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Researcher
Nathalie Bernaert
- Disciplines:Agricultural, veterinary and food sciences not elsewhere classified
Affiliations
- Technology and Food Science (Research unit)
Responsible
From1 Jan 2019 → Today - Product Quality and Innovation (Division)
Responsible
From1 Sep 2008 → 31 Dec 2018
Projects
1 - 5 of 5
- Microbial fermentation as a protein source in food and feed applications for Flemish companiesFrom1 Sep 2021 → Today
- Innovative high-value cosmetic products from plants and plant cellsFrom1 May 2021 → Today
- Evaluation of food quality throughout the vegetable processing chainFrom1 Sep 2020 → Today
- Sustainable Food production through quality optimized raw material production and processing technologies for premium quality vegetable products and generated by-productsFrom1 Feb 2015 → 31 Jan 2018
- Innovation in leek through diversification and novel processing methods based on metabolic profilesFrom1 Oct 2008 → 31 May 2013
Publications
21 - 23 of 23
- Preibrood: groen, lekker, gezond
Authors: Nathalie Bernaert, Katleen Coudijzer, Bart Van Droogenbroeck, Koen Vandepopuliere
- Innoveren door kringloopsluiten
Authors: Bart Van Droogenbroeck, Marc De Loose, Nathalie Bernaert
Pages: 20-21 - Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations
Authors: D Wouters, Nathalie Bernaert, W Conjaerts, Bart Van Droogenbroeck, Marc De Loose, Luc De Vuyst
Pages: 185-96