Veerle De Graef

Sequence-dependent material properties of biomolecular condensates and their relation to dilute phase conformations

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Chocolate yield stress as measured by oscillatory rheology

In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products