Research Explorer

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Bruno De Meulenaer

Publications & Research Data

Awards & Distinctions

486 Resultaten

2026

Microbiological survey of spontaneous vegetable fermentations : a food safety perspective

Mathis VermeerschCintia MayrAn MaesAnneleen WiemeBruno De MeulenaerPeter VandammeLiesbeth JacxsensTanja KosticMieke Uyttendaele

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Time-specific bidirectional links between the maternal microbiome, milk composition, and infant gut microbiota

Lishi DengKelsey FehrLaéticia Céline ToeLindsay H. AllenLars BodeDaniela HampelMelissa B. ManusAndrew MertensBianca RobertsonChloe Yonemitsu et al.

U Artikel in een tijdschrift in Cell Host & Microbe

2025

Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk

Zijun ZhaoSimin ChenBruno De MeulenaerJianfeng WuPaul Van der Meeren

A1 Artikel in een tijdschrift in FOOD HYDROCOLLOIDS

Innovative plasma- polymerized bilayer coating featuring citronellal-infused antimicrobial layer and polycaprolactone barrier for Prolonged, controlled release

Maryam Zabihzadeh KhajaviAnton NikiforovRino MorentIlse FraeyeBruno De MeulenaerFrank DevliegherePeter RagaertNathalie De Geyter

Kinetic modelling of malondialdehyde reactivity : is this a true lipid oxidation marker?

Philippe HeynderickxBruno De Meulenaer

Nonthermal plasma induced lipid oxidation in different food models and elucidation of the key reactive species

Danyang LiuBruno De MeulenaerNathalie De Geyter

Preharvest far-red light affects respiration rate and carbohydrate status in lettuce grown in a vertical farm and stored under modified atmosphere conditions

Ellen Van de VeldeLauriane Van WilderMarie-Christine Van LabekeBruno De MeulenaerKathy SteppeFrank DevlieghereEmmy Dhooghe

A1 Artikel in een tijdschrift in AGRONOMY-BASEL

2024

Development of a GC-FID method for quantitative characterisation of polyglycerols in polyglycerol polyricinoleate (PGPR) present in a lipid matrix

Chunxia SuPaul Van der MeerenBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Effect of cheese processing relevant conditions on the physicochemical properties of bovine casein micelles

Teng WangPaul Van der MeerenBruno De Meulenaer

Interfacial behaviour of polyglycerol polyricinoleate (PGPR) in W/O emulsions : a molecular study

Chunxia SuPaul Van der MeerenBruno De Meulenaer

Microplastics in clams : detection, Exposure, and Implications for human gastric digestion

Maria Krishna de GuzmanTanja Cirkovic VelickovicSam Van HauteBruno De Meulenaer

Nutritional and physicochemical characterisation of ‘Oromo dinich’ (Plectranthus edulis) tuber, an Ethiopian staple food

Gifty Abera GeletaBruno De Meulenaer

Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso : assessment of the process effectiveness and the properties of cooking alkalis

Moustapha DraboHabtu Shumoy AbrahaBruno De MeulenaerAly SavadogoKatleen Raes

A1 Artikel in een tijdschrift in FOOD & FUNCTION

Nutritional, phytochemical, and safety profiling of Senegalia seeds, promising wild legumes in the arid and semi-arid tropics

Moustapha DraboEls Van DammeTibo De ConinckIsabel VerbekeBruno De MeulenaerAly SavadogoKatleen Raes

A1 Artikel in een tijdschrift in JOURNAL OF FOOD COMPOSITION AND ANALYSIS

TOF-MS based characterization of polyglycerol polyricinoleate (PGPR) samples

Chunxia SuPaul Van der MeerenBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

2023

Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress

Chunxia SuBruno De MeulenaerPaul Van der Meeren

A1 Artikel in een tijdschrift in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis

Zouheir AlsafraLotta KuulialaGeorges SchollClaude SaegermanGauthier EppeBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Fingerprinting methods for origin and variety assessment of rice : development, validation and data fusion experiments

Jet Van De SteeneJoeri RuyssinckJuan-Antonio Fernandez-PiernaLore VandermeerschAn MaesHerman Van LangenhoveChristophe WalgraeveKristof DemeestereBruno De MeulenaerLiesbeth Jacxsens et al.

A1 Artikel in een tijdschrift in FOOD CONTROL

Impact of nonthermal plasma on lipid oxidation from the perspective of plasma treatment parameters and plasma species : identification of key reactive species

Danyang LiuCharlie Van PaepeghemJoke SierensMehrnoush NarimisaAnton NikiforovNathalie De GeyterKristof DemeestereBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of polyglycerol polyricinoleate (PGPR) type on its interfacial characteristics in W/O emulsions

Chunxia SuBruno De MeulenaerPaul Van der Meeren

Impact of pretreatment and drying factors on chemical and biochemical attributes of Moroccan Thompson Seedless grapes

Abdelhakim BoudboudMohamed Ben AzizHassan HajjajLhoussain HajjiBruno De MeulenaerHamid MazouzHueseyin Bozkurt

A2 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD SCIENCE

Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella

Chak Ming ToChinwe Ogochukwu NnadiTeng WangPieter VermeirBruno De MeulenaerKoen DewettinckPaul Van der Meeren

A1 Artikel in een tijdschrift in INTERNATIONAL DAIRY JOURNAL

Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy

Klaas De BaerdemaekerAmber Van ReepingenAnton NikiforovBruno De MeulenaerNathalie De GeyterFrank Devlieghere

A1 Artikel in een tijdschrift in FOODS

Protein interactions during dry and wet heat pre-treatment of skim milk powder (dispersions) and their effect on the heat stability of recombined filled evaporated milk

Jianfeng WuSimin ChenEls Van DammeBruno De MeulenaerPaul Van der Meeren

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Spoilage of poultry and fresh cut vegetables : the role of the microbiome and packaging conditions in volatile organic compounds production

Angelos Gerasimos IoannidisBruno De MeulenaerFrank Devlieghere

The nutritional quality of the red mangrove crab (Ucides occidentalis), harvested at two reserves in the Guayas estuary

Andrée De CockMarie Anne Eurie ForioBruno De MeulenaerFilip TackLuis Dominguez-GrandaPeter Goethals

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

2022

Authenticity analysis of oregano : development, validation and fitness for use of several food fingerprinting techniques

Jet Van De SteeneJoeri RuyssinckJuan-Antonio Fernandez-PiernaLore VandermeerschAn MaesHerman Van LangenhoveChristophe WalgraeveKristof DemeestereBruno De MeulenaerLiesbeth Jacxsens et al.

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Comparative profiling and exposure assessment of microplastics in differently sized Manila clams from South Korea by μFTIR and Nile Red staining

Maria Krishna de GuzmanMirjana AndjelkovićVesna JovanovićJaehak JungJuyang KimLea Ann DaileyAndreja RajkovicBruno De MeulenaerTanja Cirkovic Velickovic

A1 Artikel in een tijdschrift in MARINE POLLUTION BULLETIN

Fingerprinting by mass spectrometry and infrared spectroscopy for food fraud detection

Jet Van De SteeneJoeri RuyssinckJuan Fernandez PiernaChristophe WalgraeveKristof DemeestereBruno De MeulenaerLiesbeth JacxsensBram Miserez

Impact of heat-induced changes on the heat stability of recombined filled evaporated milk

Jianfeng WuPaul Van der MeerenBruno De Meulenaer

Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values

Jianfeng WuSimin ChenLydivine NyiransabimanaEls Van DammeBruno De MeulenaerPaul Van der Meeren

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.)

José Villacís-ChiribogaGriet JacobsJohn Van CampKathy ElstJenny RualesVerónica Marcillo-ParraVolker BöhmAndrea BuneaMartina CirliniNeal Craft et al.

A1 Artikel in een tijdschrift in JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Non-thermal plasma for cold treatment of foods : effect of matrix composition on bactericidal potential

Klaas De BaerdemaekerAmber Van ReepingenAnton NikiforovBruno De MeulenaerNathalie De GeyterFrank Devlieghere

Risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked Sardinella sp. in Ghana : impact of an improved oven on public health protection

Kennedy BomfehLiesbeth JacxsensWisdom Kofi Amoa-AwuaEsther Garrido GamarroYvette Diei OuadiBruno De Meulenaer

A1 Artikel in een tijdschrift in RISK ANALYSIS

Sequential adsorption of polyglycerol polyricinoleate and protein at the oil-water interface : an interfacial rheology study

Chunxia SuHao LiBruno De MeulenaerPaul Van der Meeren

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 BaeleAn VermeulenFrederic B. LeloupDimitri AdonsRoos PeetersFrank DevlieghereBruno De MeulenaerPeter Ragaert

A1 Artikel in een tijdschrift in PACKAGING TECHNOLOGY AND SCIENCE

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

Jianfeng WuHao LiQurrotul A'yunAli Sedaghat DoostBruno De MeulenaerPaul Van der Meeren

A1 Artikel in een tijdschrift in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods

Chunxia SuPaul Van der MeerenBruno De Meulenaer

Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods

Chunxia SuPaul Van der MeerenBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Development of photo-crosslinkable collagen hydrogel building blocks for vascular tissue engineering applications : a superior alternative to methacrylated gelatin?

Nele PienDaniele PezzoliJasper Van HoorickFrancesco CopesMargot VansteenlandMadalina AlbuBruno De MeulenaerDiego MantovaniSandra Van VlierberghePeter Dubruel

A1 Artikel in een tijdschrift in MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS

Effect of fish-oil supplementation on breastmilk long-chain polyunsaturated fatty acid concentration : a randomized controlled trial in rural Ethiopia

Alemayehu ArgawKimberley BouckaertMekitie Wondafrash KibebewPatrick KolsterenCarl LachatBruno De MeulenaerGiles Hanley-CookLieven Huybregts

A1 Artikel in een tijdschrift in EUROPEAN JOURNAL OF CLINICAL NUTRITION

Hazard prioritisation of substances in printing inks and adhesives applied to plastic food packaging

Edoardo GalbiatiLiesbeth JacxsensBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

Jianfeng WuSimin ChenTeng WangHao LiAli Sedaghat DoostEls Van DammeBruno De MeulenaerPaul Van der Meeren

A1 Artikel in een tijdschrift in FOOD HYDROCOLLOIDS

Insect protein concentrates from Mexican edible insects : structural and functional characterization

Diana Baigts AllendeAli Sedaghat DoostMilena Ramirez-RodriguesKoen DewettinckPaul Van der MeerenBruno De MeulenaerDaylan A. Tzompa-Sosa

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation

Angelique VandemoortelePhilippe HeynderickxLudivine LeloupBruno De Meulenaer

Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation

Angelique VandemoortelePhilippe HeynderickxLudivine LeloupBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Lipidome of cricket species used as food

Daylan A. Tzompa-SosaKoen DewettinckPaul ProvijnJos F. BrouwersBruno De MeulenaerDennis G.A.B. Oonincx

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Method for beta-carotene extraction from processed baby foods as a model for plant-based fatty food products

Charlotte GrootaertMargot VansteenlandAngelique VandemoorteleJohn Van CampBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

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

Wendie ClaeysBruno De MeulenaerSarah De SaegerChristophe MatthysLuc PussemierAndreja RajkovicMarie-Louise ScippoChristiane VleminckxXavier Van HuffelPeter Hoet

