Researcher
Geertrui Vlaemynck
- Disciplines:Food microbiology
Affiliations
- Technology and Food Science (Research unit)
Member
From1 Jan 2019 → Today - Food Safety (Division)
Member
From1 Dec 1983 → 31 Dec 2018
Projects
1 - 10 of 12
- Limiting malnutrition and food losses in care settingsFrom1 Apr 2021 → Today
- Patulin in apple products: elucidation of its biosynthetic pathway and development of preventive measuresFrom1 Mar 2017 → 31 Aug 2018
- Development of innovative techniques on board of the vessel for the manipulation and processing of living brown shrimpFrom1 Apr 2013 → 31 Aug 2014
- Reduction of Mycobacterium avium subsp. paratuberculosis (MAP) contamination in cattle by decontamination of colostrum.From1 Jan 2013 → 30 Apr 2016
- Improved shrimps fisheries by creating value through quality improvementFrom1 Sep 2012 → 28 Feb 2014
- Identification and risk characterization of moulds in fruit and sweetened foodsFrom1 Apr 2012 → 30 Sep 2015
- Valorization of the brown shrimp Crangon crangon through research on and implementation of innovative, sustainable techniques and to-date processing proceduresFrom1 Oct 2011 → 31 Mar 2014
- Innovative and potential valorization applications for brown shrimp and by-products of shrimp fishery and processing.From1 Oct 2011 → 30 Sep 2014
- More stable sweet fillings with maintenance of structure and tasteFrom1 Oct 2011 → 30 Sep 2014
- Survival and virulence of the zoonotic pathogens Salmonella and E. coli O157 in greenhouse cultivation of butterhead lettuceFrom1 Apr 2009 → 31 Mar 2013
Publications
1 - 10 of 89
- Odor Identification by Parkinson’s Disease Patients Tested by Using Sniffin’ Sticks versus Natural Spices(2022)
Authors: Florence Baert, Geertrui Vlaemynck, Jarissa Maselyne, Christophe Matthys
- Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture(2021)
Authors: Florence Baert, Geertrui Vlaemynck, Anne-Sophie Beeckman, Stephanie Van Weyenberg, Christophe Matthys
Pages: 1039-1047 - Parkinson's disease patients' short chain fatty acids production capacity after in vitro fecal fiber fermentation(2021)
Authors: Florence Baert, C Matthys, Jarissa Maselyne, Christof Van Poucke, Els Van Coillie, B Bergmans, Geertrui Vlaemynck
- 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, Maarten Crivits, Nathalie Bernaert, et al.
Pages: 573-600 - Effect of ascorbic acid, oxygen and storage duration on patulin in cloudy apple juice produced on a semi-industrial scale(2020)
Authors: Christelle El Hajj Assaf, Nikki De Clercq, Estelle De Paepe, Geertrui Vlaemynck, Els Van Coillie, Els Van Pamel
Pages: 487 - 497 - WP3 Report(2020)
Authors: Xavier Vermeersch, Frederik Van Meulder, Sofie De Man, Geertrui Vlaemynck, Bart Van Droogenbroeck
Number of pages: 173 - Effects of ascorbic acid on patulin in aqueous solution and in cloudy apple juice(2019)
Authors: Christelle El Hajj Assaf, Nikki De Clercq, Christof Van Poucke, Geertrui Vlaemynck, Els Van Coillie, Els Van Pamel
Pages: 341–351 - Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon)(2018)
Authors: Thomas Verhaeghe, Christof Van Poucke, Geertrui Vlaemynck, Jan De Block, Marc Hendrickx
Pages: 359-366 - Patuline in appelproducten, een zure appel voor voedselveiligheid(2017)
Authors: Nikki De Clercq, Els Van Pamel, Geertrui Vlaemynck, Els Van Coillie