Research output per year
Research output per year
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Dive into the research topics where Wibke Roland is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Comparison and optimisation of headspace methods for the analyses of oxidation related off-flavour compounds in plant protein concentrates and infant formula
de Jong, C., van Kekem, C., Azario, M. L. O., Koudijs, F., Babae, N. & Roland, W. S. U., 5 Jan 2022, Proceedings of the 16th Weurman Flavour Research Symposium. Zenodo, 4 p.Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic
Open Access -
Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice
Timmermans, R. A. H., Roland, W. S. U., van Kekem, K., Matser, A. M. & van Boekel, M. A. J. S., 25 Oct 2022, In: Foods. 11, 21, 3360.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Overcoming the salt challenge: A new research consortium is helping Europe limit its salt intake to below 5 g per day
Diaz, J., Matser, A. M., Roland, W. S. U., Beule, I. M. & Blankestijn, J., Jun 2021, In: World of Food Ingredients. June 2021, p. 46-49 4 p.Research output: Contribution to journal › Article › Professional
Open Access -
Proteins from plant-based biomass: effects of post-harvest conditions on protein retention and quality: Part II Yellow pea
de Wild, H., Mensink, M., Mocking, H., Nijenhuis, M., El Harchioui, N., van Kekem, K., de Jong, C., Roland, W., Woltering, E. & Hogeveen, E., Jul 2021, Wageningen: Wageningen Food & Biobased Research. 32 p. (Report / Wageningen Food & Biobased Research; no. 2174)Research output: Book/Report › Report › Professional
Open Access -
Opportunities in Dairy Alternatives
Pyett, S., Roland, W. S. U. & Voudouris, P., 2019, In: World of Food Ingredients. 2019, October/November, p. 128-131Research output: Contribution to journal › Article › Professional
Press/Media
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Geur en Smaak optimaliseren van vlees-, zuivel- en visvervangers
Catrienus de Jong & Wibke Roland
1/09/22
1 Media contribution
Press/Media: Expert Comment › Professional
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Smaakexpert Wibke over zout: ‘Als je te veel zout uit product haalt, krijg het heel andere smaak’
5/10/21
1 Media contribution
Press/Media: Expert Comment › Popular
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Mealwortn Products With· Custom-Made Texture
Wibke Roland, Lenka Tonneijck-Srpova, Nam-Phuong Humblet-Hua & Marieke Bruins
30/10/17
1 Media contribution
Press/Media: Research › Other
Projects
- 1 Finished
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Off-taste reduction of soy products using novel techniques and treatments.
Roland, W., Gruppen, H., Smit, G. & Vincken, J.
11/05/09 → 25/04/14
Project: PhD