A1 Artikel in een tijdschrift in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder

Maarten BaeleAn VermeulenDimitr AdonsRoos PeetersAngelique VandemoorteleFrank DevlieghereBruno De MeulenaerPeter Ragaert

A1 Artikel in een tijdschrift in PACKAGING TECHNOLOGY AND SCIENCE

Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

D. Sylvain DabadeLiesbeth JacxsensLisa MiclotteEmmanuel AbatihFrank DevlieghereBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CONTROL

2020

101 vragen over voeding : een mond vol

André HuyghebaertBruno De Meulenaer

Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions

Angelique VandemoorteleMarie SimonArnaud ClaesBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion

Angelique VandemoortelePinar BabatMariam YakubuBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical characteristics of terasi and the impact of some major compounds in terasi on the sensory characteristics of sambal-terasi, a chili sauce

Mery Tambaria Damanik AmbaritaBruno De MeulenaerKatleen Raes

Dietary acrylamide intake by potato crisps consumers : a case of Nairobi County

George Ooko AbongJackline Akinyi OgollaMichael Wandayi OkothBruno De MeulenaerJackson Ntongai KabiraPaul KaranjaLiesbeth Jacxsens

A2 Artikel in een tijdschrift in OPEN AGRICULTURE

Identification of key sensory attributes of Sambal-Terasi, impact of different type of Terasi, chemical characteristics and salt addition

Mery Tambaria Damanik AmbaritaKatleen RaesBruno De Meulenaer

A1 Artikel in een tijdschrift in SAINS MALAYSIANA

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Gustavo Luis ScaloneAngelos Gerasimos IoannidisPrabin LamichhaneFrank DevlieghereNorbert De KimpeKeith CadwalladerBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Migration of surrogate contaminants from paperboard to foods : effect of food and surrogate properties

Maarten BaeleAn VermeulenMaarten ClaesPeter RagaertBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Nickel in foods sampled on the Belgian market : identification of potential contamination sources

Mehrnoosh BabaahmadifooladiLiesbeth JacxsensBruno De MeulenaerGijs Du Laing

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Reactivity of secondary lipid oxidation products in food model systems

Angelique VandemoorteleBruno De Meulenaer

The shift from traditional to an improved fish smoking oven in Ghana : implications for food safety and public health

Kennedy BomfehBruno De MeulenaerLiesbeth JacxsensWisdom Kofi Amoa-Awua

Towards optimal barriers for food packaging : balancing over- and underpackaging

Maarten BaelePeter RagaertFrank DevlieghereBruno De Meulenaer

2019

Cocoa-specific flavor components and their peptide precursors

Gustavo Luis ScaloneKathrin Textoris-TaubeBruno De MeulenaerNorbert De KimpeJohannes WöstemeyerJürgen Voigt

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Early sowing and harvesting as effective measures to reduce stalk borer injury, Fusarium verticillioides incidence and associated fumonisin production in maize

Richard Raphael MadegeSofie LandschootMartin KimanyaBendantukuka TiisekwaBruno De MeulenaerBoris BekaertKris AudenaertGeert Haesaert

A1 Artikel in een tijdschrift in TROPICAL PLANT PATHOLOGY

Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage

Maarten BaeleAn VermeulenFrederic LeloupDimitri AdonsRoos PeetersFrank DevlieghereBruno De MeulenaerPeter Ragaert

A1 Artikel in een tijdschrift in PACKAGING TECHNOLOGY AND SCIENCE

Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

Gustavo Luis ScalonePrabin LamichhaneTatiana CucuNorbert De KimpeBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Policy recommendations and smallholder guidelines for improved fish smoking systems

Kennedy BomfehLiesbeth JacxsensBruno De MeulenaerWisdom Kofi Amoa-AwuaEmmanuel Ohene Afoakwa

A4 Artikel in een tijdschrift in FAO FISHERIES AND AQUACULTURE CIRCULAR

Pre-harvest strategies to minimize contamination of mycotoxins produced by Fusarium species in maize of Tanzania

Richard MadegeGeert HaesaertBruno De MeulenaerKris Audenaert

Reactivity of lipid oxidation products in foods : is malondialdehyde a reliable marker?

Angelique VandemoorteleBruno De Meulenaer

Hoofdstuk in een boek in Encyclopedia of food chemistry

Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South : a case study of an improved kiln in Ghana

Kennedy BomfehLiesbeth JacxsensWisdom Kofi Amoa‐AwuaIsabella TandohEmmanuel Ohene AfoakwaEsther Garrido GamarroYvette Diei OuadiBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression

Lotta KuulialaMarc SaderAntonio Mattia SolimeoRaul Perez FernandezMike VanderroostBernard De BaetsBruno De MeulenaerPeter RagaertFrank Devlieghere

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuber

Gifty Abera GeletaBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

The sensory acceptance and profile of Indonesian sambal-terasi : impact of terasi type and concentration

Mery Tambaria Damanik AmbaritaKatleen RaesBruno De Meulenaer

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

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 HinnehEvangeline SemanhyiaDavy Van de WalleAnn De WinneDaylan A. Tzompa-SosaGustavo Luis ScaloneBruno De MeulenaerKathy MessensJim Van DurmeEmmanuel Ohene Afoakwa et al.

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Biogene amines in levensmiddelen : meer dan vis-en visserijproducten? : FOD Volksgezondheid project BIOGAMI

Liesbeth JacxsensBruno De MeulenaerFrank Devlieghere

A4 Artikel in een tijdschrift in FOOD SCIENCE AND LAW

Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce

Angelos-Gerasimos IoannidisFrederiek-Maarten KerckhofYasmine Riahi DrifMike VanderroostNico BoonPeter RagaertBruno De MeulenaerFrank Devlieghere

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Control of Fusarium verticillioides (Sacc.) Nirenberg and fumonisins by using a combination of crop protection products and fertilization

Richard MadegeKris AudenaertMartin KimanyaBendantukuka TiisekwaBruno De MeulenaerBoris BekaertSofie LandschootGeert Haesaert

A1 Artikel in een tijdschrift in TOXINS

Do current fortification and supplementation programs assure adequate intake of fat-soluble vitamins in Belgian infants, toddlers, pregnant women, and lactating women?

Isabelle MoyersoenCarl LachatKoenraad CuypersKarin De RidderBrecht DevleesschauwerJean TafforeauStefanie VandevijvereMargot VansteenlandBruno De MeulenaerJohn Van Camp et al.

A1 Artikel in een tijdschrift in NUTRIENTS

Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method

Mohammed Worku AdemBruno De MeulenaerLuc DuchateauPascal Boeckx

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

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 ArgawMekitie Wondafrash KibebewKimberley BouckaertPatrick KolsterenCarl LachatTefera BelachewBruno De MeulenaerLieven Huybregts

A1 Artikel in een tijdschrift in AMERICAN JOURNAL OF CLINICAL NUTRITION

Epoxy fatty acids in foods : analytics, formation and risk assessment

Edward MubiruBruno De Meulenaer

Evaluation of artificially contaminated fish with formaldehyde under laboratory conditions and exposure assessment in freshwater fish in Southern Bangladesh

Md Sazedul HoqueLiesbeth JacxsensMd Boktheir HossainAKM Nowsad AlamSM Oasiqul AzadBruno De MeulenaerCarl LachatMatiur Rahman

A1 Artikel in een tijdschrift in CHEMOSPHERE

Heat resistance of biobased materials, evaluation and effect of processing techniques and additives

Nanou PeelmanPeter RagaertKim RagaertMustafa ErkoçWillem Van BremptFemke FaelensFrank DevlieghereBruno De MeulenaerLudwig Cardon

A1 Artikel in een tijdschrift in POLYMER ENGINEERING AND SCIENCE

Influence of oxidized oils on digestibility of caseins in O/W emulsions

Monica ObandoErika SotoBruno De Meulenaer

A1 Artikel in een tijdschrift in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres

Lotta KuulialaYassmin Al hageAngelos-Gerasimos IoannidisMarc SaderFrederiek-Maarten KerckhofMike VanderroostNico BoonBernard De BaetsBruno De MeulenaerPeter Ragaert et al.

A1 Artikel in een tijdschrift in FOOD MICROBIOLOGY

Multiple mycotoxin exposure of infants and young children via breastfeeding and complementary/weaning foods consumption in Ecuadorian highlands

Johana OrtizLiesbeth JacxsensGabroema AstudilloAdriana BallesterosSilvana DonosoLieven HuybregtsBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD AND CHEMICAL TOXICOLOGY

Multivariate statistical analysis for the identification of potential seafood spoilage indicators

Lotta KuulialaEmmanuel AbatihAngelos-Gerasimos IoannidisMike VanderroostBruno De MeulenaerPeter RagaertFrank Devlieghere

A1 Artikel in een tijdschrift in FOOD CONTROL

Post-harvest interventions decrease aflatoxin and fumonisin contamination in maize and subsequent dietary exposure in Tanzanian infants : a cluster randomised-controlled trial

Analice KamalaM KimanyaBruno De MeulenaerPatrick KolsterenLiesbeth JacxsensGeert HaesaertK KilangoH MagohaB TiisekwaCarl Lachat

A1 Artikel in een tijdschrift in WORLD MYCOTOXIN JOURNAL

Post-harvest strategies to reduce exposure to aflatoxins and fumonisins through maize based complementary foods in Tanzania

Analice KamalaBruno De MeulenaerCarl LachatMartin Kimanya

Variation in tuber proximate composition, sugars, fatty acids and amino acids of eight Oromo dinich (Plectranthus edulis) landraces experimentally grown in Ethiopia

Gifty Abera GeletaBruno De MeulenaerTemesgen Magule Olango

A1 Artikel in een tijdschrift in JOURNAL OF FOOD COMPOSITION AND ANALYSIS

2017

Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers

Tom HellemansGifty Abera GeletaIngrid De LeynPaul Van der MeerenKoen DewettinckMia EeckhoutBruno De MeulenaerFilip Van Bockstaele

A1 Artikel in een tijdschrift in JOURNAL OF FOOD SCIENCE

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

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

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Formation of 3-chlorotyrosine by use of hypochlorite in food

Bao Loan Huynh NguyenBruno De Meulenaer

Impact of lipid and protein co-oxidation on digestibility of dairy proteins

Monica Obando ChavesBruno De Meulenaer

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 IoannidisChristophe WalgraeveMike VanderroostHerman Van LangenhoveFrank DevlieghereBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ANALYTICAL METHODS

Nutritional composition of black soldier fly (Hermetia illucens) prepupae reared on different organic waste substrates

Thomas SpranghersMatteo OttoboniCindy KlootwijkAnneke OvynStefaan DeboosereBruno De MeulenaerJoris MichielsMia EeckhoutPatrick De ClercqStefaan De Smet

A1 Artikel in een tijdschrift in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reactivity of free malondialdehyde during in vitro simulated gastrointestinal digestion

Angelique VandemoortelePinar BabatMariam YakubuBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Risk of exposure to multiple mycotoxins from maize-based complementary foods in Tanzania

Analice KamalaMartin KimanyaCarl LachatLiesbeth JacxsensGeert HaesaertPatrick KolsterenSilvia Johana Ortiz UlloaBendantuguka TiisekwaBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Risks for public health related to the presence of furan and methylfurans in food

Helle Katrine KnutsenJan AlexanderLars BarregårdMargherita BignamiBeat BrüschweilerSandra CeccatelliBruce CottrillLutz EdlerBettina Grasl‐KrauppChrister Hogstrand et al.

