Research Explorer

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Kshitij Shrestha

Prijzen & Erkenningen

22 Resultaten

2017

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

2014

Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose

Kshitij ShresthaBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD CHEMISTRY

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

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

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

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

Edward MubiruKshitij ShresthaBruno De Meulenaer

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

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

2013

A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents

Kshitij ShresthaFeyera Gobena GemechuBruno De Meulenaer

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

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

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

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

Kshitij ShresthaFeyera Gobena GemechuBruno De Meulenaer

2012

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

Kshitij ShresthaChristian StevensBruno De Meulenaer

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

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

Kshitij ShresthaFeyera Gobena GemechuBruno De Meulenaer

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

2011

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

Kshitij ShresthaBruno De Meulenaer

2010

Total polyphenols content and antioxidant activity of different tea commercially produced in Nepal

Rojeena ShresthaJiwan Prava LamaKshitij Shrestha

A2 Artikel in een tijdschrift in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY NEPAL

2006

Preparation of Lapsi (Choerospondias axillaries roxb.) pulp using IMF technology and study on storage stability

Kshitij ShresthaBinaya Prasad ShresthaUttam Kumar Bhattarai

A2 Artikel in een tijdschrift in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY NEPAL

2005

Use of calcium carbide for artificial ripening of fruits : its application and hazards

Uttam Kumar BhattaraiKshitij Shrestha

A2 Artikel in een tijdschrift in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY NEPAL