Barbara Duquenne

Potential of microalgae as flavoring agents for plant-based seafood alternatives

Bert Coleman, Christof Van Poucke, Bavo De Witte et al. · Future Foods · 2022 · 110 citations · Full text

Agriculture, Food Science, Marine Sciences +17

Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Keshia Broucke, Christof Van Poucke, Barbara Duquenne et al. · Innovative Food Science & Emerging Technologies · 2022 · 79 citations

Agriculture, Food Science, Nutrition +14

Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens

Lisanne Stadig, T.B. Rodenburg, Bert Reubens et al. · Poultry Science · 2016 · 74 citations · Full text

Agriculture, Animal Sciences, Poultry Science +16

Evaluation of a <i>Chlamydophila psittaci</i> Infection Diagnostic Platform for Zoonotic Risk Assessment

Kristel Verminnen, Barbara Duquenne, David De Keukeleire et al. · Journal of Clinical Microbiology · 2007 · 56 citations

Veterinary Medicine, Infectious Diseases, Veterinary Microbiology +17

Stability of Steviol Glycosides in Several Food Matrices

Etienne Jooken, Ruis Amery, Tom Struyf et al. · Journal of Agricultural and Food Chemistry · 2012 · 43 citations

Agriculture, Food Science, Nutritional Sciences +16