Research Explorer

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Researcher

Antonios Papastergiadis

Awards & Distinctions

12 Results

2017

Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium

Edward MubiruLiesbeth JacxsensAntonios PapastergiadisCarl LachatKshitij ShresthaN.H.M. Rubel MozumderBruno De Meulenaer

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

2015

Impact of lipid and protein co-oxidation on digestibility of dairy proteins in oil-in-water (O/W) emulsions

Monica Obando ChavesAntonios PapastergiadisShanshan LiBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2014

A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation

Antonios PapastergiadisBruno De MeulenaerHerman Van Langenhove

Development and validation of a gas chromatography-flame ionization detection method for the determination of epoxy fatty acids in food matrices

Edward MubiruKshitij ShresthaAntonios PapastergiadisBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a sensitive and accurate stable isotope dilution assay for the simultaneous determination of free 4-hydroxy-2-(E)-nonenal and 4-hydroxy-2-(E)-hexenal in various food matrices by gas chromatography–mass spectrometry

Antonios PapastergiadisEdward MubiruHerman Van LangenhoveBruno De Meulenaer

A1 Journal Article in FOOD ANALYTICAL METHODS

Exposure assessment of malondialdehyde, 4-hydroxy-2-(E)-nonenal and 4-hydroxy-2-(E)-hexenal through specific foods available in Belgium

Antonios PapastergiadisAmr El Sayed FatouhLiesbeth JacxsensCarl LachatKshitij ShresthaJeff DaelmanPatrick KolsterenHerman Van LangenhoveBruno De Meulenaer

A1 Journal Article in FOOD AND CHEMICAL TOXICOLOGY

Investigation of the formation of (E)-2-butenal in oils and foods during frying

Antonios PapastergiadisAmr FatouhKshitij ShresthaHerman Van LangenhoveBruno De Meulenaer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions

Vasileios PothakosClarice NyambiBaoyu ZhangAntonios PapastergiadisBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2013

Improved gas chromatography-flame ionisation detector analytical method for the analysis of epoxy fatty acids

Edward MubiruKshitij ShresthaAntonios PapastergiadisBruno De Meulenaer

Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids

Edward MubiruKshitij ShresthaAntonios PapastergiadisBruno De Meulenaer

A1 Journal Article in JOURNAL OF CHROMATOGRAPHY A

Spoilage potential of psychrotrophic lactic acid bacteria (LAB): Leuconostoc gasicomitatum and Lactococcus piscium under different packaging conditions

Vasileios PothakosClarice NyambiBaoyu ZhangAntonios PapastergiadisBruno De MeulenaerFrank Devlieghere

2012

Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods

Antonios PapastergiadisEdward MubiruHerman Van LangenhoveBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY