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- 2015
- Risk of dietary exposure to aflatoxins and fumonisins in infants less than 6 months of age in Rombo, Northern Tanzania
- Impact of maximum levels in European legislation on exposure of mycotoxins in dried products: case of aflatoxin B1 and ochratoxin A in nuts and dried fruits
- 3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite
- Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: a case study with a fruit based snack
- Climate impact on Alternaria moulds and their mycotoxins in fresh produce: the case of the tomato chain
- Modified atmosphere packaging and irradiation to preservecontemporary food-based art: An experimental study
- 2014
- Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions
- Monte Carlo simulation based prediction of blended oil composition containing mustard, rapeseed and soybean oil
- Exposure assessment of malondialdehyde, 4-hydroxy-2-(E)-nonenal and 4-hydroxy-2-(E)-hexenal through specific foods available in Belgium
- Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods