Research Explorer

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Researcher

Barbara Kerkaert

Awards & Distinctions

36 Results

2022

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Chak Ming ToLien VermeirBarbara KerkaertDirk Van GaverPaul Van der MeerenTimothy P. Guinee

2016

3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model

Bao Loan Huynh NguyenBarbara KerkaertTatiana CucuFrederic MestdaghBruno De Meulenaer

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2013

A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins

Tatiana CucuBart DevreeseBarbara KerkaertFrédéric MestdaghMartina SucicInez Van de PerreBruno De Meulenaer

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS

Barbara KerkaertFrédéric MestdaghMonica Obando ChavesTatiana CucuBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry

Bruno De MeulenaerTatiana CucuBarbara KerkaertFrédéric Mestdagh

2012

Detection of hazelnut in foods using ELISA : challenges related to the detectability in processed foodstuffs

Tatiana CucuBart DevreeseStanislav TrashinBarbara KerkaertMaarten RoggeBruno De Meulenaer

A1 Journal Article in JOURNAL OF AOAC INTERNATIONAL

ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein

Tatiana CucuBart DevreeseBarbara KerkaertMaarten RoggeLieselot VercruysseBruno De Meulenaer

A1 Journal Article in FOOD ANALYTICAL METHODS

MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation

Tatiana CucuBruno De MeulenaerBarbara KerkaertIsabel VandenbergheBart Devreese

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity

Barbara KerkaertFrédéric MestdaghTatiana CucuKshitij ShresthaJohn Van CampBruno De Meulenaer

A1 Journal Article in AMINO ACIDS

Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash waters

Barbara KerkaertLiesbeth JacxsensEvelien Van de PerreBruno De Meulenaer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2011

Development of competitive ELISA for the soybean protein detection in processed foods

Tatiana CucuBart DevreeseBarbara KerkaertMaarten RoggeLieselot VercruysseBruno De Meulenaer

Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds

Barbara KerkaertFrédéric MestdaghBruno De Meulenaer

Hypochlorous and peracetic acid induced oxidation of dairy proteins

Barbara KerkaertFrédéric MestdaghTatiana CucuPhilip Roger AedoShen Yan LingBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeBarbara KerkaertNathalie De MuerQuenten DenonCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction between whey proteins and lipids during light-induced oxidation

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids

Tatiana CucuBart DevreeseFrédéric MestdaghBarbara KerkaertBruno De Meulenaer

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2010

Carry-over of allergenic proteins in washing processes in the vegetable processing industry

Barbara KerkaertLiesbeth JacxsensBruno De Meulenaer

Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method

Barbara KerkaertFrédéric MestdaghBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens

Tatiana CucuBruno De MeulenaerBarbara KerkaertIsabel VandenbergheBart Devreese

Evaluation of acrylamide mitigation recipes on industrial production of French fries

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeBarbara KerkaertNathalie De MuerCarlos Van PeteghemBruno De Meulenaer

Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

Interaction between whey proteins and lipids as result of light-induced oxidation

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity

Barbara KerkaertFrédéric MestdaghTatiana CucuJohn Van CampBruno De Meulenaer

Stability of whey protein derived peptides upon severe protein glycation

Tatiana CucuBruno De MeulenaerBarbara KerkaertIsabel VandenbergheBart Devreese

Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species

Tatiana CucuBart DevreeseFrédéric MestdaghBarbara KerkaertBruno De Meulenaer

2009

Characterization of molecular changes induced by interactions between oxidizing lipids and selected protein mixtures

Tatiana CucuBruno De MeulenaerBarbara KerkaertFrédéric MestdaghBart Devreese

Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide

Isabelle VandekinderenFrank DevlieghereJohn Van CampBarbara KerkaertTatiana CucuPeter RagaertJ De BruyneBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity

Barbara KerkaertFrédéric MestdaghTatiana CucuJohn Van CampBruno De Meulenaer

Rapid method for qualitative detection of 2,4,6-trinitrotoluene in environmental water samples

Evgenia Yu BasovaIrina Yu GoryachevaDmitry A MikhirevTatiana Yu RusanovaNatalia A BurmistrovaBarbara KerkaertTatiana CucuSarah De SaegerBruno De Meulenaer

A1 Journal Article in ANALYTICAL METHODS

2008

Changes induced in whey protein due to interactions with lipids

Tatiana CucuBruno De MeulenaerBarbara KerkaertFrédéric MestdaghBart Devreese

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Discrepancies between immunochemical and instrumental methods for allergen detection: a case study for egg white lysozyme

Barbara KerkaertBruno De Meulenaer

Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

2007

Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method

Barbara KerkaertBruno De Meulenaer

Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commericial ELISA method

Barbara KerkaertBruno De Meulenaer