Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Nathalie Bernaert

8 Results

2013

Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves

Nathalie BernaertDorrit WoutersLuc De VuystDomien De PaepeHervé De ClercqErik Van BockstaeleMarc De LooseBart Van Droogenbroeck

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

Bioactive compounds in leek (Allium ampeloprasum var. porrum): analysis as a function of the genetic diversity, harvest time and processing techniques

Nathalie BernaertErik Van BockstaeleBart Van Droogenbroeck

2012

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Nathalie BernaertDomien De PaepeCharlotte BoutenHervé De ClercqDerek StewartErik Van BockstaeleMarc De LooseBart Van Droogenbroeck

A1 Journal Article in FOOD CHEMISTRY

Influence of cultivar and harvest time on the amounts of isoalliin and methiin in leek (Allium ampeloprasum var. porrum)

Nathalie BernaertLien GoetghebeurHervé De ClerqMarc De LooseEls DaeseleireEls Van PamelErik Van BockstaeleBart Van Droogenbroeck

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2009

Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

Isabelle VandekinderenJohn Van CampFrank DevlieghereKim VerammeNathalie BernaertQuenten DenonPeter RagaertBruno De Meulenaer

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut iceberg lettuce (Lactuca sativa var. capitata L.) after washing

Isabelle VandekinderenJohn Van CampBruno De MeulenaerKim VerammeNathalie BernaertQuenten DenonPeter RagaertFrank Devlieghere

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2008

Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonKim VerammeNathalie BernaertBruno De Meulenaer

Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonK. VerammeNathalie BernaertBruno De Meulenaer