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Researcher
Bruno De Meulenaer
Profile
Projects
Publications
Activities
459
Results
2023
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella
Chak Ming To
Chinwe Ogochukwu Nnadi
Teng Wang
Pieter Vermeir
Bruno De Meulenaer
Koen Dewettinck
Paul Van der Meeren
A1
Journal Article
in
INTERNATIONAL DAIRY JOURNAL
2023
Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy
Klaas De Baerdemaeker
Amber Van Reepingen
Anton Nikiforov
Bruno De Meulenaer
Nathalie De Geyter
Frank Devlieghere
A1
Journal Article
in
FOODS
2023
The nutritional quality of the red mangrove crab (Ucides occidentalis), harvested at two reserves in the Guayas estuary
Andrée De Cock
Marie Anne Eurie Forio
Bruno De Meulenaer
Filip Tack
Peter Goethals
A1
Journal Article
in
FOOD CHEMISTRY
2023
2022
Comparative profiling and exposure assessment of microplastics in differently sized Manila clams from South Korea by μFTIR and Nile Red staining
Maria Krishna de Guzman
Andreja Rajkovic
Bruno De Meulenaer
Tanja Cirkovic Velickovic
A1
Journal Article
in
MARINE POLLUTION BULLETIN
2022
Impact of heat-induced changes on the heat stability of recombined filled evaporated milk
Jianfeng Wu
Paul Van der Meeren
Bruno De Meulenaer
Dissertation
2022
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella
Chak Ming To
Teng Wang
Pieter Vermeir
Bruno De Meulenaer
Koen Dewettinck
Paul Van der Meeren
U
Journal Article
in
International Dairy Journal
2022
Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values
Jianfeng Wu
Simin Chen
Lydivine Nyiransabimana
Els Van Damme
Bruno De Meulenaer
Paul Van der Meeren
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2022
Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.)
Jose Villacis Chiriboga
John Van Camp
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
2022
Risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked Sardinella sp. in Ghana : impact of an improved oven on public health protection
Kennedy Bomfeh
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Journal Article
in
RISK ANALYSIS
2022
2021
Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability
Maarten Baele
An Vermeulen
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
A1
Journal Article
in
PACKAGING TECHNOLOGY AND SCIENCE
2021
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
Jianfeng Wu
Hao Li
Qurrotul A'yun
Ali Sedaghat Doost
Bruno De Meulenaer
Paul Van der Meeren
A1
Journal Article
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2021
Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods
Chunxia Su
Paul Van der Meeren
Bruno De Meulenaer
C3
Conference
2021
Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods
Chunxia Su
Paul Van der Meeren
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2021
Development of photo-crosslinkable collagen hydrogel building blocks for vascular tissue engineering applications : a superior alternative to methacrylated gelatin?
Nele Pien
Jasper Van Hoorick
Margot Vansteenland
Bruno De Meulenaer
Sandra Van Vlierberghe
Peter Dubruel
A1
Journal Article
in
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS
2021
Effect of fish-oil supplementation on breastmilk long-chain polyunsaturated fatty acid concentration : a randomized controlled trial in rural Ethiopia
Alemayehu Argaw Alemayehu
Kimberley Bouckaert
Mekitie Wondafrash Kibebew
Patrick Kolsteren
Carl Lachat
Bruno De Meulenaer
Giles Hanley-Cook
A1
Journal Article
in
EUROPEAN JOURNAL OF CLINICAL NUTRITION
2021
Hazard prioritisation of substances in printing inks and adhesives applied to plastic food packaging
Edoardo Galbiati
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2021
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
Jianfeng Wu
Simin Chen
Teng Wang
Hao Li
Ali Sedaghat Doost
Els Van Damme
Bruno De Meulenaer
Paul Van der Meeren
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2021
Insect protein concentrates from Mexican edible insects : structural and functional characterization
Ali Sedaghat Doost
Koen Dewettinck
Paul Van der Meeren
Bruno De Meulenaer
Daylan Amelia Tzompa Sosa
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2021
Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation
Angelique Vandemoortele
Philippe Heynderickx
Ludivine Leloup
Bruno De Meulenaer
C3
Conference
2021
Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation
Angelique Vandemoortele
Philippe Heynderickx
Ludivine Leloup
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2021
Lipidome of cricket species used as food
Daylan Amelia Tzompa Sosa
Koen Dewettinck
Paul Provijn
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2021
Method for beta-carotene extraction from processed baby foods as a model for plant-based fatty food products
Charlotte Grootaert
Margot Vansteenland
Angelique Vandemoortele
John Van Camp
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2021
Position paper on the use of an 'estimated acceptable concentration' (EAC) as basis for a control policy's action level for carcinogens unintentionally present in food
Bruno De Meulenaer
Sarah De Saeger
Andreja Rajkovic
Editorial material
2021
Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder
Maarten Baele
An Vermeulen
Angelique Vandemoortele
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
A1
Journal Article
in
PACKAGING TECHNOLOGY AND SCIENCE
2021
Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods
Liesbeth Jacxsens
Lisa Miclotte
Emmanuel Abatih
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
FOOD CONTROL
2021
2020
101 vragen over voeding : een mond vol
André Huyghebaert
Bruno De Meulenaer
Book
2020
Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions
Angelique Vandemoortele
Marie Simon
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2020
Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion
Angelique Vandemoortele
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2020
Chemical characteristics of terasi and the impact of some major compounds in terasi on the sensory characteristics of sambal-terasi, a chili sauce
Mery Damanik Ambarita
Bruno De Meulenaer
Katleen Raes
Dissertation
2020
Dietary acrylamide intake by potato crisps consumers : a case of Nairobi County
Bruno De Meulenaer
Liesbeth Jacxsens
A2
Journal Article
in
OPEN AGRICULTURE
2020
Identification of key sensory attributes of Sambal-Terasi, impact of different type of Terasi, chemical characteristics and salt addition
Mery Damanik Ambarita
Katleen Raes
Bruno De Meulenaer
A1
Journal Article
in
SAINS MALAYSIANA
2020
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
Gustavo Luis Leonardo Scalone
Angelos-Gerasimos Ioannidis
Frank Devlieghere
Norbert De Kimpe
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2020
Migration of surrogate contaminants from paperboard to foods : effect of food and surrogate properties
Maarten Baele
An Vermeulen
Peter Ragaert
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2020
Nickel in foods sampled on the Belgian market : identification of potential contamination sources
Mehrnoosh Babaahmadifooladi
Liesbeth Jacxsens
Bruno De Meulenaer
Gijs Du Laing
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2020
Reactivity of secondary lipid oxidation products in food model systems
Angelique Vandemoortele
Bruno De Meulenaer
Dissertation
2020
The shift from traditional to an improved fish smoking oven in Ghana : implications for food safety and public health
Kennedy Bomfeh
Bruno De Meulenaer
Liesbeth Jacxsens
Dissertation
2020
Towards optimal barriers for food packaging : balancing over- and underpackaging
Maarten Baele
Peter Ragaert
Frank Devlieghere
Bruno De Meulenaer
Dissertation
2020
2019
Cocoa-specific flavor components and their peptide precursors
Gustavo Luis Leonardo Scalone
Bruno De Meulenaer
Norbert De Kimpe
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2019
Early sowing and harvesting as effective measures to reduce stalk borer injury, Fusarium verticillioides incidence and associated fumonisin production in maize
Sofie Landschoot
Bruno De Meulenaer
Boris Bekaert
Kris Audenaert
Geert Haesaert
A1
Journal Article
in
TROPICAL PLANT PATHOLOGY
2019
Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage
Maarten Baele
An Vermeulen
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
A1
Journal Article
in
PACKAGING TECHNOLOGY AND SCIENCE
2019
Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
Gustavo Luis Leonardo Scalone
Tatiana Cucu
Norbert De Kimpe
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2019
Policy recommendations and smallholder guidelines for improved fish smoking systems
Kennedy Bomfeh
Liesbeth Jacxsens
Bruno De Meulenaer
A4
Journal Article
in
FAO FISHERIES AND AQUACULTURE CIRCULAR
2019
Pre-harvest strategies to minimize contamination of mycotoxins produced by Fusarium species in maize of Tanzania
Richard Raphael Madege
Geert Haesaert
Bruno De Meulenaer
Kris Audenaert
Dissertation
2019
Reactivity of lipid oxidation products in foods : is malondialdehyde a reliable marker?
Angelique Vandemoortele
Bruno De Meulenaer
Bookchapter
in
Encyclopedia of food chemistry
2019
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South : a case study of an improved kiln in Ghana
Kennedy Bomfeh
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2019
Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression
Lotta Kuuliala
Marc Sader
Raul Perez Fernandez
Mike Vanderroost
Bernard De Baets
Bruno De Meulenaer
Peter Ragaert
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2019
The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuber
Gifty Abera Geleta
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2019
The sensory acceptance and profile of Indonesian sambal-terasi : impact of terasi type and concentration
Mery Damanik Ambarita
Katleen Raes
Bruno De Meulenaer
A1
Journal Article
in
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
2019
2018
Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
Michael Hinneh
Evangeline Semanhyia
Davy Van de Walle
Daylan Amelia Tzompa Sosa
Gustavo Luis Leonardo Scalone
Bruno De Meulenaer
Kathy Messens
Koen Dewettinck
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2018
Biogene amines in levensmiddelen : meer dan vis-en visserijproducten? : FOD Volksgezondheid project BIOGAMI
Liesbeth Jacxsens
Bruno De Meulenaer
Frank Devlieghere
A4
Journal Article
in
FOOD SCIENCE AND LAW
2018
Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
Angelos-Gerasimos Ioannidis
Frederiek-Maarten Kerckhof
Mike Vanderroost
Nico Boon
Peter Ragaert
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2018
Control of Fusarium verticillioides (Sacc.) Nirenberg and fumonisins by using a combination of crop protection products and fertilization
Kris Audenaert
Bruno De Meulenaer
Boris Bekaert
Sofie Landschoot
Geert Haesaert
A1
Journal Article
in
TOXINS
2018
Do current fortification and supplementation programs assure adequate intake of fat-soluble vitamins in Belgian infants, toddlers, pregnant women, and lactating women?
