Researcher
Katleen Coudijzer
- Disciplines:Food technology
Affiliations
- Technology and Food Science (Research unit)
Responsible
From1 Jan 2019 → Today - Product Quality and Innovation (Division)
Responsible
From1 Oct 1992 → 31 Dec 2018
Projects
1 - 5 of 5
- Microbial fermentation as a protein source in food and feed applications for Flemish companiesFrom1 Sep 2021 → Today
- Detection and quantification of allergens in foods and minimum eliciting doses in food allergic individualsFrom1 Mar 2018 → 31 Aug 2022
- Novel techniques for inspection and engineering of food (micro)structure based on X-ray computed tomographyFrom1 Jan 2014 → 31 Dec 2016
- Product and process innovation in the food industry through stimulation of open pilot infrastructureFrom1 Sep 2012 → 31 Aug 2014
- Study of improved processing and valorization possibilities for apple and pearFrom1 Nov 2009 → 2 Oct 2014
Publications
1 - 10 of 33
- Selecting processing robust markers using high resolution mass spectrometry for the detection of milk in food products(2021)
Authors: Kaatje Van Vlierberghe, Maxime Gavage, Marc Dieu, Patsy Renard, Thierry Arnould, Nathalie Gillard, Katleen Coudijzer, Marc De Loose, Kris Gevaert
- Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach(2019)
Authors: Kaatje Van Vlierberghe, Maxime Gavage, Marc Dieu, Patsy Renard, Thierry Arnould, Nathalie Gillard, Katleen Coudijzer, Marc De Loose, Kris Gevaert
Pages: 125679 - A novel double-blind, placebo-controlled food challenge matrix for milk and raw egg(2019)
Authors: Marjolein Vandekerckhove, Bart Van Droogenbroeck, Marc De Loose, Katleen Coudijzer, Myriam Van Winckel, Philippe Gevaert, Hilde Lapeere
Pages: 1-9 - Development and validation of a standardized double-blind, placebo-controlled food challenge matrix for raw hazelnuts(2018)
Authors: Marjolein Vandekerckhove, Bart Van Droogenbroeck, Marc De Loose, Katleen Coudijzer, Marc Coppens, Phillipe Gevaert, Hilde Lapeere
Pages: 3 - Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk(2017)
Authors: Sophie Marchand, Barbara Duquenne, Marc Heyndrickx, Katleen Coudijzer, Jan De Block
Pages: 1-7 - A Comparative Study between Spiral-filter press and Belt Press Implemented in a Cloudy Apple Juice Production Process(2015)
Authors: Estelle De Paepe, Katleen Coudijzer, Dirk Valkenborg, Kelly Servaes, Marc De Loose, Ludo Diels, Stefaan Voorspoels, Bart Van Droogenbroeck
Pages: 986-996 - Pilot-scale Production of Cloudy Juice from Low-quality Pear Fruit under Low-oxygen Conditions(2015)
Authors: Estelle De Paepe, Katleen Coudijzer, Bart Noten, Dirk Valkenborg, Kelly Servaes, Marc De Loose, Ludo Diels, Stefaan Voorspoels, Bart Van Droogenbroeck
Pages: 827-837 - Testlauf für Rezepte und Prozesse(2014)
Authors: Nathalie Bernaert, Katleen Coudijzer, Geert Van Royen
- Thermal Degradation of Cloudy Apple Juice Phenolic Constituents(2014)
Authors: Estelle De Paepe, Dirk Valkenborg, Katleen Coudijzer, Bart Noten, Marc De Loose, Kelly Servaes, Stefaan Voorspoels, Ludo Diels, Bart Van Droogenbroeck
- Food Pilot(2014)
Authors: Karen Verstraete, Katleen Coudijzer, Geert Van Royen, Nathalie Bernaert