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Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek.
Wouters D, Bernaert N, Anno N, Van Droogenbroeck B, De Loose M, Van Bockstaele E, De Vuyst L. Wouters D, et al. Among authors: van droogenbroeck b, van bockstaele e. Int J Food Microbiol. 2013 Jul 15;165(2):121-33. doi: 10.1016/j.ijfoodmicro.2013.04.016. Epub 2013 Apr 28. Int J Food Microbiol. 2013. PMID: 23728429
The antioxidant capacity of leek (Allium ampeloprasum var. porrum).
Bernaert N, Van Droogenbroeck B, Bouten C, De Paepe D, Van Bockstaele E, De Clercq H, Stewart D, De Loose M. Bernaert N, et al. Among authors: van droogenbroeck b, van bockstaele e. Commun Agric Appl Biol Sci. 2011;76(1):173-6. Commun Agric Appl Biol Sci. 2011. PMID: 21539224 No abstract available.
Opportunities and challenges for molecular farming in Flanders.
Demeyer R, De Loose M, Depicker A, Van Bockstaele E, Van Droogenbroeck B. Demeyer R, et al. Among authors: van droogenbroeck b, van bockstaele e. Commun Agric Appl Biol Sci. 2011;76(1):81-4. Commun Agric Appl Biol Sci. 2011. PMID: 21539203 No abstract available.
Thermal degradation of cloudy apple juice phenolic constituents.
De Paepe D, Valkenborg D, Coudijzer K, Noten B, Servaes K, De Loose M, Voorspoels S, Diels L, Van Droogenbroeck B. De Paepe D, et al. Among authors: van droogenbroeck b. Food Chem. 2014 Nov 1;162:176-85. doi: 10.1016/j.foodchem.2014.04.005. Epub 2014 Apr 13. Food Chem. 2014. PMID: 24874374
39 results