Ghent University Academic Bibliography

Your filters: cql: author="DEGROODT, JM" or (type any "bookEditor issueEditor" and editor="DEGROODT, JM")

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- Journal Article
- A1
Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric Mestdagh (UGent) , Tineke De Wilde (UGent) , S FRASELLE, Y GOVAERT, Wilfried Ooghe (UGent) , JM DEGROODT, Roland Verhé (UGent) , Carlos Van Peteghem (UGent) and Bruno De Meulenaer (UGent)

(2008) LWT-FOOD SCIENCE AND TECHNOLOGY. 41(9). p.1648-1654
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- Journal Article
- A1
- open access
Comparison of potato varieties between seasons and their potential for acrylamide formation

Bruno De Meulenaer (UGent) , Tineke De Wilde (UGent) , Frédéric Mestdagh (UGent) , Y GOVAERT, Wilfried Ooghe (UGent) , S FRASELLE, K DEMEULEMEESTER, Carlos Van Peteghem (UGent) , André Calus, JM DEGROODT, et al.

(2008) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 88(2). p.313-318
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- Journal Article
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A downscaled multi-residue strategy for detection of anabolic steroids in bovine urine using gas chromatography tandem mass spectrometry (GC-MS3)

Sandra Impens (UGent) , J VAN LOCO, JM DEGROODT and Hubert De Brabander (UGent)

(2007) ANALYTICA CHIMICA ACTA. 586(1-2). p.43-48
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- Journal Article
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Calculation of the decision limit (CC alpha) and the detection capability (CC beta) for banned substances: The imperfect marriage between the quantitative and the qualitative criteria

J VAN LOCO, A JANOSI, Sandra Impens (UGent) , S FRASELLE, V CORNET and JM DEGROODT

(2007) ANALYTICA CHIMICA ACTA. 586(1-2). p.8-12
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- Journal Article
- A1
PCBs and PCDD/FS in fish and fish products and their impact on the human body burden in belgium

Willy Baeyens (UGent) , M LEERMAKERS, M ELSKENS, Nicolas Van Larebeke (UGent) , Rinne De Bont (UGent) , H VANDERPERREN, A FONTAINE, JM DEGROODT, L GOEYENS, V HANOT, et al.

(2007) ARCHIVES OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY. 52(4). p.563-571
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- Journal Article
- A1
Selection criteria for potato tubers to minimize acrylamide formation during frying

Tineke De Wilde (UGent) , Bruno De Meulenaer (UGent) , Frédéric Mestdagh (UGent) , Y GOVAERT, Wilfried Ooghe (UGent) , S FRASELLE, K DEMEULEMEESTER, Carlos Van Peteghem (UGent) , A CALUS, JM DEGROODT, et al.

(2006) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 54(6). p.2199-2205
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- Journal Article
- A1
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003

Tineke De Wilde (UGent) , Bruno De Meulenaer (UGent) , Frédéric Mestdagh (UGent) , Y GOVAERT, S VANDEBURIE, W OOGHE, S FRASELLE, K DEMEULEMEESTER, Carlos Van Peteghem (UGent) , A CALUS, et al.

(2006) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 54(2). p.404-408
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- Journal Article
- A1
Influence of storage practices on acrylamide formation during potato frying

Tineke De Wilde (UGent) , Bruno De Meulenaer (UGent) , Frédéric Mestdagh (UGent) , Y GOVAERT, S VANDEBURIE, Wilfried Ooghe (UGent) , S FRASELLE, K DEMEULEMEESTER, Carlos Van Peteghem (UGent) , A CALUS, et al.

(2005) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 53(16). p.6550-6557
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- Conference Paper
- C1
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Tineke De Wilde (UGent) , Bruno De Meulenaer (UGent) , Frédéric Mestdagh (UGent) , Roland Verhé (UGent) , Y Govaert, S Fraselle, JM Degroodt, S Vandeburie, K Demeulemeester, André Calus, et al.

(2002) CZECH JOURNAL OF FOOD SCIENCES. 22(spec. no.). p.15-18

Academic Bibliography

Optimization of the blanching process to reduce acrylamide in fried potatoes

Comparison of potato varieties between seasons and their potential for acrylamide formation

A downscaled multi-residue strategy for detection of anabolic steroids in bovine urine using gas chromatography tandem mass spectrometry (GC-MS3)

Calculation of the decision limit (CC alpha) and the detection capability (CC beta) for banned substances: The imperfect marriage between the quantitative and the qualitative criteria

PCBs and PCDD/FS in fish and fish products and their impact on the human body burden in belgium

Selection criteria for potato tubers to minimize acrylamide formation during frying

Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003

Influence of storage practices on acrylamide formation during potato frying

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

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