Technologische publicaties

Technologische publicaties in het kader van SENSTECH-II project (IWT-80610):

  • LC.GC Europe (Cover story – coupling matters) Vol. 22 (10), 525-531 (2009), Mass spectrometry-based electronic nose technology for aroma analysis of foods and beverages, I. Dirinck, I. Van Leuven and P. Dirinck
  • LC.GC Asia Pacific (The Peak) november 2009, p. 21-34, Mass spectrometry-based electronic nose technology for aroma analysis of foods and beverages, I. Dirinck, I. Van Leuven and P. Dirinck
  • abstract HTC-11 (Food&Cosm-27) ‘Mass spectrometry-based elektronic nose technology of red wine’, I. Dirinck, I. Van Leuven, P. Dirinck
  • abstract HTC-11 (Food&Cosm-8) ‘Fast mass fingerprinting of cheeses of different origins’, I. Van Leuven, T. Van Caelenberg, P. Dirinck
  • abstract HTC-11 (Ind&Pol-13) ‘Optimisation and application of headspace-solid phase microextraction (HS-SPME) for odour analysis of paperboard materials intended for food packaging’, T. Van Caelenberg, P. Dirinck
  • Innovatiecase SENSTECH ‘Een werkbaar instrument – De smaak van kaas ontrafeld’, VIN-website
  • Innovatiecase SENSTECH ‘Een toolbox om chocoladearoma’s te karakteriseren’, VIN-website
  • abstract ISC2010 (P15-006) ‘Odour characterisation of different species/origins of cured vanilla beans by means of HS-SPME-GC-MS and MS-based electronic nose technology’, T. Van Caelenberg, P. Dirinck
  • abstract ISC2010 (S32-03) ‘Objective odour measurement of recycled paperboard intended for confectionery food packaging, using HS-SPME-GC-MS and MS-based electrononic nose technology’, T. Van Caelenberg, P. Dirinck
  • abstract 34th International Symposium on Capillary Chromatograph (PL.54), ‘GC-MS profiling and fast mass fingerprinting for aroma quality control of spices’, P. Dirinck, G. Fitriany, T. Van Caelenberg
  • proceedings Weurman 2008 ‘MS-based electronic nose classification of commercial coffee blends’, I. Dirinck, A. De Winne, P. Dirinck, I. Van Leuven, p. 585-588
  • proceedings Weurman 2008 ‘Influence of modified atmosphere packaging on the aroma of cheese’, I. Van Leuven, T. Van Caelenberg, P. Dirinck, p. 253-256
  • proceedings Weurman 2008 ‘HS-SPME-GC-MS analysis of fresh and reconstituted orange juices’, A. De Winne, P. Dirinck, p. 223-226
  • abstract en proceedings WAC2011 ‘Characterisation of different types of oak chips by gas chromatography-mass spectrometry’, I. Dirinck, I. Van Leuven, P. Dirinck
  • abstract en proceedings WAC2011 ‘Effect of oak barrel ageing on wine aroma: influence of geographical origin, toasting degree and barrel producer’, I. Dirinck, I. Van Leuven, P. Dirinck
  • publicatie FoodNavigator (Food & Beverages Development) ‘Extra cultures help diversify cheese flavors’, K. Van Hoorde, I. Van Leuven
  • International Journal of Food Microbiology 144 (2), 226-235 (2010), ‘Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses’, K. Van Hoorde, I. Van Leuven, P. Dirinck, M. Heyndrickx, K. Coudijzer, P. Vandamme, G. Huys
  • abstract ICoMST ‘Effect of fat and sodium reduction on instrumental and sensory characteristics of liver paste’, I. Van Leuven, O. Goemare, L. Steen, P. Dirinck, H. Paelinck
  • abstract CoCoTea 2011 ‘Aroma fingerprinting of geographical origins of cocoa en coffee’, I. Dirinck, I. Van Leuven, A. De Winne, P. Dirinck
