Jozef Linssen
Professor
Department of Agrotechnology and Food Sciences
Wageningen University
Netherlands
Biography
Food packaging Food quality Food sciences Food sciences and technology Food technology
Research Interest
Antioxidants Food chemistry Food packaging Food quality Food sciences Food sciences and technology Food technology Meat Meat products
Publications
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Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands Houcke, Jasper van; Medina, Isabel ; Linssen, Jozef ; Luten, Joop (2016)
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Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil Josquin, N.M. ; Linssen, J.P.H. ; Houben, J.H. (2012) Meat Science 90 (1). - p. 81 - 86
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Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated lineseedm algal and fishoil Broce, Kathia ; Linssen, J.P.H. (2015) Revista de I+D Tecnologico 11 (2). - p. 18 - 28.
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Consumer Preference and Sensory Properties of the Pacific Cupped Oyster (Crassostrea gigas) and the European Flat Oyster (Ostrea edulis) Houcke, Jasper van; Altintzoglou, Themistoklis ; Stieger, Markus ; Linssen, Jozef ; Luten, Joop (2016) Journal of Aquatic Food Product Technology . - 7 p.
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The effect of algae diets (Skeletonema costatum and Rhodomonas baltica) on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) during land-based refinement Houcke, Jasper van; Medina, Isabel ; Maehre, Hanne K. ; Cornet, Josiane ; Cardinal, Mireille ; Linssen, Jozef ; Luten, Joop (2017) Food Research International . - 10 p.
