Ghent University Academic Bibliography

1 – 9 of 9

show: 10
|
sort: year (new to old)

Embed this list

copy and paste the html snippet below into your own page:

<iframe src="https://biblio.ugent.be/publication?embed=1&q=parent+exact+%22LWT-FOOD+SCIENCE+AND+TECHNOLOGY%22&amp;hide_pagination=1&amp;hide_info=1&amp;hide_options=1"
  width="100%"
  height="400"
  allowtransparency="true"
  frameborder="0">
</iframe>

Email this snippet

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
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
- A1
- journalArticle
Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple
Baoyu Zhang UGent, Simbarashe Samapundo UGent, Michaël Rademaker UGent, Bert Noseda UGent, Quenten Denon UGent, Ilse de Baenst UGent, Goknur Surengil UGent, Bernard De Baets UGent and Frank Devlieghere UGent (2014) LWT-FOOD SCIENCE AND TECHNOLOGY. 55(1). p.224-231 Mark
- A1
- journalArticle
Influence of microbial conversion and change in pH on iron-gallic acid complexation during lactobacillus fermentation
Dries Knockaert UGent, Katleen Raes UGent, Karin Struijs UGent, Christophe Wille UGent and John Van Camp UGent (2014) LWT-FOOD SCIENCE AND TECHNOLOGY. 55(1). p.335-340 Mark
2013
- A1
- journalArticle
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
Tatiana Cucu UGent, Bart Devreese UGent, Barbara Kerkaert UGent, Frédéric Mestdagh UGent, Martina Sucic, Inez Van de Perre UGent and Bruno De Meulenaer UGent (2013) LWT-FOOD SCIENCE AND TECHNOLOGY. 50(2). p.451-458 Mark
2011
- A1
- journalArticle
Colloidal delivery systems in foods: a general comparison with oral drug delivery
Ashok Patel UGent and Krassimir P Velikov (2011) LWT-FOOD SCIENCE AND TECHNOLOGY. 44(9). p.1958-1964 Mark
2008
- A1
- journalArticle
Optimization of the blanching process to reduce acrylamide in fried potatoes
Frédéric Mestdagh UGent, Tineke De Wilde UGent, S FRASELLE, Y GOVAERT, Wilfried Ooghe, JM DEGROODT, Roland Verhé UGent, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2008) LWT-FOOD SCIENCE AND TECHNOLOGY. 41(9). p.1648-1654 Mark
- A1
- journalArticle
Automated image analysis tool for migration fat bloom evaluation of chocolate coated food products
Ingmar Nopens UGent, Imogen Foubert, Veerle De Graef UGent, Delina Van Laere, Koen Dewettinck UGent and Peter A. Vanrolleghem (2008) LWT-FOOD SCIENCE AND TECHNOLOGY. 41(10). p.1884-1891 Mark

your query:: Remove parent exact "LWT-FOOD SCIENCE AND TECHNOLOGY"