Organisation
Department of Food Technology, Safety and Health
Department
Current researchers
1 - 10 of 127 results
- Bruno De Meulenaer (Responsible)
- Gifty Abera Geleta (Member)
- Elien Alderweireldt (Member)
- Alemayehu Argaw Alemayehu (Member)
- Waeel Salih Alrobaish (Member)
- Katleen Anthierens (Member)
- Spyridoula Arapi (Member)
- Mehrnoosh Babaahmadifooladi (Member)
- Hanne Baert (Member)
- . Bangun Prajanto Nusantoro (Member)
Projects
1 - 10 of 157
- Rethink Energy 4 Food (RE4F)From1 Feb 2024 → TodayFunding: VLAIO - Flanders' FOOD - COOCK
- Microbiome applications and technological hubs as solutions to minimize food loss and wasteFrom1 Jan 2024 → TodayFunding: Horizon Europe - Food, Bioeconomy, Natural Resources, Agriculture and Environment
- Defining Novel Packaging Concepts for BivalvesFrom15 Dec 2023 → 14 Apr 2024Funding: BOF - doctoral mandates
- Innovative high-value cosmetic products from plants and plant cellsFrom1 Dec 2023 → TodayFunding: H2020 - Food security, sustainable agriculture, marine and maritime research and the bio-economy
- FasOmics: an integrated multi-omics characterization of the fundamental biology of maternal and newborn health vulnerability in Burkina FasoFrom11 Nov 2023 → TodayFunding: BOF - postdoctoral mandates
- Towards a more resilient microbial food safety risk governance framework in societyFrom1 Nov 2023 → TodayFunding: FWO fellowships
- Assessing how food systems can guarantee the right to adequate food for vulnerable groups: the case of street childrenFrom1 Nov 2023 → TodayFunding: FWO fellowships
- Exploring Raman spectroscopy for elucidating structure-function relationships in complex lipid-rich foodsFrom1 Oct 2023 → TodayFunding: BOF - projects
- SIP Can Tho Y2 FYP2From1 Sep 2023 → TodayFunding: VLIR-UOS Global Minds
- Nurturing safe, nutritious and sustainable food consumption behaviour: a multi-stakeholders intervention at primary school level in IndonesiaFrom1 Sep 2023 → TodayFunding: VLIR-UOS Global Minds
Publications
1261 - 1270 of 1663
- Aronia (Aronia melanocarpa) phenolics bioavailability in a combined in vitro digestion/Caco-2 cell model is structure and colon region dependent(2017)
Authors: Ting Wu, Charlotte Grootaert, Stefan Voorspoels, Griet Jacobs, Judit Pitart, Senem Kamiloglu, Sam Possemiers, Marina Heinonen, Nevena Kardum, Maria Glibetic, et al.
Pages: 128 - 139 - Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products(2020)
Authors: Gustavo Luis Leonardo Scalone, Angelos Gerasimos Ioannidis, Prabin Lamichhane, Frank Devlieghere, Norbert De Kimpe, Keith Cadwallader
- Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce(2018)
Authors: Angelos Gerasimos Ioannidis, Yasmine Riahi Drif, Mike Vanderroost, Frank Devlieghere
Pages: 1 - 13 - Mathematical modelling and in situ determination of pH in complex aqueous solutions during high-pressure carbon dioxide treatment(2010)
Authors: Linsey Garcia-Gonzalez, H Teichert, AH Geeraerd, K Elst, L Van Ginneken, JF Van Impe, RF Vogel, Frank Devlieghere
Pages: 77 - 85 - How to integrate nutritional recommendations and environmental policy targets at the meal level : a university canteen example (vol 21, pg 120, 2020)(2022)
Authors: Margot Cooreman-Algoed, Carl Lachat, Jo Dewulf
Pages: 330 - 330 - Maize fortification: update on organoleptic studies of various types of maize flours and cooked maize porridges(2016)
Authors: Filip Van Bockstaele, Philip Randall, Quentin Johnson, Anna Verster
Number of pages: 1 - Efecto de la incorporación de grasas láuricas sobre las propiedades de la masa y la calidad de galletas(2012)
Authors: Lorena Sciarini, Filip Van Bockstaele
Number of pages: 1 - Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range(2014)
Authors: Bart Heyman, Filip Van Bockstaele, Davy Van de Walle
Pages: 229 - 238 - Functionality of vegetable proteins in gluten-free dough and bread(2016)
Authors: Astrid De Beleyr, Delina Van Laere, Filip Van Bockstaele, Melissa Camerlinck, Marianne De Meerleer, Lieve Vermeiren
Number of pages: 1 - Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds(2021)
Authors: Lori Daelemans, Lotte Selis, Katleen Raes, Filip Van Bockstaele