Authors:
Mwikya, SM
Van Camp, J
Rodriguez, R
Huyghebaert, A
Citation: Sm. Mwikya et al., Effects of sprouting on nutrient and antinutrient composition of kidney beans (Phaseolus vulgaris var. Rose coco), EUR FOOD RE, 212(2), 2001, pp. 188-191
Citation: B. De Meulenaer et A. Huyghebaert, Isolation and purification of chicken egg yolk immunoglobulins: A review, FOOD AGR IM, 13(4), 2001, pp. 275-288
Authors:
Moerman, F
Mertens, B
Demey, L
Huyghebaert, A
Citation: F. Moerman et al., Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization, MEAT SCI, 59(2), 2001, pp. 115-125
Authors:
Verleyen, T
Kamal-Eldin, A
Dobarganes, C
Verhe, R
Dewettinck, K
Huyghebaert, A
Citation: T. Verleyen et al., Modeling of alpha-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures, LIPIDS, 36(7), 2001, pp. 719-726
Authors:
Verleyen, T
Verhe, R
Huyghebaert, A
Dewettinck, K
De Greyt, W
Citation: T. Verleyen et al., Identification of alpha-tocopherol oxidation products in triolein at elevated temperatures, J AGR FOOD, 49(3), 2001, pp. 1508-1511
Authors:
Verleyen, T
Verhe, R
Cano, A
Huyghebaert, A
De Greyt, W
Citation: T. Verleyen et al., Influence of triacylglycerol characteristics on the determination of free fatty acids in vegetable oils by Fourier transform infrared spectroscopy, J AM OIL CH, 78(10), 2001, pp. 981-984
Authors:
De Meulenaer, B
Van Royen, G
Vanhoutte, B
Huyghebaert, A
Citation: B. De Meulenaer et al., Combined liquid and gas chromatographic characterisation of polyglycerol fatty acid eaters, J CHROMAT A, 896(1-2), 2000, pp. 239-251
Authors:
Mbithi-Mwikya, S
Van Camp, J
Yiru, Y
Huyghebaert, A
Citation: S. Mbithi-mwikya et al., Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting, FOOD SCIENC, 33(1), 2000, pp. 9-14
Authors:
Mbithi-Mwikya, S
Van Camp, J
Yiru, Y
Huyghebaert, A
Citation: S. Mbithi-mwikya et al., Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting, LEBENSM-WIS, 33(1), 2000, pp. 9-14
Authors:
Mbithi-Mwikya, S
Ooghe, W
Van Camp, J
Ngundi, D
Huyghebaert, A
Citation: S. Mbithi-mwikya et al., Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.), J AGR FOOD, 48(8), 2000, pp. 3081-3085
Authors:
De Meulenaer, B
Vanhoutte, B
Huyghebaert, A
Citation: B. De Meulenaer et al., Development of chromatographic method for the determination of degree of polymerisation of polyglycerols and polyglycerol fatty acid esters, CHROMATOGR, 51(1-2), 2000, pp. 44-52
Citation: W. Messens et al., Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining, INT DAIRY J, 9(8), 1999, pp. 569-576
Authors:
Van Calenberg, S
Philips, B
Mondelaers, W
Van Cleemput, O
Huyghebaert, A
Citation: S. Van Calenberg et al., Effect of irradiation, packaging, and postirradiation cooking on the thiamin content of chicken meat, J FOOD PROT, 62(11), 1999, pp. 1303-1307
Authors:
Dewettinck, K
De Visscher, A
Deroo, L
Huyghebaert, A
Citation: K. Dewettinck et al., Modeling the steady-state thermodynamic operation point of top-spray fluidized bed processing, J FOOD ENG, 39(2), 1999, pp. 131-143
Authors:
Dewettinck, K
Deroo, L
Messens, W
Huyghebaert, A
Citation: K. Dewettinck et al., Dynamic rheological properties of Gouda cheese as influenced by age and position, MILCHWISSEN, 54(5), 1999, pp. 258-262
Authors:
Van Calenberg, S
Van Cleemput, O
Mondelaers, W
Huyghebaert, A
Citation: S. Van Calenberg et al., Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs, FOOD SCIENC, 32(6), 1999, pp. 372-376