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Early labour detection in laboratory and free-living conditions using combined Hasselt University
Detection and management of complications such as preterm birth, could be improved by early labour detection. In our previous work, we showed that specific patterns in physiological data such as electrohysterography (EHG) and heart rate (HR) could be used to build predictive statistical models able to detect labour. In this work we highlight how physiological data can be discriminative of early term labour recordings when acquired both in ...
Local labour market conditions and the spatial mobility of science and technology university students: evidence from Italy Vrije Universiteit Brussel
In the knowledge era, the importance of highly-qualified human capital has been widely recognized as a key factor for local economic development, especially for those areas specialized in science and technology (S&T). Assuming a regional perspective, the capacity to attract this kind of people is both a sign of territorial competitiveness and a way to further reinforce this by boosting the quality of the local labour market in a ...
The protection of collectively agreed labour conditions under the transfer of undertaking directive Ghent University
Women's adverse conditions on the labour market as key factor for the gender absenteeism gap Ghent University
Flemish exemption from succession taxes for the inheritance of family-owned companies: condition of employment replaced by a condition of labour costs Ghent University
Technology and the transformation of news work. Are labor conditions in (online) journalism changing? Vrije Universiteit Brussel
Influence of transport and storage conditions on beer quality and flavour stability University of Antwerp KU Leuven
Breweries are exporting their brands overseas, resulting in an increasingly competitive and globalised beer market. Inevitably, the beer experiences varying and prolonged periods of transport and storage prior to consumption. During this process, the flavour of fresh beer deteriorates, leading to the presence of stale flavours and a decrease in the drinkability of the beer. Results reported here show that an increased temperature during beer ...
Characterisation of the Flavour and the Chemical Composition of Lager Beer after Ageing in Varying Conditions KU Leuven
Aged beer flavour was studied by ageing a lager beer in different conditions (varying temperature-time profiles, different oxidative conditions and varying pH and ethanol concentrations). This led to beers with a varying aged flavour, which could be explained by differences in the reaction rate of ageing reactions. High temperatures, oxidative conditions and to a lesser extent, a lower pH, accelerated beer ageing. Enhanced (E)-2-nonenal ...