A1 Artikel in een tijdschrift in EFSA JOURNAL

The digitization of a food package’s life cycle : existing and emerging computer systems in the logistics and post-logistics phase

Mike VanderroostPeter RagaertJan VerwaerenBruno De MeulenaerBernard De BaetsFrank Devlieghere

A1 Artikel in een tijdschrift in COMPUTERS IN INDUSTRY

The digitization of a food package’s life cycle : existing and emerging computer systems in the pre-logistics phase

Mike VanderroostPeter RagaertJan VerwaerenBruno De MeulenaerBernard De BaetsFrank Devlieghere

A1 Artikel in een tijdschrift in COMPUTERS IN INDUSTRY

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 RajkovicIgor TomasevicBruno De MeulenaerFrank Devlieghere

A1 Artikel in een tijdschrift in FOOD CONTROL

Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings

Nikki De ClercqEls Van CoillieBenjamin HoremansBarbara DuquenneMarjolein VandekerckhoveGeertrui VlaemynckBruno De MeulenaerFrank Devlieghere

A1 Artikel in een tijdschrift in FOOD CONTROL

2016

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

Bao Loan Huynh NguyenLiesbeth JacxsensAli Abbas Mohammad KurshedBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

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

Bao Loan Huynh NguyenBarbara KerkaertTatiana CucuFrederic MestdaghBruno De Meulenaer

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

Acrylamide in levensmiddelen : toch nog een weg af te leggen...

Bruno De Meulenaer

A4 Artikel in een tijdschrift in TIJDSCHRIFT VOOR VOEDING EN DIËTETIEK

Acrylamide in potato products

Bruno De MeulenaerRaquel Catarino Medeiros VinciFrédéric Mestdagh

Hoofdstuk in een boek in Advances in potato chemistry and technology

Applicability of biobased packaging materials for long shelf-life food products

Nanou PeelmanPeter RagaertElien VerguldtFrank DevlieghereBruno De Meulenaer

A2 Artikel in een tijdschrift in PACKAGING RESEARCH

Challenges in risk assessment : quantitative risk assessment

Liesbeth JacxsensMieke UyttendaeleBruno De Meulenaer

Conservation strategy for food-based perishable art : preservation versus reconstruction illustrated by Piece in Ghent by Jason Rhoades (1994)

Julie GilmanLiesbeth JacxsensBruno De Meulenaer

A1 Artikel in een tijdschrift in STUDIES IN CONSERVATION

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 ThiImca SampersSam Van HauteSimbarashe SamapundoBruno De MeulenaerMarc HeyndrickxFrank Devlieghere

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples

Nikki De ClercqBruno De MeulenaerFrank DevlieghereEls Van CoillieGeertrui Vlaemynck

Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products

Gustavo Luis ScaloneBruno De MeulenaerNorbert De Kimpe

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 DegraeveRichard MadegeKris AudenaertAnalice KamalaSilvia Johana Ortiz UlloaMartin KimanyaBen TiisekwaBruno De MeulenaerGeert Haesaert

A1 Artikel in een tijdschrift in FOOD CONTROL

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 SetiowatiLien VermeirJosé MartinsBruno De MeulenaerPaul Van der Meeren

A1 Artikel in een tijdschrift in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere

Nikki De ClercqG VlaemynckE Van PamelS Van WeyenbergL HermanFrank DevlieghereBruno De MeulenaerE Van Coillie

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Local post-harvest practices associated with aflatoxin and fumonisin contamination of maize in three agro ecological zones of Tanzania

Analice KamalaMartin KimanyaGeert HaesaertBen TiisekwaRichard MadegeSzanne DegraeveCypriana CyprianBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)

Pratheeba YogendrarajahAn VermeulenLiesbeth JacxsensEvangelia MavromichaliSarah De SaegerBruno De MeulenaerFrank Devlieghere

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products

Nikki De ClercqEls Van PamelEls Van CoillieGeertrui VlaemynckFrank DevlieghereBruno De MeulenaerEls Daeseleire

A1 Artikel in een tijdschrift in FOOD ANALYTICAL METHODS

Partitioning behavior of VOCs between dust and air

Christophe WalgraeveJoren BruneelKatrijn Van HuffelKristof DemeestereLaszlo VinczeBruno De MeulenaerHerman Van Langenhove

Patulin production by Penicillium expansum isolates from apples during different steps of long-term storage

N De ClercqG VlaemynckE Van PamelD ColmanMarc HeyndrickxF Van HoveBruno De MeulenaerFrank DevlieghereE Van Coillie

A1 Artikel in een tijdschrift in WORLD MYCOTOXIN JOURNAL

Quantitative risk assessment for formalin treatment in fish preservation : food safety concern in local market in Bangladesh

Md Sazedul HoqueLiesbeth JacxsensBruno De MeulenaerAKM Nowsad Alam

Reassessment of the acrylamide risk: Belgium as a case-study

Wendie ClaeysBruno De MeulenaerAndré HuyghebaertMarie-Louise ScippoPeter HoetChristophe Matthys

A1 Artikel in een tijdschrift in FOOD CONTROL

Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices : chilli and pepper

Liesbeth JacxsensPratheeba YogendrarajahBruno De Meulenaer

Risk of dietary exposure to aflatoxins and fumonisins in infants less than 6 months of age in Rombo, Northern Tanzania

Happy Steven MagohaMartin KimanyaBruno De MeulenaerDominique RoberfroidCarl LachatPatrick Kolsteren

A1 Artikel in een tijdschrift in MATERNAL AND CHILD NUTRITION

2015

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

Bao Loan Huynh NguyenFrank DevlieghereCaroline Van HoekeBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Acrylamide mitigation strategies : critical appraisal of the FoodDrinkEurope toolbox

M PalermoV GökmenBruno De MeulenaerZ CiesarováY ZhangF PedreschiV Fogliano

A1 Artikel in een tijdschrift in FOOD & FUNCTION

Arsenic from food : biotransformations and risk assessment

Tom Van de WieleGijs Du LaingMarta Calatayud Arroyo

A1 Artikel in een tijdschrift in CURRENT OPINION IN FOOD SCIENCE

Barrier and thermal properties of biobased packaging materials for food applications

Nanou PeelmanPeter RagaertKim RagaertMustafa ErkoçBruno De MeulenaerLudwig CardonFrank Devlieghere

Behavior of malondialdehyde in oil-in-water emulsions

Angelique VandemoorteleBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of barrier properties and temperature resistance of biobased plastics for food packaging

Nanou PeelmanPeter RagaertFrank DevlieghereBruno De Meulenaer

Climate impact on Alternaria moulds and their mycotoxins in fresh produce: the case of the tomato chain

Evelien Van de PerreLiesbeth JacxsensCheng LiuFrank DevlieghereBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

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

Anita MaczóTatiana CucuBruno De MeulenaerÉva Gelencsér

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Detection and identification of xerophylic fungi in Belgian chocolate confectionary factories

Nikki De ClercqEls Van CoillieEls Van PamelBruno De MeulenaerFrank DevlieghereGeertrui Vlaemynck

A1 Artikel in een tijdschrift in FOOD MICROBIOLOGY

Development of a quantitative GC-FID method for the determination of sucrose mono- and diesters in foods

Tatiana CucuBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Editorial overview: Food toxicology

Bruno De Meulenaer

Redactioneel materiaal

Heat resistance of new biobased polymeric materials, focusing on starch, cellulose, PLA, and PHA

Nanou PeelmanPeter RagaertKim RagaertBruno De MeulenaerFrank DevlieghereLudwig Cardon

A1 Artikel in een tijdschrift in JOURNAL OF APPLIED POLYMER SCIENCE

High barrier food packaging: convenience or necessity?: opportunity for bioplastics

Nanou PeelmanPeter RagaertFrank DevlieghereBruno De Meulenaer

Homogeneously-acid catalyzed oligomerization of glycerol

N SayoudK De Oliveira VigierTatiana CucuBruno De MeulenaerZhaoyu FanJonathan LaiJean-Marc ClacensArmin LiebensF Jérôme

A1 Artikel in een tijdschrift in GREEN CHEMISTRY

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

Monica Obando ChavesAntonios PapastergiadisShanshan LiBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 PerreLiesbeth JacxsensCarl LachatFouad El TahanBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD AND CHEMICAL TOXICOLOGY

In vitro selenium accessibility in pet foods is affected by diet composition and type

Marielle Van ZelstMyriam HestaLucille G AlexanderKerry GrayGuido BoschWouter H HendriksGijs Du LaingBruno De MeulenaerKlara GoethalsGeert Janssens

A1 Artikel in een tijdschrift in BRITISH JOURNAL OF NUTRITION

Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems

Gustavo Luis ScaloneTatiana CucuNorbert De KimpeBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: a case study with a fruit based snack

Tatiana CucuNathalie De MuerStanislav TrashinBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CONTROL

Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua): towards an integrated optical sensor for monitoring food quality

Lotta KuulialaYassmin Al hageAngelos-Gerasimos IoannidisMarc SaderMike VanderroostBruno De MeulenaerFrank Devlieghere

Modified atmosphere packaging and irradiation to preserve contemporary food-based art : an experimental study

Julie GilmanLiesbeth JacxsensBruno De MeulenaerFrank Devliegherejulie gilman

A1 Artikel in een tijdschrift in JOURNAL OF CULTURAL HERITAGE

Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)

Pratheeba YogendrarajahSimbarashe SamapundoFrank DevlieghereSarah De SaegerBruno De Meulenaer

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

Multiple mycotoxin co-occurence in maize grown in three agro-ecological zones of Tanzania

Analice KamalaSilvia Johana Ortiz UlloaMartin KimanyaGeert HaesaertSilvana DonosoBendantuguka TiisekwaBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CONTROL

Mycotoxins deoxynivalenol and fumonisins alter the extrinsic component of intestinal barrier in broiler chickens

Gunther AntonissenFilip Van ImmerseelFrank PasmansRichard DucatelleGeert JanssensSiegrid De BaereKonstantinos C MountzourisShengchen SuEric A WongBruno De Meulenaer et al.

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Occurrence of volatile organic compounds in foods from the Belgian market and dietary exposure assessment

Raquel Catarino Medeiros VinciLiesbeth JacxsensBruno De MeulenaerEric DeconinkEric MatsikoCarl LachatThibault de SchaetzenMichael CanfynIlse Van OvermeirePatrick Kolsteren et al.

