Frédéric Mestdagh

Book Chapter

Acrylamide in potato products

Bruno De Meulenaer (UGent) , Raquel Catarino Medeiros Vinci (UGent) and Frédéric Mestdagh (UGent)

(2016) Advances in potato chemistry and technology. p.527-562

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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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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Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador

Silvia Johana Ortiz Ulloa (UGent) , John Van Camp (UGent) , Frédéric Mestdagh (UGent) , Silvana Donoso and Bruno De Meulenaer (UGent)

(2013) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 30(12). p.2165-2176

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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

Academic Bibliography

Frédéric Mestdagh

Acrylamide in potato products

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

Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador

A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins

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