Universiteit Gent; Faculteit Bio-ingenieurswetenschappen; Vakgroep Levensmiddelentechnologie, Voedselveiligheid en Gezondheid; Laboratory of Food Microbiology and Biotechnology, meer
Institutioneel adres:
Ghent University - Campus Kortrijk
Graaf Karel de Goedelaan 5
8500 Kortrijk
Belgium
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| A1 publicaties (10) [show] |
 Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B. (2021). A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods. Indian Journal of Traditional Knowledge 20(4): 1031-1039, meer- Zou, Y.; Tortorella, E.; Robbens, J.; Heyndrickx, M.; Debode, J.; De Pascale, D.; Raes, K. (2021). Bioactivity screening of hydrolysates from brown crab processing side streams fermented by marine Pseudoalteromonas strains. Waste and Biomass Valorization 12(5): 2459-2468. https://dx.doi.org/10.1007/s12649-020-01195-y, meer
- Zou, Y.; Robbens, J.; Heyndrickx, M.; Debode, J.; Raes, K. (2021). Bioprocessing of marine crustacean side-streams into bioactives: a review. J. Chem. Technol. Biotechnol. 96(6): 1465-1474. https://hdl.handle.net/10.1002/jctb.6690, meer
- Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B. (2020). Identification of key sensory attributes of Sambal-terasi, impact of different type of terasi, chemical characteristics and salt addition. Sains Malaysiana 49(3): 561-571. https://hdl.handle.net/10.17576/jsm-2020-4903-11, meer
- Zou, Y.; Robbens, J.; Heyndrickx, M.; Debode, J.; Raes, K. (2020). Quantification of extracellular proteases and chitinases from marine bacteria. Curr. Microbiol. 77(12): 3927-3936. https://hdl.handle.net/10.1007/s00284-020-02216-8, meer
- Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B. (2019). The sensory acceptance and profile of Indonesian sambal-terasi: impact of terasi type and concentration. International Journal of Gastronomy and Food Science 16: 100149. https://hdl.handle.net/10.1016/j.ijgfs.2019.100149, meer
- van ’t Land, M.; Vanderperren, E.; Raes, K. (2017). The effect of raw material combination on the nutritional composition and stability of four types of autolyzed fish silage. Anim. Feed Sci. Technol. 234: 284-294. https://dx.doi.org/10.1016/j.anifeedsci.2017.10.009, meer
- Vossen, E.; Raes, K.; Van Mullem, D.; De Smet, S. (2017). Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: nutritional and sensory quality. European Journal of Lipid Science and Technology 119(5): 13. https://dx.doi.org/10.1002/ejlt.201600144, meer
- Pilapil, A.R.; Neyrinck, E.; Deloof, D.; Bekaert, K.; Robbens, J.; Raes, K. (2016). Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines. J. Sci. Food Agric. 96(3): 933-938. https://dx.doi.org/10.1002/jsfa.7167, meer
- Sioen, I.; Haak, L.; Raes, K.; Hermans, C.; De Henauw, S.; De Smet, S.; Van Camp, J. (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry 98(4): 609-617. https://dx.doi.org/10.1016/j.foodchem.2005.06.026, meer
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| Thesis [show] |
- Raes, K. (1997-1998). Stageverslag: Histologisch onderzoek van levernodulen bij platvis afkomstig van de zuidwestelijke Noordzee. Course certificate Thesis. Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen: Gent. 97 pp., meer
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| Abstract [show] |
- Sioen, I.; Haak, L.; Raes, K.; Hermans, C.; De Henauw, S.; De Smet, S.; Van Camp, J. (2005). Effects of pan frying in margarine and olive oil on the fatty acid composition of cod and salmon, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 23, meer
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