Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Barbara Kerkaert

No current affiliation with UGent

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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Chak Ming To (UGent) , Lien Vermeir (UGent) , Barbara Kerkaert (UGent) , Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2022) Pekelverlies of winst? Ins & outs van pekelen - Voorjaarssymposium 2022.
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3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model

Bao Loan Huynh Nguyen (UGent) , Barbara Kerkaert (UGent) , Tatiana Cucu (UGent) , Frederic Mestdagh and Bruno De Meulenaer (UGent)

(2016) LWT-FOOD SCIENCE AND TECHNOLOGY. 68. p.145-152
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A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins

Tatiana Cucu (UGent) , Bart Devreese (UGent) , Barbara Kerkaert (UGent) , Frédéric Mestdagh (UGent) , Martina Sucic, Inez Van de Perre (UGent) and Bruno De Meulenaer (UGent)

(2013) LWT-FOOD SCIENCE AND TECHNOLOGY. 50(2). p.451-458
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Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS

Barbara Kerkaert (UGent) , Frédéric Mestdagh (UGent) , Monica Obando Chaves (UGent) , Tatiana Cucu (UGent) and Bruno De Meulenaer (UGent)

(2013) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 61(51). p.12727-12726
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- Conference Paper
- C3
Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry

Bruno De Meulenaer (UGent) , Tatiana Cucu (UGent) , Barbara Kerkaert (UGent) and Frédéric Mestdagh (UGent)

(2013) ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. 246.

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