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De Maere, Hannelore
21  results:
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1

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/..
 
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2

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/..
 
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3

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/..
 
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4

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/..
 
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5

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/..
 
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6

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/..
 
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7

DETERMINATION OF HEMIN, PROTOPORPHYRIN IX, AND ZINC(II) PRO..:

De Maere, Hannelore ; Jaros, Marlena ; Dziewięcka, Marta...
Journal of Liquid Chromatography & Related Technologies.  37 (2014)  20 - p. 2971-2979 , 2014
Link: https://doi.org/10.1080/..
 
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8

A Study of the Effects of pH and Water Activity on the N-Ni..:

De Mey, Eveline ; Viaene, Johan ; Dejaegher, Bieke...
Food and Bioprocess Technology.  7 (2014)  10 - p. 2978-2985 , 2014
Link: https://doi.org/10.1007/..
 
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9

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/..
 
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10

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/..
 
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11

Assessment of the N-nitrosopiperidine formation risk from p..:

De Mey, Eveline ; De Maere, Hannelore ; Dewulf, Lore...
European Food Research and Technology.  238 (2013)  3 - p. 477-484 , 2013
Link: https://doi.org/10.1007/..
 
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12

Technology-induced selection towards the spoilage microbiot..:

Vasilopoulos, Charalampos ; De Maere, Hannelore ; De Mey, Eveline...
Food Microbiology.  27 (2010)  1 - p. 77-84 , 2010
Link: https://doi.org/10.1016/..
 
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13

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..
 
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14

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..
 
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15

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..
 
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