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Erik Claeys

Showing results (1-10 of 14) with videos related to

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Journal of the Science of Food and Agriculture|February 3, 2015
Determination of α-tocopherol by reversed-phase HPLC in feed and animal-derived foods without saponificationErik Claeys, Els Vossen, Stefaan De Smet
Journal of Food Science and Technology|January 16, 2014
Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked hamDemewez Moges Haile, Stefaan De Smet, Erik Claeys, et al.
Meat Science|January 1, 2013
Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beefUmaporn Pastsart, Maarten De Boever, Erik Claeys, et al.
Journal of the Science of Food and Agriculture|June 1, 2019
Differences in muscle histidine-containing dipeptides in broilersSilvia Barbaresi, Luc Maertens, Erik Claeys, et al.
Meat Science|April 25, 2015
Protein oxidation affects proteolysis in a meat model systemAlberto Berardo, Erik Claeys, Els Vossen, et al.
Reproduction, Nutrition, Development|February 20, 2004
Effect of diets rich in N-3 polyunsatured fatty acids on muscle lipids and fatty acids in Belgian Blue double-muscled young bullsKatleen Raes, Stefaan De Smet, An Balcaen, et al.
Journal of the Science of Food and Agriculture|February 13, 2016
Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausageEls Vossen, Erik Claeys, Katleen Raes, et al.
Rapid Communications in Mass Spectrometry : RCM|May 28, 2004
Stable carbon isotope analysis of different tissues of beef animals in relation to their dietStefaan De Smet, An Balcaen, Erik Claeys, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Differences in proteolytic enzyme activities during growth of the pig with different IGF-II genotypesKarijn Van den Maagdenberg, Erik Claeys, Anneleen Stinckens, et al.
Journal of Agricultural and Food Chemistry|April 26, 2016
Polyphenol Oxidase Containing Sidestreams as Emulsifiers of Rumen Bypass Linseed Oil Emulsions: Interfacial Characterization and Efficacy of Protection against in Vitro Ruminal BiohydrogenationFrederik Gadeyne, Nympha De Neve, Bruno Vlaeminck, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Journal of the Science of Food and Agriculture|February 3, 2015
Determination of α-tocopherol by reversed-phase HPLC in feed and animal-derived foods without saponificationErik Claeys, Els Vossen, Stefaan De Smet
Journal of Food Science and Technology|January 16, 2014
Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked hamDemewez Moges Haile, Stefaan De Smet, Erik Claeys, et al.
Meat Science|January 1, 2013
Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beefUmaporn Pastsart, Maarten De Boever, Erik Claeys, et al.
Journal of the Science of Food and Agriculture|June 1, 2019
Differences in muscle histidine-containing dipeptides in broilersSilvia Barbaresi, Luc Maertens, Erik Claeys, et al.
Meat Science|April 25, 2015
Protein oxidation affects proteolysis in a meat model systemAlberto Berardo, Erik Claeys, Els Vossen, et al.
Reproduction, Nutrition, Development|February 20, 2004
Effect of diets rich in N-3 polyunsatured fatty acids on muscle lipids and fatty acids in Belgian Blue double-muscled young bullsKatleen Raes, Stefaan De Smet, An Balcaen, et al.
Journal of the Science of Food and Agriculture|February 13, 2016
Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausageEls Vossen, Erik Claeys, Katleen Raes, et al.
Rapid Communications in Mass Spectrometry : RCM|May 28, 2004
Stable carbon isotope analysis of different tissues of beef animals in relation to their dietStefaan De Smet, An Balcaen, Erik Claeys, et al.
Communications in Agricultural and Applied Biological Sciences|November 25, 2004
Differences in proteolytic enzyme activities during growth of the pig with different IGF-II genotypesKarijn Van den Maagdenberg, Erik Claeys, Anneleen Stinckens, et al.
Journal of Agricultural and Food Chemistry|April 26, 2016
Polyphenol Oxidase Containing Sidestreams as Emulsifiers of Rumen Bypass Linseed Oil Emulsions: Interfacial Characterization and Efficacy of Protection against in Vitro Ruminal BiohydrogenationFrederik Gadeyne, Nympha De Neve, Bruno Vlaeminck, et al.
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