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

Tony Ruyssen

Publications & Research Data

Awards & Distinctions

14 Results

2026

Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture

Noussaire El FihryIlse De LeersnyderPieter VermeirDavid LaureysJessika De ClippeleerFilip Van BockstaeleTony RuyssenMia EeckhoutKhalil El MabroukHassan Hajjaj

A1 Journal Article in FOOD CHEMISTRY

2020

Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds

Els DebonneAn VermeulenNaomi BouboutiefskiTony RuyssenFilip Van BockstaeleMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Technological and microbiological evaluation of different storage conditions of par-baked bread

Els DebonneIngrid De LeynAnnemarie VromanGriet SpaepenMarina Van HeckeTony RuyssenMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2019

Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions

Iris TavernierBart HeymanPaul Van der MeerenTony RuyssenKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

2013

Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese

Tony RuyssenM JanssensBjörn Van GasseD Van LaereN Van der EeckenM De MeerleerL VermeirenKoenraad Van HoordeJosé MartinsMieke Uyttendaele et al.

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Metabolic fingerprinting of Gouda cheese ripening by NMR spectroscopy

Krisztina FehérTony RuyssenNathan Van der EeckenMarianne De MeerleerLuc De VuystJosé Martins

2012

In-vitro screening of commercial adjunct cultures to improve flavour formation in sodium reduced Gouda cheese

Nathan Van der EeckenMarianne De MeerleerTony RuyssenLieve VermeirenDelina Van Laere

Influence of sodium reduction on physico-chemical, microbiological and sensory properties of ripened Gouda cheese

Nathan Van der EeckenMarianne De MeerleerTony RuyssenLieve VermeirenDelina Van Laere

Use of molecular techniques to monitor starter and adjunct cultures in sodium reduced Gouda cheese

Nathan Van der EeckenMarianne De MeerleerTony RuyssenLieve VermeirenDelina Van Laere

2010

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis

Kris AudenaertKlaas D'HaeneKathy MessensTony RuyssenPeter VandammeGeert Huys

A1 Journal Article in FOOD MICROBIOLOGY

Yeast quality in industrial fermentations

Anita Van LandschootTony RuyssenAn Coorevits

2007

Flow cytometry as a rapid tool for microbiological analysis in the food industry: potentials and restrictions

Tony RuyssenG VlaemynckMieke UyttendaelePaul Van AsscheT Le Trung

Bookchapter in Rapid methods for food and feed quality determination

Identification and source tracking of spoilage organisms associated with modified atmosphere packaged cooked meat products

M MartensKris AudenaertR JanssensKathy MessensTony RuyssenKlaas D'HaeneEllen VandeputtePeter VandammeGeert Huys

2006

Potential of PCR-denaturing gel electrophoresis to explore the diversity of lactic acid bacteria associated with modified atmosphere packaged sliced cooked meat products

Kris AudenaertKathy MessensTony RuyssenKlaas D'HaeneR JanssensPeter VandammeGeert Huys