Olivier Goemaere

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

Frédéric Ravyts, Liselot Steen, Olivier Goemaere et al. · Food Microbiology · 2010 · 116 citations

Biomanufacturing, Food Fermentation, Food Microbiology +9

Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics

Seline Glorieux, Olivier Goemaere, Liselot Steen et al. · Food Technology and Biotechnology · 2017 · 77 citations · Full text

Nutrition, Engineering, Food Analysis +20

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

Anne Vercammen, Kristof Vanoirbeek, Ine Lurquin et al. · Innovative Food Science & Emerging Technologies · 2011 · 72 citations · Full text

Meat Packaging, High Hydrostatic Pressure, Shelf Life +9

Functional Properties of Pork Liver Protein Fractions

Liselot Steen, Seline Glorieux, Olivier Goemaere et al. · Food and Bioprocess Technology · 2016 · 51 citations · Full text

Protein Chemistry, Functional Properties, Biochemistry +7

Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics

Olivier Goemaere, Seline Glorieux, Marlies Govaert et al. · Foods · 2021 · 35 citations · Full text

Nutrition, Food Analysis, Protein-based Ingredients +17