F. Vandendriessche

Control of bioflavour and safety in fermented sausages: first results of a European project

Daniël Demeyer, Marc Raemaekers, Aldo Rizzo et al. · Food Research International · 2000 · 159 citations

Fermented Sausages, Engineering, Food Fermentation +13

Meat products in the past, today and in the future

F. Vandendriessche · Meat Science · 2007 · 146 citations

Nutrition, Meat Packaging, Novel Food +13

Flavour differences between northern and southern European cured hams

P. Dirinck, Filip Van Opstaele, F. Vandendriessche · Food Chemistry · 1997 · 116 citations

Food Analysis, Meat Quality, Food Quality

Incorporation of hexose nucleoside analogues into oligonucleotides: synthesis, base-pairing properties and enzymatic stability

Koen Augustyns, F. Vandendriessche, Arthur Van Aerschot et al. · Nucleic Acids Research · 1992 · 63 citations · Full text

Acyclic oligonucleotides: possibilities and limitations

F. Vandendriessche, Koen Augustyns, Arthur Van Aerschot et al. · Tetrahedron · 1993 · 53 citations

Nucleic Acid Chemistry, Acyclic Oligonucleotides, Natural Sciences +5