Isabelle Moyersoen
Carl Lachat
Brecht Devleesschauwer
Margot Vansteenland
Bruno De Meulenaer
John Van Camp
Herman Van Oyen
A1
Journal Article
in
NUTRIENTS
2018
Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method
Mohammed Worku Adem
Bruno De Meulenaer
Luc Duchateau
Pascal Boeckx
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2018
Effects of n-3 long-chain PUFA supplementation to lactating mothers and their breastfed children on child growth and morbidity : a 2 × 2 factorial randomized controlled trial in rural Ethiopia
Alemayehu Argaw Alemayehu
Mekitie Wondafrash Kibebew
Kimberley Bouckaert
Patrick Kolsteren
Carl Lachat
Bruno De Meulenaer
A1
Journal Article
in
AMERICAN JOURNAL OF CLINICAL NUTRITION
2018
Epoxy fatty acids in foods : analytics, formation and risk assessment
Edward Mubiru
Bruno De Meulenaer
Dissertation
2018
Evaluation of artificially contaminated fish with formaldehyde under laboratory conditions and exposure assessment in freshwater fish in Southern Bangladesh
Liesbeth Jacxsens
Bruno De Meulenaer
Carl Lachat
A1
Journal Article
in
CHEMOSPHERE
2018
Heat resistance of biobased materials, evaluation and effect of processing techniques and additives
Nanou Peelman
Peter Ragaert
Kim Ragaert
Mustafa Erkoç
Frank Devlieghere
Bruno De Meulenaer
Ludwig Cardon
A1
Journal Article
in
POLYMER ENGINEERING AND SCIENCE
2018
Influence of oxidized oils on digestibility of caseins in O/W emulsions
Bruno De Meulenaer
A1
Journal Article
in
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
2018
Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres
Lotta Kuuliala
Angelos-Gerasimos Ioannidis
Marc Sader
Frederiek-Maarten Kerckhof
Mike Vanderroost
Nico Boon
Bernard De Baets
Bruno De Meulenaer
Peter Ragaert
Frank Devlieghere
A1
Journal Article
in
FOOD MICROBIOLOGY
2018
Multiple mycotoxin exposure of infants and young children via breastfeeding and complementary/weaning foods consumption in Ecuadorian highlands
Liesbeth Jacxsens
Lieven Huybregts
Bruno De Meulenaer
A1
Journal Article
in
FOOD AND CHEMICAL TOXICOLOGY
2018
Multivariate statistical analysis for the identification of potential seafood spoilage indicators
Lotta Kuuliala
Emmanuel Abatih
Angelos-Gerasimos Ioannidis
Mike Vanderroost
Bruno De Meulenaer
Peter Ragaert
Frank Devlieghere
A1
Journal Article
in
FOOD CONTROL
2018
Post-harvest interventions decrease aflatoxin and fumonisin contamination in maize and subsequent dietary exposure in Tanzanian infants : a cluster randomised-controlled trial
Analice Kamala
Bruno De Meulenaer
Patrick Kolsteren
Liesbeth Jacxsens
Geert Haesaert
Carl Lachat
A1
Journal Article
in
WORLD MYCOTOXIN JOURNAL
2018
Post-harvest strategies to reduce exposure to aflatoxins and fumonisins through maize based complementary foods in Tanzania
Analice Kamala
Bruno De Meulenaer
Carl Lachat
Dissertation
2018
Variation in tuber proximate composition, sugars, fatty acids and amino acids of eight Oromo dinich (Plectranthus edulis) landraces experimentally grown in Ethiopia
Gifty Abera Geleta
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
2018
2017
Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers
Tom Hellemans
Gifty Abera Geleta
Ingrid De Leyn
Paul Van der Meeren
Koen Dewettinck
Mia Eeckhout
Bruno De Meulenaer
Filip Van Bockstaele
A1
Journal Article
in
JOURNAL OF FOOD SCIENCE
2017
Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium
Edward Mubiru
Liesbeth Jacxsens
Antonios Papastergiadis
Carl Lachat
Kshitij Shrestha
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2017
Formation of 3-chlorotyrosine by use of hypochlorite in food
Bao Loan Huynh Nguyen Bao Loan
Bruno De Meulenaer
Dissertation
2017
Impact of lipid and protein co-oxidation on digestibility of dairy proteins
Monica Obando Chaves
Bruno De Meulenaer
Dissertation
2017
Non-destructive measurement of volatile organic compounds in modified atmosphere packaged poultry using SPME-SIFT-MS in tandem with Headspace TD-GC-MS
Angelos-Gerasimos Ioannidis
Christophe Walgraeve
Mike Vanderroost
Herman Van Langenhove
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
FOOD ANALYTICAL METHODS
2017
Nutritional composition of black soldier fly (Hermetia illucens) prepupae reared on different organic waste substrates
Thomas Spranghers
Anneke Ovyn
Bruno De Meulenaer
Joris Michiels
Mia Eeckhout
Patrick De Clercq
Stefaan De Smet
A1
Journal Article
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2017
Reactivity of free malondialdehyde during in vitro simulated gastrointestinal digestion
Angelique Vandemoortele
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2017
Risk of exposure to multiple mycotoxins from maize-based complementary foods in Tanzania
Carl Lachat
Liesbeth Jacxsens
Geert Haesaert
Patrick Kolsteren
Silvia Johana Ortiz Ulloa
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2017
Risks for public health related to the presence of furan and methylfurans in food
Bruno De Meulenaer
A1
Journal Article
in
EFSA JOURNAL
2017
The digitization of a food package’s life cycle : existing and emerging computer systems in the logistics and post-logistics phase
Mike Vanderroost
Peter Ragaert
Jan Verwaeren
Bruno De Meulenaer
Bernard De Baets
Frank Devlieghere
A1
Journal Article
in
COMPUTERS IN INDUSTRY
2017
The digitization of a food package’s life cycle : existing and emerging computer systems in the pre-logistics phase
Mike Vanderroost
Peter Ragaert
Jan Verwaeren
Bruno De Meulenaer
Bernard De Baets
Frank Devlieghere
A1
Journal Article
in
COMPUTERS IN INDUSTRY
2017
The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality
Andreja Rajkovic
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
FOOD CONTROL
2017
Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings
Benjamin Horemans
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
FOOD CONTROL
2017
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 Loan
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
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 Nguyen Bao Loan
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2016
Acrylamide in levensmiddelen : toch nog een weg af te leggen...
Bruno De Meulenaer
A4
Journal Article
in
TIJDSCHRIFT VOOR VOEDING EN DIËTETIEK
2016
Acrylamide in potato products
Bruno De Meulenaer
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Bookchapter
in
Advances in potato chemistry and technology
2016
Applicability of biobased packaging materials for long shelf-life food products
Nanou Peelman
Peter Ragaert
Elien Verguldt
Frank Devlieghere
Bruno De Meulenaer
A2
Journal Article
in
PACKAGING RESEARCH
2016
Challenges in risk assessment : quantitative risk assessment
Liesbeth Jacxsens
Mieke Uyttendaele
Bruno De Meulenaer
P1
Conference
2016
Conservation strategy for food-based perishable art : preservation versus reconstruction illustrated by Piece in Ghent by Jason Rhoades (1994)
Julie Gilman
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Journal Article
in
STUDIES IN CONSERVATION
2016
Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
Anh Ngoc Tong Thi
Imca Sampers
Sam Van Haute
Simbarashe Samapundo
Bruno De Meulenaer
Marc Heyndrickx
Frank Devlieghere
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2016
Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples
Nikki De Clercq
Bruno De Meulenaer
Frank Devlieghere
Dissertation
2016
Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products
Gustavo Luis Leonardo Scalone
Bruno De Meulenaer
Norbert De Kimpe
Dissertation
2016
Impact of local pre-harvest management practices in maize on the occurrence of Fusarium species and associated mycotoxins in two agro-ecosystems in Tanzania
Szanne Degraeve
Richard Raphael Madege
Kris Audenaert
Analice Kamala
Silvia Johana Ortiz Ulloa
Bruno De Meulenaer
Geert Haesaert
A1
Journal Article
in
FOOD CONTROL
2016
Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin
Arima Diah Setiowati
Lien Vermeir
José Martins
Bruno De Meulenaer
Paul Van der Meeren
A1
Journal Article
in
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
2016
Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere
Nikki De Clercq
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2016
Local post-harvest practices associated with aflatoxin and fumonisin contamination of maize in three agro ecological zones of Tanzania
Analice Kamala
Geert Haesaert
Richard Raphael Madege
Szanne Degraeve
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2016
Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)
Pratheeba Yogendrarajah
An Vermeulen
Liesbeth Jacxsens
Sarah De Saeger
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2016
Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products
Nikki De Clercq
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
FOOD ANALYTICAL METHODS
2016
Partitioning behavior of VOCs between dust and air
Christophe Walgraeve
Joren Bruneel
Katrijn Van Huffel
Kristof Demeestere
Laszlo Vincze
Bruno De Meulenaer
Herman Van Langenhove
C3
Conference
2016
Patulin production by Penicillium expansum isolates from apples during different steps of long-term storage
Marc Heyndrickx
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
WORLD MYCOTOXIN JOURNAL
2016
Quantitative risk assessment for formalin treatment in fish preservation : food safety concern in local market in Bangladesh
Md Sazedul Hoque
Liesbeth Jacxsens
Bruno De Meulenaer
P1
Conference
2016
Reassessment of the acrylamide risk: Belgium as a case-study
Bruno De Meulenaer
André Huyghebaert
A1
Journal Article
in
FOOD CONTROL
2016
Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices : chilli and pepper
Liesbeth Jacxsens
Pratheeba Yogendrarajah
Bruno De Meulenaer
P1
Conference
2016
Risk of dietary exposure to aflatoxins and fumonisins in infants less than 6 months of age in Rombo, Northern Tanzania
Happy Steven Magoha
Bruno De Meulenaer
Carl Lachat
Patrick Kolsteren
A1
Journal Article
in
MATERNAL AND CHILD NUTRITION
2016
2015
3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite
Bao Loan Huynh Nguyen Bao Loan
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2015
Acrylamide mitigation strategies : critical appraisal of the FoodDrinkEurope toolbox
Bruno De Meulenaer
A1
Journal Article
in
FOOD & FUNCTION
2015
Arsenic from food : biotransformations and risk assessment
Tom Van de Wiele
Gijs Du Laing
Marta Calatayud Arroyo
A1
Journal Article
in
CURRENT OPINION IN FOOD SCIENCE
2015
Barrier and thermal properties of biobased packaging materials for food applications
Nanou Peelman
Peter Ragaert
Kim Ragaert
Mustafa Erkoç
Bruno De Meulenaer
Ludwig Cardon
Frank Devlieghere
C3
Conference
