Kshitij Shrestha
No current affiliation with UGent
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Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium
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Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils
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Investigation of the formation of (E)-2-butenal in oils and foods during frying
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Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose
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Exposure assessment of malondialdehyde, 4-hydroxy-2-(E)-nonenal and 4-hydroxy-2-(E)-hexenal through specific foods available in Belgium
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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 -
Development and validation of a gas chromatography-flame ionization detection method for the determination of epoxy fatty acids in food matrices
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- PhD Thesis
- open access
Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability
(2014) -
- Conference Paper
- C3
- open access
Gas chromatographic analytical method for the analysis of oxygenated polar fatty acids
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Monte Carlo simulation based prediction of blended oil composition containing mustard, rapeseed and soybean oil