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De Maere, Hannelore
21
results:
Search for persons
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Format
Online (21)
Mediatypes
Articles (Online) (12)
OpenAccess-fulltext (9)
Sorted by: Year
Sorted by: Relevance
?
1
Species Pervasiveness Within the Group of Coagulase-Negativ..:
Stavropoulou, Despoina Angeliki
;
De Maere, Hannelore
;
Berardo, Alberto
...
Frontiers in Microbiology. 9 (2018) - p. , 2018
Link:
https://doi.org/10.3389/..
?
2
Pervasiveness of Staphylococcus carnosus over Staphylococcu..:
Stavropoulou, Despoina Angeliki
;
De Maere, Hannelore
;
Berardo, Alberto
...
International Journal of Food Microbiology. 274 (2018) - p. 60-66 , 2018
Link:
https://doi.org/10.1016/..
?
3
Influence of meat source, pH and production time on zinc pr..:
De Maere, Hannelore
;
Chollet, Sylvie
;
De Brabanter, Jos
...
Meat Science. 135 (2018) - p. 46-53 , 2018
Link:
https://doi.org/10.1016/..
?
4
Influence of meat source, pH and production time on zinc pr..:
de Maere, Hannelore
;
Chollet, Sylvie
;
de Brabanter, Jos
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2017.08.024. , 2018
Link:
https://hal.inrae.fr/hal..
?
5
Species Pervasiveness Within the Group of Coagulase-Negativ..:
Despoina Angeliki Stavropoulou
;
Hannelore De Maere
;
Alberto Berardo
...
https://www.frontiersin.org/article/10.3389/fmicb.2018.02232/full. , 2018
Link:
https://doi.org/10.3389/..
?
6
Influence of meat source, pH and production time on zinc pr..:
de Maere, Hannelore
;
Chollet, Sylvie
;
de Brabanter, Jos
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2017.08.024. , 2018
Link:
https://hal.inrae.fr/hal..
?
7
Species Pervasiveness Within the Group of Coagulase-Negativ..:
Stavropoulou, Despoina Angeliki
;
De Maere, Hannelore
;
Berardo, Alberto
...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6156374/. , 2018
Link:
http://www.ncbi.nlm.nih...
?
8
Influence of meat source, pH and production time on zinc pr..:
de Maere, Hannelore
;
Chollet, Sylvie
;
de Brabanter, Jos
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2017.08.024. , 2018
Link:
https://hal.inrae.fr/hal..
?
9
Influence of meat source, pH and production time on zinc pr..:
De Maere, Hannelore
;
Chollet, Sylvie
;
De Brabanter, Jos
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2017.08.024. , 2018
Link:
https://hal.inrae.fr/hal..
?
10
Table_1_Species Pervasiveness Within the Group of Coagulase..:
Despoina Angeliki Stavropoulou
;
Hannelore De Maere
;
Alberto Berardo
...
doi:10.3389/fmicb.2018.02232.s001. , 2018
Link:
https://doi.org/10.3389/..
?
11
In Vitro Zinc Protoporphyrin IX Formation in Different Meat..:
De Maere, Hannelore
;
Chollet, Sylvie
;
Claeys, Erik
...
Food and Bioprocess Technology. 10 (2016) 1 - p. 131-142 , 2016
Link:
https://doi.org/10.1007/..
?
12
Formation of naturally occurring pigments during the produc..:
De Maere, Hannelore
;
Fraeye, Ilse
;
De Mey, Eveline
...
Meat Science. 114 (2016) - p. 1-7 , 2016
Link:
https://doi.org/10.1016/..
?
13
VolatileN-nitrosamines in meat products: Potential precurso..:
De Mey, Eveline
;
De Maere, Hannelore
;
Paelinck, Hubert
.
Critical Reviews in Food Science and Nutrition. 57 (2015) 13 - p. 2909-2923 , 2015
Link:
https://doi.org/10.1080/..
?
14
The occurrence of N-nitrosamines, residual nitrite and biog..:
De Mey, Eveline
;
De Klerck, Katrijn
;
De Maere, Hannelore
...
Meat Science. 96 (2014) 2 - p. 821-828 , 2014
Link:
https://doi.org/10.1016/..
?
15
APPLICATION OF ACCELERATED SOLVENT EXTRACTION (ASE) AND THI..:
De Mey, Eveline
;
De Maere, Hannelore
;
Dewulf, Lore
...
Journal of Liquid Chromatography & Related Technologies. 37 (2014) 20 - p. 2980-2988 , 2014
Link:
https://doi.org/10.1080/..
1-15