Ghent University Academic Bibliography

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

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Salicylic acid residues in products of animal origin

Ken Houben, Philippe Delahaut, Marie-Louise Scippo, Els Daeseleire, Siska Croubels (UGent) , Bruno Urbain, Yvan Vandenplas, François Verheggen and Nathalie Gillard

(2024) FOOD RISK ASSESS EUROPE. 2(1).
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Multi-allergen quantification in food using concatemer-based isotope dilution mass spectrometry : a collaborative study

Maxime Gavage, Kaatje Van Vlierberghe, Marc Dieu, Patsy Renard, Thierry Arnould, Kris Gevaert (UGent) , Marc De Loose, Christof Van Poucke, Anne-Catherine Huet and Nathalie Gillard

(2023) JOURNAL OF AOAC INTERNATIONAL. 106(4). p.886-898
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Development and validation of a quantitative method for multiple allergen detection in food using concatemer-based isotope dilution mass spectrometry

Maxime Gavage, Kaatje Van Vlierberghe, Marc Dieu, Patsy Renard, Thierry Arnould, Marc De Loose, Kris Gevaert (UGent) , Nathalie Gillard and Christof Van Poucke

(2022) JOURNAL OF AOAC INTERNATIONAL. 105(6). p.1585-1595
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Selecting processing robust markers using high resolution mass spectrometry for the detection of milk in food products

Kaatje Van Vlierberghe, Maxime Gavage, Marc Dieu, Patsy Renard, Thierry Arnould, Nathalie Gillard, Katleen Coudijzer, Marc De Loose, Kris Gevaert (UGent) and Christof Van Poucke

(2022) JOURNAL OF AOAC INTERNATIONAL. 105(2). p.463-475
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High-resolution mass spectrometry-based selection of peanut peptide biomarkers considering food processing and market type variation

Maxime Gavage, Kaatje Van Vlierberghe, Christof Van Poucke, Marc De Loose, Kris Gevaert (UGent) , Marc Dieu, Patsy Renard, Thierry Arnould and Nathalie Gillard

(2020) FOOD CHEMISTRY. 304.
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Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach

Kaatje Van Vlierberghe, Maxime Gavage, Marc Dieu, Patsy Renard, Thierry Arnould, Nathalie Gillard, Katleen Coudijzer, Marc De Loose, Kris Gevaert (UGent) and Christof Van Poucke

(2020) FOOD CHEMISTRY. 309.
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- A1
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Sol-gel syntheses of photocatalysts for the removal of pharmaceutical products in water

Artium Belet, Cedric Wolfs, Julien G Mahy, Dirk Poelman (UGent) , Christelle Vreuls, Nathalie Gillard and Stephanie D Lambert

(2019) NANOMATERIALS. 9(1).

Academic Bibliography

Salicylic acid residues in products of animal origin

Multi-allergen quantification in food using concatemer-based isotope dilution mass spectrometry : a collaborative study

Development and validation of a quantitative method for multiple allergen detection in food using concatemer-based isotope dilution mass spectrometry

Selecting processing robust markers using high resolution mass spectrometry for the detection of milk in food products

High-resolution mass spectrometry-based selection of peanut peptide biomarkers considering food processing and market type variation

Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach

Sol-gel syntheses of photocatalysts for the removal of pharmaceutical products in water

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