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Page 1
Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles.
Foods. 2022 Jul 5;11(13):1985. doi: 10.3390/foods11131985.
Foods. 2022.
PMID: 35804800
Free PMC article.
Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages.
Van der Veken D, Poortmans M, Dewulf L, Fraeye I, Michiels C, Leroy F.
Van der Veken D, et al. Among authors: dewulf l.
Meat Sci. 2023 Jun;200:109158. doi: 10.1016/j.meatsci.2023.109158. Epub 2023 Mar 6.
Meat Sci. 2023.
PMID: 36905786
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Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages.
De Maere H, Fraeye I, De Mey E, Dewulf L, Michiels C, Paelinck H, Chollet S.
De Maere H, et al. Among authors: dewulf l.
Meat Sci. 2016 Apr;114:1-7. doi: 10.1016/j.meatsci.2015.11.024. Epub 2015 Dec 2.
Meat Sci. 2016.
PMID: 26686009
Free article.
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Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking.
Hemeryck LY, Wauters J, Dewulf L, Decloedt AI, Aluwé M, De Smet S, Fraeye I, Vanhaecke L.
Hemeryck LY, et al. Among authors: dewulf l.
Food Chem. 2020 Nov 15;330:126897. doi: 10.1016/j.foodchem.2020.126897. Epub 2020 Jun 19.
Food Chem. 2020.
PMID: 32569929
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The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
De Mey E, De Klerck K, De Maere H, Dewulf L, Derdelinckx G, Peeters MC, Fraeye I, Vander Heyden Y, Paelinck H.
De Mey E, et al. Among authors: dewulf l.
Meat Sci. 2014 Feb;96(2 Pt A):821-8. doi: 10.1016/j.meatsci.2013.09.010. Epub 2013 Sep 20.
Meat Sci. 2014.
PMID: 24200576
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Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture.
Vasilopoulos C, De Mey E, Dewulf L, Paelinck H, De Smedt A, Vandendriessche F, De Vuyst L, Leroy F.
Vasilopoulos C, et al. Among authors: dewulf l.
Food Microbiol. 2010 Dec;27(8):1086-94. doi: 10.1016/j.fm.2010.07.013. Epub 2010 Jul 16.
Food Microbiol. 2010.
PMID: 20832689
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