Frédéric Mestdagh
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Van grond tot mond : verlaging van het acrylamidegehalte in aardappelen
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Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies
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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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Evaluation of mitigation strategies for acrylamide formation in French fries on industrial scale
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry
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Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method
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Industrially applicable mitigation strategies for acrylamide formation in French fries
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A farm-to-fork approach to lower acrylamide in fried potatoes
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Evaluation of mitigation strategies for acrylamide formation in French fries on an industrial scale
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Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity