Hubert Paelinck

The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation

Eveline De Mey, Katrijn De Klerck, Hannelore De Maere et al. · Meat Science · 2013 · 188 citations · Full text

Agriculture, Animal Sciences, Food Science +16

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat

Gabriela Drabik-Markiewicz, Bieke Dejaegher, Eveline De Mey et al. · Food Chemistry · 2010 · 133 citations

Agriculture, Animal Sciences, Food Science +6

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

Frédéric Ravyts, Liselot Steen, Olivier Goemaere et al. · Food Microbiology · 2010 · 119 citations

Agriculture, Food Science, Microbiology +14

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches

Charalampos Vasilopoulos, Frédéric Ravyts, Hannelore De Maere et al. · Journal of Applied Microbiology · 2008 · 100 citations

Agriculture, Food Science, Microbiology +17

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés

Evelyne H.A. Doolaege, Els Vossen, Katleen Raes et al. · Meat Science · 2011 · 82 citations

Agriculture, Biochemistry, Food Science +12