Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucoseSHRESTHA, Kshitij; DE MEULENAER, Bruno.Food chemistry. 2014, Vol 161, pp 8-15, issn 0308-8146, 8 p.Article

Isolation and purification of chicken egg yolk immunoglobulins: A reviewDE MEULENAER, Bruno; HUYGHEBAERT, André.Food and agricultural immunology. 2001, Vol 13, Num 4, pp 275-288, issn 0954-0105Article

Analysis To Support Allergen Risk Management: Which Way To Go? : Advances in Food Allergen DetectionCUCU, Tatiana; JACXSENS, Liesbeth; DE MEULENAER, Bruno et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 24, pp 5624-5633, issn 0021-8561, 10 p.Conference Paper

Acrylamide formation in fried potato products ― Present and future, a critical review on mitigation strategies : Advances in Potato Chemistry, Nutrition and TechnologyMEDEIROS VINCI, Raquel; MESTDAGH, Frederic; DE MEULENAER, Bruno et al.Food chemistry. 2012, Vol 133, Num 4, pp 1138-1154, issn 0308-8146, 17 p.Article

Migration of xeno-estrogens from food contact materialsDE MEULENAER, Bruno; HUYGHEBAERT, André.Recent research developments in agricultural & food chemistry (Vol. 5 (2001)). Recent research developments in agricultural & food chemistry. 2001, pp 73-87, isbn 81-7736-075-2, 15 p.Book Chapter

Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foodsCUCU, Tatiana; SHRESTHA, Kshitij; DE MEULENAER, Bruno et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2014, Vol 31, Num 12, pp 1929-1938, issn 1944-0049, 10 p.Article

A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contentsSHRESTHA, Kshitij; FEYERA GOBENA GEMECHU; DE MEULENAER, Bruno et al.Food research international. 2013, Vol 54, Num 1, pp 587-594, issn 0963-9969, 8 p.Article

Isolation and Identification of a Potent Radical Scavenger (Canolol) from Roasted High Erucic Mustard Seed Oil from Nepal and Its Formation during RoastingSHRESTHA, Kshitij; STEVENS, Christian V; DE MEULENAER, Bruno et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 30, pp 7506-7512, issn 0021-8561, 7 p.Article

Detection of hen's egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA methodKERKAERT, Barbara; MESTDAGH, Frédéric; DE MEULENAER, Bruno et al.Food chemistry. 2010, Vol 120, Num 2, pp 580-584, issn 0308-8146, 5 p.Article

Co-occurrence of multiple mycotoxins in dry chilli (Capsicum annum L.) samples from the markets of Sri Lanka and BelgiumYOGENDRARAJAH, Pratheeba; JACXSENS, Liesbeth; DE SAEGER, Sarah et al.Food control. 2014, Vol 46, pp 26-34, issn 0956-7135, 9 p.Article

Risk profiling of wash waters in vegetable processing industry towards possible allergen carry-overSALOMONSSON, Helena; JACXSENS, Liesbeth; PERSEYN, Jeroen et al.Food research international. 2014, Vol 55, pp 190-196, issn 0963-9969, 7 p.Article

Quantitative Detection of Hazelnut (Corylus avellana) in Cookies: ELISA versus Real-Time PCRPLATTEAU, Céline; DE LOOSE, Marc; DE MEULENAER, Bruno et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 21, pp 11395-11402, issn 0021-8561, 8 p.Article

Importance of Oil Degradation Components in the Formation of Acrylamide in Fried FoodstuffsMESTDAGH, Frédéric; CASTELEIN, Pieter; VAN PETEGHEM, Carlos et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 15, pp 6141-6144, issn 0021-8561, 4 p.Conference Paper

Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: A case study with a fruit based snackCUCU, Tatiana; DE MUER, Nathalie; TRASHIN, Stanislav et al.Food control. 2015, Vol 47, pp 641-646, issn 0956-7135, 6 p.Article

Role of water upon the formation of acrylamide in a potato model systemMESTDAGH, Frédéric; DE MEULENAER, Bruno; CUCU, Tatiana et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 24, pp 9092-9098, issn 0021-8561, 7 p.Article

Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acidsMUBIRU, Edward; SHRESTHA, Kshitij; PAPASTERGIADIS, Antonios et al.Journal of chromatography. 2013, Vol 1318, pp 217-225, issn 0021-9673, 9 p.Article

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various FoodsPAPASTERGIADIS, Antonios; MUBIRU, Edward; VAN LANGENHOVE, Herman et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 38, pp 9589-9594, issn 0021-8561, 6 p.Article

Detection of Allergenic Ingredients Using Real-Time PCR: A Case Study on Hazelnut (Corylus avellena) and Soy (Glycine max)PLATTEAU, Céline; DE LOOSE, Marc; DE MEULENAER, Bruno et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 20, pp 10803-10814, issn 0021-8561, 12 p.Article

Interaction between whey proteins and lipids during light-induced oxidationMESTDAGH, Frédéric; KERKAERT, Barbara; CUCU, Tatiana et al.Food chemistry. 2011, Vol 126, Num 3, pp 1190-1197, issn 0308-8146, 8 p.Article

Growth kinetics of cultures from single spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn mealSAMAPUNDO, Simbarashe; DEVLIEGHERE, Frank; DE MEULENAER, Bruno et al.Food microbiology. 2007, Vol 24, Num 4, pp 336-345, issn 0740-0020, 10 p.Article

Intelligent food packaging: The next generationVANDERROOST, Mike; RAGAERT, Peter; DEVLIEGHERE, Frank et al.Trends in food science & technology (Regular ed.). 2014, Vol 39, Num 1, pp 47-62, issn 0924-2244, 16 p.Article

Effect of water activity and temperature on growth and the relationship between fumonisin production and the radial growth of Fusarium verticillioides and Fusarium proliferatum on cornSAMAPUNDO, Simbarashe; DEVLIEHGERE, Frank; DE MEULENAER, Bruno et al.Journal of food protection. 2005, Vol 68, Num 5, pp 1054-1059, issn 0362-028X, 6 p.Article

Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISAPLATTEAU, Céline; CUCU, Tatiana; TAVERNIERS, Isabel et al.Food and agricultural immunology. 2013, Vol 24, Num 1-2, pp 179-192, issn 0954-0105, 14 p.Article

Identification of Modified Lysozyme Peptides upon Photo-oxidation by LC-TOF-MSKERKAERT, Barbara; MESTDAGH, Frédéric; OBANDO, Monica et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 51, pp 12727-12736, issn 0021-8561, 10 p.Article

Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patientsCUCU, Tatiana; DE MEULENAER, Bruno; BRIDTS, Chris et al.Food and chemical toxicology. 2012, Vol 50, Num 5, pp 1722-1728, issn 0278-6915, 7 p.Article