Bruno De Meulenaer - Dissemin

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All papers authored by Bruno De Meulenaer

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2023 Klaas De Baerdemaeker

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, Amber Van Reepingen

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, Anton Nikiforov

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, Bruno De Meulenaer

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, Nathalie De Geyter

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, Frank Devlieghere

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Non-Thermal Plasma Decontamination Using a Multi-Hollow Surface Dielectric Barrier Discharge: Impact of Food Matrix Composition on Bactericidal Efficacy

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2020 Alemayehu Argaw

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, Kimberley P. Bouckaert, Mekitie Wondafrash, Patrick Kolsteren, Carl Lachat

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, Bruno De Meulenaer

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, Giles Hanley-Cook

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, Lieven Huybregts

Effect of fish-oil supplementation on breastmilk long-chain polyunsaturated fatty acid concentration: a randomized controlled trial in rural Ethiopia

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2018 Michael Hinneh, Evangeline Semanhyia, Davy Van de Walle, Ann De Winne, Daylan Amelia Tzompa-Sosa, Gustavo Luis Leonardo Scalone, Bruno De Meulenaer

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, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

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2017 Tom Hellemans

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, Ingrid De Leyn, Paul Van der Meeren

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, Koen Dewettinck, Mia Eeckhout, Bruno De Meulenaer

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, Filip Van Bockstaele

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Composition, Granular Structure, and Pasting Properties of Native Starch Extracted from Plectranthus edulis (Oromo dinich ) Tubers

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2016 Huynh Nguyen Bao Loan, Barbara Kerkaert, Tatiana Cucu, Frédéric Mestdagh, Bruno De Meulenaer

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3-chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: A study using dairy proteins as a model

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2015 Huynh Nguyen Bao Loan, Frank Devlieghere, Caroline Van Hoeke, Bruno De Meulenaer

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3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite

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2014 Nanou Peelman, Peter Ragaert, Angelique Vandemoortele, Elien Verguldt, Bruno De Meulenaer

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, Frank Devlieghere

Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products

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Antonios Papastergiadis, Amr Fatouh, Kshitij Shrestha, Herman Van Langenhove, Bruno De Meulenaer

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Investigation of the Formation of (E)-2-butenal in Oils and Foods During Frying

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