A1 Artikel in een tijdschrift in FOOD CONTROL

Production of volatile organic compounds during spoilage of raw Atlantic cod fillets in modified atmosphere packaging

Lotta KuulialaAngelos-Gerasimos IoannidisMarc SaderMike VanderroostBruno De MeulenaerFrank Devlieghere

Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper

Pratheeba YogendrarajahBruno De MeulenaerSarah De SaegerLiesbeth JacxsensFrank Devlieghere

Sorption behaviour of targeted volatile organic compounds on airborne particulate matter using selected ion flow tube mass spectrometry

Christophe WalgraeveJoren BruneelKatrijn Van HuffelKristof DemeestereLaszlo VinczeBruno De MeulenaerHerman Van Langenhove

A1 Artikel in een tijdschrift in BIOSYSTEMS ENGINEERING

The role of science in contemporary art conservation : a study into the conservation and presentation of food-based art

Julie GilmanMaximiliaan MartensBruno De MeulenaerDirk Van Gogh

Toxigenic potentiality of Aspergillus flavus and Aspergillus parasiticus strains isolated from black pepper assessed by an LC-MS/MS based multi-mycotoxin method

Pratheeba YogendrarajahFrank DevlieghereEmmanuel Njumbe EdiageLiesbeth JacxsensBruno De MeulenaerSarah De Saeger

A1 Artikel in een tijdschrift in FOOD MICROBIOLOGY

2014

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

Antonios PapastergiadisBruno De MeulenaerHerman Van Langenhove

Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose

Kshitij ShresthaBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Association between aflatoxin M₁ exposure through breast milk and growth impairment in infants from Northern Tanzania

Happy Steven MagohaMartin KimanyaBruno De MeulenaerDominique RoberfroidCarl LachatPatrick Kolsteren

A1 Artikel in een tijdschrift in WORLD MYCOTOXIN JOURNAL

Co-exposures of aflatoxins with deoxynivalenol and fumonisins from maize based complementary foods in Rombo, Northern Tanzania

Martin Epafras KimanyaCandida P ShirimaHappy Steven MagohaDanstan H ShewiyoBruno De MeulenaerPatrick KolsterenYun Yun Gong

A1 Artikel in een tijdschrift in FOOD CONTROL

Co-occurrence of multiple mycotoxins in dry chilli (Capsicum annum L.) samples from the markets of Sri Lanka and Belgium

Pratheeba YogendrarajahLiesbeth JacxsensSarah De SaegerBruno De Meulenaer

Co-occurrence of multiple mycotoxins in dry chilli (Capsicum annum L.) samples from the markets of Sri Lanka and Belgium

Pratheeba YogendrarajahLiesbeth JacxsensSarah De SaegerBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CONTROL

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

Edward MubiruKshitij ShresthaAntonios PapastergiadisBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods

Tatiana CucuKshitij ShresthaBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

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

Antonios PapastergiadisEdward MubiruHerman Van LangenhoveBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ANALYTICAL METHODS

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

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

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils

Kshitij ShresthaBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of aflatoxins and fumonisins exposure in infants under six months of age in Tanzania

Happy Steven MagohaPatrick KolsterenBruno De Meulenaer

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

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

A1 Artikel in een tijdschrift in FOOD AND CHEMICAL TOXICOLOGY

Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change

Evelien Van de PerreBruno De MeulenaerFrank DevlieghereLiesbeth Jacxsens

Fumonisin B1 contamination in breast milk and its exposure in infants under 6 months of age in Rombo, Northern Tanzania

Happy Steven MagohaBruno De MeulenaerMartin KimanyaDanstan HipoliteCarl LachatPatrick Kolsteren

A1 Artikel in een tijdschrift in FOOD AND CHEMICAL TOXICOLOGY

Gas chromatographic analytical method for the analysis of oxygenated polar fatty acids

Edward MubiruKshitij ShresthaBruno De Meulenaer

In vitro selenium bioaccessibility in pet foods

Marielle Van ZelstMyriam HestaLucille AlexanderGuido BoschWouter HendriksGijs Du LaingBruno De MeulenaerGeert Janssens

Infant feeding, nutritional status and mycotoxin exposure of children in the Ecuadorian highlands

Silvia Johana Ortiz UlloaBruno De MeulenaerLieven Huybregts

Intelligent food packaging: the next generation

Mike VanderroostPeter RagaertFrank DevlieghereBruno De Meulenaer

A1 Artikel in een tijdschrift in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Antonios PapastergiadisAmr FatouhKshitij ShresthaHerman Van LangenhoveBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Method development and validation for analysis of multiple mycotoxins in spices using LC-MS/MS

Pratheeba YogendrarajahChristof Van PouckeBruno De MeulenaerSarah De Saeger

Monte Carlo simulation based prediction of blended oil composition containing mustard, rapeseed and soybean oil

Kshitij ShresthaLiesbeth JacxsensBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability

Kshitij ShresthaBruno De Meulenaer

Mycological quality and mycotoxin contamination of Sri Lankan peppers (Piper nigrum L.) and subsequent exposure assessment

Pratheeba YogendrarajahNick DeschuyffeleerLiesbeth JacxsensPieter-Jan SneyersPeter MaeneSarah De SaegerFrank DevlieghereBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CONTROL

Mycotoxin co-occurrence in chilli samples from the markets of Sri Lanka and Belgium

Pratheeba YogendrarajahLiesbeth JacxsensSarah De SaegerBruno De Meulenaer

Predictive modelling kinetics on the growth and mycotoxin production of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L.)

Pratheeba YogendrarajahAn VermeulenLiesbeth JacxsensEvangelia MavromichaliSarah De SaegerBruno De MeulenaerFrank Devlieghere

Public health risk associated with the co-occurrence of mycotoxins in spices consumed in Sri Lanka

Pratheeba YogendrarajahLiesbeth JacxsensCarl LachatChaminda Niroshan WalpitaPatrick KolsterenSarah De SaegerBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD AND CHEMICAL TOXICOLOGY

Risicobeheersing van allergenen: hindernissen en mogelijke oplossingen

Bruno De MeulenaerLiesbeth JacxsensTatiana Cucu

A4 Artikel in een tijdschrift in FOOD SCIENCE AND LAW

Risk assessment of mycotoxins in spices: case study Sri Lanka

Pratheeba YogendrarajahLiesbeth JacxsensCarl LachatChaminda WalpitaPatrick KolsterenSarah De SaegerBruno De Meulenaer

Risk profiling of wash waters in vegetable processing industry towards possible allergen carry-over

Helena SalomonssonLiesbeth JacxsensJeroen PerseynBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Screening for the presence of patulin in molded fresh produce and evaluation of its stability in the production of tomato products

Evelien Van de PerreLiesbeth JacxsensWendy Van Der HauwaertIne HaesaertBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Screening of moulds and mycotoxins in tomatoes, bell peppers, onions, soft red fruits and derived tomato products

Evelien Van de PerreNick DeschuyffeleerLiesbeth JacxsensFemke VekemanWendy Van Der HauwaertStefan AsamMichael RychlikFrank DevlieghereBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CONTROL

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

Vasileios PothakosClarice NyambiBaoyu ZhangAntonios PapastergiadisBruno De MeulenaerFrank Devlieghere

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sub-emetic toxicity of Bacillus cereus toxin cereulide on cultured human enterocyte-like Caco-2 cells

Andreja RajkovicCharlotte GrootaertAna ButoracTatiana CucuBruno De MeulenaerJohn Van CampMarc BrackeMieke UyttendaeleVišnja Bačun-DružinaMario Cindrćc

A1 Artikel in een tijdschrift in TOXINS

The role of science in the presentation and conservation of perishable art with food: case study of Autoportrait by Wim Delvoye

Julie GilmanLiesbeth JacxsensBruno De Meulenaer

Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtBruno De MeulenaerFrank Devlieghere

A1 Artikel in een tijdschrift in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

2013

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

Tatiana CucuBart DevreeseBarbara KerkaertFrédéric MestdaghMartina SucicInez Van de PerreBruno De Meulenaer

A1 Artikel in een tijdschrift in LWT-FOOD SCIENCE AND TECHNOLOGY

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 ShresthaFeyera Gobena GemechuBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Analysis to support allergen risk management: which way to go?

Tatiana CucuLiesbeth JacxsensBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of biobased materials as food packaging

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtBruno De MeulenaerFrank Devlieghere

Application of biobased materials for packing short and medium shelf life food products

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtBruno De MeulenaerFrank Devlieghere

Application of biobased materials for packing short, medium and long shelf life food products

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtFrank DevlieghereBruno De Meulenaer

Application of bioplastics for food packaging

Nanou PeelmanPeter RagaertBruno De MeulenaerDimitri AdonsRoos PeetersLudwig CardonFilip Van ImpeFrank Devlieghere

A1 Artikel in een tijdschrift in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Association between diet composition and in vitro selenium bioaccessibility in pet foods

Marielle Van ZelstMyriam HestaLucille AlexanderGuido BoschWouter HendriksGijs Du LaingBruno De MeulenaerGeert Janssens

Concomitant exposure of aflatoxins and fumonisins to infants under six months of age in Rombo, Tanzania

Happy Steven MagohaPatrick KolsterenBruno De MeulenaerMartin Kimanya

Development and validation of a QuEChERS based liquid chromatography tandem mass spectrometry method for the determination of multiple mycotoxins in spices

Pratheeba YogendrarajahChristof Van PouckeBruno De MeulenaerSarah De Saeger

Development and validation of a QuEChERS based liquid chromatography tandem mass spectrometry method for the determination of multiple mycotoxins in spices

Pratheeba YogendrarajahChristof Van PouckeBruno De MeulenaerSarah De Saeger

A1 Artikel in een tijdschrift in JOURNAL OF CHROMATOGRAPHY A

Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA

Céline PlatteauTatiana CucuIsabel TaverniersBart DevreeseMarc De LooseBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD AND AGRICULTURAL IMMUNOLOGY

Effect of partial hydrolysis on the hazelnut and soybean protein detectability by ELISA

Tatiana CucuCéline PlatteauIsabel TaverniersBart DevreeseMarc De LooseBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CONTROL

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 BoxstaelIhab HabibLiesbeth JacxsensMelanie De VochtLeen BaertEvelien Van de PerreAndreja RajkovicFrancisco Lopez GalvezImca SampersPieter Spanoghe et al.

A1 Artikel in een tijdschrift in FOOD CONTROL

Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium

Marthe De BoevreLiesbeth JacxsensCarl LachatMia EeckhoutJosé Diana Di MavunguKris AudenaertPeter MaeneGeert HaesaertPatrick KolsterenBruno De Meulenaer et al.

A1 Artikel in een tijdschrift in TOXICOLOGY LETTERS

Hydroxymethylfurfural: a possible emergent cause of honey bee mortality?

