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Food Chemistry|May 20, 2014
Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucoseKshitij Shrestha, Bruno De MeulenaerJournal of Agricultural and Food Chemistry|May 29, 2015
Behavior of Malondialdehyde in Oil-in-Water EmulsionsAngelique Vandemoortele, Bruno De MeulenaerJournal of Agricultural and Food Chemistry|June 3, 2014
Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oilsKshitij Shrestha, Bruno De MeulenaerFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 28, 2015
Development of a quantitative GC-FID method for the determination of sucrose mono- and diesters in foodsTatiana Cucu, Bruno De MeulenaerFood Research International (Ottawa, Ont.)|February 6, 2019
The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuberGifty Abera Geleta, Bruno De MeulenaerFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|August 10, 2021
Hazard prioritisation of substances in printing inks and adhesives applied to plastic food packagingEdoardo Galbiati, Liesbeth Jacxsens, Bruno De MeulenaerJournal of Agricultural and Food Chemistry|January 18, 2013
Analysis to support allergen risk management: Which way to go?Tatiana Cucu, Liesbeth Jacxsens, Bruno De MeulenaerPeptides|January 4, 2012
MALDI based identification of soybean protein markers--possible analytical targets for allergen detection in processed foodsTatiana Cucu, Bruno De Meulenaer, Bart DevreeseFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|October 1, 2014
Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foodsTatiana Cucu, Kshitij Shrestha, Bruno De MeulenaerJournal of Agricultural and Food Chemistry|July 4, 2012
Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roastingKshitij Shrestha, Christian V Stevens, Bruno De MeulenaerPageof 14