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Researcher
Edward Mubiru
Profile
Projects
Publications
Activities
Awards & Distinctions
8
Results
2018
Epoxy fatty acids in foods : analytics, formation and risk assessment
Edward Mubiru
Bruno De Meulenaer
Dissertation
2018
2017
Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium
Edward Mubiru
Liesbeth Jacxsens
Antonios Papastergiadis
Carl Lachat
Kshitij Shrestha
N.H.M. Rubel Mozumder
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2017
2014
Development and validation of a gas chromatography-flame ionization detection method for the determination of epoxy fatty acids in food matrices
Edward Mubiru
Kshitij Shrestha
Antonios Papastergiadis
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2014
Development of a sensitive and accurate stable isotope dilution assay for the simultaneous determination of free 4-hydroxy-2-(E)-nonenal and 4-hydroxy-2-(E)-hexenal in various food matrices by gas chromatography–mass spectrometry
Antonios Papastergiadis
Edward Mubiru
Herman Van Langenhove
Bruno De Meulenaer
A1
Journal Article
in
FOOD ANALYTICAL METHODS
2014
Gas chromatographic analytical method for the analysis of oxygenated polar fatty acids
Edward Mubiru
Kshitij Shrestha
Bruno De Meulenaer
C3
Conference
2014
2013
Improved gas chromatography-flame ionisation detector analytical method for the analysis of epoxy fatty acids
Edward Mubiru
Kshitij Shrestha
Antonios Papastergiadis
Bruno De Meulenaer
C3
Conference
2013
Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids
Edward Mubiru
Kshitij Shrestha
Antonios Papastergiadis
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF CHROMATOGRAPHY A
2013
2012
Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods
Antonios Papastergiadis
Edward Mubiru
Herman Van Langenhove
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2012