A
Antoine Clinquart
Researcher at University of Liège
Publications - 99
Citations - 940
Antoine Clinquart is an academic researcher from University of Liège. The author has contributed to research in topics: Belgian Blue & Modified atmosphere. The author has an hindex of 12, co-authored 94 publications receiving 775 citations.
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Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria
Hasika Mith,Hasika Mith,Rémi Dure,Véronique Delcenserie,Abdesselam Zhiri,Georges Daube,Antoine Clinquart +6 more
TL;DR: The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria.
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Different periods of feed restriction before compensatory growth in Belgian Blue bulls: I. animal performance, nitrogen balance, meat characteristics, and fat composition.
TL;DR: Cattle exhibiting compensatory growth had higher redness, yellowness, cooking losses, and drip losses, but had lower Warner-Bratzler peak shear force values and the saturated fatty acid content of the fat decreased with the duration of the LGP.
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Utilisation des matières grasses chez les bovins à l'engraissement
TL;DR: The incorporation of matiere grasse dans les rations d'engraissement de bovins is considered a technique courante as discussed by the authors, with the aim of augmenting the teneur en energie de la ration, facilitering the finition of the animaux, and manipulating the acides gras insatures of the graisse.
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The impact of oregano (Origanum heracleoticum) essential oil and carvacrol on virulence gene transcription by Escherichia coli O157:H7
Hasika Mith,Hasika Mith,Antoine Clinquart,Abdesselam Zhiri,Georges Daube,Véronique Delcenserie +5 more
TL;DR: It is suggested that oregano oil and carvacrol have the potential to mitigate the adverse health effects caused by virulence gene expression in EHEC O157:H7, through the use of these substances as natural antibacterial additives in foods or as an alternative to antibiotics.
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Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium.
Caroline Douny,Rawad El Khoury,Julien Delmelle,François Brose,Guy Degand,Nassim Moula,Frédéric Farnir,Antoine Clinquart,Guy Maghuin-Rogister,Marie-Louise Scippo +9 more
TL;DR: As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.