Publications in collaboration with researchers from Ghent University (5)

2021

  1. Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review

    Meat Science, Vol. 171

2004

  1. Effect of diet and dietary fatty acids on the transformation and incorporation of C18 fatty acids in double-muscled Belgian Blue young bulls

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 19, pp. 6035-6041

2002

  1. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

    Meat Science, Vol. 61, Núm. 2, pp. 141-147

2001

  1. Extractibility of the protein and peptide fraction for different types of dry fermented sausages in relation to GPC-analysis.

    Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen), Vol. 66, Núm. 3 b, pp. 635-638

  2. Improving the fatty acid composition of the intramuscular fat of Belgian Blue double-muscled bulls.

    Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen), Vol. 66, Núm. 4, pp. 309-313