Search Results - Beheydt, Bram

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  1. 1
    Mapping the Chemical Variability of Vegetable Lecithins

    Mapping the Chemical Variability of Vegetable Lecithins by Nguyen, Mai Tuyet, Van de Walle, Davy, Petit, Cécile, Beheydt, Bram, Depypere, Frédéric, Dewettinck, Koen

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  2. 2
    Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans

    Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans by Di Mattia, Carla, Martuscelli, Maria, Sacchetti, Giampiero, Scheirlinck, Ilse, Beheydt, Bram, Mastrocola, Dino, Pittia, Paola

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  3. 3
    Monitoring Chromia/Alumina Catalysts in Situ during Propane Dehydrogenation by Optical Fiber UV–Visible Diffuse Reflectance Spectroscopy

    Monitoring Chromia/Alumina Catalysts in Situ during Propane Dehydrogenation by Optical Fiber UV–Visible Diffuse Reflectance Spectroscopy by Puurunen, Riikka L, Beheydt, Bram G, Weckhuysen, Bert M

    Published in Journal of catalysis
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  4. 4
    Effect of different conching processes on procyanidin content and antioxidant properties of chocolate

    Effect of different conching processes on procyanidin content and antioxidant properties of chocolate by Di Mattia, Carla, Martuscelli, Maria, Sacchetti, Giampiero, Beheydt, Bram, Mastrocola, Dino, Pittia, Paola

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  5. 5
    Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans

    Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans by Lettieri-Barbato, Daniele, Villaño, Debora, Beheydt, Bram, Guadagni, Fiorella, Trogh, Isabel, Serafini, Mauro

    Published in Food chemistry
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