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Researcher
Frédéric Mestdagh
Profile
Projects
Publications
Activities
Awards & Distinctions
63
Results
2016
Acrylamide in potato products
Bruno De Meulenaer
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Bookchapter
in
Advances in potato chemistry and technology
2016
2013
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
Tatiana Cucu
Bart Devreese
Barbara Kerkaert
Frédéric Mestdagh
Martina Sucic
Inez Van de Perre
Bruno De Meulenaer
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2013
Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
Barbara Kerkaert
Frédéric Mestdagh
Monica Obando Chaves
Tatiana Cucu
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2013
Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
Bruno De Meulenaer
Tatiana Cucu
Barbara Kerkaert
Frédéric Mestdagh
C3
Conference
2013
Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador
Silvia Johana Ortiz Ulloa
John Van Camp
Frédéric Mestdagh
Silvana Donoso
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2013
2012
A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2012
Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2012
The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Kshitij Shrestha
John Van Camp
Bruno De Meulenaer
A1
Journal Article
in
AMINO ACIDS
2012
2011
Can acrylamide be mitigated throughout the industrial production process of French fries?
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2011
Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds
Barbara Kerkaert
Frédéric Mestdagh
Bruno De Meulenaer
C1
Conference
2011
Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Barbara Kerkaert
Nathalie De Muer
Quenten Denon
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
Industry's approaches to reduce acrylamide formation in French fries
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Bruno De Meulenaer
Newsarticle
2011
Interaction between whey proteins and lipids during light-induced oxidation
Frédéric Mestdagh
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2011
Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
Tatiana Cucu
Bart Devreese
Frédéric Mestdagh
Barbara Kerkaert
Bruno De Meulenaer
A1
Journal Article
in
INTERNATIONAL DAIRY JOURNAL
2011
2010
Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies
Wendie Claeys
Katleen Baert
Frédéric Mestdagh
J Vercammen
Paul Daenens
Bruno De Meulenaer
Guy Maghuin-Rogister
André Huyghebaert
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2010
Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins
Frédéric Mestdagh
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
C3
Conference
2010
Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method
Barbara Kerkaert
Frédéric Mestdagh
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2010
Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Nathalie De Meur
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2010
Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry: a two year study
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2010
Evaluation of acrylamide mitigation recipes on industrial production of French fries
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Christof Van Poucke
Barbara Kerkaert
Nathalie De Muer
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2010
Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Bruno De Meulenaer
C3
Conference
2010
Interaction between whey proteins and lipids as result of light-induced oxidation
Frédéric Mestdagh
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
C3
Conference
2010
Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
John Van Camp
Bruno De Meulenaer
C3
Conference
2010
Van grond tot mond : verlaging van het acrylamidegehalte in aardappelen
Bruno De Meulenaer
Frédéric Mestdagh
Raquel Catarino Medeiros Vinci
Christof Van Poucke
Carlos Van Peteghem
A4
Journal Article
in
HET INGENIEURSBLAD
2010
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species
Tatiana Cucu
Bart Devreese
Frédéric Mestdagh
Barbara Kerkaert
Bruno De Meulenaer
C3
Conference
2010
2009
A farm-to-fork approach to lower acrylamide in fried potatoes
Frédéric Mestdagh
Carlos Van Peteghem
Bruno De Meulenaer
A2
Journal Article
in
FOOD (ISLEWORTH)
2009
Characterization of molecular changes induced by interactions between oxidizing lipids and selected protein mixtures
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Frédéric Mestdagh
Bart Devreese
C3
Conference
2009
Evaluation of mitigation strategies for acrylamide formation in French fries on an industrial scale
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
Carlos Van Peteghem
Frédéric Mestdagh
C3
Conference
2009
Industrially applicable mitigation strategies for acrylamide formation in French fries
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2009
Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Bruno De Meulenaer
C3
Conference
2009
Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
John Van Camp
Bruno De Meulenaer
C3
Conference
2009
2008
Best entrance control for French fry industry regarding acrylamide prediction.
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Carlos Van Peteghem
Bruno De Meulenaer
C3
Conference
2008
Changes induced in whey protein due to interactions with lipids
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Frédéric Mestdagh
Bart Devreese
A4
Journal Article
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2008
Comparison of potato varieties between seasons and their potential for acrylamide formation
Bruno De Meulenaer
Tineke De Wilde
Frédéric Mestdagh
Y GOVAERT
Wilfried Ooghe
S FRASELLE
K DEMEULEMEESTER
Carlos Van Peteghem
André Calus
JM DEGROODT
et al.
