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Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef
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Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef
Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times
Ascorbic Acid Level of Belgian Apple Genetic Resources
Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics
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Survey on the prevalence of Listeria monocytogenes in Belgian artisanal cheeses
Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests
Assessment of the growth of Listeria monocytogenes in Belgian artisanal cheeses and investigations on factors governing it
Consumption Habits and Brand Loyalty of Belgian Coffee Consumers
Quality of edible insects seen by Belgian academics