Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
(2020) Gustavo Luis Scalone (UGent), Angelos-Gerasimos Ioannidis (UGent), Prabin Lamichhane (UGent), Frank Devlieghere (UGent), Norbert De Kimpe (UGent), Keith Cadwallader, Bruno De Meulenaer (UGent)
Identification of key sensory attributes of Sambal-Terasi, impact of different type of Terasi, chemical characteristics and salt addition
(2020) Mery Tambaria Damanik Ambarita (UGent), Katleen Raes (UGent), Bruno De Meulenaer (UGent)
Nickel in foods sampled on the Belgian market : identification of potential contamination sources
(2020) Mehrnoosh Babaahmadifooladi (UGent), Liesbeth Jacxsens (UGent), Bruno De Meulenaer (UGent), Gijs Du Laing (UGent)
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