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- 2016
- Acrylamide in potato products
- 2013
- Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
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Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador
(2013) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 30(12). p.2165-2176 Mark
- A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
- Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
- 2012
- The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
- Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies
- A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
- 2011
- Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
- Industry's approaches to reduce acrylamide formation in French fries