2015
Behavior of malondialdehyde in oil-in-water emulsions
Angelique Vandemoortele
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2015
Characterization of barrier properties and temperature resistance of biobased plastics for food packaging
Nanou Peelman
Peter Ragaert
Frank Devlieghere
Bruno De Meulenaer
Dissertation
2015
Climate impact on Alternaria moulds and their mycotoxins in fresh produce: the case of the tomato chain
Evelien Van de Perre
Liesbeth Jacxsens
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2015
Comparison of the alpha-amylase inhibitor-1 from common beans and transgenic pea expressing the bean alpha-amylase inhibitor-1 by means of LC–TOF–MS
Tatiana Cucu
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2015
Detection and identification of xerophylic fungi in Belgian chocolate confectionary factories
Nikki De Clercq
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
FOOD MICROBIOLOGY
2015
Development of a quantitative GC-FID method for the determination of sucrose mono- and diesters in foods
Tatiana Cucu
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2015
Editorial overview: Food toxicology
Bruno De Meulenaer
Editorial material
2015
Heat resistance of new biobased polymeric materials, focusing on starch, cellulose, PLA, and PHA
Nanou Peelman
Peter Ragaert
Kim Ragaert
Bruno De Meulenaer
Frank Devlieghere
Ludwig Cardon
A1
Journal Article
in
JOURNAL OF APPLIED POLYMER SCIENCE
2015
High barrier food packaging: convenience or necessity?: opportunity for bioplastics
Nanou Peelman
Peter Ragaert
Frank Devlieghere
Bruno De Meulenaer
C1
Conference
2015
Homogeneously-acid catalyzed oligomerization of glycerol
Tatiana Cucu
Bruno De Meulenaer
A1
Journal Article
in
GREEN CHEMISTRY
2015
Impact of lipid and protein co-oxidation on digestibility of dairy proteins in oil-in-water (O/W) emulsions
Monica Obando Chaves
Antonios Papastergiadis
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2015
Impact of maximum levels in European legislation on exposure of mycotoxins in dried products: case of aflatoxin B1 and ochratoxin A in nuts and dried fruits
Evelien Van de Perre
Liesbeth Jacxsens
Carl Lachat
Bruno De Meulenaer
A1
Journal Article
in
FOOD AND CHEMICAL TOXICOLOGY
2015
In vitro selenium accessibility in pet foods is affected by diet composition and type
Marielle Van Zelst
Myriam Hesta
Gijs Du Laing
Bruno De Meulenaer
Klara Goethals
Geert Janssens
A1
Journal Article
in
BRITISH JOURNAL OF NUTRITION
2015
Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems
Gustavo Luis Leonardo Scalone
Tatiana Cucu
Norbert De Kimpe
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2015
Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: a case study with a fruit based snack
Tatiana Cucu
Nathalie De Muer
Stanislav Trashin
Bruno De Meulenaer
A1
Journal Article
in
FOOD CONTROL
2015
Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua): towards an integrated optical sensor for monitoring food quality
Lotta Kuuliala
Angelos-Gerasimos Ioannidis
Marc Sader
Mike Vanderroost
Bruno De Meulenaer
Frank Devlieghere
C3
Conference
2015
Modified atmosphere packaging and irradiation to preserve contemporary food-based art : an experimental study
Julie Gilman
Liesbeth Jacxsens
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
JOURNAL OF CULTURAL HERITAGE
2015
Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)
Pratheeba Yogendrarajah
Simbarashe Samapundo
Frank Devlieghere
Sarah De Saeger
Bruno De Meulenaer
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2015
Multiple mycotoxin co-occurence in maize grown in three agro-ecological zones of Tanzania
Analice Kamala
Silvia Johana Ortiz Ulloa
Geert Haesaert
Bruno De Meulenaer
A1
Journal Article
in
FOOD CONTROL
2015
Mycotoxins deoxynivalenol and fumonisins alter the extrinsic component of intestinal barrier in broiler chickens
Gunther Antonissen
Filip Van Immerseel
Frank Pasmans
Richard Ducatelle
Geert Janssens
Siegrid De Baere
Bruno De Meulenaer
Marc Verlinden
Mathias Devreese
Freddy Haesebrouck
An Martel
Siska Croubels
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2015
Occurrence of volatile organic compounds in foods from the Belgian market and dietary exposure assessment
Raquel Catarino Medeiros Vinci
Liesbeth Jacxsens
Bruno De Meulenaer
Carl Lachat
Patrick Kolsteren
A1
Journal Article
in
FOOD CONTROL
2015
Production of volatile organic compounds during spoilage of raw Atlantic cod fillets in modified atmosphere packaging
Lotta Kuuliala
Angelos-Gerasimos Ioannidis
Marc Sader
Mike Vanderroost
Bruno De Meulenaer
Frank Devlieghere
C3
Conference
2015
Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper
Pratheeba Yogendrarajah
Bruno De Meulenaer
Sarah De Saeger
Liesbeth Jacxsens
Frank Devlieghere
Dissertation
2015
Sorption behaviour of targeted volatile organic compounds on airborne particulate matter using selected ion flow tube mass spectrometry
Christophe Walgraeve
Joren Bruneel
Katrijn Van Huffel
Kristof Demeestere
Laszlo Vincze
Bruno De Meulenaer
Herman Van Langenhove
A1
Journal Article
in
BIOSYSTEMS ENGINEERING
2015
The role of science in contemporary art conservation : a study into the conservation and presentation of food-based art
Julie Gilman
Maximiliaan Martens
Bruno De Meulenaer
Dissertation
2015
Toxigenic potentiality of Aspergillus flavus and Aspergillus parasiticus strains isolated from black pepper assessed by an LC-MS/MS based multi-mycotoxin method
Pratheeba Yogendrarajah
Frank Devlieghere
Emmanuel Njumbe Ediage
Liesbeth Jacxsens
Bruno De Meulenaer
Sarah De Saeger
A1
Journal Article
in
FOOD MICROBIOLOGY
2015
2014
A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation
Antonios Papastergiadis
Bruno De Meulenaer
Herman Van Langenhove
Dissertation
2014
Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose
Kshitij Shrestha
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2014
Association between aflatoxin M₁ exposure through breast milk and growth impairment in infants from Northern Tanzania
Happy Steven Magoha
Bruno De Meulenaer
Carl Lachat
Patrick Kolsteren
A1
Journal Article
in
WORLD MYCOTOXIN JOURNAL
2014
Co-exposures of aflatoxins with deoxynivalenol and fumonisins from maize based complementary foods in Rombo, Northern Tanzania
Martin Kimanya
Happy Steven Magoha
Bruno De Meulenaer
Patrick Kolsteren
A1
Journal Article
in
FOOD CONTROL
2014
Co-occurrence of multiple mycotoxins in dry chilli (Capsicum annum L.) samples from the markets of Sri Lanka and Belgium
Pratheeba Yogendrarajah
Liesbeth Jacxsens
Sarah De Saeger
Bruno De Meulenaer
A1
Journal Article
in
FOOD CONTROL
2014
Co-occurrence of multiple mycotoxins in dry chilli (Capsicum annum L.) samples from the markets of Sri Lanka and Belgium
Pratheeba Yogendrarajah
Liesbeth Jacxsens
Sarah De Saeger
Bruno De Meulenaer
C3
Conference
2014
Development and validation of a gas chromatography-flame ionization detection method for the determination of epoxy fatty acids in food matrices
Edward Mubiru
Kshitij Shrestha
Antonios Papastergiadis
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2014
Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods
Tatiana Cucu
Kshitij Shrestha
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2014
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 Papastergiadis
Edward Mubiru
Herman Van Langenhove
Bruno De Meulenaer
A1
Journal Article
in
FOOD ANALYTICAL METHODS
2014
Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
Agnieszka Owczarek-Fendor
An Vermeulen
Ilse Van Bree
Markus Eriksson
Stefaan Lescouhier
Stefaan De Smet
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2014
Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils
Kshitij Shrestha
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2014
Effects of aflatoxins and fumonisins exposure in infants under six months of age in Tanzania
Happy Steven Magoha
Patrick Kolsteren
Bruno De Meulenaer
Dissertation
2014
Exposure assessment of malondialdehyde, 4-hydroxy-2-(E)-nonenal and 4-hydroxy-2-(E)-hexenal through specific foods available in Belgium
Antonios Papastergiadis
Amr El Sayed Fatouh
Liesbeth Jacxsens
Carl Lachat
Kshitij Shrestha
Jeff Daelman
Patrick Kolsteren
Herman Van Langenhove
Bruno De Meulenaer
A1
Journal Article
in
FOOD AND CHEMICAL TOXICOLOGY
2014
Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change
Evelien Van de Perre
Bruno De Meulenaer
Frank Devlieghere
Liesbeth Jacxsens
Dissertation
2014
Fumonisin B1 contamination in breast milk and its exposure in infants under 6 months of age in Rombo, Northern Tanzania
Happy Steven Magoha
Bruno De Meulenaer
Carl Lachat
Patrick Kolsteren
A1
Journal Article
in
FOOD AND CHEMICAL TOXICOLOGY
2014
Gas chromatographic analytical method for the analysis of oxygenated polar fatty acids
Edward Mubiru
Kshitij Shrestha
Bruno De Meulenaer
C3
Conference
2014
In vitro selenium bioaccessibility in pet foods
Marielle Van Zelst
Myriam Hesta
Gijs Du Laing
Bruno De Meulenaer
Geert Janssens
C3
Conference
2014
Infant feeding, nutritional status and mycotoxin exposure of children in the Ecuadorian highlands
Silvia Johana Ortiz Ulloa
Bruno De Meulenaer
Lieven Huybregts
Dissertation
2014
Intelligent food packaging: the next generation
Mike Vanderroost
Peter Ragaert
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2014
Investigation of the formation of (E)-2-butenal in oils and foods during frying
Antonios Papastergiadis
Kshitij Shrestha
Herman Van Langenhove
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2014
Method development and validation for analysis of multiple mycotoxins in spices using LC-MS/MS
Pratheeba Yogendrarajah
Christof Van Poucke
Bruno De Meulenaer
Sarah De Saeger
C3
Conference
2014
Monte Carlo simulation based prediction of blended oil composition containing mustard, rapeseed and soybean oil
Kshitij Shrestha
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2014
Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability
Kshitij Shrestha
Bruno De Meulenaer
Dissertation
2014
Mycological quality and mycotoxin contamination of Sri Lankan peppers (Piper nigrum L.) and subsequent exposure assessment
Pratheeba Yogendrarajah
Nick Deschuyffeleer
Liesbeth Jacxsens
Peter Maene
Sarah De Saeger
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
FOOD CONTROL
2014
Mycotoxin co-occurrence in chilli samples from the markets of Sri Lanka and Belgium
Pratheeba Yogendrarajah
Liesbeth Jacxsens
Sarah De Saeger
Bruno De Meulenaer
C3
Conference
2014
Predictive modelling kinetics on the growth and mycotoxin production of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L.)
