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Thimister Jacqueline

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Main Referenced Co-authors
Clinquart, Antoine  (9)
Didimo Imazaki, Pedro Henrique  (8)
Tahiri, Assia  (5)
Krantz, Mike (3)
Scippo, Marie-Louise  (3)
Main Referenced Keywords
oxidation (6); Belgian Blue (5); lipid oxidation (5); meat quality (5); beef (3);
Main Referenced Unit & Research Centers
FARAH - Fundamental and Applied Research for Animals and Health - ULiège [BE] (5)
Main Referenced Disciplines
Food science (8)
Microbiology (1)
Veterinary medicine & animal health (1)

Publications (total 9)

The most downloaded
324 downloads
Didimo Imazaki, P. H., Teixeira Gonçalves, A., Krantz, M., Thimister, J., & Clinquart, A. (08 December 2016). Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef [Paper presentation]. 4th BAMST "Meet Meat Research" Symposium, Melle, Belgium. https://hdl.handle.net/2268/211714

The most cited

17 citations (Scopus®)

Lebrun, S., Van Nieuwenhuysen, T., Crevecoeur, S., Vanleyssem, R., Thimister, J., Denayer, S., Jeuge, S., Daube, G., Clinquart, A., & Fremaux, B. (2020). Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham. International Journal of Food Microbiology, 334, 108853. doi:10.1016/j.ijfoodmicro.2020.108853 https://hdl.handle.net/2268/256661

Lebrun, S., Van Nieuwenhuysen, T., Crevecoeur, S., Vanleyssem, R., Thimister, J., Denayer, S., Jeuge, S., Daube, G., Clinquart, A., & Fremaux, B. (2020). Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham. International Journal of Food Microbiology, 334, 108853. doi:10.1016/j.ijfoodmicro.2020.108853
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Didimo Imazaki, P. H., Teixeira Gonçalves, A., Krantz, M., Thimister, J., & Clinquart, A. (08 December 2016). Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef [Paper presentation]. 4th BAMST "Meet Meat Research" Symposium, Melle, Belgium.

Didimo Imazaki, P. H., Teixeira Gonçalves, A., Krantz, M., Thimister, J., & Clinquart, A. (November 2016). Wet-aging vs. Dry-aging : influence sur la tendreté et la stabilité oxydative des viandes Charolaises [Poster presentation]. 16e Journées scientifiques du muscle et des technologies de la viande (JSMTV), Paris, France.

Didimo Imazaki, P. H., Teixeira Gonçalves, A., Krantz, M., Thimister, J., & Clinquart, A. (21 October 2016). Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef [Poster presentation]. 3rd FARAH Day, Liège, Belgium.

Didimo Imazaki, P. H., Tahiri, A., Thimister, J., Scippo, M.-L., & Clinquart, A. (17 October 2014). Impact of aging technique and muscle on oxidative stability of beef packaged under high-oxygen atmosphere [Poster presentation]. 1st FARAH Day, Liège, Belgium.

Didimo Imazaki, P. H., Tahiri, A., Thimister, J., Scippo, M.-L., & Clinquart, A. (August 2014). Influence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef [Poster presentation]. 60th International Congress of Meat Science and Technology, Punta del Este, Uruguay.

Didimo Imazaki, P. H., Tahiri, A., Thimister, J., & Clinquart, A. (10 December 2013). Influence of two breeds (Belgian Blue and Limousin) and previous storage time on pigment and lipid stability of high-oxygen atmosphere packaged beef [Poster presentation]. BAMST Symposium 2013, Kortrijk, Belgium.

Didimo Imazaki, P. H., Tahiri, A., Thimister, J., & Clinquart, A. (20 August 2013). Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere [Poster presentation]. 59th International Congress of Meat Science and Technology, İzmir, Turkey.

Didimo Imazaki, P. H., Tahiri, A., Thimister, J., Scippo, M.-L., & Clinquart, A. (13 August 2012). Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere [Poster presentation]. 58th International Congress of Meat Science and Technology, Montréal, Canada.

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