P. Dirinck

Flavour differences between northern and southern European cured hams

P. Dirinck, Filip Van Opstaele, F. Vandendriessche · Food Chemistry · 1997 · 116 citations

Food Analysis, Meat Quality, Food Quality

Studies on Vitamin E and Meat Quality. 1. Effect of Feeding High Vitamin E Levels on Time-Related Pork Quality

P. Dirinck, Ann De Winne, Minne Casteels et al. · Journal of Agricultural and Food Chemistry · 1996 · 104 citations

Nutrition, Food Analysis, Meat Quality +18

Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham

G. Pastorelli, Simone Magni, Raffaella Rossi et al. · Meat Science · 2003 · 102 citations

Dry-cured Parma Ham, Nutrition, Fatty Acid Composition +5

Aroma characterisation of Gouda-type cheeses

Isabelle Van Leuven, T. Van Caelenberg, P. Dirinck · International Dairy Journal · 2008 · 85 citations · Full text

Food Analysis, Aroma Characterisation, Sensory Science +5

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