Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Agnese Piovesan"'
Autor:
Lorenz Van Hileghem, Shashwat Kushwaha, Agnese Piovesan, Pieter Verboven, Bart Nicolaï, Dominiek Reynaerts, Francesco Dal Dosso, Jeroen Lammertyn
Publikováno v:
Micromachines, Vol 14, Iss 3, p 615 (2023)
Microneedles are gaining a lot of attention in the context of sampling cutaneous biofluids such as capillary blood. Their minimal invasiveness and user-friendliness make them a prominent substitute for venous puncture or finger-pricking. Although the
Externí odkaz:
https://doaj.org/article/82076d9cbd6e44d9b8139a010db0f29f
Autor:
Agnese Piovesan, Valérie Vancauwenberghe, Wondwosen Aregawi, Mulugeta A. Delele, Evi Bongaers, Mathijs de Schipper, Kjeld van Bommel, Martijn Noort, Pieter Verboven, Bart Nicolai
Publikováno v:
Foods, Vol 9, Iss 12, p 1804 (2020)
Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to desi
Externí odkaz:
https://doaj.org/article/dfaf9b1ecee544e5b5b2b8171f8d4ee4
Publikováno v:
New Phytologist. 232:2043-2056
Climacteric ripening of tomato fruit is initiated by a characteristic surge of the production rate of ethylene, accompanied by an increase in respiration rate. As both activities consume O2 and produce CO2 , gas concentration gradients develop in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5eb39ba53c8e5e22f842b7f5f81bcdfd
https://doi.org/10.1111/nph.17712
https://doi.org/10.1111/nph.17712
Autor:
Nand Ooms, Pieter Verboven, N. De Brier, S. Matthijs, S. Reyniers, Robert G. Gilbert, Jan A. Delcour, Kristof Brijs, Agnese Piovesan
Publikováno v:
Nature Food. 1:736-745
The fine structure of extractable amylose (E-AM) in potato flakes dictates oil uptake during the production of deep-fried crisps from dough made from the flakes, and thus their caloric density. High levels of short E-AM chains increase the extent of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95098f3038a75b3f6fd638d637509628
https://doi.org/10.1038/s43016-020-00180-x
https://doi.org/10.1038/s43016-020-00180-x
Autor:
Agnese Piovesan, Ruben Nicasy, Tibo Arens, Bart Dequeker, Jeroen Soete, Clement Achille, Ruben Dochy, Cesar Parra Cabrera, Rob Ameloot, Pieter Verboven, Bart Nicolai
Publikováno v:
Microfluidics and Nanofluidics. 26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e49d04c0c46428a88f45a10932d67cd2
https://doi.org/10.1007/s10404-022-02528-0
https://doi.org/10.1007/s10404-022-02528-0
Autor:
Celine Verreydt, Pieter Verboven, Thijs Defraeye, Agnese Piovesan, Ramadan ElGamal, Tim Van De Looverbosch, Maarten Hertog, Bart Nicolai
Publikováno v:
Postharvest Biology and Technology. 194:112083
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c729961861c470fae36317fbfeb8dee7
https://doi.org/10.1016/j.postharvbio.2022.112083
https://doi.org/10.1016/j.postharvbio.2022.112083
Autor:
Cesar Parra-Cabrera, Ruben Dochy, Jonas Adriaenssens, Hans Van Cauteren, Agnese Piovesan, Pieter Verboven, Bart Nicolai, Rob Ameloot
Publikováno v:
Advanced Engineering Materials. 25:2200824
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53d1a53856009fe75208fad2b37d8eaf
https://doi.org/10.1002/adem.202200824
https://doi.org/10.1002/adem.202200824
Autor:
Evi Bongaers, Wondwosen Abebe Aregawi, Kjeld van Bommel, Mathijs de Schipper, Agnese Piovesan, Martijn W.J. Noort, Mulugeta Admasu Delele, Pieter Verboven, Valérie Vancauwenberghe, Bart Nicolai
Publikováno v:
Foods
Foods 9 (2020) 12
Volume 9
Issue 12
Foods, Vol 9, Iss 1804, p 1804 (2020)
Foods, 9(12)
Foods 9 (2020) 12
Volume 9
Issue 12
Foods, Vol 9, Iss 1804, p 1804 (2020)
Foods, 9(12)
Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0c17ee22b276e8b2074f03158b58863
http://europepmc.org/articles/PMC7761976
http://europepmc.org/articles/PMC7761976
Autor:
cesar Parra Cabrera, Agnese Piovesan, Tim Van De Looverbosch, Pieter Verboven, Clement Achille, Yin Cheng, Rob Ameloot, Bart Nicolai, Elodie Boller
Publikováno v:
Lab on a chip. 20(16)
Powder-based 3D printing was employed to produce porous, capillarity-based devices suitable for passive microfluidics. Capillary imbibition in such devices was visualized in situ through dynamic synchrotron X-ray microtomography performed at the Euro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb5037ca739a8132cda3c3be1691ec86
https://pubmed.ncbi.nlm.nih.gov/32514512
https://pubmed.ncbi.nlm.nih.gov/32514512
Autor:
Agnese Piovesan, Tim Van De Looverbosch, Pieter Verboven, Clement Achille, Cesar Parra Cabrera, Elodie Boller, Yin Cheng, Rob Ameloot, Bart Nicolai
Powder-based 3D printing was employed to produce porous, capillarity-based devices suitable for passive microfluidics. Capillary imbibition in such devices was visualized in situ through dynamic synchrotron X-ray microtomography performed at the Euro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::467120003643000061ef9290187034fe
https://lirias.kuleuven.be/handle/123456789/655678
https://lirias.kuleuven.be/handle/123456789/655678