Pratheeba Yogendrarajah
An Vermeulen
Liesbeth Jacxsens
Sarah De Saeger
Bruno De Meulenaer
Frank Devlieghere
C3
Conference
2014
Public health risk associated with the co-occurrence of mycotoxins in spices consumed in Sri Lanka
Pratheeba Yogendrarajah
Liesbeth Jacxsens
Carl Lachat
Patrick Kolsteren
Sarah De Saeger
Bruno De Meulenaer
A1
Journal Article
in
FOOD AND CHEMICAL TOXICOLOGY
2014
Risicobeheersing van allergenen: hindernissen en mogelijke oplossingen
Bruno De Meulenaer
Liesbeth Jacxsens
Tatiana Cucu
A4
Journal Article
in
FOOD SCIENCE AND LAW
2014
Risk assessment of mycotoxins in spices: case study Sri Lanka
Pratheeba Yogendrarajah
Liesbeth Jacxsens
Carl Lachat
Patrick Kolsteren
Sarah De Saeger
Bruno De Meulenaer
C3
Conference
2014
Risk profiling of wash waters in vegetable processing industry towards possible allergen carry-over
Helena Salomonsson
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2014
Screening for the presence of patulin in molded fresh produce and evaluation of its stability in the production of tomato products
Evelien Van de Perre
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2014
Screening of moulds and mycotoxins in tomatoes, bell peppers, onions, soft red fruits and derived tomato products
Evelien Van de Perre
Nick Deschuyffeleer
Liesbeth Jacxsens
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
FOOD CONTROL
2014
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 Pothakos
Baoyu Zhang
Antonios Papastergiadis
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2014
Sub-emetic toxicity of Bacillus cereus toxin cereulide on cultured human enterocyte-like Caco-2 cells
Andreja Rajkovic
Charlotte Grootaert
Tatiana Cucu
Bruno De Meulenaer
John Van Camp
Marc Bracke
Mieke Uyttendaele
A1
Journal Article
in
TOXINS
2014
The role of science in the presentation and conservation of perishable art with food: case study of Autoportrait by Wim Delvoye
Julie Gilman
Liesbeth Jacxsens
Bruno De Meulenaer
C1
Conference
2014
Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products
Nanou Peelman
Peter Ragaert
Angelique Vandemoortele
Elien Verguldt
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2014
2013
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
Tatiana Cucu
Bart Devreese
Barbara Kerkaert
Frédéric Mestdagh
Bruno De Meulenaer
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2013
A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents
Kshitij Shrestha
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2013
Analysis to support allergen risk management: which way to go?
Tatiana Cucu
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2013
Application of biobased materials as food packaging
Nanou Peelman
Peter Ragaert
Angelique Vandemoortele
Elien Verguldt
Bruno De Meulenaer
Frank Devlieghere
C3
Conference
2013
Application of biobased materials for packing short and medium shelf life food products
Nanou Peelman
Peter Ragaert
Angelique Vandemoortele
Elien Verguldt
Bruno De Meulenaer
Frank Devlieghere
C1
Conference
2013
Application of biobased materials for packing short, medium and long shelf life food products
Nanou Peelman
Peter Ragaert
Angelique Vandemoortele
Elien Verguldt
Frank Devlieghere
Bruno De Meulenaer
C1
Conference
2013
Application of bioplastics for food packaging
Nanou Peelman
Peter Ragaert
Bruno De Meulenaer
Ludwig Cardon
Frank Devlieghere
A1
Journal Article
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2013
Association between diet composition and in vitro selenium bioaccessibility in pet foods
Marielle Van Zelst
Myriam Hesta
Gijs Du Laing
Bruno De Meulenaer
Geert Janssens
C3
Conference
2013
Concomitant exposure of aflatoxins and fumonisins to infants under six months of age in Rombo, Tanzania
Happy Steven Magoha
Patrick Kolsteren
Bruno De Meulenaer
C3
Conference
2013
Development and validation of a QuEChERS based liquid chromatography tandem mass spectrometry method for the determination of multiple mycotoxins in spices
Pratheeba Yogendrarajah
Christof Van Poucke
Bruno De Meulenaer
Sarah De Saeger
C3
Conference
2013
Development and validation of a QuEChERS based liquid chromatography tandem mass spectrometry method for the determination of multiple mycotoxins in spices
Pratheeba Yogendrarajah
Christof Van Poucke
Bruno De Meulenaer
Sarah De Saeger
A1
Journal Article
in
JOURNAL OF CHROMATOGRAPHY A
2013
Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA
Tatiana Cucu
Bart Devreese
Marc De Loose
Bruno De Meulenaer
A1
Journal Article
in
FOOD AND AGRICULTURAL IMMUNOLOGY
2013
Effect of partial hydrolysis on the hazelnut and soybean protein detectability by ELISA
Tatiana Cucu
Bart Devreese
Marc De Loose
Bruno De Meulenaer
A1
Journal Article
in
FOOD CONTROL
2013
Food safety issues in fresh produce: bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain
Sigrid Van Boxstael
Ihab Habib
Liesbeth Jacxsens
Melanie De Vocht
Leen Baert
Evelien Van de Perre
Andreja Rajkovic
Francisco Lopez Galvez
Imca Sampers
Pieter Spanoghe
Bruno De Meulenaer
Mieke Uyttendaele
A1
Journal Article
in
FOOD CONTROL
2013
Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium
Marthe De Boevre
Liesbeth Jacxsens
Carl Lachat
Mia Eeckhout
José Diana Di Mavungu
Kris Audenaert
Peter Maene
Geert Haesaert
Patrick Kolsteren
Bruno De Meulenaer
Sarah De Saeger
A1
Journal Article
in
TOXICOLOGY LETTERS
2013
Hydroxymethylfurfural: a possible emergent cause of honey bee mortality?
Dirk de Graaf
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2013
Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
Barbara Kerkaert
Frédéric Mestdagh
Monica Obando Chaves
Tatiana Cucu
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2013
Improved gas chromatography-flame ionisation detector analytical method for the analysis of epoxy fatty acids
Edward Mubiru
Kshitij Shrestha
Antonios Papastergiadis
Bruno De Meulenaer
C3
Conference
2013
Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids
Edward Mubiru
Kshitij Shrestha
Antonios Papastergiadis
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF CHROMATOGRAPHY A
2013
Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
Bruno De Meulenaer
Tatiana Cucu
Barbara Kerkaert
Frédéric Mestdagh
C3
Conference
2013
Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil and its formation during roasting
Kshitij Shrestha
Christian Stevens
Bruno De Meulenaer
C3
Conference
2013
Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador
Silvia Johana Ortiz Ulloa
John Van Camp
Frédéric Mestdagh
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2013
Novel insight on the high oxidative stability of roasted mustard seed oil
Kshitij Shrestha
Bruno De Meulenaer
C3
Conference
2013
Opportunities for domesticating the African baobab (Adansonia digitata L.): multi-trait fruit selection
Bruno De Meulenaer
John Van Camp
Veronique Uytterhoeven
Filip Tack
A1
Journal Article
in
AGROFORESTRY SYSTEMS
2013
PredOxyPack®: how to predict the impact of the cold chain conditions on the oxygen barrier properties of packaging
An Vermeulen
Peter Ragaert
Bruno De Meulenaer
Frank Devlieghere
C1
Conference
2013
Prediction models for in vitro selenium bioaccessibility in dry pet foods
Marielle Van Zelst
Myriam Hesta
Gijs Du Laing
Bruno De Meulenaer
Klara Goethals
Geert Janssens
C3
Conference
2013
Review of furan formation in starch-based food model systems
Agnieszka Owczarek-Fendor
Norbert De Kimpe
Bruno De Meulenaer
A2
Journal Article
in
Aspects of Applied Biology
2013
Risk of aflatoxin M1 exposure from breast milk in infants under six months of age in Rombo, Tanzania
Happy Steven Magoha
Bruno De Meulenaer
Carl Lachat
Patrick Kolsteren
C3
Conference
2013
Spoilage potential of psychrotrophic lactic acid bacteria (LAB): Leuconostoc gasicomitatum and Lactococcus piscium under different packaging conditions
Vasileios Pothakos
Baoyu Zhang
Antonios Papastergiadis
Bruno De Meulenaer
Frank Devlieghere
C3
Conference
2013
2012
A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2012
Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2012
Age-dependent sensitization to the 7S-vicilin-like protein Cor a 11 from hazelnut (Corylus avellana) in a birch-endemic region
Stanislav Trashin
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
A1
Journal Article
in
JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY
2012
Assessment of human exposure to benzene through foods from the Belgian market
Raquel Catarino Medeiros Vinci
Liesbeth Jacxsens
Carl Lachat
Patrick Kolsteren
Bruno De Meulenaer
A1
Journal Article
in
CHEMOSPHERE
2012
Detection of hazelnut in foods using ELISA : challenges related to the detectability in processed foodstuffs
Tatiana Cucu
Bart Devreese
Stanislav Trashin
Barbara Kerkaert
Maarten Rogge
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AOAC INTERNATIONAL
2012
Development of a QuEChERS based extraction method for the determination of multiple mycotoxins in spices using liquid chromatography coupled to triple quadrupole mass spectrometry
Pratheeba Yogendrarajah
Christof Van Poucke
Bruno De Meulenaer
Sarah De Saeger
C3
Conference
2012
ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein
Tatiana Cucu
Bart Devreese
Barbara Kerkaert
Bruno De Meulenaer
A1
Journal Article
in
FOOD ANALYTICAL METHODS
2012
Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates
Evelyne Doolaege
Els Vossen
Katleen Raes
Bruno De Meulenaer
Roland Verhé
Stefaan De Smet
A1
Journal Article
in
MEAT SCIENCE
2012
Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pates
Els Vossen
Evelyne Doolaege
Bruno De Meulenaer
Katleen Raes
Stefaan De Smet
A1
Journal Article
in
MEAT SCIENCE
2012
Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2012
Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
An Adams
Fien Van Lancker
Norbert De Kimpe
A1
Journal Article
in
FOOD CHEMISTRY
2012
Furan formation upon degradation of carbohydrates in combination with proteins and lipids
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
An Adams
Fien Van Lancker
Norbert De Kimpe
C3
Conference
2012
Immunochemical detection of peanut (Arachis hypogaea L.) proteins using chicken antibodies
Bruno De Meulenaer
A1
Journal Article
in
FOOD AND AGRICULTURAL IMMUNOLOGY
2012
Immunochemical detection of peanut (Arachis hypogaea L.) proteins using chicken antibodies
Bruno De Meulenaer
A1
Journal Article
in
FOOD AND AGRICULTURAL IMMUNOLOGY
2012
Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
A1
Journal Article
in
FOOD AND CHEMICAL TOXICOLOGY
2012
Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting
Kshitij Shrestha
Christian Stevens
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2012
MALDI based identification of soybean protein markers: possible analytical targets for allergen detection in processed foods
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
A1
Journal Article
in
PEPTIDES
2012
MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Isabel Vandenberghe
Bart Devreese
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2012
MALDI-based identification of stable hazelnut protein derived tryptic marker peptides
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2012
Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods
Antonios Papastergiadis
Edward Mubiru
