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Journal of Agricultural and Food Chemistry|September 14, 2020
Behavior of Hexanal, (E)-Hex-2-enal, 4-Hydroxyhex-2-enal, and 4-Hydroxynon-2-enal in Oil-in-Water EmulsionsAngelique Vandemoortele, Marie Simon, Arnaud Claes, et al.Journal of Agricultural and Food Chemistry|September 28, 2020
Behavior of Malondialdehyde and Its Whey Protein Adducts during In Vitro Simulated Gastrointestinal DigestionAngelique Vandemoortele, Pinar Babat, Mariam Yakubu, et al.Journal of Agricultural and Food Chemistry|March 12, 2014
Development and validation of a gas chromatography-flame ionization detection method for the determination of epoxy fatty acids in food matricesEdward Mubiru, Kshitij Shrestha, Antonios Papastergiadis, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 4, 2024
TOF-MS based characterization of polyglycerol polyricinoleate (PGPR) samplesChunxia Su, Paul van der Meeren, Bruno de MeulenaerJournal of Agricultural and Food Chemistry|October 16, 2015
Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) EmulsionsMónica Obando, Antonios Papastergiadis, Shanshan Li, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|January 31, 2020
Nickel in foods sampled on the Belgian market: identification of potential contamination sourcesMehrnoosh Babaahmadifooladi, Liesbeth Jacxsens, Bruno De Meulenaer, et al.Food Research International (Ottawa, Ont.)|March 2, 2021
Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidationAngelique Vandemoortele, Philippe M Heynderickx, Ludivine Leloup, et al.Journal of Agricultural and Food Chemistry|November 23, 2006
Role of water upon the formation of acrylamide in a potato model systemFrédéric Mestdagh, Bruno De Meulenaer, Tatiana Cucu, et al.Journal of Agricultural and Food Chemistry|September 28, 2011
Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCRCéline Platteau, Marc De Loose, Bruno De Meulenaer, et al.Journal of Agricultural and Food Chemistry|September 6, 2011
Detection of allergenic ingredients using real-time PCR: a case study on hazelnut (Corylus avellena) and soy (Glycine max)Céline Platteau, Marc De Loose, Bruno De Meulenaer, et al.Pageof 14