Pieternel Luning

dr.

    1991 …2020
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    Research Output 1991 2019

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    Chapter
    2016
    3 Citations (Scopus)

    Acrylamide in Fried Potato Products

    Luning, P. & Sanny, M., 2016, Acrylamide in Food: Analysis, Content and Potential Health Effects. Elsevier, p. 159-179

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    potato products
    Acrylamide
    acrylamides
    Solanum tuberosum
    French fries
    2015
    1 Citation (Scopus)

    Food safety standards in the fresh produce supply chain: advantages and disadvantages

    Uyttendaele, M., Jacxsens, L., Van Boxstael, S., Kirezieva, K. & Luning, P., 2015, Advances in microbial food safety Volume 2. Elsevier, p. 379-405 (Woodhead Publishing Series in Food Science, Technology and Nutrition; no. 275).

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    safety standards
    fresh produce
    supply chain
    food safety
    chemical hazards
    2014
    1 Citation (Scopus)

    Designing New Supply Chain Networks: Tomato and Mango Case Studies

    van der Vorst, J. G. A. J., Schouten, R. E., Luning, P. A. & van Kooten, O., 2014, Horticulture: Plants for People and Places. Dixon, G. R. & Aldous, D. E. (eds.). Dordrecht: Springer Science + Business Media, p. 485-502 599 p.

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    supply chain
    mangoes
    product quality
    tomatoes
    case studies
    2010

    Tools to support the self assessment of the performance of Food Safety Management Systems

    Luning, P. A., Jacxsens, L., Jasson, V., Marcelis, W. J., Kussaga, J., van der Spiegel, M., Koesta, M., Oses Gomez, S., Rovira, J., Devlieghere, F. & Uyttendaele, M., 2010, im&c. Madrid: Burgos: Instituto Tomás Pascual Sanz; Universidad de Burgos, p. 31-43 126 p.

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    Open Access
    Management system
    Self-assessment
    Food safety
    Safety management
    Safety performance
    2007

    Colorants and food quality management

    Luning, P. A., van der Spiegel, M. & Marcelis, W. J., 2007, Food colorants : chemical and functional properties. Socaciu, C. (ed.). Boca Raton, Florida: CRC Press, Taylor & Francis, p. 552-616 648 p.

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    2006

    Quality assurance systems and food safety

    Luning, P. A., Marcelis, W. J. & van der Spiegel, M., 2006, Safety in Agri-food chains. Luning, P. A., Devlieghere, F. & Verhé, R. (eds.). Wageningen: Wageningen Academic Publishers, p. 249-303 688 p.

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    2005
    4 Citations (Scopus)

    Food quality management and innovation

    Luning, P. A. & Marcelis, W. J., 2005, Innovation in agri-food systems; Product quality and consumer acceptance. Jongen, W. M. F. & Meulenberg, M. T. G. (eds.). Wageningen: Wageningen Academic Publishers, p. 293-341 399 p.

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

    1999

    The formation and release of odor active compounds during oxidation of vegetable oils

    Roozen, J. P., Luning, P. A. & Posthumus, M. A., 1999, Flavor Chemistry of Ethnic Foods. Shahidi, F. & Ho, C-T. (eds.). p. 219-228

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

    1996

    The influence of freeze-drying and rehydration on the sensory characteristics of bell peppers (Capsicum Annuum)

    Yuksel, D., Luning, P. A., van der Vuurst, R. G., Wichers, H. J. & Leguijt, T., 1996, Bioflavour 95. Etievant, P. & Schreier, P. (eds.). p. 91-94

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

    1995

    Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying

    Luning, P. A., Yuksel, D., van der Vuurst, R. G. & Roozen, I. P., 1995, Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation. p. 139-161

    Research output: Chapter in Book/Report/Conference proceedingChapterAcademic