Herman Van Langenhove
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2012
Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
Ilse Van Bree
Jan Baetens
Simbarashe Samapundo
Frank Devlieghere
Ruben Laleman
Isabelle Vandekinderen
Bert Noseda
Ramize Xhaferi
Bernard De Baets
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2012
On-fiber furan formation from volatile precursors: a critical example of artefact formation during solid-phase microextraction
An Adams
Fien Van Lancker
Bruno De Meulenaer
Agnieszka Owczarek-Fendor
Norbert De Kimpe
A1
Journal Article
in
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
2012
Oxidative stability of roasted mustard seed (high erucic variety) oil
Kshitij Shrestha
Bruno De Meulenaer
C3
Conference
2012
Screening of mycotoxins in moulded tomatoes, onions, bell peppers, soft red fruits and derived tomato products with LC-TOF-MS
Evelien Van de Perre
Liesbeth Jacxsens
Bruno De Meulenaer
C3
Conference
2012
Sreening of mycotoxins in tomatoes, onions, bell peppers, soft red fruits and derived tomato products with LC-TOF-MS
Evelien Van de Perre
Liesbeth Jacxsens
Bruno De Meulenaer
C3
Conference
2012
Strategies to reduce exposure of fumonisins from complementary foods in rural Tanzania
Bruno De Meulenaer
John Van Camp
Patrick Kolsteren
A1
Journal Article
in
MATERNAL AND CHILD NUTRITION
2012
The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Kshitij Shrestha
John Van Camp
Bruno De Meulenaer
A1
Journal Article
in
AMINO ACIDS
2012
Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash waters
Barbara Kerkaert
Liesbeth Jacxsens
Evelien Van de Perre
Bruno De Meulenaer
A1
Journal Article
in
FOOD RESEARCH INTERNATIONAL
2012
2011
A contribution to the risk assessment of genotoxic carcinogens in food: case studies on benzene and acrylamide
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
Dissertation
2011
Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes
An Adams
Fien Van Lancker
Bruno De Meulenaer
Norbert De Kimpe
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
Analyse du risque posé en santé animale par la présence de l'hydroxyméthylfurfural dans les sirops de nourrissement des abeilles domestiques
Bruno De Meulenaer
Dirk de Graaf
André Huyghebaert
A1
Journal Article
in
ANNALES DE MEDECINE VETERINAIRE
2011
Application of bioplastics for food packaging
Nanou Peelman
Peter Ragaert
Bruno De Meulenaer
Frank Devlieghere
C3
Conference
2011
Assessment of ELISA and PCR assays for allergen detection in food: a comparative study on hazelnut and soy
Bruno De Meulenaer
Dissertation
2011
Benzene formation in model systems containing benzoate
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
C3
Conference
2011
Can acrylamide be mitigated throughout the industrial production process of French fries?
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2011
Computational estimation of soybean oil adulteration in Nepalese mustard seed oil based on fatty acid composition
Kshitij Shrestha
Bruno De Meulenaer
C1
Conference
2011
Detection of allergenic ingredients using real-time PCR: a case study on hazelnut (Corylus avellena) and soy (Glycine max)
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
Development of a highly sensitive and robust Cor a 9 specific enzyme-linked immunosorbent assay for the detection of hazelnut traces
Stanislav Trashin
Tatiana Cucu
Bart Devreese
Mieke Adriaens
Bruno De Meulenaer
A1
Journal Article
in
ANALYTICA CHIMICA ACTA
2011
Development of an intergrated strategy for controlling the allergen issue in the Belgian food and catering industry: ALLERRISK: final report
Tatiana Cucu
Bruno De Meulenaer
Report
2011
Development of competitive ELISA for the soybean protein detection in processed foods
Tatiana Cucu
Bart Devreese
Barbara Kerkaert
Maarten Rogge
Lieselot Vercruysse
Bruno De Meulenaer
C1
Conference
2011
ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins
Tatiana Cucu
Bart Devreese
Marc De Loose
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2011
Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
Marc De Loose
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2011
Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
Food allergens: an analytical challenge for the agri-food chain
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
Dissertation
2011
Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds
Barbara Kerkaert
Frédéric Mestdagh
Bruno De Meulenaer
C1
Conference
2011
Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
An Adams
Fien Van Lancker
Norbert De Kimpe
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
Furan formation in baby food model system via lipid oxidation and sugar degradation
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
An Adams
Fien Van Lancker
Pratheeba Yogendrarajah
Veronique Uytterhoeven
Norbert De Kimpe
C1
Conference
2011
Furan formation in food model systems
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
Norbert De Kimpe
Dissertation
2011
Hypochlorous and peracetic acid induced oxidation of dairy proteins
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Barbara Kerkaert
Nathalie De Muer
Quenten Denon
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
Industry's approaches to reduce acrylamide formation in French fries
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Bruno De Meulenaer
Newsarticle
2011
Integrated risk assessment of selected mycotoxins in fresh produce and derived food products throughout the food chain, affected by climate changes and globalization
Evelien Van de Perre
Liesbeth Jacxsens
Nick Deschuyffeleer
Frank Devlieghere
Bruno De Meulenaer
C3
Conference
2011
Integrated risk assessment of selected mycotoxins in fresh produce and derived food products throughout the food chain, affected by climate changes and globalization
Evelien Van de Perre
Liesbeth Jacxsens
Nick Deschuyffeleer
Frank Devlieghere
Bruno De Meulenaer
C3
Conference
2011
Interaction between whey proteins and lipids during light-induced oxidation
Frédéric Mestdagh
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2011
MAP as a conservation method for contemporary art with foodstuffs : three case studies
Julie Gilman
Claire Van Damme
Bruno De Meulenaer
Frank Devlieghere
A4
Journal Article
in
CEROART (LIÈGE)
2011
Mechanistic insights into furan formation in Maillard model systems
Fien Van Lancker
An Adams
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
Norbert De Kimpe
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
Tatiana Cucu
Bart Devreese
Frédéric Mestdagh
Barbara Kerkaert
Bruno De Meulenaer
A1
Journal Article
in
INTERNATIONAL DAIRY JOURNAL
2011
Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCR
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
The occurrence and formation of benzene in foodstuffs
Raquel Catarino Medeiros Vinci
Liesbeth Jacxsens
Bruno De Meulenaer
C3
Conference
2011
2010
Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies
Frédéric Mestdagh
Bruno De Meulenaer
André Huyghebaert
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2010
Benzene formation in foods
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
C3
Conference
2010
Benzene frequently found in foods: do we underestimate the exposure to benzene from the food chain?
Raquel Catarino Medeiros Vinci
Liesbeth Jacxsens
Bruno De Meulenaer
C3
Conference
2010
Carry-over of allergenic proteins in washing processes in the vegetable processing industry
Barbara Kerkaert
Liesbeth Jacxsens
Bruno De Meulenaer
C3
Conference
2010
Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins
Frédéric Mestdagh
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
C3
Conference
2010
Consuming organic versus conventional vegetables: the effect on nutrient and contaminant intakes
Christine Hoefkens
Isabelle Sioen
Bruno De Meulenaer
Stefaan De Henauw
Isabelle Vandekinderen
Frank Devlieghere
Anne Opsomer
Wim Verbeke
John Van Camp
A1
Journal Article
in
FOOD AND CHEMICAL TOXICOLOGY
2010
Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method
Barbara Kerkaert
Frédéric Mestdagh
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2010
Determination of benzene in different food matrices by distillation and isotope
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
A1
Journal Article
in
ANALYTICA CHIMICA ACTA
2010
Development of a new hazelnut sandwich ELISA based on detection of Cor a 9, a major hazelnut allergen
Stanislav Trashin
Tatiana Cucu
Bart Devreese
Bruno De Meulenaer
C3
Conference
2010
Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Isabel Vandenberghe
Bart Devreese
C3
Conference
2010
Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2010
Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry: a two year study
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2010
Evaluation of acrylamide mitigation recipes on industrial production of French fries
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Barbara Kerkaert
Nathalie De Muer
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2010
Exposure assessment of bisphenol A from food contact materials
Liesbeth Jacxsens
An Vermeulen
Bruno De Meulenaer
C3
Conference
2010
Fumonisin exposure through maize in complementary foods is inversely associated with linear growth of infants in Tanzania
Bruno De Meulenaer
Carl Lachat
Patrick Kolsteren
A1
Journal Article
in
MOLECULAR NUTRITION & FOOD RESEARCH
2010
Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
An Adams
Fien Van Lancker
Pratheeba Yogendrarajah
Norbert De Kimpe
A1
Journal Article
in
FOOD CHEMISTRY
2010
Furan formation in baby food model system from vitamin C and unsaturated fatty acids
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
An Adams
Fien Van Lancker
Norbert De Kimpe
C3
Conference
2010
Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Bruno De Meulenaer
C3
Conference
2010
Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
An Adams
Fien Van Lancker
Pratheeba Yogendrarajah
Veronique Uytterhoeven
Norbert De Kimpe
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2010
Integrated risk assessment of selected mycotoxins in fresh produce and derived food products throughout the food chain, affected by climate changes and globalization
Evelien Van de Perre
Liesbeth Jacxsens
Bruno De Meulenaer
C3
Conference
2010
Interaction between whey proteins and lipids as result of light-induced oxidation
Frédéric Mestdagh
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
C3
Conference
2010
Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
John Van Camp
Bruno De Meulenaer
C3
Conference
2010
Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool
Ilse Van Bree
Bruno De Meulenaer
Simbarashe Samapundo
An Vermeulen
Peter Ragaert
Bernard De Baets
Frank Devlieghere
A1
Journal Article
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2010
Risk evaluation of allergens in food production processes in function of proces-, product and installation parameters
Ellen Huizenga
Liesbeth Jacxsens
Mia Eeckhout
Bruno De Meulenaer
C3
Conference
2010
Stability of whey protein derived peptides upon severe protein glycation
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Isabel Vandenberghe
Bart Devreese
C3
Conference
2010
