Ghent University Academic Bibliography

Journal Article
A1
open access

Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis

Zouheir Alsafra, Lotta Kuuliala (UGent) , Georges Scholl, Claude Saegerman, Gauthier Eppe and Bruno De Meulenaer (UGent)

(2023) FOOD CHEMISTRY. 427.

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Furan formation upon degradation of carbohydrates in combination with proteins and lipids

Agnieszka Owczarek-Fendor (UGent) , Bruno De Meulenaer (UGent) , Georges Scholl, An Adams (UGent) , Fien Van Lancker (UGent) , Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo and Norbert De Kimpe (UGent)

(2012) Maillard Reaction, 11th Symposium, Proceedings. p.125-126

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Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

Agnieszka Owczarek-Fendor (UGent) , Bruno De Meulenaer (UGent) , Georges Scholl, An Adams (UGent) , Fien Van Lancker (UGent) , Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo and Norbert De Kimpe (UGent)

(2012) FOOD CHEMISTRY. 133(3). p.816-821

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Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins

Agnieszka Owczarek-Fendor (UGent) , Bruno De Meulenaer (UGent) , Georges Scholl, An Adams (UGent) , Fien Van Lancker (UGent) , Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo and Norbert De Kimpe (UGent)

(2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(6). p.2368-2376

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Furan formation in baby food model system via lipid oxidation and sugar degradation

Agnieszka Owczarek-Fendor (UGent) , Bruno De Meulenaer (UGent) , Georges Scholl, An Adams (UGent) , Fien Van Lancker (UGent) , Pratheeba Yogendrarajah (UGent) , Veronique Uytterhoeven (UGent) , Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, et al.

(2011) COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES. 76(1). p.107-110

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Furan formation in baby food model system from vitamin C and unsaturated fatty acids

Agnieszka Owczarek-Fendor (UGent) , Bruno De Meulenaer (UGent) , Georges Scholl, Pratheeba Yohendrarajah, An Adams (UGent) , Fien Van Lancker (UGent) , Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo and Norbert De Kimpe (UGent)

(2010) ACS National Meeting, 239th, Abstracts.

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Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions

Agnieszka Owczarek-Fendor (UGent) , Bruno De Meulenaer (UGent) , Georges Scholl, An Adams (UGent) , Fien Van Lancker (UGent) , Pratheeba Yogendrarajah (UGent) , Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo and Norbert De Kimpe (UGent)

(2010) FOOD CHEMISTRY. 121(4). p.1163-1170

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Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan

Agnieszka Owczarek-Fendor (UGent) , Bruno De Meulenaer (UGent) , Georges Scholl, An Adams (UGent) , Fien Van Lancker (UGent) , Pratheeba Yogendrarajah (UGent) , Veronique Uytterhoeven (UGent) , Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, et al.

(2010) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 58(17). p.9579-9586

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PCDD/Fs and dioxin-like PCBs in home-produced eggs from Belgium: levels, contamination sources and health risks

Ilse Van Overmeire, Nadia Waegeneers, Isabelle Sioen (UGent) , Maaike Bilau, Stefaan De Henauw (UGent) , Leo Goeyens, Luc Pussemier and Gauthier Eppe

(2009) SCIENCE OF THE TOTAL ENVIRONMENT. 407(15). p.4419-4429

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Assessment of the chemical contamination in home-produced eggs in Belgium: general overview of the CONTEGG study

Ilse Van Overmeire, Luc Pussemier, Nadia Waegeneers, V Hanot, Isabelle Windal, L Boxus, Adrian Covaci, Gauthier Eppe, ML Scippo, Isabelle Sioen (UGent) , et al.

(2009) SCIENCE OF THE TOTAL ENVIRONMENT. 407(15). p.4403-4410

Academic Bibliography

Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis

Furan formation upon degradation of carbohydrates in combination with proteins and lipids

Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins

Furan formation in baby food model system via lipid oxidation and sugar degradation

Furan formation in baby food model system from vitamin C and unsaturated fatty acids

Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions

Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan

PCDD/Fs and dioxin-like PCBs in home-produced eggs from Belgium: levels, contamination sources and health risks

Assessment of the chemical contamination in home-produced eggs in Belgium: general overview of the CONTEGG study

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