| dr. De Meulenaer, Bruno |
Informatie laatst gewijzigd: 2014-07-04 |
| A1 publicaties (11) [show] |
- De Cock, A.; Forio, M.A.E.; De Meulenaer, B.; Tack, F.; Dominguez-Granda, L.; Goethals, P.L.M. (2023). The nutritional quality of the red mangrove crab (Ucides occidentalis), harvested at two reserves in the Guayas estuary. Food Chemistry 401: 134105. https://dx.doi.org/10.1016/j.foodchem.2022.134105, meer
- Bomfeh, K.; Jacxsens, L.; Amoa-Awua, W.K.; Garrido Gamarro, E.; Ouadi, Y.D.; De Meulenaer, B. (2022). Risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked Sardinella sp. in Ghana: impact of an improved oven on public health protection. Risk Analysis 42(5): 1007-1022. https://dx.doi.org/10.1111/risa.13836, meer
 de Guzman, M.K.; Andjelkovic, M.; Jovanovic, V.; Jung, J.; Kim, J.; Dailey, L.A.; Rajkovic, A.; De Meulenaer, B.; Velickovic, T.C. (2022). Comparative profiling and exposure assessment of microplastics in differently sized Manila clams from South Korea by μFTIR and Nile Red staining. Mar. Pollut. Bull. 181: 113846. https://dx.doi.org/10.1016/j.marpolbul.2022.113846, meer- Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B. (2021). A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods. Indian Journal of Traditional Knowledge 20(4): 1031-1039, meer
- Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B. (2020). Identification of key sensory attributes of Sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition. Sains Malaysiana 49(3): 561-571. https://hdl.handle.net/10.17576/jsm-2020-4903-11, meer
- Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B. (2019). The sensory acceptance and profile of Indonesian sambal-terasi: impact of terasi type and concentration. International Journal of Gastronomy and Food Science 16: 100149. https://hdl.handle.net/10.1016/j.ijgfs.2019.100149, meer
- Kuuliala, L.; Sader, M.; Solimeo, A.; Pérez-Fernández, R.; Vanderroost, M.; De Baets, B.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F. (2019). Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression. Intern. J. Food Microbiol. 303: 46-57. https://dx.doi.org/10.1016/j.ijfoodmicro.2019.04.011, meer
- Kuuliala, L.; Al Hage, Y.; Ioannidis, A.-G.; Sader, M.; Kerckhof, F.-M.; Vanderroost, M.; Boon, N.; De Baets, B.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F. (2018). Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres. Food Microbiol. 70: 232-244. https://dx.doi.org/10.1016/j.fm.2017.10.011, meer
- Kuuliala, L.; Abatih, E.; Ioannidis, A.-G.; Vanderroost, M.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F. (2018). Multivariate statistical analysis for the identification of potential seafood spoilage indicators. Food Control 84: 49-60. https://dx.doi.org/10.1016/j.foodcont.2017.07.018, meer
- Loan, H.; Devlieghere, F.; Van Hoeke, C.; De Meulenaer, B. (2015). 3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite. Food Res. Int. 69: 164-169. https://dx.doi.org/10.1016/j.foodres.2014.12.024, meer
- Debevere, J.; Devlieghere, F.; van Sprundel, P.; De Meulenaer, B. (2001). Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella baltica. Intern. J. Food Microbiol. 68(1-2): 115-123. http://dx.doi.org/10.1016/S0168-1605(01)00484-6, meer
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