dr. Agnieszka Owczarek-Fendor
No current affiliation with UGent
Show
Sort by
-
Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
-
Review of furan formation in starch-based food model systems
-
Furan formation upon degradation of carbohydrates in combination with proteins and lipids
-
Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids
-
On-fiber furan formation from volatile precursors: a critical example of artefact formation during solid-phase microextraction
-
Furan formation in food model systems
(2011) -
Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins
-
Furan formation in baby food model system via lipid oxidation and sugar degradation
-
Mechanistic insights into furan formation in Maillard model systems
-
Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan
-
Furan formation in baby food model system from vitamin C and unsaturated fatty acids
-
Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions
-
Impact of various food ingredients on the retention of furan in foods