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)
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)
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