Organisation
Department of Food safety and food quality
Department
Projects
21 - 30 of 103
- Impact of Bacillus cereus endospore evolution on food safety and stability From1 Jan 2016 → 31 Dec 2019Funding: FWO research project (including WEAVE projects)
- OPTIVEGFrom1 Jan 2016 → 31 Dec 2017Funding: IWT / VLAIO - VIS
- The shift from traditional to new fish smoking technology in Ghana: Chemical and Microbiological Food Safety Implications, and Recommendations for Meeting Food Security ObjectivesFrom1 Oct 2015 → 31 Dec 2020Funding: BOF - Doctoral projects
- Genetic diversity of fine-flavour Ecuadorian cocoaFrom1 Oct 2015 → 30 Sep 2019Funding: BOF - Doctoral projects
- BOF-ZAP professorship in food science and human nutritionFrom1 Oct 2015 → 30 Sep 2020Funding: BOF - ZAP BOF mandates
- Optimal barriers to sustainable food packaging: a balance between over- and under-packing.From1 Oct 2015 → 30 Sep 2019Funding: IWT / VLAIO - VIS
- Unraveling the natural isotopic fractionation of Fe accompanying different homeostatic processes for understanding the effect of impaired Fe regulation on its isotopic composition in biological fluids.From1 Oct 2015 → 30 Sep 2018Funding: BOF - Other initiatives
- Agreement for training visit of Jimma University sponsored PhD student to Ghent University BelgiumFrom15 Sep 2015 → 30 Jun 2019Funding: Foreign foundations, funds with scientific view
- Development of innovative integrated oxygen scavenging concepts in masterbatches for plastic applications by modulating unique catalyst and activator combinationsFrom1 Sep 2015 → 31 Aug 2016Funding: IWT / VLAIO - indirect funding by business world
- Electronic nose: towards a fast and detailed aroma analysisFrom1 Jun 2015 → 31 May 2017Funding: BOF - Other initiatives
Publications
1 - 10 of 298
- Measuring the perceived pressure and stakeholders' response that may impact the status of the safety of the food chain in Belgium(2012)
Authors: Katleen Baert, Xavier Van Huffel, Liesbeth Jacxsens, Dirk Berkvens, Herman Diricks, Mieke Uyttendaele
Pages: 257 - 264 - A microstructural approach on the isothermal crystallization of palm oil
Authors: Veerle De Graef, Bart Goderis, Lars Wiking, Frédéric Depypere, Steven Cabus, Peter Van Puyvelde
Number of pages: 1 - Virussen in de voedselketen
Authors: Leen Baert
Pages: 6 - 9 - Microbiological and safety aspects of fresh-cut fruits and vegetablesSeries: Food Preservation Technology
Authors: Isabelle Vandekinderen, Leen Baert, Frank Devlieghere, Olga Martin-Belloso, Robert Soliva Fortuny
Pages: 54 - 85 - Isothermal palm oil crystallization as seen by real and reciprocal space laser techniques: confocal scanning laser microscopy and small angle laser light scattering
Authors: Veerle De Graef, Lars Wiking, Frédéric Depypere, Steven Cabus, Bart Goderis
Number of pages: 1 - Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content
Authors: Jeroen Vereecken, Veerle De Graef, Kevin W Smith, Johan Wouters
Pages: 2057 - 2067 - Determination of volatile microbial spoilage metabolites produced on cod fillets using SIFT-MS technology
Authors: Bert Noseda, Jo Dewulf, Frank Devlieghere
Number of pages: 1 - Rapid method for qualitative detection of 2,4,6-trinitrotoluene in environmental water samples
Authors: Evgenia Yu Basova, Irina Yu Goryacheva, Dmitry A Mikhirev, Tatiana Yu Rusanova, Natalia A Burmistrova, Barbara Kerkaert, Tatiana Cucu
Pages: 170 - 176 - Appropriate enrichment conditions, a prerequisite for rapid and reliable detection of sub-lethally injured E. coli 0157 in food using capture and real-time PCR
Authors: Vicky Jasson, Andreja Rajkovic, Leen Baert, Johan Debevere
Number of pages: 1 - Crystallization and melting behaviour of saturated and unsaturated monoglycerides
Authors: Jeroen Vereecken, Imogen Foubert, Wouter Meeussen, Ans Lesaffer
Number of pages: 1