Lara ZirbesBach Kim NguyenDirk de GraafBruno De MeulenaerWim ReybroeckEric HaubrugeClaude Saegerman

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Barbara KerkaertFrédéric MestdaghMonica Obando ChavesTatiana CucuBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Edward MubiruKshitij ShresthaAntonios PapastergiadisBruno De Meulenaer

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

Edward MubiruKshitij ShresthaAntonios PapastergiadisBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF CHROMATOGRAPHY A

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

Bruno De MeulenaerTatiana CucuBarbara KerkaertFrédéric Mestdagh

Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil and its formation during roasting

Kshitij ShresthaChristian StevensBruno De Meulenaer

Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador

Silvia Johana Ortiz UlloaJohn Van CampFrédéric MestdaghSilvana DonosoBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Novel insight on the high oxidative stability of roasted mustard seed oil

Kshitij ShresthaFeyera Gobena GemechuBruno De Meulenaer

Opportunities for domesticating the African baobab (Adansonia digitata L.): multi-trait fruit selection

David J SimboSebastiaan De SmedtNina Van den BilckeBruno De MeulenaerJohn Van CampVeronique UytterhoevenFilip TackRoeland Samson

A1 Artikel in een tijdschrift in AGROFORESTRY SYSTEMS

Prediction models for in vitro selenium bioaccessibility in dry pet foods

Marielle Van ZelstMyriam HestaLucille AlexanderGuido BoschWouter HendriksGijs Du LaingBruno De MeulenaerKlara GoethalsGeert Janssens

PredOxyPack®: how to predict the impact of the cold chain conditions on the oxygen barrier properties of packaging

An VermeulenPeter RagaertBruno De MeulenaerFrank Devlieghere

Review of furan formation in starch-based food model systems

Agnieszka Owczarek-FendorNorbert De KimpeBruno De Meulenaer

A2 Artikel in een tijdschrift in Aspects of Applied Biology

Risk of aflatoxin M1 exposure from breast milk in infants under six months of age in Rombo, Tanzania

Happy Steven MagohaMartin KimanyaBruno De MeulenaerDominique RoberfroidCarl LachatPatrick Kolsteren

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

Vasileios PothakosClarice NyambiBaoyu ZhangAntonios PapastergiadisBruno De MeulenaerFrank Devlieghere

2012

A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeCarlos Van PeteghemBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies

Raquel Catarino Medeiros VinciFrédéric MestdaghBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

Age-dependent sensitization to the 7S-vicilin-like protein Cor a 11 from hazelnut (Corylus avellana) in a birch-endemic region

MM VerweijMM HagendorensStanislav TrashinTatiana CucuBruno De MeulenaerBart DevreeseCH BridtsLS De ClerckDG Ebo

A1 Artikel in een tijdschrift in JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY

Assessment of human exposure to benzene through foods from the Belgian market

Raquel Catarino Medeiros VinciLiesbeth JacxsensJoris Van LocoEric MatsikoCarl LachatThibault de SchaetzenMichael CanfynIlse Van OvermeirePatrick KolsterenBruno De Meulenaer

A1 Artikel in een tijdschrift in CHEMOSPHERE

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

Tatiana CucuBart DevreeseStanislav TrashinBarbara KerkaertMaarten RoggeBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AOAC INTERNATIONAL

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 YogendrarajahChristof Van PouckeBruno De MeulenaerSarah De Saeger

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates

Evelyne DoolaegeEls VossenKatleen RaesBruno De MeulenaerRoland VerhéHubert PaelinckStefaan De Smet

A1 Artikel in een tijdschrift in MEAT SCIENCE

Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pates

Els VossenEvelyne DoolaegeHaile Demewez MogesBruno De MeulenaerSlawomir SzczepaniakKatleen RaesStefaan De Smet

A1 Artikel in een tijdschrift in MEAT SCIENCE

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

Tatiana CucuBart DevreeseBarbara KerkaertMaarten RoggeLieselot VercruysseBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ANALYTICAL METHODS

Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model

Katleen BaertFrank DevlieghereAchour AmiriBruno De Meulenaer

A1 Artikel in een tijdschrift in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

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

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

Immunochemical detection of peanut (Arachis hypogaea L.) proteins using chicken antibodies

J KiioBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD AND AGRICULTURAL IMMUNOLOGY

Immunochemical detection of peanut (Arachis hypogaea L.) proteins using chicken antibodies

J KiioBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD AND AGRICULTURAL IMMUNOLOGY

Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients

Tatiana CucuBruno De MeulenaerChris BridtsBart DevreeseDidier Ebo

A1 Artikel in een tijdschrift in FOOD AND CHEMICAL TOXICOLOGY

Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting

Kshitij ShresthaChristian StevensBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

MALDI based identification of soybean protein markers: possible analytical targets for allergen detection in processed foods

Tatiana CucuBruno De MeulenaerBart Devreese

A1 Artikel in een tijdschrift in PEPTIDES

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

Tatiana CucuBruno De MeulenaerBarbara KerkaertIsabel VandenbergheBart Devreese

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

MALDI-based identification of stable hazelnut protein derived tryptic marker peptides

Tatiana CucuBruno De MeulenaerBart Devreese

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

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

Antonios PapastergiadisEdward MubiruHerman Van LangenhoveBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

Ilse Van BreeJan BaetensSimbarashe SamapundoFrank DevlieghereRuben LalemanIsabelle VandekinderenBert NosedaRamize XhaferiBernard De BaetsBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

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

An AdamsFien Van LanckerBruno De MeulenaerAgnieszka Owczarek-FendorNorbert De Kimpe

A1 Artikel in een tijdschrift in JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Oxidative stability of roasted mustard seed (high erucic variety) oil

Kshitij ShresthaFeyera Gobena GemechuBruno De Meulenaer

Screening of mycotoxins in moulded tomatoes, onions, bell peppers, soft red fruits and derived tomato products with LC-TOF-MS

Evelien Van de PerreLiesbeth JacxsensFemke VekemanW Van der hauwaertBruno De Meulenaer

Sreening of mycotoxins in tomatoes, onions, bell peppers, soft red fruits and derived tomato products with LC-TOF-MS

Evelien Van de PerreLiesbeth JacxsensBruno De Meulenaer

Strategies to reduce exposure of fumonisins from complementary foods in rural Tanzania

Martin E KimanyaBruno De MeulenaerJohn Van CampKatleen BaertPatrick Kolsteren

A1 Artikel in een tijdschrift in MATERNAL AND CHILD NUTRITION

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

Barbara KerkaertFrédéric MestdaghTatiana CucuKshitij ShresthaJohn Van CampBruno De Meulenaer

A1 Artikel in een tijdschrift in AMINO ACIDS

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

Barbara KerkaertLiesbeth JacxsensEvelien Van de PerreBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

2011

A contribution to the risk assessment of genotoxic carcinogens in food: case studies on benzene and acrylamide

Raquel Catarino Medeiros VinciBruno De Meulenaer

Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes

An AdamsCapucine BouckaertFien Van LanckerBruno De MeulenaerNorbert De Kimpe

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analyse du risque posé en santé animale par la présence de l'hydroxyméthylfurfural dans les sirops de nourrissement des abeilles domestiques

O WilmartW ReybroeckBruno De MeulenaerDirk de GraafB NguyenAndré HuyghebaertC Saegerman

A1 Artikel in een tijdschrift in ANNALES DE MEDECINE VETERINAIRE

Application of bioplastics for food packaging

Nanou PeelmanPeter RagaertBruno De MeulenaerFrank Devlieghere

Assessment of ELISA and PCR assays for allergen detection in food: a comparative study on hazelnut and soy

Céline PlatteauBruno De MeulenaerIsabel Taverniers

Benzene formation in model systems containing benzoate

Raquel Catarino Medeiros VinciBruno De MeulenaerMichael CanfynThibault de SchaetzenIlse Van OvermeireJoris Van Loco

Can acrylamide be mitigated throughout the industrial production process of French fries?

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeCarlos Van PeteghemBruno De Meulenaer

Computational estimation of soybean oil adulteration in Nepalese mustard seed oil based on fatty acid composition

Kshitij ShresthaBruno De Meulenaer

Detection of allergenic ingredients using real-time PCR: a case study on hazelnut (Corylus avellena) and soy (Glycine max)

Céline PlatteauMarc De LooseBruno De MeulenaerIsabel Taverniers

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a highly sensitive and robust Cor a 9 specific enzyme-linked immunosorbent assay for the detection of hazelnut traces

Stanislav TrashinTatiana CucuBart DevreeseMieke AdriaensBruno De Meulenaer

A1 Artikel in een tijdschrift in ANALYTICA CHIMICA ACTA

Development of an intergrated strategy for controlling the allergen issue in the Belgian food and catering industry: ALLERRISK: final report

C PlatteauTatiana CucuR DobsonS FourdrilisC BourgeonD EboM De LooseI TaverniersE DaeseleireBruno De Meulenaer et al.

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

Tatiana CucuBart DevreeseBarbara KerkaertMaarten RoggeLieselot VercruysseBruno De Meulenaer

Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA

Céline PlatteauTatiana CucuBruno De MeulenaerBart DevreeseMarc De LooseIsabel Taverniers

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins

Tatiana CucuCéline PlatteauIsabel TaverniersBart DevreeseMarc De LooseBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems

Raquel Catarino Medeiros VinciBruno De MeulenaerMirjana AndjelkovicMichael CanfynIlse Van OvermeireJoris Van Loco

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food allergens: an analytical challenge for the agri-food chain

Tatiana CucuBruno De MeulenaerBart Devreese

Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds

Barbara KerkaertFrédéric MestdaghBruno De Meulenaer

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

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

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Furan formation in food model systems

Agnieszka Owczarek-FendorBruno De MeulenaerNorbert De Kimpe

Hypochlorous and peracetic acid induced oxidation of dairy proteins

Barbara KerkaertFrédéric MestdaghTatiana CucuPhilip Roger AedoShen Yan LingBruno De Meulenaer

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

A1 Artikel in een tijdschrift in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Industry's approaches to reduce acrylamide formation in French fries

Raquel Catarino Medeiros VinciFrédéric MestdaghBruno De Meulenaer

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 PerreLiesbeth JacxsensNick DeschuyffeleerFrank DevlieghereBruno De Meulenaer

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 PerreLiesbeth JacxsensNick DeschuyffeleerFrank DevlieghereBruno De Meulenaer

Interaction between whey proteins and lipids during light-induced oxidation

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

MAP as a conservation method for contemporary art with foodstuffs : three case studies

Julie GilmanClaire Van DammeBruno De MeulenaerFrank Devlieghere

A4 Journal Article in CEROART (LIÈGE)

Mechanistic insights into furan formation in Maillard model systems

Fien Van LanckerAn AdamsAgnieszka Owczarek-FendorBruno De MeulenaerNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Tatiana CucuBart DevreeseFrédéric MestdaghBarbara KerkaertBruno De Meulenaer

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCR

Céline PlatteauMarc De LooseBruno De MeulenaerIsabel Taverniers

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The occurrence and formation of benzene in foodstuffs

Raquel Catarino Medeiros VinciJoris Van LocoLiesbeth JacxsensThibault de SchaetzenMichael CanfynIlse Van OvermeireBruno De Meulenaer

2010

Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies

Wendie ClaeysKatleen BaertFrédéric MestdaghJ VercammenPaul DaenensBruno De MeulenaerGuy Maghuin-RogisterAndré Huyghebaert

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

Benzene formation in foods

Raquel Catarino Medeiros VinciBruno De MeulenaerMichael CanfynThibault de SchaetzenIlse Van OvermeireJoris Van Loco

Benzene frequently found in foods: do we underestimate the exposure to benzene from the food chain?

