Dabsyl derivatisation as an alternative for dansylation in the detection of biogenic amines in fermented meat products by reversed phase high performance liquid chromatography
De Mey, E., Drabik-Markiewicz, G., De Maere, H., Peeters, M.-C., Derdelinckx, G., Paelinck, H., Kowalska, T.
Published in Food chemistry (15.02.2012)
Published in Food chemistry (15.02.2012)
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Journal Article
Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat
Drabik-Markiewicz, G., Van den Maagdenberg, K., De Mey, E., Deprez, S., Kowalska, T., Paelinck, H.
Published in Meat science (01.03.2009)
Published in Meat science (01.03.2009)
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Journal Article
Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat
Drabik-Markiewicz, G., Dejaegher, B., De Mey, E., Impens, S., Kowalska, T., Paelinck, H., Vander Heyden, Y.
Published in Analytica chimica acta (11.01.2010)
Published in Analytica chimica acta (11.01.2010)
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Journal Article
Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model
De Mey, E, Drabik-Markiewicz, G, Peeters, C, Derdelinckx, G, Paelinck, H, Impens, S
Published in Communications in agricultural and applied biological sciences (2009)
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Published in Communications in agricultural and applied biological sciences (2009)
Journal Article