Ann De Winne

Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae

Jim Van Durme, Koen Goiris, Ann De Winne et al. · Journal of Agricultural and Food Chemistry · 2013 · 137 citations

Biology, Food Chemistry, Marine Microalgae +13

Studies on Vitamin E and Meat Quality. 1. Effect of Feeding High Vitamin E Levels on Time-Related Pork Quality

P. Dirinck, Ann De Winne, Minne Casteels et al. · Journal of Agricultural and Food Chemistry · 1996 · 104 citations

Nutrition, Food Analysis, Meat Quality +18

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Hayley Rottiers, Daylan A. Tzompa‐Sosa, Ann De Winne et al. · European Food Research and Technology · 2019 · 103 citations

Food Chemistry, Volatile Compounds, Food Fermentation +4

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Michael Hinneh, Evangeline Semanhyia, Davy Van de Walle et al. · Food Research International · 2018 · 98 citations · Full text

Food Chemistry, Nutrition, Food Analysis +7

Studies on Vitamin E and Meat Quality. 2. Effect of Feeding High Vitamin E Levels on Chicken Meat Quality

Ann De Winne, Patrick Dirinck · Journal of Agricultural and Food Chemistry · 1996 · 86 citations

Nutrition, Meat Quality, Vitamin E Supplementation +17