Raquel Catarino Medeiros VinciLiesbeth JacxsensBruno De MeulenaerThibault de SchaetzenMichael CanfynIlse Van OvermeireJoris Van Loco

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

Barbara KerkaertLiesbeth JacxsensBruno De Meulenaer

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

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

Consuming organic versus conventional vegetables: the effect on nutrient and contaminant intakes

Christine HoefkensIsabelle SioenKatleen BaertBruno De MeulenaerStefaan De HenauwIsabelle VandekinderenFrank DevlieghereAnne OpsomerWim VerbekeJohn Van Camp

A1 Journal Article in FOOD AND CHEMICAL TOXICOLOGY

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

Barbara KerkaertFrédéric MestdaghBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

Determination of benzene in different food matrices by distillation and isotope

Raquel Catarino Medeiros VinciMichael CanfynBruno De MeulenaerThibault de SchaetzenIlse Van OvermeireJacques De BeerJoris Van Loco

A1 Journal Article in ANALYTICA CHIMICA ACTA

Development of a new hazelnut sandwich ELISA based on detection of Cor a 9, a major hazelnut allergen

Stanislav TrashinTatiana CucuBart DevreeseBruno De Meulenaer

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

Tatiana CucuBruno De MeulenaerBarbara KerkaertIsabel VandenbergheBart Devreese

Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry

Raquel Catarino Medeiros VinciFrédéric MestdaghNathalie De MeurCarlos Van PeteghemBruno De Meulenaer

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

Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry: a two year study

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeCarlos Van PeteghemBruno De Meulenaer

Evaluation of acrylamide mitigation recipes on industrial production of French fries

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

Exposure assessment of bisphenol A from food contact materials

Liesbeth JacxsensAn VermeulenSophie CoelusBruno De Meulenaer

Fumonisin exposure through maize in complementary foods is inversely associated with linear growth of infants in Tanzania

Martin KimanyaBruno De MeulenaerDominique RoberfroidCarl LachatPatrick Kolsteren

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

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

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

A1 Journal Article in FOOD CHEMISTRY

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

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

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

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

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

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

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 PerreLiesbeth JacxsensBruno De Meulenaer

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

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

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

Barbara KerkaertFrédéric MestdaghTatiana CucuJohn Van CampBruno De Meulenaer

Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool

Ilse Van BreeBruno De MeulenaerSimbarashe SamapundoAn VermeulenPeter RagaertKC MaesBernard De BaetsFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Risk evaluation of allergens in food production processes in function of proces-, product and installation parameters

Ellen HuizengaLiesbeth JacxsensMia EeckhoutKatty MessensBruno De Meulenaer

Stability of whey protein derived peptides upon severe protein glycation

Tatiana CucuBruno De MeulenaerBarbara KerkaertIsabel VandenbergheBart Devreese

Van grond tot mond : verlaging van het acrylamidegehalte in aardappelen

Bruno De MeulenaerFrédéric MestdaghRaquel Catarino Medeiros VinciChristof Van PouckeCarlos Van Peteghem

A4 Journal Article in HET INGENIEURSBLAD

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

Tatiana CucuBart DevreeseFrédéric MestdaghBarbara KerkaertBruno De Meulenaer

2009

A farm-to-fork approach to lower acrylamide in fried potatoes

Frédéric MestdaghCarlos Van PeteghemBruno De Meulenaer

A2 Journal Article in FOOD (ISLEWORTH)

A literature-based comparison of nutrient and contaminant contents between organic and conventional vegetables and potatoes

Christine HoefkensIsabelle VandekinderenBruno De MeulenaerFrank DevlieghereKatleen BaertIsabelle SioenStefaan De HenauwWim VerbekeJohn Van Camp

A1 Journal Article in BRITISH FOOD JOURNAL

Availability of free fruits and vegetables at canteen lunch improves lunch and daily nutritional profiles : a randomised controlled trial

Carl LachatRoosmarijn VerstraetenBruno De MeulenaerJoris MentenLieven HuybregtsJohn Van CampDominique RoberfroidPatrick Kolsteren

A1 Journal Article in BRITISH JOURNAL OF NUTRITION

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

Tatiana CucuBruno De MeulenaerBarbara KerkaertFrédéric MestdaghBart Devreese

Decontamination strategies for fresh-cut produce

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerPeter RagaertJohn Van Camp

A2 Journal Article in STEWART POSTHARVEST REVIEW

Decontamination treatments for fresh-cut vegetables and their effects on microbial and sensory quality, physiology and nutrient content

Isabelle VandekinderenFrank DevlieghereJohn Van CampBruno De Meulenaer

Determination of benzene in different food matrixes by distillation and isotope dilution HS-GC/MS

Raquel Catarino Medeiros VinciMichael Canfyn CanfynThibault De SchaetzenIlse Van OvermeireBruno De MeulenaerJoris Van Loco

Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessment

Christine HoefkensIsabelle SioenStefaan De HenauwIsabelle VandekinderenKatleen BaertBruno De MeulenaerFrank DevlieghereJohn Van Camp

A1 Journal Article in FOOD CHEMISTRY

Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

Isabelle VandekinderenJohn Van CampFrank DevlieghereKim VerammeNathalie BernaertQuenten DenonPeter RagaertBruno De Meulenaer

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of mitigation strategies for acrylamide formation in French fries on an industrial scale

Raquel Catarino Medeiros VinciBruno De MeulenaerCarlos Van PeteghemFrédéric Mestdagh

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 VandekinderenJohn Van CampFrank DevliegherePeter RagaertK VerammeN BernaertQuenten DenonBruno De Meulenaer

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Exposure of infants to fumonisins in maize-based complementary foods in rural Tanzania

Martin E KimanyaBruno De MeulenaerKatleen BaertTiisekwa BendantungukaJohn Van CampSimbarashe SamapundoCarl LachatPatrick Kolsteren

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

Fumonisins exposure from freshly harvested and stored maize and its relationship with traditional agronomic practices in Rombo district, Tanzania

Martin E KimanyaBruno De MeulenaerB TiisekwaC UgullumFrank DevlieghereJohn Van CampSimbarashe SamapundoPatrick Kolsteren

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

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 VandekinderenFrank DevlieghereJohn Van CampQuenten DenonSusan Bell Sanchez AlarconPeter RagaertBruno De Meulenaer

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

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

Fien Van LanckerAn AdamsAgnieszka Owczarek-FendorBruno De MeulenaerNorbert De Kimpe

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

Industrially applicable mitigation strategies for acrylamide formation in French fries

Raquel Catarino Medeiros VinciFrédéric MestdaghCarlos Van PeteghemBruno De Meulenaer

Migration from packaging materials

Bruno De Meulenaer

Bookchapter in Predictive modeling and risk assessment

Modeling the effect of headspace oxygen level on the degradation of vitamin C in a model fruit juice

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereBruno De Meulenaer

A1 Journal Article in CZECH JOURNAL OF FOOD SCIENCES

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 VandekinderenJohn Van CampBruno De MeulenaerKim VerammeNathalie BernaertQuenten DenonPeter RagaertFrank Devlieghere

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerPeter RagaertJohn Van Camp

A1 Journal Article in FOOD MICROBIOLOGY

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

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

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

Barbara KerkaertFrédéric MestdaghTatiana CucuJohn Van CampBruno De Meulenaer

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

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

A1 Journal Article in ANALYTICAL METHODS

Risk assessment: a quantitative approach

Katleen BaertK FrançoisBruno De MeulenaerFrank Devlieghere

Bookchapter in Predictive modeling and risk assessment

The correlation between fumonisins exposure and growth retardation among infants in Rombo, Tanzania

Martin E KimanyaBruno De MeulenaerPatrick Kolsteren

The implementation of a decontamination step during the processing of fresh-cut produce: a comparison between inactivation efficiency and quality aspects

Isabelle VandekinderenFrank DevliegherePeter RagaertQuenten DenonJohn Van CampBruno De Meulenaer

Using vegetable oils and animal fats in diesel engines: chemical analyses and engine tests

Illaria MorminoSebastian VerhelstRoger SierensChristian StevensBruno De Meulenaer

2008

Allergen policy in the food industry: an improvement of food safety

Liesbeth JacxsensBruno De Meulenaer

Best entrance control for French fry industry regarding acrylamide prediction.

Raquel Catarino Medeiros VinciFrédéric MestdaghCarlos Van PeteghemBruno De Meulenaer

Changes induced in whey protein due to interactions with lipids

Tatiana CucuBruno De MeulenaerBarbara KerkaertFrédéric MestdaghBart Devreese

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Co-occurrence of fumonisins with aflatoxins in home-stored maize for human consumption in rural villages of Tanzania

Martin E KimanyaBruno De MeulenaerB TiisekwaM Ndomondo-SigondaFrank DevlieghereJohn Van CampPatrick Kolsteren

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

Comparison of potato varieties between seasons and their potential for acrylamide formation

Bruno De MeulenaerTineke De WildeFrédéric MestdaghY GOVAERTWilfried OogheS FRASELLEK DEMEULEMEESTERCarlos Van PeteghemAndré CalusJM DEGROODT et al.

A1 Journal Article in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Barbara KerkaertBruno De Meulenaer

Do wood mice (Apodemus sylvaticus L.) use food selection as a means to reduce heavy metal intake?

Jan BeernaertJ SCHEIRSG VAN DEN BRANDEH LEIRSR BLUSTBruno De MeulenaerJohn Van CampR VERHAGEN

A1 Journal Article in ENVIRONMENTAL POLLUTION

Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.)

Isabelle VandekinderenJohn Van CampFrank DevlieghereKim VerammeQuenten DenonPeter RagaertBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of decontamination treatments on the nutrient content and the sensory quality of grated carrots

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertJohan DebevereBruno De Meulenaer

Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonKim VerammeNathalie BernaertBruno De Meulenaer

Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonK. VerammeNathalie BernaertBruno De Meulenaer

Human exposure to fumonisins from home grown maize in Tanzania

Martin KimanyaBruno De MeulenaerB TiisekwaM Ndomondo-SigondaPatrick Kolsteren

A1 Journal Article in WORLD MYCOTOXIN JOURNAL

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

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Frédéric MestdaghJo MaertensTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Frédéric MestdaghTineke De WildeKarel DelporteCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

Impact of decontamination agents and a packaging delay on the respiration rate of fresh-cut produce

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerKim VerammePeter RagaertJohn Van Camp

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

Frédéric MestdaghTineke De WildePieter CasteleinO NEMETHCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Importance of oil degradation components in the formation of acrylamide in fried foodstuffs

Frédéric MestdaghPieter CasteleinCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Innovative decontamination agents and their impact on all quality aspects of fresh-cut vegetables

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonBruno De Meulenaer

Modeling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereIsabelle VandekinderenRuben LalemanRamize XhaferiBruno De Meulenaer

Modelling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereIsabelle VandekinderenRamize XhaferiBruno De Meulenaer

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric MestdaghTineke De WildeS FRASELLEY GOVAERTWilfried OogheJM DEGROODTRoland VerhéCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Risk assessment and management options for fumonisins in maize based complementary foods in Tanzania

Martin Epafras KimanyaBruno De MeulenaerPatrick Kolsteren

Synthesis and reactivity of novel alpha,alpha,beta- and alpha,alpha,delta-trichlorinated imines

Matthias D'hoogheBruno De MeulenaerNorbert De Kimpe

A1 Journal Article in SYNLETT

The effect of inoculum size on the growth of Penicillium expansum in apples

Katleen BaertFrank DevlieghereLi BoJohan DebevereBruno De Meulenaer

A1 Journal Article in FOOD MICROBIOLOGY

2007

Acrylamide: hype of realiteit?

