Elst, Kathy

High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future

Garcia-Gonzalez, L., Geeraerd, A. H., Spilimbergo, S., Elst, K., Van Ginneken, L., Debevere, J., Van Impe, J. F., & Devlieghere, F. (2007) · International Journal of Food Microbiology

Microbial Inactivation MethodsListeria monocytogenes in Food Safety

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Pectin content and composition from different food waste streams

Müller-Maatsch, J., Bencivenni, M., Caligiani, A., Tedeschi, T., Bruggeman, G., Bosch, M., Petrusan, J., Van Droogenbroeck, B., Elst, K., & Sforza, S. (2016) · Food Chemistry

Polysaccharides and Plant Cell WallsPolysaccharides Composition and Applications

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Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams

Prandi, B., Faccini, A., Lambertini, F., Bencivenni, M., Jorba, M., Van Droogenbroek, B., Bruggeman, G., Schöber, J., Petrusan, J., Elst, K., et al. (2019) · Food Chemistry

Food Nutrient Composition and Product DevelopmentProtein Hydrolysis and Bioactive Peptides

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