1.

Stabilité oxydative des viandes blanc bleu belge conditionnées sous atmosphère riche en oxygène après maturation sous vide ou en carcasse

1.

Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass Spectrometry Detection

2.

Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass Spectrometry Detection

3.

Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass Spectrometry Detection

1.

FloPro project: Biopreservation of chilled food products using their own beneficial microbiota: the Belgian white pudding case

1.

Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

1.

Effect of storage and cooking on the fatty acid profile of omega‐3 enriched eggs and pork meat marketed in Belgium

1.

Contamination of Water, Sediment and Fish with Residues of Pesticides Used in Cotton Production in Northern Benin ; Belgique

1.

Establishing a Belgian Nutrition Society (BNS): Filling the Void

1.

Correction: Establishing a Belgian Nutrition Society (BNS): Filling the Void

1.

Establishing a Belgian Nutrition Society (BNS) : filling the void (vol 67, 4, 2009)

1.

Establishing a Belgian Nutrition Society (BNS) : filling the void