Researcher
Geert Van Royen
- Disciplines:Food sensory sciences, Food chemistry, Food technology, Instrumental methods
Affiliations
- Technology and Food Science (Research unit)
Responsible
From1 Jan 2019 → Today - Product Quality and Innovation (Division)
Responsible
From1 Jan 2000 → 31 Dec 2018
Projects
1 - 7 of 7
- Protein extraction from lucerne and clover for broiler and pig feedFrom1 Apr 2022 → 31 Mar 2024
- Microbial fermentation as a protein source in food and feed applications for Flemish companiesFrom1 Sep 2021 → Today
- Micro-algen eiwitingrediënten voor het voedsel en voeder van de toekomstFrom1 Oct 2019 → 31 Dec 2023
- Valorisation of algae for a better tasteFrom15 Jul 2018 → 31 Mar 2023
- Safe and qualitative dry aging of beefFrom1 Jul 2016 → 30 Jun 2018
- 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
- Objectification of the quality assessment of Belgian cold cutsFrom1 Mar 2011 → 28 Feb 2013
Publications
11 - 20 of 38
- Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters(2022)
Authors: Keshia Broucke, Stephanie Van Weyenberg, Anna Twarogowska, Kathleen Van de Walle, Charlotte Boonen, Geert Van Royen
- Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium(2022)
Authors: Tanuja K G M Gowda, Lieven De Zutter, Geert Van Royen, Inge Van Damme
- Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef (2022)
Authors: Els Vossen, Geert Van Royen, Lore Dewulf, Lieven De Zutter, Ilse Fraeye, Stefaan De Smet
- Effect of Plant Protein Extrudates on Hybrid Meatballs – Changes in Nutritional Composition and Sustainability(2021)
Authors: Marie-Christine Baune, Anna-Lena Jeske, Adriano Profeta, Sergyi Smetana, Keshia Broucke, Geert Van Royen, Monica Gibbis, Jochen Weiss, Nino Terjung
- Buffering Capacity of Wet Texturized Plant Proteins in Comparison to Pork Meat(2021)
Authors: Sandra Ebert, Marie-Christine Baune, Keshia Broucke, Geert Van Royen, Nino Terjung, Monica Gibbis, Jochen Weiss
- 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.
- Opportunities within the agri-food system to encourage a nutritionally balanced diet– Part I(2021)
Authors: Els Van Pamel, Gerda Cnops, Bart Van Droogenbroeck, Evelyne Delezie, Geert Van Royen, Geertrui Vlaemynck, Jonas Aper, Hilde Muylle, Karen Bekaert, Kris Cooreman, et al.
- Opportunities within the agri-food system to encourage a nutritionally balanced diet– Part II(2021)
Authors: Els Van Pamel, Gerda Cnops, Bart Van Droogenbroeck, Evelyne Delezie, Geert Van Royen, Geertrui Vlaemynck, Karen Bekaert, Isabel Roldán-Ruiz, Nathalie Bernaert, Jan De Block, et al.
Pages: 573-600 - 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, Bert Callens, Geert Van Royen, Stefaan De Smet, Marijke Aluwé
Linked dataset
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