Van grond tot mond : verlaging van het acrylamidegehalte in aardappelen
Bruno De Meulenaer
Frédéric Mestdagh
Raquel Catarino Medeiros Vinci
Christof Van Poucke
Carlos Van Peteghem
A4
Journal Article
in
HET INGENIEURSBLAD
2010
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species
Tatiana Cucu
Bart Devreese
Frédéric Mestdagh
Barbara Kerkaert
Bruno De Meulenaer
C3
Conference
2010
2009
A farm-to-fork approach to lower acrylamide in fried potatoes
Frédéric Mestdagh
Carlos Van Peteghem
Bruno De Meulenaer
A2
Journal Article
in
FOOD (ISLEWORTH)
2009
A literature-based comparison of nutrient and contaminant contents between organic and conventional vegetables and potatoes
Christine Hoefkens
Isabelle Vandekinderen
Bruno De Meulenaer
Frank Devlieghere
Isabelle Sioen
Stefaan De Henauw
Wim Verbeke
John Van Camp
A1
Journal Article
in
BRITISH FOOD JOURNAL
2009
Availability of free fruits and vegetables at canteen lunch improves lunch and daily nutritional profiles : a randomised controlled trial
Carl Lachat
Roosmarijn Verstraeten
Bruno De Meulenaer
Lieven Huybregts
John Van Camp
Patrick Kolsteren
A1
Journal Article
in
BRITISH JOURNAL OF NUTRITION
2009
Characterization of molecular changes induced by interactions between oxidizing lipids and selected protein mixtures
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Frédéric Mestdagh
Bart Devreese
C3
Conference
2009
Decontamination strategies for fresh-cut produce
Isabelle Vandekinderen
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
John Van Camp
A2
Journal Article
in
STEWART POSTHARVEST REVIEW
2009
Decontamination treatments for fresh-cut vegetables and their effects on microbial and sensory quality, physiology and nutrient content
Isabelle Vandekinderen
Frank Devlieghere
John Van Camp
Bruno De Meulenaer
Dissertation
2009
Determination of benzene in different food matrixes by distillation and isotope dilution HS-GC/MS
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
C3
Conference
2009
Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessment
Christine Hoefkens
Isabelle Sioen
Stefaan De Henauw
Isabelle Vandekinderen
Bruno De Meulenaer
Frank Devlieghere
John Van Camp
A1
Journal Article
in
FOOD CHEMISTRY
2009
Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Nathalie Bernaert
Quenten Denon
Peter Ragaert
Bruno De Meulenaer
A1
Journal Article
in
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
2009
Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide
Isabelle Vandekinderen
Frank Devlieghere
John Van Camp
Barbara Kerkaert
Tatiana Cucu
Peter Ragaert
Bruno De Meulenaer
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
Evaluation of mitigation strategies for acrylamide formation in French fries on an industrial scale
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
Carlos Van Peteghem
Frédéric Mestdagh
C3
Conference
2009
Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Quenten Denon
Bruno De Meulenaer
A1
Journal Article
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2009
Exposure of infants to fumonisins in maize-based complementary foods in rural Tanzania
Bruno De Meulenaer
John Van Camp
Simbarashe Samapundo
Carl Lachat
Patrick Kolsteren
A1
Journal Article
in
MOLECULAR NUTRITION & FOOD RESEARCH
2009
Fumonisins exposure from freshly harvested and stored maize and its relationship with traditional agronomic practices in Rombo district, Tanzania
Bruno De Meulenaer
Frank Devlieghere
John Van Camp
Simbarashe Samapundo
Patrick Kolsteren
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2009
Impact of a decontamination step with peroxyacetic acid on the shelf-life, sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7 degrees C
Isabelle Vandekinderen
Frank Devlieghere
John Van Camp
Quenten Denon
Peter Ragaert
Bruno De Meulenaer
A1
Journal Article
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2009
Impact of various food ingredients on the retention of furan in foods
Fien Van Lancker
An Adams
Agnieszka Owczarek-Fendor
Bruno De Meulenaer
Norbert De Kimpe
A1
Journal Article
in
MOLECULAR NUTRITION & FOOD RESEARCH
2009
Industrially applicable mitigation strategies for acrylamide formation in French fries
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2009
Migration from packaging materials
Bruno De Meulenaer
Bookchapter
in
Predictive modeling and risk assessment
2009
Modeling the effect of headspace oxygen level on the degradation of vitamin C in a model fruit juice
Ilse Van Bree
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
CZECH JOURNAL OF FOOD SCIENCES
2009
Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut iceberg lettuce (Lactuca sativa var. capitata L.) after washing
Isabelle Vandekinderen
John Van Camp
Bruno De Meulenaer
Nathalie Bernaert
Quenten Denon
Peter Ragaert
Frank Devlieghere
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2009
Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce
Isabelle Vandekinderen
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
John Van Camp
A1
Journal Article
in
FOOD MICROBIOLOGY
2009
Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Bruno De Meulenaer
C3
Conference
2009
Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
John Van Camp
Bruno De Meulenaer
C3
Conference
2009
Rapid method for qualitative detection of 2,4,6-trinitrotoluene in environmental water samples
Barbara Kerkaert
Tatiana Cucu
Sarah De Saeger
Bruno De Meulenaer
A1
Journal Article
in
ANALYTICAL METHODS
2009
Risk assessment: a quantitative approach
Bruno De Meulenaer
Frank Devlieghere
Bookchapter
in
Predictive modeling and risk assessment
2009
The correlation between fumonisins exposure and growth retardation among infants in Rombo, Tanzania
Bruno De Meulenaer
Patrick Kolsteren
C3
Conference
2009
The implementation of a decontamination step during the processing of fresh-cut produce: a comparison between inactivation efficiency and quality aspects
Isabelle Vandekinderen
Frank Devlieghere
Peter Ragaert
Quenten Denon
John Van Camp
Bruno De Meulenaer
C3
Conference
2009
Using vegetable oils and animal fats in diesel engines: chemical analyses and engine tests
Sebastian Verhelst
Roger Sierens
Christian Stevens
Bruno De Meulenaer
C1
Conference
2009
2008
Allergen policy in the food industry: an improvement of food safety
Liesbeth Jacxsens
Bruno De Meulenaer
C3
Conference
2008
Best entrance control for French fry industry regarding acrylamide prediction.
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2008
Changes induced in whey protein due to interactions with lipids
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Frédéric Mestdagh
Bart Devreese
A4
Journal Article
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2008
Co-occurrence of fumonisins with aflatoxins in home-stored maize for human consumption in rural villages of Tanzania
Bruno De Meulenaer
Frank Devlieghere
John Van Camp
Patrick Kolsteren
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2008
Comparison of potato varieties between seasons and their potential for acrylamide formation
Bruno De Meulenaer
Tineke De Wilde
Frédéric Mestdagh
Wilfried Ooghe
Carlos Van Peteghem
André Calus
Roland Verhé
A1
Journal Article
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2008
Discrepancies between immunochemical and instrumental methods for allergen detection: a case study for egg white lysozyme
Barbara Kerkaert
Bruno De Meulenaer
C3
Conference
2008
Do wood mice (Apodemus sylvaticus L.) use food selection as a means to reduce heavy metal intake?
Bruno De Meulenaer
John Van Camp
A1
Journal Article
in
ENVIRONMENTAL POLLUTION
2008
Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.)
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Quenten Denon
Peter Ragaert
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2008
Effect of decontamination treatments on the nutrient content and the sensory quality of grated carrots
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Johan Debevere
Bruno De Meulenaer
C3
Conference
2008
Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Quenten Denon
Nathalie Bernaert
Bruno De Meulenaer
C3
Conference
2008
Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Quenten Denon
Nathalie Bernaert
Bruno De Meulenaer
C1
Conference
2008
Human exposure to fumonisins from home grown maize in Tanzania
Bruno De Meulenaer
Patrick Kolsteren
A1
Journal Article
in
WORLD MYCOTOXIN JOURNAL
2008
Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Bruno De Meulenaer
C1
Conference
2008
Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
Frédéric Mestdagh
Jo Maertens
Tatiana Cucu
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2008
Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps
Frédéric Mestdagh
Tineke De Wilde
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2008
Impact of decontamination agents and a packaging delay on the respiration rate of fresh-cut produce
Isabelle Vandekinderen
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
John Van Camp
A1
Journal Article
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2008
Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries
Frédéric Mestdagh
Tineke De Wilde
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
2008
Importance of oil degradation components in the formation of acrylamide in fried foodstuffs
Frédéric Mestdagh
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2008
Innovative decontamination agents and their impact on all quality aspects of fresh-cut vegetables
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Quenten Denon
Bruno De Meulenaer
C3
Conference
2008
Modeling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen
Ilse Van Bree
Simbarashe Samapundo
Frank Devlieghere
Isabelle Vandekinderen
Ruben Laleman
Ramize Xhaferi
Bruno De Meulenaer
C3
Conference
2008
Modelling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen
Ilse Van Bree
Simbarashe Samapundo
Frank Devlieghere
Isabelle Vandekinderen
Ramize Xhaferi
Bruno De Meulenaer
A4
Journal Article
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2008
Optimization of the blanching process to reduce acrylamide in fried potatoes
Frédéric Mestdagh
Tineke De Wilde
Wilfried Ooghe
Roland Verhé
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2008
Risk assessment and management options for fumonisins in maize based complementary foods in Tanzania.
Bruno De Meulenaer
Patrick Kolsteren
Dissertation
2008
Synthesis and reactivity of novel alpha,alpha,beta- and alpha,alpha,delta-trichlorinated imines
Matthias D'hooghe
Bruno De Meulenaer
Norbert De Kimpe
A1
Journal Article
in
SYNLETT
2008
The effect of inoculum size on the growth of Penicillium expansum in apples
Frank Devlieghere
Johan Debevere
Bruno De Meulenaer
A1
Journal Article
in
FOOD MICROBIOLOGY
2008
2007
Acrylamide: hype of realiteit?
Frédéric Mestdagh
Bruno De Meulenaer
Newsarticle
2007
An integrated risk assessment of patulin in apple juices throughout the food chain
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Dissertation
2007
An integrated risk assessment of patulin in apple juices throughout the food chain.
Bruno De Meulenaer
Johan Debevere
Frank Devlieghere
C1
Conference
2007
An integrated risk assessment of patulin in apple juices throughout the food chain.
Bruno De Meulenaer
Johan Debevere
Frank Devlieghere
C1
Conference
2007
Assessment of fumonisin exposure to infants consuming maize based complementary foods in Rombo district of Tanzania
Bruno De Meulenaer
Frank Devlieghere
John Van Camp
Carl Lachat
Patrick Kolsteren
A4
Journal Article
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2007
Can phenolic compounds be used for the protection of corn from fungal invasion and mycotoxin contamination during storage?
Simbarashe Samapundo
Bruno De Meulenaer
Johan Debevere
Frank Devlieghere
A1
Journal Article
in
FOOD MICROBIOLOGY
2007
Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Tatiana Cucu
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conference
2007
Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Tatiana Cucu
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conference
2007
Decontamination agents and their consequences on the microbial and nutritional quality of fresh-cut vegetables.
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Bruno De Meulenaer
C1
Conference
2007
Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method
Barbara Kerkaert
Bruno De Meulenaer
C3
Conference
2007
Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commericial ELISA method
Barbara Kerkaert
Bruno De Meulenaer
C1
Conference
2007
Development of a practical tool to predict the residual headspace oxygen level in packaged food products
Ilse Van Bree
Bruno De Meulenaer
Simbarashe Samapundo
Peter Ragaert
An Vermeulen
Frank Devlieghere
A4
Journal Article
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2007
Development of food composition databases based on available data for probabilistic nutrient and contamination intake assessments
Christine Hoefkens
John Van Camp
Isabelle Sioen
Isabelle Vandekinderen
Bruno De Meulenaer
Frank Devlieghere
C3
Conference
2007
Effect of decontamination treatments on the overall quality of fresh-cut carrots
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Bruno De Meulenaer
A4
Journal Article
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2007
Effect of the decontamination process on the nutritional quality of fresh-cut vegetables.
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Bruno De Meulenaer
C1
Conference
2007
Formation of acrylamide in potato products and its dietary exposure
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
Dissertation
2007
Free and bound patulin in cloudy apple juice
Katleen Baert
Bruno De Meulenaer
André Huyghebaert
Wilfried Ooghe
Frank Devlieghere
A1
Journal Article
in
FOOD CHEMISTRY
2007
Growth kinetics of cultures from single spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn meal
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A1
Journal Article
in
FOOD MICROBIOLOGY
2007
Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conference
2007
Importance of a canteen lunch on the dietary intake of acrylamide
Frédéric Mestdagh
Carl Lachat
Katleen Baert
Patrick Kolsteren
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
MOLECULAR NUTRITION & FOOD RESEARCH
2007
Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
A1
Journal Article
in
FOOD CHEMISTRY
2007
Influence of storage conditions of apples on growth and patulin production by Penicillium expansum
Katleen Baert
Frank Devlieghere
Andreja Rajkovic
Johan Debevere
Bruno De Meulenaer
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Interaction of water activity and bicarbonate salts in the inhibition of growth and mycotoxin production by Fusarium and Aspergillus species of importance to corn
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples
Katleen Baert
Bruno De Meulenaer
Simbarashe Samapundo
Johan Debevere
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Modelling of the individual and combined effects of water activity and temperature on the radial growth of Aspergillus flavus and A-parasiticus on corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A1
Journal Article
in
FOOD MICROBIOLOGY
2007
Sorption isotherms and isosteric heats of sorption of whole yellow dent corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A1
Journal Article
in
JOURNAL OF FOOD ENGINEERING
2007
The effect of the decontamination process on the microbial and nutritional quality of fresh-cut vegetables
Isabelle Vandekinderen
John Van Camp
Bruno De Meulenaer
Quenten Denon
Peter Ragaert
Frank Devlieghere
P1
Conference
2007
The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B-1 production of Fusarium verticillioides and F-proliferatum on corn. Part I: The effect of initial headspace carbon dioxide concentration
Simbarashe Samapundo
Bruno De Meulenaer
Johan Debevere
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B-1 production of Fusarium verticillioides and F. proliferatum on corn. Part II: The effect of initial headspace oxygen concentration
Bruno De Meulenaer
Johan Debevere
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Uncertainty and variability modelling of chemical exposure through food.
Isabelle Sioen
Bruno De Meulenaer
Frank Devlieghere
John Van Camp
A2
Journal Article
in
ARCHIVES OF PUBLIC HEALTH
2007
Variability and uncertainty assessment of patulin exposure for preschool children in Flanders
Katleen Baert
Bruno De Meulenaer
Frederik Verdonck
Inge Huybrechts
Stefaan De Henauw
Peter Vanrolleghem
Johan Debevere
Frank Devlieghere
A1
Journal Article
in
FOOD AND CHEMICAL TOXICOLOGY
2007
pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Tatiana Cucu
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conference
2007
2006
Chemical Hazards
Bruno De Meulenaer
Bookchapter
in
Safety in the agri-food chain
2006
Effects of water activity and temperature on the distribution of the growth rates and lag phase durations of individual spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn meal
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C1
Conference
2006
Electrophoresis of liposomes
Bruno De Meulenaer
Paul Van der Meeren
Jean Vanderdeelen
Bookchapter
in
Encyclopedia of Surface and Colloid Science
2006
Influence of experimental parameters on the fluorescence response and recovery of the high-performance liquid chromatography analysis of fumonisin B-1
Simbarashe Samapundo
Bruno De Meulenaer
Nathalie De Muer
Johan Debevere
Frank Devlieghere
A1
Journal Article
in
JOURNAL OF CHROMATOGRAPHY A
2006
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Carlos Van Peteghem
Roland Verhé
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2006
Iron-chelation properties of phenolic acids bearing catechol and galloyl groups
Mirjana Andjelkovic
John Van Camp
Bruno De Meulenaer
Marc Verloo
Roland Verhé
A1
Journal Article
in
FOOD CHEMISTRY
2006
Modelling Food Safety
Frank Devlieghere
Bruno De Meulenaer
Katleen Baert
Bookchapter
in
Safety in the agri-food chain
2006
Occurrence of patulin in organic, conventional, and handcrafted apple juices marketed in Belgium
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
JOURNAL OF FOOD PROTECTION
2006
Part carbohydrates
John Van Camp
Stefaan De Henauw
Bruno De Meulenaer
Bookchapter
in
Voeding en gezondheid : een overzicht van de functionele componenten in levensmiddelen en van de relatie voeding en gezondheid
2006
Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Dissertation
2006
Probabilistic exposure assessment of dietary acrylamide for students at Ghent University, Belgium
Frédéric Mestdagh
Bruno De Meulenaer
Isabelle Sioen
Patrick Kolsteren
Carlos Van Peteghem
C1
Conference
2006
Release of alpha-tocopherol from antioxidative low-density polyethylene film into fatty food simulant: Influence of complexation in beta- cyclodextrin
Bruno De Meulenaer
Frank Devlieghere
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS
2006
Role of water upon the formation of acrylamide in a potato model system
Frédéric Mestdagh
Bruno De Meulenaer
Tatiana Cucu
Carlos Van Peteghem
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2006
Selection criteria for potato tubers to minimize acrylamide formation during frying
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Wilfried Ooghe
Carlos Van Peteghem
Roland Verhé
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2006
The role of water on the formation of acrylamide in a potato model system
Frédéric Mestdagh
Bruno De Meulenaer
Tatiana Cucu
Carlos Van Peteghem
C1
Conference
2006
The use of peroxyacetic acid as an alternative disinfectant for fresh-cut vegetables
Isabelle Vandekinderen
Peter Ragaert
John Van Camp
Bruno De Meulenaer
Johan Debevere
Frank Devlieghere
C3
Conference
2006
Uncertainty and Variability Modelling of Chemical Exposure through Food
Frederik Verdonck
Isabelle Sioen
Katleen Baert
Maaike Bilau
Christophe Matthys
Stefaan De Henauw
Bruno De Meulenaer
Frank Devlieghere
John Van Camp
Patrick Van Sprang
Wim Verbeke
Jan Willems
A2
Journal Article
in
ARCHIVES OF PUBLIC HEALTH
2006
Voeding en gezondheid : een overzicht van de functionele componenten in levensmiddelen en van de relatie voeding en gezondheid
Book editor
2006
2005
A model system to define the impact of specific factors influencing acrylamide formation in foods
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
C1
Conference
2005
Aardnootallergie, of hoe een pinda levensbedreigend kan zijn
Bruno De Meulenaer
Newsarticle
2005
Development of an enzyme-linked immunosorbent assay for peanut proteins using chicken immunoglobulins
Bruno De Meulenaer
Davy Acke
A1
Journal Article
in
FOOD AND AGRICULTURAL IMMUNOLOGY
2005
Effect of atmosphere on growth and mycotoxin production of Fusarium proliferatum and Aspergillis flavus on corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C1
Conference
2005
Effect of atmosphere on growth and mycotoxin production of moulds
Frank Devlieghere
Simbarashe Samapundo
Katleen Baert
Bruno De Meulenaer
Johan Debevere
C1
Conference
2005
Effect of water activity and temperature on growth and the relationship between fumonisin production and the radial growth of Fusarium verticillioides and Fusarium proliferatum on corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A1
Journal Article
in
JOURNAL OF FOOD PROTECTION
2005
Exposure assessment of patulin in apple juice for Flemish young children
Katleen Baert
Analice Kamala
Bruno De Meulenaer
Inge Huybrechts
Stefaan De Henauw
Frank Devlieghere
P1
Conference
2005
Exposure assessment of patulin in apple juice for Flemish young children
Katleen Baert
Bruno De Meulenaer
Frank Verdonck
Analice Kamala
Inge Huybrechts
Stefaan De Henauw
Frank Devlieghere
C3
Conference
2005
Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
Tineke De Wilde
Bruno De Meulenaer
Roland Verhé
Carlos Van Peteghem
C1
Conference
2005
Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
Tineke De Wilde
Bruno De Meulenaer
Wilfried Ooghe
Roland Verhé
Carlos Van Peteghem
C1
Conference
2005
Influence of oil type and oil quality on acrylamide formation of French fries
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
C1
Conference
2005
Influence of oil type on the amounts of acrylamide generated in a model system and in french fries
Frédéric Mestdagh
Bruno De Meulenaer
Christof Van Poucke
Christel Detavernier
Carlos Van Peteghem
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2005
Influence of storage practices on acrylamide formation during potato frying
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Wilfried Ooghe
Carlos Van Peteghem
Roland Verhé
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2005
Predictive modelling of the combined effect of water activity and temperature on the radial growth of Fusarium verticilliodes and F. proliferatum on corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
P1
Conference
2005
Predictive modelling of the individual and combined effect of water activity and temperature on the radial growth of Fusarium verticilliodes and F-proliferatum on corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2005
Protective influence of several packaging materials on light oxidation of milk
Frédéric Mestdagh
Bruno De Meulenaer
Jessika De Clippeleer
Frank Devlieghere
André Huyghebaert
A1
Journal Article
in
JOURNAL OF DAIRY SCIENCE
2005
Removal of dioxins and PCB from fish oil by activated carbon and its influence on the nutritional quality of the oil
Bruno De Meulenaer
André Huyghebaert
A1
Journal Article
in
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
2005
The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Roland Verhé
Carlos Van Peteghem
C1
Conference
2005
Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs)
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
P1
Conference
2005
2004
Applicability of the linear Arrhenius-Davey model to the modelling of the effect of water activity and temperature on the radial growth of Fusarium proliferatum and F. moniliforme
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A4
Journal Article
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2004
Effect of water activity and temperature on the relationship between growth and fumonisin production by Fusarium moniliforme and F. proliferatum in maize
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C1
Conference
2004
Incidence of patulin in organic and conventional apple juices marketed in Belgium
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
C3
Conference
2004
Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum
Katleen Baert
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C1
Conference
2004
Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum
Katleen Baert
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A4
Journal Article
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2004
Influence of polymer matrix and adsorption onto silica materials on the migration of alpha-tocopherol into 95% ethanol from active packaging
Leen Heirlings
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS
2004
Migration residues from food contact materials
Bruno De Meulenaer
André Huyghebaert
Bookchapter
in
Handbook of food analysis, vol. 2 : residues and other food component analysis
2004
Mycotoxins: current and future perspectives
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Johan Debevere
C1
Conference
2004
Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
Olivier Thas
C1
Conference
2004
Verstandig frituren
Bruno De Meulenaer
André Huyghebaert
Newsarticle
2004
Voedselallergie: bieden levensmiddelenbereiding en -verwerking een oplossing?
