Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Fien Van Lancker

Awards & Distinctions

18 Results

2012

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 Journal Article 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

Generation of Maillard flavour compounds and furan in amino acid/peptide - carbohydrate model systems

Fien Van LanckerNorbert De KimpeAn Adams

Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems

Fien Van LanckerAn AdamsNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND 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 Journal Article in JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

2011

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 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical modifications of peptides and their impact on food properties

Fien Van LanckerAn AdamsNorbert De Kimpe

A1 Journal Article in CHEMICAL REVIEWS

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 Journal Article 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.

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

2010

Formation of pyrazines in Maillard model systems of lysine-containing dipeptides

Fien Van LanckerAn AdamsNorbert De Kimpe

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Stability of acrylamide in model systems and its reactivity with selected nucleophiles

An AdamsSamira HamdaniFien Van LanckerSlah MéjriNorbert De Kimpe

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2009

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

2008

Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates

Fien Van LanckerAn AdamsBarbara DelmulleSarah De SaegerAntonio MorettiCarlos Van PeteghemNorbert De Kimpe

A1 Journal Article in Journal of Environmental Monitoring

2007

Mycotoxins and volatile organic components in bulk materials from mouldy buildings

Sarah De SaegerBarbara DelmulleAn AdamsFien Van LanckerA MORETTIV RICCINorbert De KimpeCarlos Van Peteghem