A1
Journal Article
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2008
Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Bruno De Meulenaer
C1
Conference
2008
Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
Frédéric Mestdagh
Jo Maertens
Tatiana Cucu
Karel Delporte
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2008
Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps
Frédéric Mestdagh
Tineke De Wilde
Karel Delporte
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
FOOD CHEMISTRY
2008
Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries
Frédéric Mestdagh
Tineke De Wilde
Pieter Castelein
O NEMETH
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
2008
Importance of oil degradation components in the formation of acrylamide in fried foodstuffs
Frédéric Mestdagh
Pieter Castelein
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2008
Optimization of the blanching process to reduce acrylamide in fried potatoes
Frédéric Mestdagh
Tineke De Wilde
S FRASELLE
Y GOVAERT
Wilfried Ooghe
JM DEGROODT
Roland Verhé
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2008
2007
Acrylamide: hype of realiteit?
Frédéric Mestdagh
Bruno De Meulenaer
Newsarticle
2007
Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Tatiana Cucu
Karel Delporte
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conference
2007
Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Tatiana Cucu
Karel Delporte
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conference
2007
Formation of acrylamide in potato products and its dietary exposure
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
Dissertation
2007
Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products
Frédéric Mestdagh
Jo Maertens
Karel Delporte
Tineke De Wilde
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conference
2007
Importance of a canteen lunch on the dietary intake of acrylamide
Frédéric Mestdagh
Carl Lachat
Katleen Baert
Emmanuelle Moons
Patrick Kolsteren
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
MOLECULAR NUTRITION & FOOD RESEARCH
2007
Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
A1
Journal Article
in
FOOD CHEMISTRY
2007
pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Tatiana Cucu
Karel Delporte
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conference
2007
2006
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Y GOVAERT
S VANDEBURIE
W OOGHE
S FRASELLE
K DEMEULEMEESTER
Carlos Van Peteghem
A CALUS
et al.
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2006
Probabilistic exposure assessment of dietary acrylamide for students at Ghent University, Belgium
Frédéric Mestdagh
C LACHAT
Bruno De Meulenaer
K BAERT
Isabelle Sioen
E MOONS
Patrick Kolsteren
Carlos Van Peteghem
C1
Conference
2006
Role of water upon the formation of acrylamide in a potato model system
Frédéric Mestdagh
Bruno De Meulenaer
Tatiana Cucu
Carlos Van Peteghem
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2006
Selection criteria for potato tubers to minimize acrylamide formation during frying
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Y GOVAERT
Wilfried Ooghe
S FRASELLE
K DEMEULEMEESTER
Carlos Van Peteghem
A CALUS
JM DEGROODT
et al.
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2006
The role of water on the formation of acrylamide in a potato model system
Frédéric Mestdagh
Bruno De Meulenaer
Tatiana Cucu
Carlos Van Peteghem
C1
Conference
2006
2005
A model system to define the impact of specific factors influencing acrylamide formation in foods
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
C1
Conference
2005
Influence of oil type and oil quality on acrylamide formation of French fries
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
C1
Conference
2005
Influence of oil type on the amounts of acrylamide generated in a model system and in french fries
Frédéric Mestdagh
Bruno De Meulenaer
Christof Van Poucke
Christel Detavernier
C CROMPHOUT
Carlos Van Peteghem
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2005
Influence of storage practices on acrylamide formation during potato frying
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Y GOVAERT
S VANDEBURIE
Wilfried Ooghe
S FRASELLE
K DEMEULEMEESTER
Carlos Van Peteghem
A CALUS
et al.
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2005
Protective influence of several packaging materials on light oxidation of milk
Frédéric Mestdagh
Bruno De Meulenaer
Jessika De Clippeleer
Frank Devlieghere
André Huyghebaert
A1
Journal Article
in
JOURNAL OF DAIRY SCIENCE
2005
The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Roland Verhé
Y GOVAERT
J DEGROODT
S VANDEBURIE
K DEMEULEMEESTER
A CALUS
Wilfried Ooghe
et al.
C1
Conference
2005
Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs)
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
N Lepoutre
P1
Conference
2005
2004
Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
Frédéric Mestdagh
Bruno De Meulenaer
Carlos Van Peteghem
C Cromphout
Olivier Thas
C1
Conference
2004
2003
Protective influence of several packaging materials on the light-oxidation of milk
Bruno De Meulenaer
Frédéric Mestdagh
Jessika De Clippeleer
Frank Devlieghere
André Huyghebaert
C3
Conference
2003
2002
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Roland Verhé
Y Govaert
S Fraselle
JM Degroodt
S Vandeburie
K Demeulemeester
André Calus
et al.
C1
Conference
2002