Bart Kemps

Are Organic Foods Safer or Healthier Than Conventional Alternatives

Organic agriculture in the twenty-first century

Food-borne diseases — The challenges of 20 years ago still persist while new ones continue to emerge

Visible/Near‐Infrared Spectroscopy Detects Autolytic Changes during Storage of Atlantic Salmon (S almo salar  L.)

Effect of pasteurization of shell egg on its quality characteristics under ambient storage

Time-resolved fluorescence spectroscopy and imaging of proteinaceous binders used in paintings

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Microwave food processing—A review

Fluorescence Lifetime Measurements and Biological Imaging

Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

Computer vision technology in agricultural automation —A review

General review of intelligent agriculture development in China

Salmonella enterica Serovar Enteritidis Genes Induced during Oviduct Colonization and Egg Contamination in Laying Hens

Impact of Heat Stress on Poultry Production

Are Organic Foods Safer or Healthier Than Conventional Alternatives?

New approach of testing the effect of heat stress on eggshell quality: mechanical and material properties of eggshell and membrane

Eggshell Penetration of Various Types of Hens' Eggs by Salmonella enterica Serovar Enteritidis

Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of egg freshness: 2—evolution of egg yolk

Data-based design of an intelligent control chart for the daily monitoring of the average egg weight

Visible transmission spectroscopy for the assessment of egg freshness