Peter Goos full professor

Publications Peter Goos

Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread

Source
Food hydrocolloids - ISSN 0268-005X-162 (2025) p. 1-11
Author(s)
    Celine Verdonck, Zeno Van Hecke, Yamina De Bondt, Peter Goos, Paula Moldenaers, Christophe M. Courtin

Optimal splitk−plot\mathbf{split^{k}-plot} designs

Source
Computational statistics and data analysis - ISSN 0167-9473-201 (2025) p. 1-13
Author(s)

Influence of ultrasound-assisted extraction on the pectin extraction yield and structural characteristics : a case study on carrot pomace (Daucus carota)

Source
Food and bioproducts processing - ISSN 0960-3085-148 (2024) p. 309-320
Author(s)
    Elien De Laet, Tom Bernaerts, Kim De Cock, Peter Goos, Ann M. Van Loey

Optimal orthogonal designs for experiments with four-level and two-level factors

Source
Statistics and computing - ISSN 0960-3174-34:6 (2024) p. 1-24
Author(s)

Objective instrumental method for blueberry (Vaccinium spp.) juiciness determination compared to sensory evaluation

Source
Postharvest biology and technology: an international journal - ISSN 0925-5214-218 (2024) p. 1-9
Author(s)
    Angelo Castro, Maarten Hertog, Peter Goos, Bart Nicolai