Publications by authors named "Lore Dewulf"

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Influence of X-ray spectrum and bowtie filter characterisation on the accuracy of Monte Carlo simulated organ doses: Validation in a whole-body CT scanning mode.
Gwenny Verfaillie, Jeff Rutten, Lore Dewulf, Yves D'Asseler, Klaus Bacher

Phys Med· November 2024

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Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages.
David Van der Veken, Marijke Poortmans, Lore Dewulf, Ilse Fraeye, Chris Michiels

Meat Sci· June 2023

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Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles.
Jolien Devaere, Ann De Winne, Lore Dewulf, Ilse Fraeye, Irena Šoljić

Foods· July 2022

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Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking.
Lieselot Y Hemeryck, Jella Wauters, Lore Dewulf, Anneleen I Decloedt, Marijke Aluwé

Food Chem· November 2020

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Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages.
Hannelore De Maere, Ilse Fraeye, Eveline De Mey, Lore Dewulf, Chris Michiels

Meat Sci· April 2016

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The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
Eveline De Mey, Katrijn De Klerck, Hannelore De Maere, Lore Dewulf, Guy Derdelinckx

Meat Sci· February 2014

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Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture.
Charalampos Vasilopoulos, Eveline De Mey, Lore Dewulf, Hubert Paelinck, Anny De Smedt

Food Microbiol· December 2010

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