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Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

Frédéric Mestdagh UGent, Tineke De Wilde UGent, Pieter Castelein, O NEMETH, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2008) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 227(1). p.69-76
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
subject
journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Eur. Food Res. Technol.
volume
227
issue
1
pages
69-76 pages
Web of Science type
Article
Web of Science id
000254750800009
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.622 (2008)
JCR rank
35/106 (2008)
JCR quartile
2 (2008)
ISSN
1438-2377
language
English
UGent publication?
yes
classification
A1
id
397591
handle
http://hdl.handle.net/1854/LU-397591
date created
2008-04-25 10:03:00
date last changed
2015-06-17 10:49:08
@article{397591,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Wilde, Tineke and Castelein, Pieter and NEMETH, O and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  language     = {eng},
  number       = {1},
  pages        = {69--76},
  title        = {Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries},
  volume       = {227},
  year         = {2008},
}

Chicago
Mestdagh, Frédéric, Tineke De Wilde, Pieter Castelein, O NEMETH, Carlos Van Peteghem, and Bruno De Meulenaer. 2008. “Impact of the Reducing Sugars on the Relationship Between Acrylamide and Maillard Browning in French Fries.” European Food Research and Technology 227 (1): 69–76.
APA
Mestdagh, Frédéric, De Wilde, T., Castelein, P., NEMETH, O., Van Peteghem, C., & De Meulenaer, B. (2008). Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 227(1), 69–76.
Vancouver
1.
Mestdagh F, De Wilde T, Castelein P, NEMETH O, Van Peteghem C, De Meulenaer B. Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2008;227(1):69–76.
MLA
Mestdagh, Frédéric, Tineke De Wilde, Pieter Castelein, et al. “Impact of the Reducing Sugars on the Relationship Between Acrylamide and Maillard Browning in French Fries.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 227.1 (2008): 69–76. Print.