Researcher
Geert Van Royen
- Disciplines:Food sensory sciences, Food chemistry, Food technology, Instrumental methods
Affiliations
- Technology and Food Science (Research unit)
Member
From1 Jan 2019 → Today - Product Quality and Innovation (Division)
Member
From1 Jan 2000 → 31 Dec 2018
Projects
1 - 10 of 10 results
- Valorisation of algae for a better tasteFrom15 Jul 2018 → Today
- Exploration of alternative raw materials for application in the food sectorFrom1 Feb 2018 → Today
- Meathybrid, Substitution of anmial by plant proteins in meat productsFrom1 Jul 2017 → 31 Dec 2019
- NATURAL INGREDIENTS TO AVOID CHEMICAL AND MICROBIAL SPOILAGE IN BAKERY AND MEAT PRODUCTSFrom1 Jan 2017 → 31 Dec 2019
- Safe and qualitative dry aging of beefFrom1 Jul 2016 → 30 Jun 2018
- Food 65+: Adapted food products for active and home dwelling elderlyFrom1 Oct 2015 → 30 Sep 2017
- Faster, better and more efficient product development and prediction of the consumer appreciation for a broad range of processed meat productsFrom1 Jun 2014 → 31 May 2018
- Protein oxidation in meat products: effects of natural bioactive compounds from by-products on quality and healthFrom15 Feb 2012 → 14 Feb 2016
- Objectification of the quality assessment of Belgian cold cutsFrom1 Mar 2011 → 28 Feb 2013
- Development of a pilot food processing plant to support innovation in the Flemish agro-food industryFrom1 Sep 2009 → Today
Publications
1 - 10 of 23 results
- Preferences of German consumers for meat products blended with plant-based proteins(2021)
Authors: Adriano Profeta, Marie-Christin Baune, Sergiy Smetana, Sabine Bornkessel, Keshia Broucke, Geert Van Royen, Ulrich Enneking, Jochen Weiss, Volker Heinz, Sophie Hieke, et al.
- Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium(2020)
Authors: Adriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Jochen Weiss, Volker Heinz, Nino Terjung
- Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines(2020)
Authors: Eline Kowalski, Els Vossen, Sam Millet, Bart Ampe, Bert Callens, Geert Van Royen, Stefaan De Smet, Marijke Aluwé
Number of pages: 8 - OPTIDRYBEEF - Safe and qualitative dry aging of beef - CORNET project Final Report 2016-2018(2018)
Authors: Elien Danckaerts, Geert Van Royen, Lieven Dezutter, Stefaan De Smedt, Lore De Wulf
Number of pages: 39 - Optimeat-Eindrapportering(2018)
Authors: Charlotte Boonen, Keshia Broucke, Geert Van Royen
Number of pages: 2 - Characterization of a molecularly imprinted polymer developed for enrofloxacin and validation as MISPE application for cleanup and detection in milk and meat samples(2018)
Authors: Geert Van Royen, P Dubruel, Stephanie Van Weyenberg, Els Daeseleire
Pages: 169-169Number of pages: 1 - Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins(2016)
Authors: Tine Rysman, Mariana Utrera, Morcuenda David, Geert Van Royen, Stephanie Van Weyenberg, Stefaan De Smet, Mario Estévez
Pages: 784–790Number of pages: 7 - Actin proteolysis during ripening of dry fermented sausages at different pH values(2016)
Authors: Alberto Berardo, Hannelore De Maere, Despoina Angeliki Stavropoulou, Geert Van Royen, Frédéric Leroy, Stefaan De Smet
Pages: 1322-1332 - Evaluation and validation of the use of a molecularly imprinted polymer coupled to LC-MS for benzylpenicillin determination in meat samples(2016)
Authors: Geert Van Royen, Peter Dubruel, Stephanie Van Weyenberg, Els Daeseleire
Pages: 48-56 - Ascorbate and apple phenolics affect protein oxidtion in emulsion-type sausages during storaga and in vitro digestion(2016)
Authors: Tine Rysman, Thomas Van Hecke, Stefaan De Smet, Geert Van Royen
Pages: 4131–4138Number of pages: 8