
- A1
- journalArticle
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose mixtures and sweetened with stevia and thaumatin extracts
Roger Aidoo UGent, Emmanuel Afoakwa and Koen Dewettinck UGent (2015) LWT-FOOD SCIENCE AND TECHNOLOGY. Mark
2014
- A1
- journalArticle
Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts
Senem Kamiloglu UGent, Ayca Ayfer Pasli, Beraat Ozcelik and Esra Capanoglu (2014) LWT-FOOD SCIENCE AND TECHNOLOGY. 56(2). p.284-289 Mark

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