Výsledky vyhledávání - "Van De Steene J"

Akademický článek

Quinolizidine alkaloids and phomopsin A in animal feed containing lupins: co-occurrence and carry-over into veal products.

Autor: Schryvers S; Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium., Jacxsens L; Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium., Croubels S; Faculty of Veterinary Medicine, Department of Pharmacology, Toxicology and Biochemistry, Ghent University, Merelbeke, Belgium., Vonck S; Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium., Miserez B; Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium., Van De Steene J; Ciboris, Zwijnaarde, Belgium., Necchi Rohers G; Ciboris, Zwijnaarde, Belgium., Eeckhout M; Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium.

Publikováno v: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2024 Aug; Vol. 41 (8), pp. 885-899. Date of Electronic Publication: 2024 Jun 10.

Zobrazit plný text záznamu

Akademický článek

Authenticity analysis of oregano: development, validation and fitness for use of several food fingerprinting techniques.

Autor: Van De Steene J; Ciboris, Technologiepark 90 zone A6b, 9052 Zwijnaarde, Belgium; Primoris Belgium, Technologiepark 90 zone A6b, 9052 Zwijnaarde, Belgium. Electronic address: Jet.VanDeSteene@ciboris.org., Ruyssinck J; ML2Grow, Reigerstraat 8, 9000 Ghent, Belgium., Fernandez-Pierna JA; Quality and authentication of products unit, knowledge and valorization of agricultural products Department, Walloon Agricultural Research Centre, Chaussée de Namur 24, 5030 Gembloux, Belgium., Vandermeersch L; Department of Green Chemistry and Technology, Research Group EnVOC, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Maes A; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Van Langenhove H; Department of Green Chemistry and Technology, Research Group EnVOC, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Walgraeve C; Department of Green Chemistry and Technology, Research Group EnVOC, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Demeestere K; Department of Green Chemistry and Technology, Research Group EnVOC, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., De Meulenaer B; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Jacxsens L; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Miserez B; Ciboris, Technologiepark 90 zone A6b, 9052 Zwijnaarde, Belgium.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Dec; Vol. 162 (Pt A), pp. 111962. Date of Electronic Publication: 2022 Sep 23.

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání