Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
Mestdagh, Frédéric, Maertens, Jo, Cucu, Tatiana, Delporte, Karel, Van Peteghem, Carlos, De Meulenaer, Bruno
Published in Food chemistry (01.03.2008)
Published in Food chemistry (01.03.2008)
Get full text
Journal Article
Optimization of the blanching process to reduce acrylamide in fried potatoes
Mestdagh, Frédéric, De Wilde, Tineke, Fraselle, Stéphanie, Govaert, Yasmine, Ooghe, Wilfried, Degroodt, Jean-Marie, Verhé, Roland, Van Peteghem, Carlos, De Meulenaer, Bruno
Published in Food science & technology (01.11.2008)
Published in Food science & technology (01.11.2008)
Get full text
Journal Article
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)
Get full text
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)
Get full text
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)
Get full text
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)
Get full text
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)
Get full text
Journal Article
Comparison of potato varieties between seasons and their potential for acrylamide formation
De Meulenaer, Bruno, De Wilde, Tineke, Mestdagh, Frédéric, Govaert, Yasmine, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroodt, Jean-Marie, Verhé, Roland
Published in Journal of the science of food and agriculture (30.01.2008)
Published in Journal of the science of food and agriculture (30.01.2008)
Get full text
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)
Get full text
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)
Get full text
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)
Get full text
Journal Article
Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform
Zhang, Sophia Jiyuan, Page-Zoerkler, Nicole, Genevaz, Aliénor, Roubaty, Claudia, Pollien, Philippe, Bordeaux, Mélanie, Mestdagh, Frederic, Moccand, Cyril
Published in Journal of agricultural and food chemistry (22.03.2023)
Published in Journal of agricultural and food chemistry (22.03.2023)
Get full text
Journal Article