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Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions

Agnieszka Owczarek-Fendor UGent, Bruno De Meulenaer UGent, Georges Scholl, An Adams UGent, Fien Van Lancker UGent, Pratheeba Yogendrarajah UGent, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo and Norbert De Kimpe UGent (2010) FOOD CHEMISTRY. 121(4). p.1163-1170
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
MASS-SPECTROMETRY, HEADSPACE METHOD, ASCORBIC-ACID, FRENCH FRIES, FOOD, METHYLFURAN, Furan, Simple baby food model system, Starch, Vitamin C, SPME-GC-MS
journal title
FOOD CHEMISTRY
Food Chem.
volume
121
issue
4
pages
1163 - 1170
Web of Science type
Article
Web of Science id
000277107100034
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.458 (2010)
JCR rank
5/124 (2010)
JCR quartile
1 (2010)
ISSN
0308-8146
DOI
10.1016/j.foodchem.2010.01.065
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
881533
handle
http://hdl.handle.net/1854/LU-881533
date created
2010-02-25 13:12:18
date last changed
2015-06-17 11:22:45
@article{881533,
  author       = {Owczarek-Fendor, Agnieszka and De Meulenaer, Bruno and Scholl, Georges and Adams, An and Van Lancker, Fien and Yogendrarajah, Pratheeba and Eppe, Gauthier and De Pauw, Edwin and Scippo, Marie-Louise and De Kimpe, Norbert},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {MASS-SPECTROMETRY,HEADSPACE METHOD,ASCORBIC-ACID,FRENCH FRIES,FOOD,METHYLFURAN,Furan,Simple baby food model system,Starch,Vitamin C,SPME-GC-MS},
  language     = {eng},
  number       = {4},
  pages        = {1163--1170},
  title        = {Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2010.01.065},
  volume       = {121},
  year         = {2010},
}

Chicago
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Pratheeba Yogendrarajah, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, and Norbert De Kimpe. 2010. “Furan Formation from Vitamin C in a Starch-based Model System: Influence of the Reaction Conditions.” Food Chemistry 121 (4): 1163–1170.
APA
Owczarek-Fendor, A., De Meulenaer, B., Scholl, G., Adams, A., Van Lancker, F., Yogendrarajah, P., Eppe, G., et al. (2010). Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions. FOOD CHEMISTRY, 121(4), 1163–1170.
Vancouver
1.
Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Yogendrarajah P, et al. Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions. FOOD CHEMISTRY. 2010;121(4):1163–70.
MLA
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, et al. “Furan Formation from Vitamin C in a Starch-based Model System: Influence of the Reaction Conditions.” FOOD CHEMISTRY 121.4 (2010): 1163–1170. Print.