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Journal of AOAC International|April 4, 2012
Detection of hazelnut in foods using ELISA: challenges related to the detectability in processed foodstuffsTatiana Cucu, Bart Devreese, Stanislav Trashin, et al.Food Research International (Ottawa, Ont.)|December 3, 2017
3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessmentHuynh Nguyen Bao Loan, Liesbeth Jacxsens, Ali Abbas Mohammad Kurshed, et al.Journal of Agricultural and Food Chemistry|September 21, 2011
Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydesAn Adams, Capucine Bouckaert, Fien Van Lancker, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|October 5, 2014
Fumonisin B1 contamination in breast milk and its exposure in infants under 6 months of age in Rombo, Northern TanzaniaHappy Magoha, Bruno De Meulenaer, Martin Kimanya, et al.Molecular Nutrition & Food Research|October 29, 2009
Impact of various food ingredients on the retention of furan in foodsFien Van Lancker, An Adams, Agnieszka Owczarek, et al.Food Chemistry|June 26, 2023
Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysisZouheir Alsafra, Lotta Kuuliala, Georges Scholl, et al.Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|May 1, 2012
On-fiber furan formation from volatile precursors: a critical example of artefact formation during Solid-Phase MicroextractionAn Adams, Fien Van Lancker, Bruno De Meulenaer, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 5, 2010
Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industryRaquel Medeiros Vinci, Frederic Mestdagh, Nathalie De Muer, et al.Food Science & Nutrition|January 1, 2026
Characterizing Origin of Differences in Chemical Composition, Rumen Degradability, Intestinal Digestibility and Amino Acid Profile of Traditional Beer Brewing ByproductsAlemayehu Tadesse, Nympha De Neve, Yayneshet Tesfay, et al.Food Chemistry|December 26, 2018
Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systemsGustavo Luis Leonardo Scalone, Prabin Lamichhane, Tatiana Cucu, et al.Pageof 14