dr. Tatiana Cucu
Show
Sort by
-
Dietary intake of lycopene by the Belgian adult population
-
Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
-
Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
-
Analysis to support allergen risk management: which way to go?
-
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
-
Effect of partial hydrolysis on the hazelnut and soybean protein detectability by ELISA
-
Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA
-
MALDI-based identification of stable hazelnut protein derived tryptic marker peptides
(2012) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 29(12). p.1821-1831 -
A simple and fast HPLC method to determine lycopene in foods
-
Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients