Nathalie Bernaert

  1. 2013
  2. Antioxidant changes during postharvest processing and storage of leek (Allium ampeloprasum var. porrum). / Bernaert, Nathalie; De Clercq, Hervé; Van Bockstaele, Erik; De Loose, Marc; Van Droogenbroeck, Bart.

    In: Postharvest Biology and Technology, Vol. 86, 01.12.2013, p. 8-16.

    Research output: Contribution to journalA1: Web of Science-article

  3. Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves. / Bernaert, Nathalie; Wouters, Dorrit; De Vuyst, Luc; De Paepe, Domien; De Clercq, Hervé; Van Bockstaele, Erik; De Loose, Marc; Van Droogenbroeck, Bart.

    In: Journal of the Science of Food and Agriculture, Vol. 93, No. 9, 2013, p. 2146-53.

    Research output: Contribution to journalA1: Web of Science-article

  4. Bioactief en creatief met prei. / Bernaert, Nathalie.

    2013.

    Research output: Other contributionOnline publication - Web publication

  5. Preibrood: groen, lekker, gezond. / Bernaert, Nathalie; Coudijzer, Katleen; Van Droogenbroeck, Bart; Vandepopuliere, Koen (Editor).

    In: B&B Brood & Banket, 11.09.2013.

    Research output: Contribution to journalA4: Article in journal not included in A1, A2 or A3

  6. Valorisatie van prei nevenstromen, veelbelovende stabilisatie door fermentatie. / Bernaert, Nathalie; Verstraete, Karen.

    2013.

    Research output: Other contributionOnline publication - Web publication

  7. Valorisatie van preinevenstromen. / Bernaert, Nathalie; Van Droogenbroeck, Bart.

    In: Groene Kring Tijdschrift, Vol. 2013, No. 2, 01.02.2013, p. 13.

    Research output: Contribution to journalA4: Article in journal not included in A1, A2 or A3

  8. USE OF BY-PRODUCTS AS SYSTEM INNOVATION: GENESYS. VALORISATION PATHWAYS FOR PLANT-DERIVED BY-PRODUCTS AND WASTES. / Kips, Lies; Bernaert, Nathalie; De Loose, Marc; Van Droogenbroeck, Bart.

    2013. Abstract from 9th International Conference on Renewable Resources & Biorefineries , Antwerpen, Belgium.

    Research output: Contribution to conferencePublished abstract

  9. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek. / Wouters, D; Bernaert, N; Anno, N; Van Droogenbroeck, Bart; De Loose, M; Van Bockstaele, E; De Vuyst, L.

    In: International journal of food microbiology, Vol. 165, No. 2, 2013, p. 121-33.

    Research output: Contribution to journalA1: Web of Science-article