Concepedia

Author

L. Schreyen

Ghent University

Also Known As

L. SCHREYEN, L. Schreyen, Luc Schreyen

9

Publications

269

Citations

7

H-Index

34

Concepts

All Affiliations

Ghent University
LS

About

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

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

5

5

230

2

Engineering

3

3

74

3

Arts

1

1

71

4

Medicine

1

1

20

5

Natural Sciences

1

1

18

L. Schreyen

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7

Publications

268

Citations

7

H-Index

YearCitations

Volatile flavor components of leek

L. Schreyen, P. Dirinck, F. Van Wassenhove,

Journal of Agricultural and Food Chemistry

1976

71

Aroma quality evaluation of tomatoes, apples, and strawberries

P. Dirinck, L. Schreyen, N. Schamp

Journal of Agricultural and Food Chemistry

1977

55

Analysis of leek volatiles by headspace condensation

L. Schreyen, P. Dirinck, F. Van Wassenhove,

Journal of Agricultural and Food Chemistry

1976

43

Flavor analysis of quince

L. Schreyen, P. Dirinck, Poppy Sandra,

Journal of Agricultural and Food Chemistry

1979

36

Flavour quality of tomatoes

Patrick Dirinck, L. Schreyen, F. Van Wassenhove,

Journal of the Science of Food and Agriculture

1976

25

VOLATILE COMPONENTS OF CRUDE PALM OlL

P. Dirinck, L. Schreyen, L. De SCHOENMACKER,

Journal of Food Science

1977

20

O‐Alkyl‐O‐Aryl‐Phenylphosphonothioates

Walter Steurbaut, Norbert De Kimpe, L. Schreyen,

Bulletin des Sociétés Chimiques Belges

1975

18

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