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Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

Food control, 2014-08, Vol.42, p.188-201

2014

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Protective Influence of Several Packaging Materials on Light Oxidation of Milk

Journal of dairy science, 2005-02, Vol.88 (2), p.499-510

2005

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Agricultural Use of Biogas Digestate as a Replacement Fertilizers

Agriculture and agricultural science procedia, 2015, Vol.7, p.119-124

2015

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The use of high pressure to modify the functionality of food proteins

Trends in food science & technology, 1997, Vol.8 (4), p.107-112

1997

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Analysis of free and esterified sterols in vegetable oils

Journal of the American Oil Chemists' Society, 2002-02, Vol.79 (2), p.117-122

2002

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Fluidized bed coating in food technology

Trends in Food Science & Technology, 1999-04, Vol.10 (4), p.163-168

1999

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Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010-09, Vol.27 (9), p.1199-1207

2010

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Gas chromatographic characterization of vegetable oil deodorization distillate

Journal of Chromatography A, 2001-07, Vol.921 (2), p.277-285

2001

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Influence of the vegetable oil refining process on free and esterified sterols

Journal of the American Oil Chemists' Society, 2002-10, Vol.79 (10), p.947-953

2002

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Dietary cadmium intake by the Belgian adult population

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010-12, Vol.27 (12), p.1665-1673

2010

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Removal of dioxins and PCB from fish oil by activated carbon and its influence on the nutritional quality of the oil

Journal of the American Oil Chemists' Society, 2005-08, Vol.82 (8), p.593-597

2005

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Risk ranking priority of carcinogenic and/or genotoxic environmental contaminants in food in Belgium

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014, Vol.31 (5), p.872-888

2014

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Raw or heated cow milk consumption: Review of risks and benefits

Food control, 2013-05, Vol.31 (1), p.251-262

2013

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Interaction of packaging materials and vegetable oils: oil stability

Food chemistry, 1999-03, Vol.64 (4), p.451-459

1999

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Nutrient and Antinutrient Changes in Finger Millet (Eleusine coracan) During Sprouting

Food science & technology, 2000-02, Vol.33 (1), p.9-14

2000

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Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization

Meat science, 2001-10, Vol.59 (2), p.115-125

2001

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Selected Physical Properties, Texture and Sensory Characteristics of Extruded Breakfast Cereals based on Wholegrain Wheat Flour

Agriculture and agricultural science procedia, 2015, Vol.7, p.301-308

2015

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Formaldehyde in cultivated mushrooms: a negligible risk for the consumer

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2009-01, Vol.26 (9), p.1265-1272

2009

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Kernel Carbohydrates Concentration in Sugary-1, Sugary Enhanced and Shrunken Sweet Corn Kernels

Agriculture and agricultural science procedia, 2015, Vol.7, p.260-264

2015

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Summary and general conclusions/outcomes on the role and fate of sugars in human nutrition and health

Obesity reviews, 2009-03, Vol.10 (s1), p.55-58

2009

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Organic Versus Conventional Farming: The Case of wheat Production in Wallonia (Belgium)

Agriculture and agricultural science procedia, 2015, Vol.7, p.272-279

2015

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Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends

Journal of the American Oil Chemists' Society, 1998-04, Vol.75 (4), p.489-493

1998

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Amino Acid Profiles after Sprouting, Autoclaving, and Lactic Acid Fermentation of Finger Millet (Eleusine Coracan) and Kidney Beans (Phaseolus Vulgaris L.)

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3081-3085

2000

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Modeling of α‐tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures

Lipids, 2001-07, Vol.36 (7), p.719-726

2001

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Effect of Asahi SL Application on Common Bean Yield

Agriculture and agricultural science procedia, 2015, Vol.7, p.103-107

2015

Volltextzugriff (PDF)

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Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

Protective Influence of Several Packaging Materials on Light Oxidation of Milk

Agricultural Use of Biogas Digestate as a Replacement Fertilizers

The use of high pressure to modify the functionality of food proteins

Analysis of free and esterified sterols in vegetable oils

Fluidized bed coating in food technology

Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies

Gas chromatographic characterization of vegetable oil deodorization distillate

Influence of the vegetable oil refining process on free and esterified sterols

Dietary cadmium intake by the Belgian adult population

Removal of dioxins and PCB from fish oil by activated carbon and its influence on the nutritional quality of the oil

Risk ranking priority of carcinogenic and/or genotoxic environmental contaminants in food in Belgium

Raw or heated cow milk consumption: Review of risks and benefits

Interaction of packaging materials and vegetable oils: oil stability

Nutrient and Antinutrient Changes in Finger Millet (Eleusine coracan) During Sprouting

Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization

Selected Physical Properties, Texture and Sensory Characteristics of Extruded Breakfast Cereals based on Wholegrain Wheat Flour

Formaldehyde in cultivated mushrooms: a negligible risk for the consumer

Kernel Carbohydrates Concentration in Sugary-1, Sugary Enhanced and Shrunken Sweet Corn Kernels

Summary and general conclusions/outcomes on the role and fate of sugars in human nutrition and health

Organic Versus Conventional Farming: The Case of wheat Production in Wallonia (Belgium)

Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends

Amino Acid Profiles after Sprouting, Autoclaving, and Lactic Acid Fermentation of Finger Millet (Eleusine Coracan) and Kidney Beans (Phaseolus Vulgaris L.)

Modeling of α‐tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures

Effect of Asahi SL Application on Common Bean Yield

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