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Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
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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
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Homogeneously-acid catalyzed oligomerization of glycerol
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Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems
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Comparison of the alpha-amylase inhibitor-1 from common beans and transgenic pea expressing the bean alpha-amylase inhibitor-1 by means of LC–TOF–MS
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Development of a quantitative GC-FID method for the determination of sucrose mono- and diesters in foods
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Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: a case study with a fruit based snack
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Risicobeheersing van allergenen: hindernissen en mogelijke oplossingen
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Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods
(2014) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 31(12). p.1929-1938 -
- Journal Article
- A1
- open access
Sub-emetic toxicity of Bacillus cereus toxin cereulide on cultured human enterocyte-like Caco-2 cells
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Dietary intake of lycopene by the Belgian adult population
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Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
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Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
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Analysis to support allergen risk management: which way to go?
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A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
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Effect of partial hydrolysis on the hazelnut and soybean protein detectability by ELISA
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Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA
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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
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Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients
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Detection of hazelnut in foods using ELISA : challenges related to the detectability in processed foodstuffs
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- Journal Article
- A1
- open access
Age-dependent sensitization to the 7S-vicilin-like protein Cor a 11 from hazelnut (Corylus avellana) in a birch-endemic region
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The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
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MALDI based identification of soybean protein markers: possible analytical targets for allergen detection in processed foods
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MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation
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ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein
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Development of an intergrated strategy for controlling the allergen issue in the Belgian food and catering industry: ALLERRISK: final report
(2011) -
Development of a highly sensitive and robust Cor a 9 specific enzyme-linked immunosorbent assay for the detection of hazelnut traces
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Food allergens: an analytical challenge for the agri-food chain
(2011) -
Development of competitive ELISA for the soybean protein detection in processed foods
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Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA
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Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
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ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins
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Interaction between whey proteins and lipids during light-induced oxidation
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Hypochlorous and peracetic acid induced oxidation of dairy proteins
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- Conference Paper
- C3
- open access
Interaction between whey proteins and lipids as result of light-induced oxidation
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- Conference Paper
- C3
- open access
Development of a new hazelnut sandwich ELISA based on detection of Cor a 9, a major hazelnut allergen
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- Conference Paper
- C3
- open access
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species
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- Conference Paper
- C3
- open access
Stability of whey protein derived peptides upon severe protein glycation
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- Conference Paper
- C3
- open access
Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration
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- Conference Paper
- C3
- open access
Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity
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Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins
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Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens
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Rapid method for qualitative detection of 2,4,6-trinitrotoluene in environmental water samples
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Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity
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Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration
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Characterization of molecular changes induced by interactions between oxidizing lipids and selected protein mixtures
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Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide
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Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration
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Changes induced in whey protein due to interactions with lipids
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- Journal Article
- A1
- open access
Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
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pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
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Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
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Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
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The role of water on the formation of acrylamide in a potato model system
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Role of water upon the formation of acrylamide in a potato model system