  | Lefebure, E., Troch, T., Noutfia, Y., Colinet, F., Gerard, A., Dehareng, F., Baeten, V., Gengler, N., & Sindic, M. (2021). Is it possible to predict milk processing into butter using infrared spectroscopy? Biotechnologie, Agronomie, Société et Environnement, 25 (1), 21-31. doi:10.25518/1780-4507.18859  Peer Reviewed verified by ORBi |
  | Fassotte, B., Lefebure, E., & Sindic, M. (April 2019). Les signes officiels de la qualité et de l'origine: état des lieux en Wallonie. Food Science and Law, 2, 83-90. |
 | Troch, T., Lefebure, E., Baeten, V., Colinet, F., Gengler, N., & Sindic, M. (05 May 2017). Cow milk coagulation: process description, variation factors and evaluation methodologies. A review. Biotechnologie, Agronomie, Société et Environnement, 21. Peer Reviewed verified by ORBi |
 | Danthine, S., Lefebure, E., Blecker, C., Dijckmans, P., & Gibon, V. (2017). Correlations Between Cloud Point and Compositional Properties of Palm Oil and Liquid Fractions from Dry Fractionation. Journal of the American Oil Chemists' Society, 94 (6), 841-853. doi:10.1007/s11746-017-2990-2 Peer Reviewed verified by ORBi |
 | Danthine, S., Lefebure, E., Dijkmans, P., & Gibon, V. (May 2014). Correlation between composition and cold stability of palm liquid fractions [Poster presentation]. 105th AOCS meeting and expo, San Antonio, Texas, United States. Peer reviewed |
 | Danthine, S., Lefebure, E., Nhu Trin, H., & Blecker, C. (2014). Effect of palm oil enzymatic interesterification on physicochemical and structural properties of mixed fat blends. Journal of the American Oil Chemists' Society, 91, 1477-1487. doi:10.1007/s11746-014-2494-2 Peer Reviewed verified by ORBi |
 | Lefebure, E., Cavillot, V., Blecker, C., & Danthine, S. (28 April 2013). Puff pastry margarines performances related to their physicochemical properties [Poster presentation]. 104th AOCS Annual Meeting & Expo, Montréal, Canada. Peer reviewed |
 | Lefebure, E., Ronkart, S., Brostaux, Y., Bera, F., Blecker, C., & Danthine, S. (2013). Influence of processing parameters on physicochemical properties of low-trans and trans-free puff pastry margarines. LWT - Food Science and Technology, 51 (1), 225-232. Peer Reviewed verified by ORBi |
 | Lefebure, E., Ronkart, S., Brostaux, Y., Blecker, C., Bera, F., & Danthine, S. (18 September 2011). Influence of the processing parameters on the physicochemical properties of puff pastry margarines [Poster presentation]. 9th Euro Fed Lipid Congress Oils, Fats and lipids for a healthy and sustainable world, Rotterdam, Netherlands. Peer reviewed |
 | Danthine, S., De Clercq, N., Lefebure, E., Nguyen, M., Dewettinck, K., Blecker, C., & Gibon, V. (September 2011). Enzymatic Interesterificationof Palm oil and Fractions: A Calorimetric Study [Poster presentation]. 9th Euro Fed Lipid Congress, Rotterdam, Netherlands. Peer reviewed |
 | Lefebure, E., Nhu Trinh, H., & Danthine, S. (September 2011). Influence of palm oil enzymatic interesterificationon physicochemical properties of ternary fat blends involving anhydrous milk fat [Poster presentation]. 9th Euro Fed Lipid Congress, Rotterdam, Netherlands. Peer reviewed |
 | Danthine, S., & Lefebure, E. (02 February 2011). L’huile de palme et ses alternatives : aspects technologiques [Paper presentation]. Le palme entre mythes et réalités?, Gembloux, Belgium. |
 | Danthine, S., Lefebure, E., Dijckmans, P., Blecker, C., & Gibon, V. (November 2010). Compositional factors affecting the cold stability of palm liquid fractions : a statistical approach [Poster presentation]. Congrès EFL, Munich, Germany. Peer reviewed |