E
Erik Van Bockstaele
Researcher at Ghent University
Publications - 84
Citations - 3369
Erik Van Bockstaele is an academic researcher from Ghent University. The author has contributed to research in topics: Population & Red Clover. The author has an hindex of 30, co-authored 84 publications receiving 3084 citations. Previous affiliations of Erik Van Bockstaele include Flemish Community.
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Validation of reference genes for gene expression analysis in chicory (Cichorium intybus) using quantitative real-time PCR
TL;DR: The results of this study emphasise the importance of validating reference genes for qRT-PCR analysis in chicory, and the use of the most stable reference genes such as ACT and EF allows accurate normalisation of gene expression in Chicory leaf and root tissues.
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Characterisation of the Roundup Ready soybean insert
TL;DR: The results establish that during integration of the insert DNA several rearrangements occurred at the 3′ NOS junction and that the genomic plant DNA at the pre-integration site may have been rearranged.
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Genetic variation in the endangered wild apple (Malus sylvestris (L.) Mill.) in Belgium as revealed by amplified fragment length polymorphism and microsatellite markers.
Els Coart,Xavier Vekemans,Marinus J. M. Smulders,Iris Wagner,Johan Van Huylenbroeck,Erik Van Bockstaele,Isabel Roldán-Ruiz +6 more
TL;DR: Gene flow between wild and cultivated gene pools is shown to be almost absent, with only three genotypes that showed evidence of admixture between the wild and edible cultivar gene pools.
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The positive relationship between soil quality and crop production: A case study on the effect of farm compost application
Tommy D'Hose,Mathias Cougnon,Alex De Vliegher,Bart Vandecasteele,Nicole Viaene,Wim Cornelis,Erik Van Bockstaele,Dirk Reheul +7 more
TL;DR: In this paper, the relationship between crop production and soil quality was assessed in a six year old field experiment studying the effect of farm compost (FC) amendment in a crop rotation of potato, fodder beet, forage maize and Brussels sprouts.
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Formation and accumulation of alpha-acids, beta-acids, desmethylxanthohumol, and xanthohumol during flowering of hops (Humulus lupulus L.).
Jelle De Keukeleire,Geert Ooms,Arne Heyerick,Isabel Roldán-Ruiz,Erik Van Bockstaele,Denis De Keukeleire +5 more
TL;DR: The study demonstrated that key compounds for flavor and potential beneficial health effects associated with beer not only reside in the glandular lupulin structures but also are distributed over various parts of the hop plant.