Generation of α‑Diketones and 4‑Hydroxy-2,5-dimethyl-3(2H)‑furanone upon Coffee RoastingImpact of Roast Degree on Reaction Pathways
Poisson, Luigi, Schaerer, Anja, Spreng, Stefan, Mestdagh, Frédéric, Blank, Imre, Davidek, Tomas
Published in Journal of agricultural and food chemistry (18.12.2019)
Published in Journal of agricultural and food chemistry (18.12.2019)
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Journal Article
Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments
Spreng, Stefan, Schaerer, Ania, Poisson, Luigi, Chaumonteuil, Matthieu, Mestdagh, Frédéric, Davidek, Tomas
Published in Journal of agricultural and food chemistry (16.06.2021)
Published in Journal of agricultural and food chemistry (16.06.2021)
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Journal Article
Quantitative Validation of the In-Bean Approach in Coffee Roasting
Poisson, Luigi, Pittet, Jonathan, Schaerer, Anja, Mestdagh, Frédéric, Davidek, Tomas
Published in Journal of agricultural and food chemistry (29.04.2020)
Published in Journal of agricultural and food chemistry (29.04.2020)
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Journal Article
The kinetics of coffee aroma extraction
Mestdagh, Frédéric, Davidek, Tomas, Chaumonteuil, Matthieu, Folmer, Britta, Blank, Imre
Published in Food research international (01.09.2014)
Published in Food research international (01.09.2014)
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Journal Article
Conference Proceeding
Interaction between whey proteins and lipids during light-induced oxidation
Mestdagh, Frédéric, Kerkaert, Barbara, Cucu, Tatiana, De Meulenaer, Bruno
Published in Food chemistry (01.06.2011)
Published in Food chemistry (01.06.2011)
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Journal Article
Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls
Medeiros Vinci, Raquel, Mestdagh, Frédéric, Van Poucke, Christof, Kerkaert, Barbara, de Muer, Nathalie, Denon, Quenten, Van Peteghem, Carlos, De Meulenaer, Bruno
Published in Journal of agricultural and food chemistry (09.02.2011)
Published in Journal of agricultural and food chemistry (09.02.2011)
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Journal Article
3-chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: A study using dairy proteins as a model
Bao Loan, Huynh Nguyen, Kerkaert, Barbara, Cucu, Tatiana, Mestdagh, Frédéric, De Meulenaer, Bruno
Published in Food science & technology (01.05.2016)
Published in Food science & technology (01.05.2016)
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Journal Article
Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador
Ortiz, Johana, Van Camp, John, Mestdagh, Frédéric, Donoso, Silvana, De Meulenaer, Bruno
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (01.12.2013)
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (01.12.2013)
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Journal Article
Importance of Oil Degradation Components in the Formation of Acrylamide in Fried Foodstuffs
Mestdagh, Frédéric, Castelein, Pieter, Van Peteghem, Carlos, De Meulenaer, Bruno
Published in Journal of agricultural and food chemistry (13.08.2008)
Published in Journal of agricultural and food chemistry (13.08.2008)
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Journal Article
Conference Proceeding
Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries
Mestdagh, Frédéric, De Wilde, Tineke, Castelein, Pieter, Németh, Orsolya, Van Peteghem, Carlos, De Meulenaer, Bruno
Published in European food research & technology (01.05.2008)
Published in European food research & technology (01.05.2008)
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Journal Article
Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries
Mestdagh, Frédéric J, De Meulenaer, Bruno, Van Poucke, Christof, Detavernier, Christ'l, Cromphout, Caroline, Van Peteghem, Carlos
Published in Journal of agricultural and food chemistry (27.07.2005)
Published in Journal of agricultural and food chemistry (27.07.2005)
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Journal Article