Ghent University Academic Bibliography

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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
- 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 and Bruno De Meulenaer UGent (2013) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 61(51). p.12727-12726 Mark
2011
- 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
- A1
- journalArticle
Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
Tatiana Cucu, Bart Devreese UGent, Frédéric Mestdagh UGent, Barbara Kerkaert UGent and Bruno De Meulenaer UGent (2011) INTERNATIONAL DAIRY JOURNAL. 21(6). p.427-433 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
- C3
- conference
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species
Tatiana Cucu, Bart Devreese UGent, Frédéric Mestdagh UGent, Barbara Kerkaert UGent and Bruno De Meulenaer UGent (2010) Exchange : open innovation for feed, food and health, where industry and academia meet. p.46-46 Mark