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Food Chemistry|August 2, 2018
Reactivity of gluten proteins from spelt and bread wheat accessions towards A1 and G12 antibodies in the framework of celiac diseaseEmmanuelle Escarnot, Sébastien Gofflot, Georges Sinnaeve, et al.
Microorganisms|May 13, 2020
Growth Dynamics of Bacterial Populations in a Two-Compartment Biofilm Bioreactor Designed for Continuous Surfactin BiosynthesisHannah Luise Brück, François Coutte, Pascal Dhulster, et al.
Insects|September 27, 2025
Chitin Assessment in Insect-Based Products from Reference Methods to Near-Infrared ModelsAudrey Pissard, Sébastien Gofflot, Vincent Baeten, et al.
Foods (Basel, Switzerland)|July 12, 2025
Multi-Mycotoxin Analyses by UPLC-MS/MS in Wheat: The Situation in Belgium in 2023 and 2024Camille Jonard, Anne Chandelier, Damien Eylenbosch, et al.
Food Research International (Ottawa, Ont.)|May 13, 2025
Targeted metabolomics for quantitative assessment of polyphenols and methylxanthines in fermented and unfermented cocoa beans from 18 genotypes of the Brazilian AmazonGiulia Victória Silva Lima, Fábio Gomes Moura, Sébastien Gofflot, et al.
Toxins|November 26, 2025
Peanut and Peanut-Based Foods Contamination by Toxigenic Fungi and Mycotoxins: Potential Risks for Beninese ConsumersChristin Sogbossi Gbétokpanou, Camille Jonard, Ornella Anaïs Mehinto, et al.
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