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Norbert De Kimpe

Ghent University

973

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16750

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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

2020 Food Research International
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Indentification Of A New Algicidal Compound Derived From Quorum Sensing Signalling Molecules

2019 Communications in agricultural and applied biological sciences
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Synthesis of racemic 2-(aminomethyl)cyclopropane-1,1-dicarboxylic acid as a new constrained γ-amino dicarboxylic acid bypassing alkyl 3-aza-2-oxobicyclo[3.1.0]hexane-1-carboxylates

2019 European Journal of Organic Chemistry
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Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

2019 Food Chemistry
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Cocoa-specific flavor components and their peptide precursors

2019 Food Research International
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Evaluation of antioxidant activity of the fermented product from the biotransformation of R-(+)-limonene in solid-state fermentation of orange waste by Diaporthe sp.

2019 Biotechnology Research and Innovation
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The synthesis and in vitro biological evaluation of novel fluorinated tetrahydrobenzo[j]phenanthridine-7,12-diones against Mycobacterium tuberculosis

2019 European Journal of Medicinal Chemistry
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Rearrangement of N-acylated homoserine lactones into tetramic acids as algicidal agents.

2019
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N-Acyl Homoserine Lactone Derived Tetramic Acids Impair Photosynthesis in Phaeodactylum tricornutum

2019 ACS Chemical Biology
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N-acylated homoserine lactone-derived tetramic acids as algicidal compounds

2019
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