1.Systematic Investigation of Co-Crystallization Properties in Binary and Ternary Mixtures of Triacylglycerols Containing Palmitic and Oleic Acids in Relation with Palm Oil Dry Fractionation

作　　者：Veronique Gibon ;Sabine Danthine

出　　处：Foods. 2020 ;9(12):1-22.doi:10.3390/foods9121891

出版社：MDPI Publishing

文章 ID：257993824

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2.Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution

作　　者：Arnout Declerck ;Veronique Nelis ;Sabine Danthine 等

出　　处：Foods. 2021 ;10(3):520.doi:10.3390/foods10030520

出版社：MDPI Publishing

文章 ID：259389789

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3.Microwave-Assisted Saponification Method Followed by Solid-Phase Extraction for the Characterization of Sterols and Dialkyl Ketones in Fats

作　　者：Steven Mascrez ;Sabine Danthine ;Giorgia Purcaro

出　　处：Foods. 2021 ;10(2):445.doi:10.3390/foods10020445

出版社：MDPI Publishing

文章 ID：259208672

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4.Prunella vulgaris L. seeds: a promising source of lipids, proteins, and original phenolic compounds presenting high antioxidant and anti-inflammatory activity

作　　者：Sabine Danthine ;Aman Paul ;Olivia Jansen 等

出　　处：Biotechnology, Agronomy, Society and Environment. 2022 ;26(1):1-15.doi:10.25518/1780-4507.19412

出版社：University faculty of agronomic Sciences of Gembloux Passage of the Deportees

文章 ID：1037315727

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5.Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

作　　者：Brahim Bchir ;Romdhane Karoui ;Sabine Danthine 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101393

出版社：MDPI Publishing

文章 ID：1037718027

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