Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage Ghent UniversityJuliana Mandha, Habtu Shumoy Abraha, Athanasia O. Matemu, Katleen Raes
Quercetin mitigates endothelial activation in a novel intestinal-endothelial-monocyte/macrophage coculture setup Ghent UniversityHanne Vissenaekens, Charlotte Grootaert, Katleen Raes, Julie De Munck, Guy Smagghe, Nico Boon, John Van Camp
Flavonoids and cellular stress : a complex interplay affecting human health Ghent UniversityHanne Vissenaekens, Hanne Criel, Charlotte Grootaert, Katleen Raes, Guy Smagghe, John Van Camp
Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia : spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics Ghent UniversityMoustapha Drabo, Habtu Shumoy Abraha, Aly Savadogo, Katleen Raes
A comparative theoretical study on the solvent dependency of anthocyanin extraction profiles Ghent UniversityKim Phan, Elias Van Den Broeck, Katleen Raes, Karen De Clerck, Veronique Van Speybroeck, Steven De Meester
Evaluating the potential of natural dyes from nutshell wastes : sustainable colouration and functional finishing of wool fabric Ghent UniversityBenson Dulo, Tobias De Somer, Kim Phan, Martijn Roosen, John Githaiga, Katleen Raes, Steven De Meester
Dissecting the facts about the impact of contaminant iron in human nutrition : a review Ghent UniversityHabtu Shumoy Abraha, Katleen Raes
Pesticide residues in (treated) wastewater and products of Belgian vegetable- and potato processing companies Ghent UniversityAkram Sayed, Michael Chys, Jasmine De Rop, Liliane Goeteyn, Pieter Spanoghe, Imca Sampers
Impact of tempering process on yield and composition of quinoa flour Ghent UniversityPhara De Bock, Filip Van Bockstaele, Katleen Raes, Pieter Vermeir, Paul Van der Meeren, Mia Eeckhout
Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds Ghent UniversityPhara De Bock, Lori Daelemans, Lotte Selis, Katleen Raes, Pieter Vermeir, Mia Eeckhout, Filip Van Bockstaele
