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Influence of storage practices on acrylamide formation during potato frying.
De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt JM, Verhé R. De Wilde T, et al. Among authors: de meulenaer b. J Agric Food Chem. 2005 Aug 10;53(16):6550-7. doi: 10.1021/jf050650s. J Agric Food Chem. 2005. PMID: 16076148
Mechanistic insights into furan formation in Maillard model systems.
Van Lancker F, Adams A, Owczarek-Fendor A, De Meulenaer B, De Kimpe N. Van Lancker F, et al. Among authors: de meulenaer b, de kimpe n. J Agric Food Chem. 2011 Jan 12;59(1):229-35. doi: 10.1021/jf102929u. Epub 2010 Dec 2. J Agric Food Chem. 2011. PMID: 21126076
Hypochlorous and peracetic acid induced oxidation of dairy proteins.
Kerkaert B, Mestdagh F, Cucu T, Aedo PR, Ling SY, De Meulenaer B. Kerkaert B, et al. Among authors: de meulenaer b. J Agric Food Chem. 2011 Feb 9;59(3):907-14. doi: 10.1021/jf1037807. Epub 2011 Jan 7. J Agric Food Chem. 2011. PMID: 21214246
Furan formation in baby food model system via lipid oxidation and sugar degradation.
Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Yogendrarajah P, Uytterhoeven V, Eppe G, De Pauw E, Scippo ML, De Kimpe N. Owczarek-Fendor A, et al. Among authors: de meulenaer b, de pauw e, de kimpe n. Commun Agric Appl Biol Sci. 2011;76(1):107-10. Commun Agric Appl Biol Sci. 2011. PMID: 21539209 No abstract available.
173 results