Vlaemynck G - Search Results

1

Parkinson's disease patients' short chain fatty acids production capacity after in vitro fecal fiber fermentation.

Baert F, Matthys C, Maselyne J, Van Poucke C, Van Coillie E, Bergmans B, Vlaemynck G. Baert F, et al. Among authors: vlaemynck g. NPJ Parkinsons Dis. 2021 Aug 13;7(1):72. doi: 10.1038/s41531-021-00215-5. NPJ Parkinsons Dis. 2021. PMID: 34389734 Free PMC article.

2

Odor Identification by Parkinson's Disease Patients Tested by Using Sniffin' Sticks versus Natural Spices.

Baert F, Vlaemynck G, Maselyne J, Matthys C. Baert F, et al. Among authors: vlaemynck g. Parkinsons Dis. 2022 Apr 28;2022:2272691. doi: 10.1155/2022/2272691. eCollection 2022. Parkinsons Dis. 2022. PMID: 35529474 Free PMC article.

3

Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture.

Baert F, Vlaemynck G, Beeckman AS, Van Weyenberg S, Matthys C. Baert F, et al. Among authors: vlaemynck g. J Food Sci. 2021 Mar;86(3):1039-1047. doi: 10.1111/1750-3841.15595. Epub 2021 Jan 31. J Food Sci. 2021. PMID: 33521981

4

Dietary Intake of Parkinson's Disease Patients.

Baert F, Matthys C, Mellaerts R, Lemaître D, Vlaemynck G, Foulon V. Baert F, et al. Among authors: vlaemynck g. Front Nutr. 2020 Jul 21;7:105. doi: 10.3389/fnut.2020.00105. eCollection 2020. Front Nutr. 2020. PMID: 32793623 Free PMC article.

5

Effects of ascorbic acid on patulin in aqueous solution and in cloudy apple juice.

El Hajj Assaf C, De Clercq N, Van Poucke C, Vlaemynck G, Van Coillie E, Van Pamel E. El Hajj Assaf C, et al. Among authors: vlaemynck g. Mycotoxin Res. 2019 Nov;35(4):341-351. doi: 10.1007/s12550-019-00354-y. Epub 2019 May 23. Mycotoxin Res. 2019. PMID: 31119557

6

Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon).

Verhaeghe T, Van Poucke C, Vlaemynck G, De Block J, Hendrickx M. Verhaeghe T, et al. Among authors: vlaemynck g. Food Chem. 2018 Jul 15;254:359-366. doi: 10.1016/j.foodchem.2018.01.195. Epub 2018 Feb 2. Food Chem. 2018. PMID: 29548464

7

Detection and identification of xerophilic fungi in Belgian chocolate confectionery factories.

De Clercq N, Van Coillie E, Van Pamel E, De Meulenaer B, Devlieghere F, Vlaemynck G. De Clercq N, et al. Among authors: vlaemynck g. Food Microbiol. 2015 Apr;46:322-328. doi: 10.1016/j.fm.2014.08.012. Epub 2014 Sep 2. Food Microbiol. 2015. PMID: 25475302

8

Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5 °C.

Broekaert K, Heyndrickx M, Herman L, Devlieghere F, Vlaemynck G. Broekaert K, et al. Among authors: vlaemynck g. Food Microbiol. 2013 Dec;36(2):123-34. doi: 10.1016/j.fm.2013.04.009. Epub 2013 Apr 30. Food Microbiol. 2013. PMID: 24010590

9

Restriction analysis of an amplified rodA gene fragment to distinguish Aspergillus fumigatus var. ellipticus from Aspergillus fumigatus var. fumigatus.

Van Pamel E, Daeseleire E, De Clercq N, Herman L, Verbeken A, Heyndrickx M, Vlaemynck G. Van Pamel E, et al. Among authors: vlaemynck g. FEMS Microbiol Lett. 2012 Aug;333(2):153-9. doi: 10.1111/j.1574-6968.2012.02608.x. Epub 2012 Jun 18. FEMS Microbiol Lett. 2012. PMID: 22670589

10

Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage.

Broekaert K, Noseda B, Heyndrickx M, Vlaemynck G, Devlieghere F. Broekaert K, et al. Among authors: vlaemynck g. Int J Food Microbiol. 2013 Sep 16;166(3):487-93. doi: 10.1016/j.ijfoodmicro.2013.08.013. Epub 2013 Aug 24. Int J Food Microbiol. 2013. PMID: 24042000

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