Influence of chemical refining on the major and minor components of rice brain oil

Vera Van Hoed, G. Depaemelaere, José Vila Ayala, +3

Journal of the American Oil Chemists Society

Food ChemistryRice Bran OilFood PreservativesBiochemistryIn Vitro Fermentation +11

BERRY SEEDS: A SOURCE OF SPECIALTY OILS WITH HIGH CONTENT OF BIOACTIVES AND NUTRITIONAL VALUE

Vera Van Hoed, Nathalie De Clercq, C. Echim, +4

Journal of Food Lipids

Food ChemistryNutritionAgricultural ChemistryFood Bioactive CompoundBotany +13

Identification and Occurrence of Steryl Glucosides in Palm and Soy Biodiesel

Vera Van Hoed, Nadezhda N. Zyaykina, Wim De Greyt, +3

Journal of the American Oil Chemists Society

Food ChemistryLipid AnalysisEnvironmental ChemistryPalm BiodieselEngineering +10

Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees

Wijitra Liaotrakoon, Nathalie De Clercq, Vera Van Hoed, +3

Food and Bioprocess Technology

Thermal TreatmentRed-flesh Dragon FruitRheological PropertiesFood PreservationThermal Processing +4

Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)

Wafa Jahouach-Rabai, Mahmoud Trabelsi, Vera Van Hoed, +4

Ultrasonics Sonochemistry

Volatile CompoundsFatty AcidsChemical CompositionFood AnalysisQuantitative Analysis +1

Development of an Enzyme-Linked Immunosorbent Assay for Bisphenol A Using Chicken Immunoglobulins

Bruno De Meulenaer, Katleen Baert, Heikki Lanckriet, +2

Journal of Agricultural and Food Chemistry

Food ForensicsEngineeringBisphenol A AnaloguesFood AnalysisFood Contaminant +19

Characterization of Aegean Olive Oils by Their Minor Compounds

Huri İlyasoğlu, Beraat Özçelik, Vera Van Hoed, +1

Journal of the American Oil Chemists Society

Food ChemistryEngineeringChemical CompositionFood AnalysisOrganic Chemistry +9

Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics

Vera Van Hoed, I. Barbouche, Nathalie De Clercq, +3

Food Chemistry

Food ChemistryQuality CharacteristicsAntioxidant ProfileBerry Seed OilsFood Quality +3

Chemical Composition of Turkish Olive Oil––Ayvalik

Mirjana Andjelković, Sultan Acun, Vera Van Hoed, +2

Journal of the American Oil Chemists Society

Food ChemistryNutritionEngineeringFood CompositionChemical Composition +10

Dragon Fruit (<i>Hylocereus</i> spp.) Seed Oils: Their Characterization and Stability Under Storage Conditions

Wijitra Liaotrakoon, Nathalie De Clercq, Vera Van Hoed, +1

Journal of the American Oil Chemists Society

Food ChemistryNutritionMain Fatty AcidsFood PreservativesAbstract Oil +12