Research Explorer

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Researcher

Ellen Neyrinck

Awards & Distinctions

4 Results

2020

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Liselot SteenEllen NeyrinckEveline De MeyAnnatachja De GrandeDanny TelleirKatleen RaesHubert PaelinckIlse Fraeye

A1 Journal Article in MEAT SCIENCE

2019

The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on antioxidant activity and oligosaccharide content

Marguerite NiyibituronasaArnold OnyangoSvetlana GaidashovaSamuel ImathiuMarthe De BoevreDiederik LeenknechtEllen NeyrinckSarah De SaegerPieter VermeirKatleen Raes

A2 Journal Article in JOURNAL OF FOOD RESEARCH

2016

Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines

Anna Rose PilapilEllen NeyrinckDaphne DeloofKaren BekaertJohan RobbensKatleen Raes

A1 Journal Article in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

2015

Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production

Ellen NeyrinckStefaan De SmetLiesbet VermeulenDanny TelleirStefaan LescouhierHubert PaelinckIlse FraeyeRony GeersKatleen Raes

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY