Concepedia

L. Schreyen

LS

7

Publications

268

Citations

7

H-Index

1975

Active since

Affiliations

Ghent University(Current)

L. Schreyen is an author at Ghent University specializing in food chemistry, health sciences, and food preservatives.

Top concepts

Food ChemistryHealthFlavoromicsFood ScienceFood PreservativesChemistryEngineeringFood QualityBiostatisticsMass Spectrometry

Publications per year

1975–1979

7

Publications

7

Volatile flavor components of leek

L. Schreyen, P. Dirinck, F. Van Wassenhove et al. · Journal of Agricultural and Food Chemistry · 1976 · 71 citations

Flavoromics, Chemical Composition, Food Analysis +19

Aroma quality evaluation of tomatoes, apples, and strawberries

P. Dirinck, L. Schreyen, N. Schamp · Journal of Agricultural and Food Chemistry · 1977 · 55 citations

Nutrition, Botany, Food Analysis +17

Analysis of leek volatiles by headspace condensation

L. Schreyen, P. Dirinck, F. Van Wassenhove et al. · Journal of Agricultural and Food Chemistry · 1976 · 43 citations

Food Chemistry, Persistent Organic Pollutant, Headspace Condensation +12

Flavor analysis of quince

L. Schreyen, P. Dirinck, Poppy Sandra et al. · Journal of Agricultural and Food Chemistry · 1979 · 36 citations

Flavor Analysis, Engineering, Flavoromics +17

Flavour quality of tomatoes

Patrick Dirinck, L. Schreyen, F. Van Wassenhove et al. · Journal of the Science of Food and Agriculture · 1976 · 25 citations

Food Chemistry, Steam Distillation–continuous Extraction, Flavoromics +10

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