Researcher
Hannelore De Maere
- Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Jun 2017 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Jan 2014 → 30 Jun 2017 - Department of Biosystems (BIOSYST) (Department)
Member
From1 Sep 2009 → 30 Sep 2010 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From1 Oct 2007 → 30 Sep 2013
Projects
1 - 1 of 1
- Zinc protoporphyrin IX formation in relation to the colouring of nitrite-free dry fermented sausages.From1 Oct 2012 → 27 Apr 2017Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 19
- Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH(2018)
Authors: Hannelore De Maere
- Zinc protoporphyrin IX formation in relation to the colouring of nitrite-free dry fermented sausages.(2017)
Authors: Hannelore De Maere, Ilse Fraeye, Hubert Paelinck, Chris Michiels
- Actin proteolysis during ripening of dry fermented sausages at different pH values(2017)
Authors: Hannelore De Maere
Pages: 1322 - 1332 - In vitro zinc protoporphyrin IX formation in different meat sources related to potentially important intrinsic parameters(2017)
Authors: Hannelore De Maere, Chris Michiels, Marlies Govaert, Hubert Paelinck, Ilse Fraeye
Pages: 131 - 142 - Volatile N-nitrosamines in meat products: Potential precursors, influence of processing and mitigation strategies(2017)
Authors: Eveline De Mey, Hannelore De Maere, Hubert Paelinck, Ilse Fraeye
Pages: 2909 - 2923 - Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages(2016)
Authors: Hannelore De Maere
Pages: 359 - 364 - Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages(2016)
Authors: Hannelore De Maere, Ilse Fraeye, Eveline De Mey, Lore Dewulf, Chris Michiels, Hubert Paelinck
Pages: 1 - 7 - Application of accelerated solvent extraction (ASE) and thin layer chromatography (TLC) to determination of piperine in commercial pepper (Piper nigrum L.)(2014)
Authors: Eveline De Mey, Hannelore De Maere, Lore Dewulf, Hubert Paelinck, Ilse Fraeye
Pages: 2980 - 2988 - Determination of hemin, protoporphyrin IX and zinc(II) protoporphyrin IX in Parma ham using thin layer chromatography(2014)
Authors: Hannelore De Maere, Eveline De Mey, Ilse Fraeye, Hubert Paelinck
Pages: 2971 - 2979 - Evaluation of N-nitrosopiperidine formation from biogenic amines during the production of dry fermented sausages(2014)
Authors: Eveline De Mey, Hannelore De Maere, Olivier Goemaere, Liselot Steen, Christine Peeters, Guy Derdelinckx, Hubert Paelinck, Ilse Fraeye
Pages: 1269 - 1280