Publications by authors named "Marc Meurens"

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Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.
Lei Rong, Li-Juan Peng, Chi-Tang Ho, Shou-He Yan, Marc Meurens

Food Chem· April 2016

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Improved detection sensitivity of D-mannitol crystalline phase content using differential spectral phase shift terahertz spectroscopy measurements.
Jean-François Allard, Alain Cornet, Christophe Debacq, Marc Meurens, Daniel Houde

Opt Express· February 2011

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Determination by fourier transform Raman spectroscopy of conjugated linoleic acid in I2-photoisomerized soybean oil.
Bruno Bernuy, Marc Meurens, Eric Mignolet, Christine Turu, Yvan Larondelle

J Agric Food Chem· August 2009

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Performance comparison of UV and FT-Raman spectroscopy in the determination of conjugated linoleic acids in cow milk fat.
Bruno Bernuy, Marc Meurens, Eric Mignolet, Yvan Larondelle

J Agric Food Chem· February 2008

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Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy.
Vincent Baeten, Juan Antonio Fernández Pierna, Pierre Dardenne, Marc Meurens, Diego L García-González

J Agric Food Chem· August 2005

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Determination of the conjugated linoleic acids in cow's milk fat by Fourier transform Raman spectroscopy.
Marc Meurens, Vincent Baeten, Shou He Yan, Eric Mignolet, Yvan Larondelle

J Agric Food Chem· July 2005

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Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy.
Aloys B Rubayiza, Marc Meurens

J Agric Food Chem· June 2005

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Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
Nike L Ruibal-Mendieta, Dominique L Delacroix, Eric Mignolet, Jean-Marie Pycke, Carole Marques, Marc Meurens

J Agric Food Chem· April 2005

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Monitoring large scale wine fermentations with infrared spectroscopy.
Alejandra Urtubia, J Ricardo Pérez-Correa, Marc Meurens, Eduardo Agosin

Talanta· October 2004

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Spelt (Triticum spelta L.) and winter wheat (Triticum aestivum L.) wholemeals have similar sterol profiles, as determined by quantitative liquid chromatography and mass spectrometry analysis.
Nike L Ruibal-Mendieta, Raoul Rozenberg, Dominique L Delacroix, Géraldine Petitjean, Adrien Dekeyser, Marc Meurens

J Agric Food Chem· July 2004

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