Bruno De Meulenaer
Koen Dewettinck
Nicolas Gryson
Newsarticle
2004
Voedselveiligheid in onze welvaartstaat
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Mieke Uyttendaele
A4
Journal Article
in
HET INGENIEURSBLAD
2004
Voedselveiligheid in onze welvaartstaat
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Mieke Uyttendaele
Johan Debevere
A4
Journal Article
in
HET INGENIEURSBLAD
2004
Voedselveiligheid in onze welvaartstaat
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Mieke Uyttendaele
Johan Debevere
A4
Journal Article
in
HET INGENIEURSBLAD
2004
invloed van intrinsieke factoren van appels op de groei en patulineproductie van Penicillium expansum
Katleen Baert
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C1
Conference
2004
2003
Exposure of fumonisins in finger millet, kidney beans and peanuts, which are ingredients used for complementary food in Tanzania
Bruno De Meulenaer
John Van Camp
Katleen Baert
Frank Devlieghere
Anne Opsomer
Patrick Kolsteren
André Huyghebaert
C1
Conference
2003
Exposure study of fumonisins in a Tanzanian complementary food based on finger millet, kidney beans and peanuts
Bruno De Meulenaer
John Van Camp
Katleen Baert
Frank Devlieghere
Anne Opsomer
Patrick Kolsteren
C1
Conference
2003
Exposure study of fumonisins in a Tanzanian complementary food based on finger millet, kidney beans and peanuts
Bruno De Meulenaer
John Van Camp
Katleen Baert
Frank Devlieghere
Anne Opsomer
Patrick Kolsteren
C1
Conference
2003
Growth modelling of Fusarium proliferatum: the effect of water activity
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C1
Conference
2003
Incidence of patulin in organic and cenventional apple juices marketed in Belgium
Katleen Baert
Bruno De Meulenaer
André Huyghebaert
C1
Conference
2003
Incidence of patulin in organic and conventional apple juices marketed in Belgium
Katleen Baert
Bruno De Meulenaer
André Huyghebaert
C3
Conference
2003
Incidence of patulin in organic and conventional apple juices marketed in Belgium
Katleen Baert
Bruno De Meulenaer
André Huyghebaert
C3
Conference
2003
Incidence of patulin in organic and conventional apple juices marketed in Belium
Katleen Baert
Bruno De Meulenaer
C3
Conference
2003
Incidence of patulin in organic and conventional apple juices marketed in b elgium
Katleen Baert
Bruno De Meulenaer
André Huyghebaert
C3
Conference
2003
Incidince of patulin in organic and conventional apple juices marketed in Belgium
Katleen Baert
Bruno De Meulenaer
A4
Journal Article
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2003
Presence and exposure assessment of fumonisin in finger millet, kidney beans and peanuts, which are ingredients used for complementary food in Tanzania
John Van Camp
Bruno De Meulenaer
Frank Devlieghere
Anne Opsomer
Patrick Kolsteren
C3
Conference
2003
2002
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Roland Verhé
André Calus
Wilfried Ooghe
Carlos Van Peteghem
C1
Conference
2002
Active and intelligent packaging: applications and regulatory aspects.
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS
2002
Chemical interactions between packaging materials and foodstuffs
Bruno De Meulenaer
Dissertation
2002
Development of an enzyme-linked immunosorbent assay for bisphenol A using chicken immunoglobulins.
Bruno De Meulenaer
Katleen Baert
Vera Van Hoed
André Huyghebaert
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2002
Electrophoresis of liposomes
Bruno De Meulenaer
Paul Van der Meeren
Jean Vanderdeelen
Bookchapter
in
Encyclopedia of Surface and Colloid Science
2002
Electrophoretic studies of liposomes.
Bruno De Meulenaer
Paul Van der Meeren
Jean Vanderdeelen
Bookchapter
in
Interfacial Electrokinetics and Electrophoresis
2002
Migration of xeno-estrogens from food contact materials.
Bruno De Meulenaer
André Huyghebaert
Bookchapter
in
Recent Research Development in Agricultural and Food Chemistry, volume 5, 2002, Research Signpost, India. - ISBN 81-7736-075-2
2002
2001
Active and Intelligent Packaging Systems and the Legislative
Bruno De Meulenaer
C1
Conference
2001
Bitumenhoudende deklagen voor voedersilo's: onderzoek naar het nut en de mogelijke risico's
Bruno De Meulenaer
André Huyghebaert
A4
Journal Article
in
AGRIBETON (MERELBEKE)
2001
Development of an immunological method to asses bisphenol A migration
Bruno De Meulenaer
Katleen Baert
André Huyghebaert
C1
Conference
2001
Development of an immunological method to assess bisphenol A migration
Bruno De Meulenaer
Katleen Baert
André Huyghebaert
C1
Conference
2001
Hygiene and safety during food processing
Bruno De Meulenaer
Dirk Verbeken
Koen Dewettinck
C1
Conference
2001
Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella baltica.
Johan Debevere
Frank Devlieghere
Bruno De Meulenaer
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2001
Isolation and purification of chicken egg yolk immunoglobulins: A review.
Bruno De Meulenaer
André Huyghebaert
A1
Journal Article
in
FOOD AND AGRICULTURAL IMMUNOLOGY
2001
Migration behaviour and compositional analysis of active and intelligent packaging concepts
Bruno De Meulenaer
André Huyghebaert
C1
Conference
2001
The use of chicken antibodies in the analysis of bisphenol A migration residues from food packaging materials
Bruno De Meulenaer
Katleen Baert
André Huyghebaert
C3
Conference
2001
2000
Combined liquid and gas chromatographic characterisation of polyglycerol fatty acid esters
Bruno De Meulenaer
André Huyghebaert
A1
Journal Article
in
JOURNAL OF CHROMATOGRAPHY A
2000
Development of an immunological method to assess bisphenol A migration from food packaging materials.
Bruno De Meulenaer
Katleen Baert
Frank Devlieghere
André Huyghebaert
A4
Journal Article
in
MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT
2000
Development of chromatographic method for the determination of degree of polymerisation of polyglycerols and polyglycerol fatty acid esters.
Bruno De Meulenaer
Bert Vanhoutte
André Huyghebaert
A1
Journal Article
in
CHROMATOGRAPHIA
2000
1999
Dioxinecrisis onder de microscoop.
Bruno De Meulenaer
André Huyghebaert
A4
Journal Article
in
HET INGENIEURSBLAD
1999
Evaluating safety, effectiveness, economic-environmental impact and consumer acceptance of active and intelligent packagings FAIR-project PL 98-4170'Actipak'
Lieve Vermeiren
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C3
Conference
1999
1998
Evaluation of recycled HDPE milk bottles for food applications
Frank Devlieghere
Bruno De Meulenaer
Jan Demyttenaere
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS
1998
1997
Electrophoretic and dynamic light scattering study of the interaction of cytochrome c with dimyristoyl phosphatidylglycerol, dimyristoylphosphatidylcholine, and intramembranously mixed liposomes
Bruno De Meulenaer
Paul Van der Meeren
Jean Vanderdeelen
Leon Baert
A1
Journal Article
in
JOURNAL OF COLLOID AND INTERFACE SCIENCE
1997
Evaluation, modelling and optimization of the cleaning process of contaminated plastic food refillables
Frank Devlieghere
Bruno De Meulenaer
André Huyghebaert
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS
1997
1996
Catalytic durability of magnetoproteoliposomes captured by high-gradient magnetic forces in a miniature fixed-bed reactor
Bruno De Meulenaer
Paul Van der Meeren
Jean Vanderdeelen
A1
Journal Article
in
BIOTECHNOLOGY AND BIOENGINEERING
1996
Reflection phenomena in particle sizing by static and dynamic light scattering
Bruno De Meulenaer
Paul Van der Meeren
Jean Vanderdeelen
Leon Baert
A1
Journal Article
in
PARTICLE & PARTICLE SYSTEMS CHARACTERIZATION
1996
1995
Enzymatic activity of cytochrome c-oxidase inserted into magnetoliposomes differing in surface charge density
Bruno De Meulenaer
Paul Van der Meeren
Jean Vanderdeelen
A1
Journal Article
in
BIOCATALYSIS AND BIOTRANSFORMATION
1995
Optimization of a chromatographic method for the Gram-scale preparative fractionation of soybean phospholipids
Bruno De Meulenaer
Paul Van der Meeren
Jean Vanderdeelen
Leon Baert
A1
Journal Article
in
CHROMATOGRAPHIA
1995
Reflection phenomena in particle sizing by static and dynamic light scattering
Paul Van der Meeren
Bruno De Meulenaer
Jean Vanderdeelen
Leon Baert
C1
Conference
1995
Simple and cost-effective gram-scale chromatographic method for the purification of soybean phospholipids
Bruno De Meulenaer
Paul Van der Meeren
Jean Vanderdeelen
Leon Baert
A1
Journal Article
in
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
1995