Research Explorer

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Researcher

Agnieszka Owczarek-Fendor

Awards & Distinctions

13 Results

2014

Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef

Agnieszka Owczarek-FendorAn VermeulenIlse Van BreeMarkus ErikssonStefaan LescouhierStefaan De SmetBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

2013

Review of furan formation in starch-based food model systems

Agnieszka Owczarek-FendorNorbert De KimpeBruno De Meulenaer

A2 Journal Article in Aspects of Applied Biology

2012

Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

A1 Journal Article in FOOD CHEMISTRY

Furan formation upon degradation of carbohydrates in combination with proteins and lipids

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

On-fiber furan formation from volatile precursors: a critical example of artefact formation during solid-phase microextraction

An AdamsFien Van LanckerBruno De MeulenaerAgnieszka Owczarek-FendorNorbert De Kimpe

A1 Journal Article in JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

2011

Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Furan formation in baby food model system via lipid oxidation and sugar degradation

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerPratheeba YogendrarajahVeronique UytterhoevenGauthier EppeEdwin De PauwMarie-Louise Scippo et al.

Furan formation in food model systems

Agnieszka Owczarek-FendorBruno De MeulenaerNorbert De Kimpe

Mechanistic insights into furan formation in Maillard model systems

Fien Van LanckerAn AdamsAgnieszka Owczarek-FendorBruno De MeulenaerNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2010

Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerPratheeba YogendrarajahGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

A1 Journal Article in FOOD CHEMISTRY

Furan formation in baby food model system from vitamin C and unsaturated fatty acids

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollPratheeba YohendrarajahAn AdamsFien Van LanckerGauthier EppeEdwin De PauwMarie-Louise ScippoNorbert De Kimpe

Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan

Agnieszka Owczarek-FendorBruno De MeulenaerGeorges SchollAn AdamsFien Van LanckerPratheeba YogendrarajahVeronique UytterhoevenGauthier EppeEdwin De PauwMarie-Louise Scippo et al.

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2009

Impact of various food ingredients on the retention of furan in foods

Fien Van LanckerAn AdamsAgnieszka Owczarek-FendorBruno De MeulenaerNorbert De Kimpe

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH