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The electronic nose as a rapid sensor for volatile compounds in treated domestic wastewater

Water research (Oxford), 2001-07, Vol.35 (10), p.2475-2483

2001

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Fingerprints of dioxin from thermal industrial processes

Chemosphere (Oxford), 2000-05, Vol.40 (9-11), p.1021-1024

2000

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HACCP (Hazard Analysis and Critical Control Points) to guarantee safe water reuse and drinking water production--a case study

Water science and technology, 2001-01, Vol.43 (12), p.31

2001

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Molecular fingerprinting of bacterial populations in groundwater and bottled mineral water

Applied microbiology and biotechnology, 2001-10, Vol.57 (3), p.412-418

2001

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IDF Symposium on Microstructure of Dairy Products, 9–11 June 2010, Tromsø – Norway

International dairy journal, 2011-09, Vol.21 (9), p.663-663

Dewettinck, Koen

2011

Volltextzugriff (PDF)

Development of a rapid pH-based biosensor to monitor and control the hygienic quality of reclaimed domestic wastewater

Applied microbiology and biotechnology, 2001-09, Vol.56 (5-6), p.809-815

2001

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Pre-Evaporative Fenton Remediation of Treated Municipal Wastewater for Reuse Purposes

Environmental technology, 2001-05, Vol.22 (5), p.523-532

2001

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Reclamation of Treated Domestic Wastewater Using Biological Membrane Assisted Carbon Filtration (Biomac)

Environmental technology, 2002-09, Vol.23 (9), p.971-980

2002

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Sorption of chlorinated C 1- and C 2-hydrocarbons and monocyclic aromatic hydrocarbons on sea sediment

Water research (Oxford), 1996-12, Vol.30 (12), p.3130-3138

1996

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Sorption of chlorinated C1- and C2-hydrocarbons and monocyclic aromatic hydrocarbons on sea sediment

Water research (Oxford), 1996-12, Vol.30 (12), p.3130-3138

1996

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Insights in the structural hierarchy of statically crystallized palm oil

2023

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Edible oil structuring: an overview and recent updates

Food & function, 2016-01, Vol.7 (1), p.2-29

2016

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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Innovative food science & emerging technologies, 2018-02, Vol.45, p.42-52

2018

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Factors governing partial coalescence in oil-in-water emulsions

Advances in colloid and interface science, 2010-01, Vol.153 (1), p.30-42

2010

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Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent

Journal of agricultural and food chemistry, 2015-05, Vol.63 (19), p.4862-4869

2015

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Antecedents and consequences of performance management enactment by front-line managers. Evidence from Belgium

International journal of human resource management, 2017-09, Vol.28 (17), p.2473-2502

2017

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Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

Journal of the American Oil Chemists' Society, 2015-06, Vol.92 (6), p.801-811

2015

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Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

Food chemistry, 2017-09, Vol.231, p.356-364

2017

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Cinnamon and its derivatives as potential ingredient in functional food-A review

International journal of food properties, 2017-12, Vol.20 (sup2), p.2237-2263

2017

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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Food research international, 2019-06, Vol.120, p.504-513

2019

Volltextzugriff (PDF)

Nutritional value of bread: Influence of processing, food interaction and consumer perception

Journal of cereal science, 2008-09, Vol.48 (2), p.243-257

2008

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Crystallization behavior of emulsified fats influences shear-induced partial coalescence

Food research international, 2018-11, Vol.113, p.362-370

2018

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Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

European journal of lipid science and technology, 2015-11, Vol.117 (11), p.1772-1781

2015

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Properties, analysis and purification of milk polar lipids

International dairy journal, 2006-11, Vol.16 (11), p.1362-1373

2006

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Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink

Journal of food science and technology, 2021-10, Vol.58 (10), p.3933-3941

2021

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The electronic nose as a rapid sensor for volatile compounds in treated domestic wastewater

Fingerprints of dioxin from thermal industrial processes

HACCP (Hazard Analysis and Critical Control Points) to guarantee safe water reuse and drinking water production--a case study

Molecular fingerprinting of bacterial populations in groundwater and bottled mineral water

IDF Symposium on Microstructure of Dairy Products, 9–11 June 2010, Tromsø – Norway

Development of a rapid pH-based biosensor to monitor and control the hygienic quality of reclaimed domestic wastewater

Pre-Evaporative Fenton Remediation of Treated Municipal Wastewater for Reuse Purposes

Reclamation of Treated Domestic Wastewater Using Biological Membrane Assisted Carbon Filtration (Biomac)

Sorption of chlorinated C 1- and C 2-hydrocarbons and monocyclic aromatic hydrocarbons on sea sediment

Sorption of chlorinated C1- and C2-hydrocarbons and monocyclic aromatic hydrocarbons on sea sediment

Insights in the structural hierarchy of statically crystallized palm oil

Edible oil structuring: an overview and recent updates

Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Factors governing partial coalescence in oil-in-water emulsions

Rheological Profiling of Organogels Prepared at Critical Gelling Concentrations of Natural Waxes in a Triacylglycerol Solvent

Antecedents and consequences of performance management enactment by front-line managers. Evidence from Belgium

Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

Cinnamon and its derivatives as potential ingredient in functional food-A review

Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil

Nutritional value of bread: Influence of processing, food interaction and consumer perception

Crystallization behavior of emulsified fats influences shear-induced partial coalescence

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

Properties, analysis and purification of milk polar lipids

Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink

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