Research Explorer

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Researcher

Bao Loan Huynh Nguyen Bao Loan

Awards & Distinctions

4 Results

2017

Formation of 3-chlorotyrosine by use of hypochlorite in food

Bao Loan Huynh Nguyen Bao LoanBruno De Meulenaer

2016

3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment

Bao Loan Huynh Nguyen Bao LoanLiesbeth JacxsensAli Abbas Mohammad KurshedBruno De Meulenaer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

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 Bao LoanBarbara KerkaertTatiana CucuFrederic MestdaghBruno De Meulenaer

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2015

3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite

Bao Loan Huynh Nguyen Bao LoanFrank DevlieghereCaroline Van HoekeBruno De Meulenaer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL