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Journal of Agricultural and Food Chemistry|July 16, 2008
Importance of oil degradation components in the formation of acrylamide in fried foodstuffsFrédéric Mestdagh, Pieter Castelein, Carlos Van Peteghem, et al.Journal of Agricultural and Food Chemistry|September 7, 2012
Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foodsAntonios Papastergiadis, Edward Mubiru, Herman Van Langenhove, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|March 13, 2012
Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patientsTatiana Cucu, Bruno De Meulenaer, Chris Bridts, et al.Journal of Food Protection|June 22, 2006
Occurrence of patulin in organic, conventional, and handcrafted apple juices marketed in BelgiumKatleen Baert, Bruno De Meulenaer, Analice Kamala, et al.Journal of Chromatography. A|June 4, 2013
Development and validation of a QuEChERS based liquid chromatography tandem mass spectrometry method for the determination of multiple mycotoxins in spicesPratheeba Yogendrarajah, Christof Van Poucke, Bruno De Meulenaer, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 24, 2020
Migration of surrogate contaminants from paperboard to foods: Effect of food and surrogate propertiesMaarten Baele, An Vermeulen, Maarten Claes, et al.Journal of Agricultural and Food Chemistry|December 17, 2013
Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MSBarbara Kerkaert, Frédéric Mestdagh, Monica Obando, et al.Food Microbiology|November 13, 2007
The effect of inoculum size on the growth of Penicillium expansum in applesKatleen Baert, Frank Devlieghere, Li Bo, et al.Foods (Basel, Switzerland)|August 26, 2022
Hazard Ratio and Hazard Index as Preliminary Estimators Associated to the Presence of Furans and Alkylfurans in Belgian FoodstuffsZouheir Alsafra, Georges Scholl, Bruno De Meulenaer, et al.Foods (Basel, Switzerland)|December 30, 2025
Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing PropertiesZijun Zhao, Riza Flores, Bruno De Meulenaer, et al.Pageof 14