Frédéric MestdaghBruno De Meulenaer

An integrated risk assessment of patulin in apple juices throughout the food chain

Katleen BaertBruno De MeulenaerFrank Devlieghere

An integrated risk assessment of patulin in apple juices throughout the food chain.

Katleen BaertBruno De MeulenaerJohan DebevereFrank Devlieghere

An integrated risk assessment of patulin in apple juices throughout the food chain.

Katleen BaertBruno De MeulenaerJohan DebevereFrank Devlieghere

Assessment of fumonisin exposure to infants consuming maize based complementary foods in Rombo district of Tanzania

Martin KimanyaBruno De MeulenaerTiisekwa BendantungukaM Ndomondo-SigondaFrank DevlieghereJohn Van CampCarl LachatKatleen BaertPatrick Kolsteren

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Can phenolic compounds be used for the protection of corn from fungal invasion and mycotoxin contamination during storage?

Simbarashe SamapundoBruno De MeulenaerDavid Osei-NimohY LAMBONIJohan DebevereFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric MestdaghJo MaertensTineke De WildeTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric MestdaghJo MaertensTineke De WildeTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

Decontamination agents and their consequences on the microbial and nutritional quality of fresh-cut vegetables.

Isabelle VandekinderenJohn Van CampFrank DevlieghereK. VerammePeter RagaertBruno De Meulenaer

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

Barbara KerkaertBruno De Meulenaer

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

Barbara KerkaertBruno De Meulenaer

Development of a practical tool to predict the residual headspace oxygen level in packaged food products

Ilse Van BreeBruno De MeulenaerSimbarashe SamapundoPeter RagaertAn VermeulenFrank Devlieghere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Development of food composition databases based on available data for probabilistic nutrient and contamination intake assessments

Christine HoefkensJohn Van CampIsabelle SioenIsabelle VandekinderenBruno De MeulenaerFrank Devlieghere

Effect of decontamination treatments on the overall quality of fresh-cut carrots

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertBruno De Meulenaer

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Effect of the decontamination process on the nutritional quality of fresh-cut vegetables.

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertBruno De Meulenaer

Formation of acrylamide in potato products and its dietary exposure

Frédéric MestdaghBruno De MeulenaerCarlos Van Peteghem

Free and bound patulin in cloudy apple juice

Katleen BaertBruno De MeulenaerC KASASEAndré HuyghebaertWilfried OogheFrank Devlieghere

A1 Journal Article in FOOD CHEMISTRY

Growth kinetics of cultures from single spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn meal

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products

Frédéric MestdaghJo MaertensKarel DelporteTineke De WildeCarlos Van PeteghemBruno De Meulenaer

Importance of a canteen lunch on the dietary intake of acrylamide

Frédéric MestdaghCarl LachatKatleen BaertEmmanuelle MoonsPatrick KolsterenCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in MOLECULAR NUTRITION & FOOD RESEARCH

Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

Frédéric MestdaghBruno De MeulenaerCarlos Van Peteghem

A1 Journal Article in FOOD CHEMISTRY

Influence of storage conditions of apples on growth and patulin production by Penicillium expansum

Katleen BaertFrank DevlieghereH FLYPSM OOSTERLINCKMM AHMEDAndreja RajkovicB VERLINDENB NICOLAIJohan DebevereBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Interaction of water activity and bicarbonate salts in the inhibition of growth and mycotoxin production by Fusarium and Aspergillus species of importance to corn

S SAMAPUNDOFrank DevlieghereBruno De MeulenaerY LAMBONIDavid Osei-NimohJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples

Katleen BaertA VALEROBruno De MeulenaerSimbarashe SamapundoMM AHMEDL BOJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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 SamapundoFrank DevlieghereAH GEERAERDBruno De MeulenaerJan Van ImpeJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric MestdaghJo MaertensTineke De WildeTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

Sorption isotherms and isosteric heats of sorption of whole yellow dent corn

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerAbel AtukwaseY LAMBONIJohan Debevere

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

The effect of the decontamination process on the microbial and nutritional quality of fresh-cut vegetables

Isabelle VandekinderenJohn Van CampBruno De MeulenaerK VerammeQuenten DenonPeter RagaertFrank Devlieghere

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 SamapundoBruno De MeulenaerAbel AtukwaseJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

S SAMAPUNDOBruno De MeulenaerAbel AtukwaseJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Uncertainty and variability modelling of chemical exposure through food.

Isabelle SioenBruno De MeulenaerFrank DevlieghereJohn Van Camp

A2 Journal Article in ARCHIVES OF PUBLIC HEALTH

Variability and uncertainty assessment of patulin exposure for preschool children in Flanders

Katleen BaertBruno De MeulenaerFrederik VerdonckInge HuybrechtsStefaan De HenauwPeter VanrolleghemJohan DebevereFrank Devlieghere

A1 Journal Article in FOOD AND CHEMICAL TOXICOLOGY

2006

Chemical Hazards

Bruno De Meulenaer

Bookchapter in Safety in the agri-food chain

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 SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

Electrophoresis of liposomes

Bruno De MeulenaerPaul Van der MeerenJean Vanderdeelen

Bookchapter in Encyclopedia of Surface and Colloid Science

Influence of experimental parameters on the fluorescence response and recovery of the high-performance liquid chromatography analysis of fumonisin B-1

Simbarashe SamapundoBruno De MeulenaerNathalie De MuerJohan DebevereFrank Devlieghere

A1 Journal Article in JOURNAL OF CHROMATOGRAPHY A

Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003

Tineke De WildeBruno De MeulenaerFrédéric MestdaghY GOVAERTS VANDEBURIEW OOGHES FRASELLEK DEMEULEMEESTERCarlos Van PeteghemA CALUS et al.

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Iron-chelation properties of phenolic acids bearing catechol and galloyl groups

Mirjana AndjelkovicJohn Van CampBruno De MeulenaerGriet DepaemelaereC SOCACIUMarc VerlooRoland Verhé

A1 Journal Article in FOOD CHEMISTRY

Modelling Food Safety

Frank DevlieghereKjell FrancoisBruno De MeulenaerKatleen Baert

Bookchapter in Safety in the agri-food chain

Occurrence of patulin in organic, conventional, and handcrafted apple juices marketed in Belgium

Katleen BaertBruno De MeulenaerA KAMALAC KASASEFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Part carbohydrates

John Van CampStefaan De HenauwBruno De Meulenaer

Bookchapter in Voeding en gezondheid : een overzicht van de functionele componenten in levensmiddelen en van de relatie voeding en gezondheid

Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn

Simbarashe SamapundoFrank DevlieghereBruno De Meulenaer

Probabilistic exposure assessment of dietary acrylamide for students at Ghent University, Belgium

Frédéric MestdaghC LACHATBruno De MeulenaerK BAERTIsabelle SioenE MOONSPatrick KolsterenCarlos Van Peteghem

Release of alpha-tocopherol from antioxidative low-density polyethylene film into fatty food simulant: Influence of complexation in beta- cyclodextrin

I SIROE FENYVESIL SZENTEBruno De MeulenaerFrank DevlieghereJ ORGOVANYIJ SENYIJ BARTA

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

Role of water upon the formation of acrylamide in a potato model system

Frédéric MestdaghBruno De MeulenaerTatiana CucuCarlos Van Peteghem

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Selection criteria for potato tubers to minimize acrylamide formation during frying

Tineke De WildeBruno De MeulenaerFrédéric MestdaghY GOVAERTWilfried OogheS FRASELLEK DEMEULEMEESTERCarlos Van PeteghemA CALUSJM DEGROODT et al.

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The role of water on the formation of acrylamide in a potato model system

Frédéric MestdaghBruno De MeulenaerTatiana CucuCarlos Van Peteghem

The use of peroxyacetic acid as an alternative disinfectant for fresh-cut vegetables

Isabelle VandekinderenPeter RagaertJohn Van CampBruno De MeulenaerJohan DebevereFrank Devlieghere

Uncertainty and Variability Modelling of Chemical Exposure through Food

Frederik VerdonckIsabelle SioenKatleen BaertN Van ThuyneMaaike BilauChristophe MatthysStefaan De HenauwBruno De MeulenaerFrank DevlieghereJohn Van Camp et al.

A2 Journal Article in ARCHIVES OF PUBLIC HEALTH

Voeding en gezondheid : een overzicht van de functionele componenten in levensmiddelen en van de relatie voeding en gezondheid

2005

A model system to define the impact of specific factors influencing acrylamide formation in foods

Frédéric MestdaghBruno De MeulenaerCarlos Van Peteghem

Aardnootallergie, of hoe een pinda levensbedreigend kan zijn

Bruno De Meulenaer

Development of an enzyme-linked immunosorbent assay for peanut proteins using chicken immunoglobulins

Bruno De MeulenaerMarjan De La CourtDavy AckeT DE MEYEREA VAN DE KEERE

A1 Journal Article in FOOD AND AGRICULTURAL IMMUNOLOGY

Effect of atmosphere on growth and mycotoxin production of Fusarium proliferatum and Aspergillis flavus on corn

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

Effect of atmosphere on growth and mycotoxin production of moulds

Frank DevlieghereSimbarashe SamapundoKatleen BaertBruno De MeulenaerJohan Debevere

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 SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Exposure assessment of patulin in apple juice for Flemish young children

Katleen BaertBruno De MeulenaerFrank VerdonckAnalice KamalaInge HuybrechtsStefaan De HenauwPeter A VanrolleghemFrank Devlieghere

Exposure assessment of patulin in apple juice for Flemish young children

Katleen BaertAnalice KamalaBruno De MeulenaerInge HuybrechtsStefaan De HenauwFrank Devlieghere

Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries

Tineke De WildeBruno De MeulenaerY GOVAERTS FRASELLEJ DEGROODTWilfried OogheRoland VerhéCarlos Van Peteghem

Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries

Tineke De WildeBruno De MeulenaerY GOVAERTS FRASELLEJ DEGROODTW OOGHERoland VerhéCarlos Van Peteghem

Influence of oil type and oil quality on acrylamide formation of French fries

Frédéric MestdaghBruno De MeulenaerCarlos Van Peteghem

Influence of oil type on the amounts of acrylamide generated in a model system and in french fries

Frédéric MestdaghBruno De MeulenaerChristof Van PouckeChristel DetavernierC CROMPHOUTCarlos Van Peteghem

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of storage practices on acrylamide formation during potato frying

Tineke De WildeBruno De MeulenaerFrédéric MestdaghY GOVAERTS VANDEBURIEWilfried OogheS FRASELLEK DEMEULEMEESTERCarlos Van PeteghemA CALUS et al.

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Predictive modelling of the combined effect of water activity and temperature on the radial growth of Fusarium verticilliodes and F. proliferatum on corn

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan DebevereA GeeraerdJan Van Impe

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 SamapundoFrank DevlieghereBruno De MeulenaerAH GEERAERDJan Van ImpeJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protective influence of several packaging materials on light oxidation of milk

Frédéric MestdaghBruno De MeulenaerJessika De ClippeleerFrank DevlieghereAndré Huyghebaert

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

Removal of dioxins and PCB from fish oil by activated carbon and its influence on the nutritional quality of the oil

J MAESBruno De MeulenaerP VAN HEERSWYNGHELSW DE GREYTG EPPEE DE PAUWAndré Huyghebaert

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying

Tineke De WildeBruno De MeulenaerFrédéric MestdaghRoland VerhéY GOVAERTJ DEGROODTS VANDEBURIEK DEMEULEMEESTERA CALUSWilfried Ooghe et al.

Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs)

Frédéric MestdaghBruno De MeulenaerCarlos Van PeteghemN Lepoutre

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 SamapundoFrank DevlieghereBruno De MeulenaerA GeeraerdA MutukumiraJan Van ImpeJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Effect of water activity and temperature on the relationship between growth and fumonisin production by Fusarium moniliforme and F. proliferatum in maize

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerA GEERAERDA MUTUKUMIRAJan Van ImpeJohan Debevere

Incidence of patulin in organic and conventional apple juices marketed in Belgium

Katleen BaertC KASASEBruno De MeulenaerFrank Devlieghere

Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum

Katleen BaertFrank DevlieghereBruno De MeulenaerJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum

Katleen BaertFrank DevlieghereW SCHATSBruno De MeulenaerJohan Debevere

Influence of polymer matrix and adsorption onto silica materials on the migration of alpha-tocopherol into 95% ethanol from active packaging

Leen HeirlingsI SIROFrank DevlieghereE VAN BAVELP COOLBruno De MeulenaerEF VANSANTJohan Debevere

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

invloed van intrinsieke factoren van appels op de groei en patulineproductie van Penicillium expansum

Katleen BaertFrank DevlieghereW SCHATSBruno De MeulenaerJohan Debevere

Migration residues from food contact materials

Bruno De MeulenaerAndré Huyghebaert

Bookchapter in Handbook of food analysis, vol. 2 : residues and other food component analysis

Mycotoxins: current and future perspectives

Katleen BaertBruno De MeulenaerFrank DevlieghereJohan Debevere

Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)

Frédéric MestdaghBruno De MeulenaerCarlos Van PeteghemC CromphoutOlivier Thas

Verstandig frituren

Bruno De MeulenaerAndré Huyghebaert

Voedselallergie: bieden levensmiddelenbereiding en -verwerking een oplossing?

Bruno De MeulenaerKoen DewettinckNicolas GrysonK Messens

Voedselveiligheid in onze welvaartstaat

Katleen BaertBruno De MeulenaerFrank DevlieghereMieke UyttendaeleJohan Debevere

A4 Journal Article in HET INGENIEURSBLAD

Voedselveiligheid in onze welvaartstaat

Katleen BaertBruno De MeulenaerFrank DevlieghereMieke Uyttendaele

A4 Journal Article in HET INGENIEURSBLAD

Voedselveiligheid in onze welvaartstaat

Katleen BaertBruno De MeulenaerFrank DevlieghereMieke UyttendaeleJohan Debevere

A4 Journal Article in HET INGENIEURSBLAD

2003

Exposure of fumonisins in finger millet, kidney beans and peanuts, which are ingredients used for complementary food in Tanzania

P MAMIROBruno De MeulenaerJohn Van CampKatleen BaertFrank DevlieghereA MEGHJIAnne OpsomerPatrick KolsterenAndré Huyghebaert

Exposure study of fumonisins in a Tanzanian complementary food based on finger millet, kidney beans and peanuts

P MAMIROBruno De MeulenaerJohn Van CampKatleen BaertFrank DevlieghereW MEGHJIAnne OpsomerPatrick Kolsteren

Exposure study of fumonisins in a Tanzanian complementary food based on finger millet, kidney beans and peanuts

Bruno De MeulenaerJohn Van CampKatleen BaertFrank DevlieghereAnne OpsomerPatrick Kolsteren

Growth modelling of Fusarium proliferatum: the effect of water activity

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

Incidence of patulin in organic and cenventional apple juices marketed in Belgium

Katleen BaertC KASASEBruno De MeulenaerAndré Huyghebaert

Incidence of patulin in organic and conventional apple juices marketed in b elgium

Katleen BaertB KASASEBruno De MeulenaerAndré Huyghebaert

Incidence of patulin in organic and conventional apple juices marketed in Belgium

Katleen BaertC KASASEBruno De MeulenaerAndré Huyghebaert

Incidence of patulin in organic and conventional apple juices marketed in Belgium

Katleen BaertC KASASEBruno De MeulenaerAndré Huyghebaert

Incidence of patulin in organic and conventional apple juices marketed in Belium

Katleen BaertBruno De Meulenaer

Incidince of patulin in organic and conventional apple juices marketed in Belgium

Katleen BaertBruno De Meulenaer

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Presence and exposure assessment of fumonisin in finger millet, kidney beans and peanuts, which are ingredients used for complementary food in Tanzania

John Van CampPeter MamiroBruno De MeulenaerK BaertFrank DevlieghereW MeghjiAnne OpsomerPatrick Kolsteren

Protective influence of several packaging materials on the light-oxidation of milk

Bruno De MeulenaerFrédéric MestdaghJessika De ClippeleerFrank DevlieghereAndré Huyghebaert

2002

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Tineke De WildeBruno De MeulenaerFrédéric MestdaghRoland VerhéY GovaertS FraselleJM DegroodtS VandeburieK DemeulemeesterAndré Calus et al.

Active and intelligent packaging: applications and regulatory aspects.

N DE KRUIJFM VAN BEESTR RIJKT SIPILAINEN-MALMPP LOSADABruno De Meulenaer

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

Chemical interactions between packaging materials and foodstuffs

Bruno De Meulenaer

Development of an enzyme-linked immunosorbent assay for bisphenol A using chicken immunoglobulins.

Bruno De MeulenaerKatleen BaertH LANCKRIETVera Van HoedAndré Huyghebaert

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Electrophoresis of liposomes

Bruno De MeulenaerPaul Van der MeerenJean Vanderdeelen

Bookchapter in Encyclopedia of Surface and Colloid Science

Electrophoretic studies of liposomes.

Bruno De MeulenaerPaul Van der MeerenJean Vanderdeelen

Bookchapter in Interfacial Electrokinetics and Electrophoresis

Migration of xeno-estrogens from food contact materials.

Bruno De MeulenaerAndré Huyghebaert

Bookchapter in Recent Research Development in Agricultural and Food Chemistry, volume 5, 2002, Research Signpost, India. - ISBN 81-7736-075-2

2001

Active and Intelligent Packaging Systems and the Legislative

R RIJKM VAN BEESTN DE KRUIFK BOUMAC MARTINBruno De MeulenaerT SIPILAINEN

Bitumenhoudende deklagen voor voedersilo's: onderzoek naar het nut en de mogelijke risico's

N De BelieBruno De MeulenaerAndré Huyghebaert

A4 Journal Article in AGRIBETON (MERELBEKE)

Development of an immunological method to asses bisphenol A migration

Bruno De MeulenaerKatleen BaertH LANCKRIETAndré Huyghebaert

Development of an immunological method to assess bisphenol A migration

Bruno De MeulenaerKatleen BaertH. LanckrietAndré Huyghebaert

Hygiene and safety during food processing

Bruno De MeulenaerDirk VerbekenKoen Dewettinck

Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella baltica.

Johan DebevereFrank DevlieghereP VAN SPRUNDELBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation and purification of chicken egg yolk immunoglobulins: A review.

Bruno De MeulenaerAndré Huyghebaert

A1 Journal Article in FOOD AND AGRICULTURAL IMMUNOLOGY

Migration behaviour and compositional analysis of active and intelligent packaging concepts

Bruno De MeulenaerAndré HuyghebaertN DE KRUIJFM VAN BEESTR RIJKT SIPILAINEN-MALME HURMEP PASEIROS PASTORELLIC BOUMA

The use of chicken antibodies in the analysis of bisphenol A migration residues from food packaging materials

Bruno De MeulenaerKatleen BaertH LANCKRIETAndré Huyghebaert

2000

Combined liquid and gas chromatographic characterisation of polyglycerol fatty acid esters

Bruno De MeulenaerG Van RoyenBert VanhoutteAndré Huyghebaert

A1 Journal Article in JOURNAL OF CHROMATOGRAPHY A

Development of an immunological method to assess bisphenol A migration from food packaging materials.

Bruno De MeulenaerH LANCKRIETKatleen BaertFrank DevlieghereAndré Huyghebaert

A4 Journal Article in MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT

Development of chromatographic method for the determination of degree of polymerisation of polyglycerols and polyglycerol fatty acid esters.

Bruno De MeulenaerBert VanhoutteAndré Huyghebaert

A1 Journal Article in CHROMATOGRAPHIA

1999

Dioxinecrisis onder de microscoop.

Bruno De MeulenaerAndré Huyghebaert

A4 Journal Article in HET INGENIEURSBLAD

Evaluating safety, effectiveness, economic-environmental impact and consumer acceptance of active and intelligent packagings FAIR-project PL 98-4170'Actipak'

Lieve VermeirenFrank DevlieghereBruno De MeulenaerJohan Debevere

1998

Evaluation of recycled HDPE milk bottles for food applications

Frank DevlieghereBruno De MeulenaerJan DemyttenaereA HUYGHERBAERT

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

1997

Electrophoretic and dynamic light scattering study of the interaction of cytochrome c with dimyristoyl phosphatidylglycerol, dimyristoylphosphatidylcholine, and intramembranously mixed liposomes

Bruno De MeulenaerPaul Van der MeerenMarcel De CuyperJean VanderdeelenLeon Baert

A1 Journal Article in JOURNAL OF COLLOID AND INTERFACE SCIENCE

Evaluation, modelling and optimization of the cleaning process of contaminated plastic food refillables

Frank DevlieghereBruno De MeulenaerP SekitolekoAA Estrella GarciaAndré Huyghebaert

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

1996

Catalytic durability of magnetoproteoliposomes captured by high-gradient magnetic forces in a miniature fixed-bed reactor

Marcel De CuyperBruno De MeulenaerPaul Van der MeerenJean Vanderdeelen

A1 Journal Article in BIOTECHNOLOGY AND BIOENGINEERING

Reflection phenomena in particle sizing by static and dynamic light scattering

Bruno De MeulenaerPaul Van der MeerenJean VanderdeelenLeon Baert

A1 Journal Article in PARTICLE & PARTICLE SYSTEMS CHARACTERIZATION

1995

Enzymatic activity of cytochrome c-oxidase inserted into magnetoliposomes differing in surface charge density

M De CuyperBruno De MeulenaerPaul Van der MeerenJean Vanderdeelen

A1 Journal Article in BIOCATALYSIS AND BIOTRANSFORMATION

Optimization of a chromatographic method for the Gram-scale preparative fractionation of soybean phospholipids

Bruno De MeulenaerPaul Van der MeerenJean VanderdeelenLeon Baert

A1 Journal Article in CHROMATOGRAPHIA

Reflection phenomena in particle sizing by static and dynamic light scattering

Paul Van der MeerenBruno De MeulenaerJean VanderdeelenLeon Baert

Simple and cost-effective gram-scale chromatographic method for the purification of soybean phospholipids

Bruno De MeulenaerPaul Van der MeerenJean VanderdeelenLeon Baert

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY