D. Machiels

La réaction de Maillard : importance et applications en chimie des aliments

D. Machiels, L. Istasse, 2002 .

Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat.

L. Istasse, D. Machiels, 2003, Talanta.

Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats.

Louis Istasse, Saskia M van Ruth, L. Istasse, 2003, Talanta.

Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls

L. Istasse, S. Ruth, D. Machiels, 2004 .

Maillard reaction : importance and applications in food chemistry

L. Istasse, D. Machiels, 2002 .