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Louka van Stuijvenberg
Louka van Stuijvenberg
Wageningen University and Research Centre
Food science
Compositional data
Organic chemistry
Near-infrared spectroscopy
Mineralogy
2
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13
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Technological and nutritional properties of amaranth-fortified yellow cassava pasta.
2021
Journal of Food Science
Oluranti M. Lawal
Louka van Stuijvenberg
Nienke Boon
Olugbenga Olufemi Awolu
Vincenzo Fogliano
Anita R. Linnemann
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Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data
2019
European Journal of Lipid Science and Technology
Jing Yan
Louka van Stuijvenberg
Saskia M. van Ruth
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Citations (13)
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