H. Paelinck

发表

Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD

B. Goderis, I. Foubert, I. Fraeye, 2015 .

The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.

Y. Vander Heyden, I. Fraeye, H. Paelinck, 2014, Meat science.

Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages

I. Fraeye, L. Steen, H. Paelinck, 2014, Food and Bioprocess Technology.

Biogenic amines in commercial dry fermented sausages as possible precursors of N-nitrosamines

H. Paelinck, E. D. Mey, L. Dewulf, 2011 .

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked ham.

K. Raes, I. Fraeye, L. Steen, 2020, Meat science.

Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture.

F. Leroy, L. De Vuyst, A. De Smedt, 2010, Food microbiology.

In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters

S. Chollet, I. Fraeye, H. Paelinck, 2016, Food and Bioprocess Technology.

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.

F. Leroy, L. De Vuyst, L. Steen, 2010, Food microbiology.

Evaluation of the spoilage lactic acid bacteria in modified‐atmosphere‐packaged artisan‐type cooked ham using culture‐dependent and culture‐independent approaches

F. Leroy, L. De Vuyst, H. Paelinck, 2008, Journal of applied microbiology.

Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures

I. Foubert, I. Fraeye, L. Steen, 2017, Poultry science.

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés.

R. Verhé, K. Raes, E. Vossen, 2012, Meat science.

A survey of pork quality in relation to pre-slaughter conditions, slaughterhouse facilities, and quality assurance.

R. Geers, H. Paelinck, E. Peeters, 2007, Meat science.

Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates

I. Foubert, I. Fraeye, L. Steen, 2013, Food and Bioprocess Technology.

Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies

I. Fraeye, H. Paelinck, H. De Maere, 2017, Critical reviews in food science and nutrition.

Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives

M. Sajewicz, T. Kowalska, I. Fraeye, 2013, European Food Research and Technology.

Functional Properties of Pork Liver Protein Fractions

K. Brijs, I. Foubert, I. Fraeye, 2016, Food and Bioprocess Technology.

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

M. Hendrickx, C. Michiels, L. Steen, 2011 .

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.

Y. Vander Heyden, B. Dejaegher, T. Kowalska, 2011, Food chemistry.

Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork.

K. Raes, S. De Smet, H. Paelinck, 2006, Meat science.

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere.

F. Leroy, L. De Vuyst, H. Paelinck, 2010, Food microbiology.

APPLICATION OF ACCELERATED SOLVENT EXTRACTION (ASE) AND THIN LAYER CHROMATOGRAPHY (TLC) TO DETERMINATION OF PIPERINE IN COMMERCIAL SAMPLES OF PEPPER (PIPER NIGRUM L.)

M. Sajewicz, T. Kowalska, I. Fraeye, 2014 .

Dabsyl derivatisation as an alternative for dansylation in the detection of biogenic amines in fermented meat products by reversed phase high performance liquid chromatography

Teresa Kowalska, E. De Mey, Hubert Paelinck, 2012 .

Determination of selected protoporphyrins in parma ham with use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard in the recovery study.

M. Sajewicz, T. Kowalska, I. Fraeye, 2014, Acta chimica Slovenica.

Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages.

S. Chollet, I. Fraeye, H. Paelinck, 2016, Meat science.

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

Chunbao Li, L. Steen, H. Paelinck, 2011 .

A Study of the Effects of pH and Water Activity on the N-Nitrosopiperidine Formation in a Protein-Based Liquid System

Y. Heyden, B. Dejaegher, I. Fraeye, 2014, Food and Bioprocess Technology.

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

Rony Geers, Hubert Paelinck, Stefaan De Smet, 2015, Food and Bioprocess Technology.

Effect of Salt and Liver/Fat Ratio on Microstructure, Emulsion Stability, Texture and Sensory Mouth Feel of Liver Paste

B. Goderis, I. Foubert, I. Fraeye, 2014, Food and Bioprocess Technology.

New generation of natural anti-microbial products for the preservation of cooked ham

H. Paelinck, S. Szczepaniak, C. Gyselinck, 2005 .

Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat.

Y Vander Heyden, Y. Vander Heyden, B. Dejaegher, 2010, Analytica chimica acta.

Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat.

T. Kowalska, H. Paelinck, E. De Mey, 2009, Meat science.

Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model.

H. Paelinck, E. De Mey, G. Derdelinckx, 2009, Communications in agricultural and applied biological sciences.

DETERMINATION OF HEMIN, PROTOPORPHYRIN IX, AND ZINC(II) PROTOPORPHYRIN IX IN PARMA HAM USING THIN LAYER CHROMATOGRAPHY

M. Sajewicz, T. Kowalska, I. Fraeye, 2014 .

A Combination of Buprenorphine and Naloxone Compared with Buprenorphine Administered Intramuscularly in Postoperative Patients

J. Poelaert, H. Mungroop, H. Paelinck, 1986, The Journal of international medical research.

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.

Y. Heyden, B. Dejaegher, H. Paelinck, 2011, Food chemistry.

Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce.

K. Dewettinck, F. Devlieghere, L. Steen, 2010, International journal of food microbiology.

The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté

F. Devlieghere, L. Steen, H. Paelinck, 2015 .

The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes in Broth, Cooked Ham and White Sauce

F. Devlieghere, L. Steen, H. Paelinck, 2013 .

The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver pat e

F. Devlieghere, L. Steen, H. Paelinck, 2015 .