Ghent University Academic Bibliography

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2016
- A1
- journalArticle
3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model
Bao Loan Huynh Nguyen, Barbara Kerkaert UGent, Tatiana Cucu, Frederic Mestdagh and Bruno De Meulenaer UGent (2016) LWT-FOOD SCIENCE AND TECHNOLOGY. 68. p.145-152 Mark
2013
- A1
- journalArticle
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
Tatiana Cucu, 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
2011
- 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
- A1
- journalArticle
Hypochlorous and peracetic acid induced oxidation of dairy proteins
Barbara Kerkaert UGent, Frédéric Mestdagh, Tatiana Cucu, Philip Roger Aedo, Shen Yan Ling and Bruno De Meulenaer UGent (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(3). p.907-914 Mark
2010
- C3
- conference
Hypochlorous and peracetic acid induced oxidation of milk proteins: impact of pH nd oxidant concentration
Barbara Kerkaert UGent, Frédéric Mestdagh UGent, Tatiana Cucu and Bruno De Meulenaer UGent (2010) Exchange : open innovation for feed, food and health, where industry and academia meet. Mark