Research Explorer

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Researcher

Raquel Catarino Medeiros Vinci

Awards & Distinctions

23 Results

2016

Acrylamide in potato products

Bruno De MeulenaerRaquel Catarino Medeiros VinciFrédéric Mestdagh

Bookchapter in Advances in potato chemistry and technology

2015

Occurrence of volatile organic compounds in foods from the Belgian market and dietary exposure assessment

Raquel Catarino Medeiros VinciLiesbeth JacxsensBruno De MeulenaerEric DeconinkEric MatsikoCarl LachatThibault de SchaetzenMichael CanfynIlse Van OvermeirePatrick Kolsteren et al.

A1 Journal Article in FOOD CONTROL

2012

A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies

Raquel Catarino Medeiros VinciFrédéric MestdaghBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

Assessment of human exposure to benzene through foods from the Belgian market

Raquel Catarino Medeiros VinciLiesbeth JacxsensJoris Van LocoEric MatsikoCarl LachatThibault de SchaetzenMichael CanfynIlse Van OvermeirePatrick KolsterenBruno De Meulenaer

A1 Journal Article in CHEMOSPHERE

2011

A contribution to the risk assessment of genotoxic carcinogens in food: case studies on benzene and acrylamide

Raquel Catarino Medeiros VinciBruno De Meulenaer

Benzene formation in model systems containing benzoate

Raquel Catarino Medeiros VinciBruno De MeulenaerMichael CanfynThibault de SchaetzenIlse Van OvermeireJoris Van Loco

Can acrylamide be mitigated throughout the industrial production process of French fries?

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeCarlos Van PeteghemBruno De Meulenaer

Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems

Raquel Catarino Medeiros VinciBruno De MeulenaerMirjana AndjelkovicMichael CanfynIlse Van OvermeireJoris Van Loco

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeBarbara KerkaertNathalie De MuerQuenten DenonCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Industry's approaches to reduce acrylamide formation in French fries

Raquel Catarino Medeiros VinciFrédéric MestdaghBruno De Meulenaer

The occurrence and formation of benzene in foodstuffs

Raquel Catarino Medeiros VinciJoris Van LocoLiesbeth JacxsensThibault de SchaetzenMichael CanfynIlse Van OvermeireBruno De Meulenaer

2010

Benzene formation in foods

Raquel Catarino Medeiros VinciBruno De MeulenaerMichael CanfynThibault de SchaetzenIlse Van OvermeireJoris Van Loco

Benzene frequently found in foods: do we underestimate the exposure to benzene from the food chain?

Raquel Catarino Medeiros VinciLiesbeth JacxsensBruno De MeulenaerThibault de SchaetzenMichael CanfynIlse Van OvermeireJoris Van Loco

Determination of benzene in different food matrices by distillation and isotope

Raquel Catarino Medeiros VinciMichael CanfynBruno De MeulenaerThibault de SchaetzenIlse Van OvermeireJacques De BeerJoris Van Loco

A1 Journal Article in ANALYTICA CHIMICA ACTA

Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry

Raquel Catarino Medeiros VinciFrédéric MestdaghNathalie De MeurCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry: a two year study

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeCarlos Van PeteghemBruno De Meulenaer

Evaluation of acrylamide mitigation recipes on industrial production of French fries

Raquel Catarino Medeiros VinciFrédéric MestdaghChristof Van PouckeBarbara KerkaertNathalie De MuerCarlos Van PeteghemBruno De Meulenaer

Van grond tot mond : verlaging van het acrylamidegehalte in aardappelen

Bruno De MeulenaerFrédéric MestdaghRaquel Catarino Medeiros VinciChristof Van PouckeCarlos Van Peteghem

A4 Journal Article in HET INGENIEURSBLAD

2009

Determination of benzene in different food matrixes by distillation and isotope dilution HS-GC/MS

Raquel Catarino Medeiros VinciMichael Canfyn CanfynThibault De SchaetzenIlse Van OvermeireBruno De MeulenaerJoris Van Loco

Evaluation of mitigation strategies for acrylamide formation in French fries on an industrial scale

Raquel Catarino Medeiros VinciBruno De MeulenaerCarlos Van PeteghemFrédéric Mestdagh

Industrially applicable mitigation strategies for acrylamide formation in French fries

Raquel Catarino Medeiros VinciFrédéric MestdaghCarlos Van PeteghemBruno De Meulenaer

2008

Best entrance control for French fry industry regarding acrylamide prediction.

Raquel Catarino Medeiros VinciFrédéric MestdaghCarlos Van PeteghemBruno De Meulenaer