Lore Dewulf

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

Eveline De Mey, Katrijn De Klerck, Hannelore De Maere et al. · Meat Science · 2013 · 183 citations · Full text

Food Chemistry, Occasional Relation, Residual Nitrite +7

Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles

Jolien Devaere, Ann De Winne, Lore Dewulf et al. · Foods · 2022 · 45 citations · Full text

Engineering, Flavoromics, Food Analysis +19

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

Charalampos Vasilopoulos, Eveline De Mey, Lore Dewulf et al. · Food Microbiology · 2010 · 33 citations

Microbial Contamination, Biotechnology, Microbial Ecology +7

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

Hannelore De Maere, Ilse Fraeye, Eveline De Mey et al. · Meat Science · 2015 · 32 citations · Full text

Food Chemistry, Engineering, Food Fermentation +10

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

Eveline De Mey, Hannelore De Maere, Lore Dewulf et al. · European Food Research and Technology · 2013 · 23 citations · Full text

Food Chemistry, N-nitrosopiperidine Formation Risk, Medicine +10