Raes K - Search Results

1

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices.

Mandha J, Shumoy H, Devaere J, Schouteten JJ, Gellynck X, De Winne A, Matemu AO, Raes K. Mandha J, et al. Among authors: raes k. Foods. 2022 Jan 28;11(3):383. doi: 10.3390/foods11030383. Foods. 2022. PMID: 35159535 Free PMC article.

2

Meat quality, fatty acid composition and flavour analysis in Belgian retail beef.

Raes K, Balcaen A, Dirinck P, De Winne A, Claeys E, Demeyer D, De Smet S. Raes K, et al. Meat Sci. 2003 Dec;65(4):1237-46. doi: 10.1016/S0309-1740(03)00031-7. Meat Sci. 2003. PMID: 22063766

3

Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge.

Gabaza M, Shumoy H, Muchuweti M, Vandamme P, Raes K. Gabaza M, et al. Among authors: raes k. J Agric Food Chem. 2016 Oct 12;64(40):7615-7621. doi: 10.1021/acs.jafc.6b03090. Epub 2016 Sep 28. J Agric Food Chem. 2016. PMID: 27641473

4

In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera.

Shumoy H, Raes K. Shumoy H, et al. Among authors: raes k. Food Chem. 2017 Aug 15;229:381-387. doi: 10.1016/j.foodchem.2017.02.060. Epub 2017 Feb 16. Food Chem. 2017. PMID: 28372189

5

Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits?

Shumoy H, Raes K. Shumoy H, et al. Among authors: raes k. Plant Foods Hum Nutr. 2017 Dec;72(4):335-344. doi: 10.1007/s11130-017-0641-2. Plant Foods Hum Nutr. 2017. PMID: 29098639 Review.

6

Traditional fermentation of tef injera: Impact on in vitro iron and zinc dialysability.

Shumoy H, Lauwens S, Gabaza M, Vandevelde J, Vanhaecke F, Raes K. Shumoy H, et al. Among authors: raes k. Food Res Int. 2017 Dec;102:93-100. doi: 10.1016/j.foodres.2017.09.092. Epub 2017 Sep 30. Food Res Int. 2017. PMID: 29196017

7

Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe.

Gabaza M, Shumoy H, Muchuweti M, Vandamme P, Raes K. Gabaza M, et al. Among authors: raes k. Food Res Int. 2018 Jan;103:361-370. doi: 10.1016/j.foodres.2017.10.047. Epub 2017 Oct 29. Food Res Int. 2018. PMID: 29389625

8

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread.

Shumoy H, Van Bockstaele F, Devecioglu D, Raes K. Shumoy H, et al. Among authors: raes k. Food Chem. 2018 Oct 30;264:34-40. doi: 10.1016/j.foodchem.2018.05.019. Epub 2018 May 4. Food Chem. 2018. PMID: 29853385 Free article.

9

Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso.

Drabo MS, Shumoy H, Cissé H, Parkouda C, Nikiéma F, Odetokun I, Traoré Y, Savadogo A, Raes K. Drabo MS, et al. Among authors: raes k. Food Res Int. 2020 Dec;138(Pt B):109810. doi: 10.1016/j.foodres.2020.109810. Epub 2020 Oct 21. Food Res Int. 2020. PMID: 33288185 Free PMC article.

10

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.

Mandha J, Shumoy H, Devaere J, Schouteten JJ, Gellynck X, de Winne A, Matemu AO, Raes K. Mandha J, et al. Among authors: raes k. Food Chem. 2021 Oct 1;358:129809. doi: 10.1016/j.foodchem.2021.129809. Epub 2021 Apr 19. Food Chem. 2021. PMID: 33933966

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