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The use of <i>Tetraselmis chuii</i> as seafood flavoring agent in a vegetable broth. <i>Algal Research 80</i>: 103538. <a href=\"https://dx.doi.org/10.1016/j.algal.2024.103538\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2024.103538</a>","AutID":555380,"MonDate":null,"AnaDate":2024,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":382887,"RR":"<b>Coleman, B.; Van Poucke, C.; De Witte, B.; Casciaro, V.; Moerdijk-Poortvliet, T.; Muylaert, K.; Robbens, J.</b> (2023). Fine-tuning the flavor of <i>Tetraselmis chuii</i> by modifying nitrogen supply. <i>Algal Research 74</i>: 103208. <a href=\"https://dx.doi.org/10.1016/j.algal.2023.103208\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2023.103208</a>","AutID":555380,"MonDate":null,"AnaDate":2023,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":380559,"RR":"<b>Coleman, B.; Van Poucke, C.; De Witte, B.; Casciaro, V.; Moerdijk-Poortvliet, T.C.W.; Muylaert, K.; Robbens, J.</b> (2023). The effect of drying, cell disruption and storage on the sensory properties of <i>Nannochloropsis </i>sp. <i>Algal Research 71</i>: 103092. <a href=\"https://dx.doi.org/10.1016/j.algal.2023.103092\" target=\"_blank\">https://dx.doi.org/10.1016/j.algal.2023.103092</a>","AutID":480060,"MonDate":null,"AnaDate":2023,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":351440,"RR":"<b>Coleman, B.; Van Poucke, C.; De Witte, B.; Ruttens, A.; Moerdijk-Poortvliet, T.C.W.; Latsos, C.; De Reu, K.; Blommaert, L.; Duquenne, B.; Timmermans, K.; van Houcke, J.; Muylaert, K.; Robbens, J.</b> (2022). Potential of microalgae as flavoring agents for plant-based seafood alternatives. <i>Future Foods 5</i>: 100139. <a href=\"https://dx.doi.org/10.1016/j.fufo.2022.100139\" target=\"_blank\">https://dx.doi.org/10.1016/j.fufo.2022.100139</a>","AutID":480060,"MonDate":null,"AnaDate":2022,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":356321,"RR":"<b>De Witte, B.; Coleman, B.; Bekaert, K.; Boitsov, S.; Botelho, M.J.; Castro-Jiménez, J.; Duffy, C.; Habedank, F.; McGovern, E.; Parmentier, K.; Tornero, V.; Viñas, L.; Turner, A.D.</b> (2022). Threshold values on environmental chemical contaminants in seafood in the European Economic Area. <i>Food Control 138</i>: 108978. <a href=\"https://dx.doi.org/10.1016/j.foodcont.2022.108978\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodcont.2022.108978</a>","AutID":506011,"MonDate":null,"AnaDate":2022,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":351925,"RR":"<b>Latsos, C.; Wassenaar, E.; Moerdijk, T.; Coleman, B.; Robbens, J.; van Roy, S.; Bastiaens, L.; van Houcke, J.; Timmermans, K.R.</b> (2022). Effect of pH on <i>Rhodomonas salina</i> growth, biochemical composition, and taste, produced in semi-large scale under sunlight conditions. <i>J. Appl. Phycol. 34(3)</i>: 1215-1226. <a href=\"https://dx.doi.org/10.1007/s10811-022-02730-1\" target=\"_blank\">https://dx.doi.org/10.1007/s10811-022-02730-1</a>","AutID":486098,"MonDate":null,"AnaDate":2022,"PeerRev":1,"outputType":"1_A1","OpenAcc":1}],"Abstr":[{"BRefID":349895,"RR":"<b>Coleman, B.; Van Poucke, C.; De Witte, B.; Muylaert, K.; Robbens, J.</b> (2022). Microalgae as flavouring agents in plant-based food, <b><i>in</i></b>: Mees, J. <i>et al.</i> <i>Book of abstracts – VLIZ Marine Science Day, Online event 2 March 2022. VLIZ Special Publication,</i> 88: pp. 44-45","AutID":480060,"MonDate":null,"AnaDate":2022,"PeerRev":0,"outputType":"6_Abstr","OpenAcc":1}]},"urls":[{"URL":"https://orcid.org/0000-0002-5793-2808","externalID":"0000-0002-5793-2808","URLTypeCode":"ORCID","URLType":"ORCID"}],"spcols":null,"thesterms":null,"taxterms":null,"pub":1,"newses":{"SesID":106032,"LoginName":"VLIZ2000\\ruthv","LoginID":79,"DD":"2022-02-07"},"updses":{"SesID":111114,"LoginName":"VLIZ2000\\zohrab","LoginID":435,"DD":"2023-05-08"},"urlmaps":[],"resmessage":"no id specified","complete":1}