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Keshia Broucke

Showing results (1-10 of 6) with videos related to

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Meat Science|October 24, 2022
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislationKeshia Broucke, Els Van Pamel, Els Van Coillie, et al.
Food Research International (Ottawa, Ont.)|December 5, 2021
Buffering capacity of wet texturized plant proteins in comparison to pork meatSandra Ebert, Marie-Christin Baune, Keshia Broucke, et al.
Critical Reviews in Food Science and Nutrition|July 8, 2024
Microalgae protein digestibility: How to crack open the black box?Simon Van De Walle, Keshia Broucke, Marie-Christin Baune, et al.
Meat Science|March 4, 2022
Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parametersKeshia Broucke, Stephanie Van Weyenberg, Anna Twarogowska, et al.
Foods (Basel, Switzerland)|January 5, 2021
Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and BelgiumAdriano Profeta, Marie-Christin Baune, Sergiy Smetana, et al.
Frontiers in Nutrition|February 24, 2023
Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional propertiesMarie-Christin Baune, Keshia Broucke, Sandra Ebert, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Meat Science|October 24, 2022
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislationKeshia Broucke, Els Van Pamel, Els Van Coillie, et al.
Food Research International (Ottawa, Ont.)|December 5, 2021
Buffering capacity of wet texturized plant proteins in comparison to pork meatSandra Ebert, Marie-Christin Baune, Keshia Broucke, et al.
Critical Reviews in Food Science and Nutrition|July 8, 2024
Microalgae protein digestibility: How to crack open the black box?Simon Van De Walle, Keshia Broucke, Marie-Christin Baune, et al.
Meat Science|March 4, 2022
Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parametersKeshia Broucke, Stephanie Van Weyenberg, Anna Twarogowska, et al.
Foods (Basel, Switzerland)|January 5, 2021
Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and BelgiumAdriano Profeta, Marie-Christin Baune, Sergiy Smetana, et al.
Frontiers in Nutrition|February 24, 2023
Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional propertiesMarie-Christin Baune, Keshia Broucke, Sandra Ebert, et al.
Pageof 1