Research Explorer

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Researcher

Pratheeba Yogendrarajah

Awards & Distinctions

19 Results

2016

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 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Liesbeth JacxsensPratheeba YogendrarajahBruno De Meulenaer

2015

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

Pratheeba YogendrarajahSimbarashe SamapundoFrank DevlieghereSarah De SaegerBruno De Meulenaer

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

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

Pratheeba YogendrarajahBruno De MeulenaerSarah De SaegerLiesbeth JacxsensFrank Devlieghere

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 Journal Article in FOOD MICROBIOLOGY

2014

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 Journal Article 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

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

Pratheeba YogendrarajahChristof Van PouckeBruno De MeulenaerSarah De Saeger

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 Journal Article 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 Journal Article in FOOD AND CHEMICAL TOXICOLOGY

Risk assessment of mycotoxins in spices: case study Sri Lanka

Pratheeba YogendrarajahLiesbeth JacxsensCarl LachatChaminda WalpitaPatrick KolsterenSarah De SaegerBruno De Meulenaer

2013

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 Journal Article in JOURNAL OF CHROMATOGRAPHY A

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

2012

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

2011

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.

2010

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

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