Ghent University Academic Bibliography

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Your filters: cql: author="GOVAERT, Y*" or (type exact bookEditor and editor="GOVAERT, Y*")

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- Journal Article
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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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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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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
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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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- Conference Paper
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Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries

Tineke De Wilde (UGent) , Bruno De Meulenaer (UGent) , Y GOVAERT, S FRASELLE, J DEGROODT, W OOGHE, Roland Verhé (UGent) and Carlos Van Peteghem (UGent)

(2005) Macromolecules and their degradation products in food – Physiological, analytical and technological aspects. 2. p.700-704
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- Conference Paper
- C1
Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries

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

(2005) International congress on fruit, vegetable and potato processing. 1. p.53-54
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- Conference Paper
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The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying

Tineke De Wilde (UGent) , Bruno De Meulenaer (UGent) , Frédéric Mestdagh (UGent) , Roland Verhé (UGent) , Y GOVAERT, J DEGROODT, S VANDEBURIE, K DEMEULEMEESTER, A CALUS, Wilfried Ooghe (UGent) , et al.

(2005) Proceedings of Voedselchemie in Vlaanderen V. p.105-106
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- Journal Article
- A1
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Risk assessment of dietary acrylamide intake in Flemish adolescents

Christophe Matthys (UGent) , Maaike Bilau, Y GOVAERT, E MOONS, Stefaan De Henauw (UGent) and Jan Willems

(2005) FOOD AND CHEMICAL TOXICOLOGY. 43(2). p.271-278
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- Journal Article
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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
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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

Selection criteria for potato tubers to minimize acrylamide formation during frying

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

Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries

Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries

The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying

Risk assessment of dietary acrylamide intake in Flemish adolescents

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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