Ghent University Academic Bibliography

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2013
- C3
- conference
Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
Bruno De Meulenaer UGent, Tatiana Cucu UGent, Barbara Kerkaert UGent and Frédéric Mestdagh UGent (2013) ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. 246. Mark
- A1
- journalArticle
Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador
Silvia Johana Ortiz Ulloa UGent, John Van Camp UGent, Frédéric Mestdagh UGent, Silvana Donoso and Bruno De Meulenaer UGent (2013) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 30(12). p.2165-2176 Mark
- A1
- journalArticle
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
Tatiana Cucu UGent, Bart Devreese UGent, Barbara Kerkaert UGent, Frédéric Mestdagh UGent, Martina Sucic, Inez Van de Perre UGent and Bruno De Meulenaer UGent (2013) LWT-FOOD SCIENCE AND TECHNOLOGY. 50(2). p.451-458 Mark
- A1
- journalArticle
Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
Barbara Kerkaert UGent, Frédéric Mestdagh UGent, Monica Obando Chaves UGent, Tatiana Cucu UGent and Bruno De Meulenaer UGent (2013) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 61(51). p.12727-12726 Mark
2012
- A1
- journalArticle
A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
Raquel Catarino Medeiros Vinci UGent, Frédéric Mestdagh UGent, Christof Van Poucke UGent, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2012) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 29(3). p.362-370 Mark
- A1
- journalArticle
The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
Barbara Kerkaert UGent, Frédéric Mestdagh UGent, Tatiana Cucu UGent, Kshitij Shrestha UGent, John Van Camp UGent and Bruno De Meulenaer UGent (2012) AMINO ACIDS. 43(2). p.951-962 Mark
- A1
- journalArticle
Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies
Raquel Catarino Medeiros Vinci UGent, Frédéric Mestdagh UGent and Bruno De Meulenaer UGent (2012) FOOD CHEMISTRY. 133(4). p.1138-1154 Mark
2011
- A1
- journalArticle
Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
Tatiana Cucu UGent, Bart Devreese UGent, Frédéric Mestdagh UGent, Barbara Kerkaert UGent and Bruno De Meulenaer UGent (2011) INTERNATIONAL DAIRY JOURNAL. 21(6). p.427-433 Mark
- A1
- journalArticle
Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
Raquel Catarino Medeiros Vinci UGent, Frédéric Mestdagh UGent, Christof Van Poucke UGent, Barbara Kerkaert UGent, Nathalie De Muer UGent, Quenten Denon UGent, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(3). p.898-906 Mark
- C1
- conference
Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds
Barbara Kerkaert UGent, Frédéric Mestdagh UGent and Bruno De Meulenaer UGent (2011) COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES. 76(1). p.115-118 Mark

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