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Impact of <i>Nannochloropsis</i> sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees. <i>Food Chemistry 279</i>: 389-400. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.12.026\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.12.026</a>","AutID":367883,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":311202,"RR":"<b>Gheysen, L.; Demets, R.; Devaere, J.; Bernaerts, T.; Goos, P.; Van Loey, A.; De Cooman, L.; Foubert, I.</b> (2019). Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree. <i>Algal Research 40</i>: 101502. <a href=\"https://dx.doi.org/10.1016/j.algal.2019.101502\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2019.101502</a>","AutID":367883,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":307884,"RR":"<b>Gheysen, L.; Bernaerts, T.; Bruneel, C.; Goiris, K.; Van Durme, J.; Van Loey, A.; De Cooman, L.; Foubert, I.</b> (2018). Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. <i>Food Chemistry 268</i>: 441-450. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.06.112\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.06.112</a>","AutID":367883,"MonDate":null,"AnaDate":2018,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":257171,"RR":"<b>Goiris, K.; Van Colen, W.; Wilches, I.; Leon-Tamariz, F.; De Cooman, L.; Muylaert, K.</b> (2015). Impact of nutrient stress on antioxidant production in three species of microalgae. <i>Algal Research 7</i>: 51-57. <a href=\"https://dx.doi.org/10.1016/j.algal.2014.12.002\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2014.12.002</a>","AutID":222623,"MonDate":null,"AnaDate":2015,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":256986,"RR":"<b>Vandamme, J.; Nikiforov, A.; Dujardin, K.; Leys, C.; De Cooman, L.; Van Durme, J.</b> (2015). Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil. <i>Food Res. Int. 72</i>: 115-125. <a href=\"https://dx.doi.org/10.1016/j.foodres.2015.03.037\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodres.2015.03.037</a>","AutID":221473,"MonDate":null,"AnaDate":2015,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":257311,"RR":"<b>Van Durme, J.; Goiris, K.; De Winne, A.; De Cooman, L.; Muylaert, K.</b> (2013). Evaluation of the volatile composition and sensory properties of five species of microalgae. <i>J. Agric. Food Chem. 61(46)</i>: 10881-10890. <a href=\"https://dx.doi.org/10.1021/jf403112k\" target=\"_blank\">https://dx.doi.org/10.1021/jf403112k</a>","AutID":223677,"MonDate":null,"AnaDate":2013,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":226785,"RR":"<b>Goiris, K.; Muylaert, K.; Fraeye, I.; Foubert, I.; De Brabanter, J.; De Cooman, L.</b> (2012). Antioxidant potential of microalgae in relation to their phenolic and carotenoid content. <i>J. Appl. Phycol. 24(6)</i>: 1477-1486. <a href=\"https://dx.doi.org/10.1007/s10811-012-9804-6\" target=\"_blank\">https://dx.doi.org/10.1007/s10811-012-9804-6</a>","AutID":233598,"MonDate":null,"AnaDate":2012,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":226788,"RR":"<b>Goiris, K.; De Vreese, P.; De Cooman, L.; Muylaert, K.</b> (2012). Rapid screening and guided extraction of antioxidants from microalgae using voltammetric methods. <i>J. Agric. Food Chem. 60(30)</i>: 7359-7366. <a href=\"http://dx.doi.org/10.1021/jf302345j\" target=\"_blank\">http://dx.doi.org/10.1021/jf302345j</a>","AutID":233598,"MonDate":null,"AnaDate":2012,"PeerRev":1,"outputType":"1_A1","OpenAcc":0}],"Abstr":[{"BRefID":218340,"RR":"<b>Goiris, K.; De Cooman, L.; Foubert, I.; Wyseur, J.; Muylaert, K.</b> (2012). The influence of nutrient limitation on antioxidant activity and UV-susceptibility of <i>Phaeodactylum tricornutum</i>, <b><i>in</i></b>: Sabbe, K. <i>et al.</i> (Ed.) <i>Twenty-second International Diatom Symposium, Aula Academica, Ghent, 26-31 August 2012. Abstracts. 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