Onderzoeker
Lore Gheysen
- Disciplines:Andere biologische wetenschappen, Andere natuurwetenschappen, Onderwijskunde
Affiliaties
- Faculteit Wetenschappen, Campus Kulak Kortrijk (Faculteit)
Lid
Vanaf1 okt 2021 → Heden - Microbiële en Moleculaire Systemen, Campus Kulak Kortrijk (Departement)
Lid
Vanaf2 sep 2013 → 30 sep 2021
Projecten
1 - 2 of 2
- Inzicht in het antioxidantmechanisme van n-3 LC-PUFA-rijke fotoautotrofe microalgenVanaf1 jan 2020 → 15 apr 2021Financiering: BOF - postdoctorale mandaten
- Oxidatieve stabiliteit van langketen omega-3 poly-onverzadigde vetzuren in fruit- en groenten gebaseerde producten aangerijkt met microalgen.Vanaf1 okt 2014 → 31 dec 2019Financiering: FWO Strategische Onderzoeksbeurs
Publicaties
11 - 20 van 25
- Oxidative stability of omega-3 long chain poly-unsaturated fatty acids in vegetable purees enriched with microalgae(2019)
Auteurs: Lore Gheysen, Imogen Foubert, Luc De Cooman
- Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree(2019)
Auteurs: Lore Gheysen, Robbe Demets, Jolien Devaere, Tom Bernaerts, Peter Goos, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pagina's: 1 - 14 - Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree(2019)
Auteurs: Lore Gheysen, Robbe Demets, Tom Bernaerts, Peter Goos, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pagina's: 1 - 14 - Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees(2019)
Auteurs: Lore Gheysen, Koen Goiris, Peter Goos, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pagina's: 389 - 400 - Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae(2018)
Auteurs: Lore Gheysen, Tom Bernaerts, Jim Van Durme, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pagina's: 441 - 450 - Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum(2018)
Auteurs: Tom Bernaerts, Clare Kyomugasho, Noor Van Looveren, Lore Gheysen, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Pagina's: 542 - 550 - Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides(2018)
Auteurs: Tom Bernaerts, Lore Gheysen, Clare Kyomugasho, Zahra Jamsazzadeh Kermani, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Pagina's: 150 - 161 - Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients.(2018)
Auteurs: Tom MM Bernaerts, Agnese Panozzo, Katrien AF Verhaegen, Lore Gheysen, Imogen Foubert, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pagina's: 2433 - 2446 - Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients.(2018)
Auteurs: Tom MM Bernaerts, Agnese Panozzo, Katrien AF Verhaegen, Lore Gheysen, Imogen Foubert, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pagina's: 2433 - 2446 - Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients(2018)
Auteurs: Agnese Panozzo, Lore Gheysen, Imogen Foubert, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pagina's: 2433 - 2446