Tony Ruyssen
- tony.ruyssen@ugent.be
- Phone
-
09 243 24 94
- Category
-
lectorer
- Research Disciplines
-
Food microbiology
Food technology
Food science
- Courses
-
Food Preservation Technology
Dairy Technology
Food Preservation Technology
Entity
Faculty of Bioscience Engineering
Department of Food Technology, Safety and Health
- Address
-
Valentin Vaerwyckweg 1, Schoonmeersen - gebouw C
9000 Gent - Work Place
- Gebouw C, gelijkvloerse verdieping lokaal 064
- Phone
-
09 243 24 94
- Phone Secretariat
- 09 264 61 78
Bibliography
- Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions (2019) Iris Tavernier (UGent), Bart Heyman, Paul Van der Meeren (UGent), Tony Ruyssen (UGent), Koen Dewettinck (UGent)
- Metabolic fingerprinting of Gouda cheese ripening by NMR spectroscopy (2013) Krisztina Fehér (UGent), Tony Ruyssen (UGent), Nathan Van der Eecken, Marianne De Meerleer, Luc De Vuyst, José Martins (UGent)
- Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese (2013) Tony Ruyssen (UGent), M Janssens, Björn Van Gasse (UGent), D Van Laere, N Van der Eecken, M De Meerleer, L Vermeiren, Koenraad Van Hoorde (UGent), José Martins (UGent), Mieke Uyttendaele (UGent), L De Vuyst
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