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Stabilité oxydative des viandes blanc bleu belge conditionnées sous atmosphère riche en oxygène après maturation sous vide ou en carcasse
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Estimation of the furan contamination across the Belgian food chain
Polycyclic aromatic hydrocarbons in spices and dried herbs and associated risk for the Belgian population ...
Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere
Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass Spectrometry Detection
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Influence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed 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
Profile occurrences and in vitro effects of toxic organic pollutants in metal shredding facilities in Wallonia (Belgium)
Risk assessment of Belgian adults for furan contamination through the food chain
Effect of storage and cooking on the fatty acid profile of omega‐3 enriched eggs and pork meat marketed in Belgium