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Researcher
Flore Vancoillie
- Disciplines:Food chemistry
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Sep 2020 → Today
Projects
1 - 1 of 1
- Evaluation of health-related compounds in Brussels sprouts and leek throughout the vegetable processing chain.From31 Aug 2020 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 7 of 7
- Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion.(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Marc Hendrickx, Tara Grauwet
Pages: 138644 - Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek(2024)
Authors: Flore Vancoillie, Sarah Verkempinck, Sophie Delbaere, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek(2023)
Authors: Flore Vancoillie, Sarah Verkempinck, Sophie Delbaere, Marc Hendrickx, Ann Van Loey, Tara Grauwet
- The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage(2023)
Authors: Sophie Delbaere, Tom Bernaerts, Flore Vancoillie, Marc Hendrickx, Tara Grauwet
- Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum)(2022)
Authors: Sophie Delbaere, Tom Bernaerts, Flore Vancoillie, Marc Hendrickx, Tara Grauwet, Ann Van Loey
- The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions(2022)
Authors: Sophie Delbaere, Tom Bernaerts, Flore Vancoillie, Marc Hendrickx, Tara Grauwet, Ann Van Loey
- Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity(2020)
Authors: Sofie Rousseau, Andrea Pallares Pallares, Flore Vancoillie, Marc Hendrickx, Tara Grauwet