Impact of tempering process on yield and composition of quinoa flour Ghent UniversityFilip Van Bockstaele, Katleen Raes, Paul Van der Meeren
Non-food applications of natural dyes extracted from agro-food residues : a critical review Ghent UniversityKim Phan, Katleen Raes, Martijn Roosen, Karen De Clerck
A comparative study on the photophysical properties of anthocyanins and pyranoanthocyanins Ghent UniversityKim Phan, Katleen Raes, Karen De Clerck
The potential of anthocyanins from blueberries as a natural dye for cotton : a combined experimental and theoretical study Ghent UniversityKim Phan, Elias Van Den Broeck, Karen De Clerck, Katleen Raes
Cell line-dependent increase in cellular quercetin accumulation upon stress induced by valinomycin and lipopolysaccharide, but not by TNF-alpha Ghent UniversityHanne Vissenaekens, Charlotte Grootaert, Andreja Rajkovic, Katleen Raes, Guy Smagghe, Tom Van de Wiele
Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera Ghent UniversityHabtu Shumoy Abraha, Molly Gabaza, Julie Vandevelde, Katleen Raes
Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe Ghent University KU LeuvenMolly Gabaza, Marie Joossens, Maud Muchuweti, Katleen Raes, Peter Vandamme
The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on antioxidant activity and oligosaccharide content Ghent UniversityMarguerite Niyibituronasa, Arnold Onyango, Svetlana Gaidashova, Samuel Imathiu, Marthe De Boevre, Diederik Leenknecht, Katleen Raes
Can UV absorbance rapidly estimate the chlorine demand in wash water during fresh-cut produce washing processes? Ghent UniversitySam Van Haute, Y Luo, Imca Sampers, L Mei, Z Teng, B Zhou, ER Bornhorst, Q Wang, P Millner
Inactivation of foodborne pathogens and their surrogates on fresh and frozen strawberries using gaseous ozone Ghent UniversityZijin Zhou, Sophie Zuber, Frédérique Cantergiani, Imca Sampers, Frank Devlieghere, Mieke Uyttendaele