N. Warnants - Concepedia

Concepedia

Author

N. Warnants

Flemish Community

Also Known As

N Warnants, N. Warnants, Nathalie Warnants

33

Publications

1.2K

Citations

15

H-Index

48

Concepts

All Affiliations

Flemish Community Ghent University

NW

About

N. Warnants is an author at Flemish Community specializing in health sciences, nutrition, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	1K
2	Education	3	3	171
3	Management	2	2	250
4	Business	1	1	84
5	Medicine	1	1	32

N. Warnants

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16

Publications

1.2K

Citations

15

H-Index

	Year	Citations
Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork Wim Verbeke, M.J. Van Oeckel, N. Warnants, Meat Science Food ChoiceNutritionMeat PackagingFood ConsumptionAgricultural Economics	1999	166
Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods M.J. Van Oeckel, N. Warnants, Ch.V. Boucqué Meat Science On-line Screening MethodsAnimal NutritionFood AnalysisAgricultural EconomicsFeed Evaluation	1999	149
Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues. N. Warnants, M.J. Van Oeckel, Ch.V. Boucqué Journal of Animal Science Dietary PufaNutritionEducationExperimental NutritionPork Fat	1999	134
Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products N. Warnants, M.J. Van Oeckel, Ch.V. Boucqué Meat Science Food ChemistryNutritionFood QualityFatty AcidsAnimal Nutrition	1996	132
Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami N. Warnants, M.J. Van Oeckel, Ch.V. Boucqué Meat Science Food ChemistryNutritionFood CompositionFatty AcidsAnimal Nutrition	1998	102
Measurement and prediction of pork colour M.J. Van Oeckel, N. Warnants, Ch.V. Boucqué Meat Science NutritionMeasurementCalibrationAnimal ScienceFood Analysis	1999	91
Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops Wim Verbeke, Stefaan De Smet, Isabelle Vackier, Meat Science Behavioral Decision MakingChoice TheoryConsumer ResearchRevealed PreferenceFood Choice	2004	84
Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat Monique J. Van Deckel, Minne Casteels, N. Warnants, Meat Science Animal PhysiologyNutritionPig NutritionBody CompositionLipid Nutrition	1996	82
Pork tenderness estimation by taste panel, Warner–Bratzler shear force and on-line methods M.J. Van Oeckel, N. Warnants, Ch.V. Boucqué Meat Science Taste PanelFood AnalysisOn-line MethodsPork Tenderness EstimationFood Engineering	1999	66
An estimation of the minimal P requirements for growing-finishing pigs, as influenced by the Ca level of the diet W. Eeckhout, M. De Paepe, N. Warnants, Animal Feed Science and Technology Animal PhysiologyNutritionBody CompositionMinimal P RequirementsFeed Utilization	1995	39

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