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Marc Meurens

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

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Journal of Agricultural and Food Chemistry|June 9, 2005
Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopyAloys B Rubayiza, Marc Meurens
Journal of Agricultural and Food Chemistry|February 6, 2008
Performance comparison of UV and FT-Raman spectroscopy in the determination of conjugated linoleic acids in cow milk fatBruno Bernuy, Marc Meurens, Eric Mignolet, et al.
Journal of Agricultural and Food Chemistry|July 11, 2009
Determination by fourier transform Raman spectroscopy of conjugated linoleic acid in I2-photoisomerized soybean oilBruno Bernuy, Marc Meurens, Eric Mignolet, et al.
Talanta|October 31, 2008
Monitoring large scale wine fermentations with infrared spectroscopyAlejandra Urtubia, J Ricardo Pérez-Correa, Marc Meurens, et al.
Journal of Agricultural and Food Chemistry|July 21, 2005
Determination of the conjugated linoleic acids in cow's milk fat by Fourier transform Raman spectroscopyMarc Meurens, Vincent Baeten, Shou He Yan, et al.
Optics Express|March 4, 2011
Improved detection sensitivity of D-mannitol crystalline phase content using differential spectral phase shift terahertz spectroscopy measurementsJean-François Allard, Alain Cornet, Christophe Debacq, et al.
Journal of Agricultural and Food Chemistry|August 4, 2005
Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopyVincent Baeten, Juan Antonio Fernández Pierna, Pierre Dardenne, et al.
Journal of Agricultural and Food Chemistry|July 22, 2004
Spelt (Triticum spelta L.) and winter wheat (Triticum aestivum L.) wholemeals have similar sterol profiles, as determined by quantitative liquid chromatography and mass spectrometry analysisNike L Ruibal-Mendieta, Raoul Rozenberg, Dominique L Delacroix, et al.
Food Chemistry|December 1, 2015
Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeastLei Rong, Li-Juan Peng, Chi-Tang Ho, et al.
Journal of Agricultural and Food Chemistry|March 31, 2005
Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acidNike L Ruibal-Mendieta, Dominique L Delacroix, Eric Mignolet, et al.
Pageof 1

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

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|June 9, 2005
Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopyAloys B Rubayiza, Marc Meurens
Journal of Agricultural and Food Chemistry|February 6, 2008
Performance comparison of UV and FT-Raman spectroscopy in the determination of conjugated linoleic acids in cow milk fatBruno Bernuy, Marc Meurens, Eric Mignolet, et al.
Journal of Agricultural and Food Chemistry|July 11, 2009
Determination by fourier transform Raman spectroscopy of conjugated linoleic acid in I2-photoisomerized soybean oilBruno Bernuy, Marc Meurens, Eric Mignolet, et al.
Talanta|October 31, 2008
Monitoring large scale wine fermentations with infrared spectroscopyAlejandra Urtubia, J Ricardo Pérez-Correa, Marc Meurens, et al.
Journal of Agricultural and Food Chemistry|July 21, 2005
Determination of the conjugated linoleic acids in cow's milk fat by Fourier transform Raman spectroscopyMarc Meurens, Vincent Baeten, Shou He Yan, et al.
Optics Express|March 4, 2011
Improved detection sensitivity of D-mannitol crystalline phase content using differential spectral phase shift terahertz spectroscopy measurementsJean-François Allard, Alain Cornet, Christophe Debacq, et al.
Journal of Agricultural and Food Chemistry|August 4, 2005
Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopyVincent Baeten, Juan Antonio Fernández Pierna, Pierre Dardenne, et al.
Journal of Agricultural and Food Chemistry|July 22, 2004
Spelt (Triticum spelta L.) and winter wheat (Triticum aestivum L.) wholemeals have similar sterol profiles, as determined by quantitative liquid chromatography and mass spectrometry analysisNike L Ruibal-Mendieta, Raoul Rozenberg, Dominique L Delacroix, et al.
Food Chemistry|December 1, 2015
Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeastLei Rong, Li-Juan Peng, Chi-Tang Ho, et al.
Journal of Agricultural and Food Chemistry|March 31, 2005
Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acidNike L Ruibal-Mendieta, Dominique L Delacroix, Eric Mignolet, et al.
Pageof 1