dr. Tatiana Cucu
No current affiliation with UGent
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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