Ghent University Academic Bibliography

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Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Frédéric Mestdagh (UGent) , Tineke De Wilde (UGent) , Karel Delporte (UGent) , Carlos Van Peteghem (UGent) and Bruno De Meulenaer (UGent)

(2008) FOOD CHEMISTRY. 106(3). p.914-922
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Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Frédéric Mestdagh (UGent) , Jo Maertens (UGent) , Tatiana Cucu (UGent) , Karel Delporte (UGent) , Carlos Van Peteghem (UGent) and Bruno De Meulenaer (UGent)

(2008) FOOD CHEMISTRY. 107(1). p.26-31
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Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products

Frédéric Mestdagh (UGent) , Jo Maertens (UGent) , Karel Delporte (UGent) , Tineke De Wilde (UGent) , Carlos Van Peteghem (UGent) and Bruno De Meulenaer (UGent)

(2007) Proceedings of Euro Food Chem XIV: Food Quality, an issue of molecule based science. p.332-335
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Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric Mestdagh (UGent) , Jo Maertens (UGent) , Tineke De Wilde (UGent) , Tatiana Cucu (UGent) , Karel Delporte (UGent) , Carlos Van Peteghem (UGent) and Bruno De Meulenaer (UGent)

(2007) Abstract of Scientific Papers of the 234th ACS National Meeting.
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Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric Mestdagh (UGent) , Jo Maertens (UGent) , Tineke De Wilde (UGent) , Tatiana Cucu (UGent) , Karel Delporte (UGent) , Carlos Van Peteghem (UGent) and Bruno De Meulenaer (UGent)

(2007) Proceedings of the Fruit, Vegetable and Potato Processing Conference. p.10-14
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- Conference Paper
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pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric Mestdagh (UGent) , Jo Maertens (UGent) , Tineke De Wilde (UGent) , Tatiana Cucu (UGent) , Karel Delporte (UGent) , Carlos Van Peteghem (UGent) and Bruno De Meulenaer (UGent)

(2007) COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES. p.9-12

Academic Bibliography

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products

Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

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