  • abstract MS in Food and Feed ‘Mass spectrometry-based electronic nose technology for fast sensory benchmarking of beverages’, I. Van Leuven, A. De Winne, I. Dirinck and P. Dirinck
  • abstract MS in Food and Feed ‘Odour evaluation of off-set printing inks intended for food packaging materials by means of MS-based electronic nose technology’, T. Van Caelenberg, P. Dirinck
  • abstract 7th NIZO Dairy Conference ‘Effect of fat reduction on the aroma of Gouda- and Emmental-type cheeses’, I. Van Leuven, T. Van Caelenberg, P. Dirinck
  • abstract Weurman 2011 ‘Evaluation of two isolation techniques related with sensory analysis for the determination of the volatile components in sourdough breads made from different flours’, A. De Winne, P. Dirinck, p. 372
  • abstract Weurman 2011 ‘An instrumental approach of the Robinson test (EN 1230:2-2009) by means of mass spectrometry-based electronic nose technology’, T. Van Caelenberg, F. Cousaert and P. Dirinck, p. 370
  • abstract Weurman 2011 ‘Sensory benchmarking of food products using fast mass fingerprinting’, I. Dirinck, I. Van Leuven and P. Dirinck, p. 375
  • Ken Wijn-magazine 8 (15), 58-59 (2011), Het wijnaroma wetenschappelijk benaderd
  • Mens&Molecule 7 (5), 26-27 (2011), MS als voorproever
  • Food Industry 11 (5), 30-34 (2011), Migratie van verpakkingsmaterialen – Een onderkend probleem
  • abstract HTC-12 ‘Classification of different types of hard cheeses by means of GC-MS analysis and MS-nose technology’, I. Van Leuven, T. Van Caelenberg, P. Dirinck
  • abstract HTC-12 ‘Applications of mass spectrometry-based electronic nose technology for aroma analysis of food products’, I. Dirinck, I. Van Leuven, P. Dirinck
  • abstract HTC-12 ‘HS-SPME composition of virgin oil evaluated by GC-MS analysis and MS-based electronic nose technology’, A. De Winne, I. Van Leuven, I. Dirinck, P. Dirinck
  • C2W 5-31 maart 2012, Analyse, p. 27, Elektronische neus voor verpakkingen
  • MeMo, maart 2012, Special Laborama 2012, p. 37, Elektronische neus voor verpakkingen
  • MeMo, Mars 2012, Edition spéciale Laborama 2012, p. 29, Nez électronique pour emballages
  • Packaging Technology and Science, ‘An analytical approach for fast odour evaluation of recycled food-grade paperboard materials using HS-SPME-MS-nose’, T. Van Caelenberg, I. Van Leuven, P. Dirinck
  • abstract Certech conference ‘Odour characterisation of food packaging materials by using instrumental and sensory analysis ‘, D. D’hont, I. Van Leuven, A. Owczarek, B. De Meulenaer
  • abstract 5th International Symposium on Food Packaging ‘Objective odour and taint measurement of food packaging material intended for confectionery food packaging, using sensory analysis and MS-based electronic nose technology’, D. D’hont, I. Van Leuven, A. Owczarek-Fendor, B. De Meulenaer
  • abstract Euro Food Chem XVII ‘Applications of mass spectrometry-based electronic nose technology for aroma analysis of food products’, I. Dirinck
  • spectroscopyNOW.com ‘Food-grade paperboard: odour profiling with mass spec-based electronic nose’, Ezine (Wiley)
  • abstract Certech conference ‘Characterisation of volatile components in biodegradable polymers using steam distillation-extraction-gas chromatography-mass spectrometry’, I. Dirinck, p. 60-61.
  • abstract HTC-13 (KN1) ‘GC-MS and mass fingerprinting for understanding and measuring aroma characteristics in food products’, P. Dirinck, I. Dirinck