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Researcher
Raquel Catarino Medeiros Vinci
Profile
Projects
Publications
Activities
Awards & Distinctions
23
Results
2016
Acrylamide in potato products
Bruno De Meulenaer
Raquel Catarino Medeiros Vinci
Frédéric Mestdagh
Bookchapter
in
Advances in potato chemistry and technology
2016
2015
Occurrence of volatile organic compounds in foods from the Belgian market and dietary exposure assessment
Raquel Catarino Medeiros Vinci
Liesbeth Jacxsens
Bruno De Meulenaer
Eric Deconink
Eric Matsiko
Carl Lachat
Thibault de Schaetzen
Michael Canfyn
Ilse Van Overmeire
Patrick Kolsteren
et al.
A1
Journal Article
in
FOOD CONTROL
2015
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
Assessment of human exposure to benzene through foods from the Belgian market
Raquel Catarino Medeiros Vinci
Liesbeth Jacxsens
Joris Van Loco
Eric Matsiko
Carl Lachat
Thibault de Schaetzen
Michael Canfyn
Ilse Van Overmeire
Patrick Kolsteren
Bruno De Meulenaer
A1
Journal Article
in
CHEMOSPHERE
2012
2011
A contribution to the risk assessment of genotoxic carcinogens in food: case studies on benzene and acrylamide
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
Dissertation
2011
Benzene formation in model systems containing benzoate
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
Michael Canfyn
Thibault de Schaetzen
Ilse Van Overmeire
Joris Van Loco
C3
Conference
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
Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
Mirjana Andjelkovic
Michael Canfyn
Ilse Van Overmeire
Joris Van Loco
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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
The occurrence and formation of benzene in foodstuffs
Raquel Catarino Medeiros Vinci
Joris Van Loco
Liesbeth Jacxsens
Thibault de Schaetzen
Michael Canfyn
Ilse Van Overmeire
Bruno De Meulenaer
C3
Conference
2011
2010
Benzene formation in foods
Raquel Catarino Medeiros Vinci
Bruno De Meulenaer
Michael Canfyn
Thibault de Schaetzen
Ilse Van Overmeire
Joris Van Loco
C3
Conference
2010
Benzene frequently found in foods: do we underestimate the exposure to benzene from the food chain?
Raquel Catarino Medeiros Vinci
Liesbeth Jacxsens
Bruno De Meulenaer
Thibault de Schaetzen
Michael Canfyn
Ilse Van Overmeire
Joris Van Loco
C3
Conference
2010
Determination of benzene in different food matrices by distillation and isotope
Raquel Catarino Medeiros Vinci
Michael Canfyn
Bruno De Meulenaer
Thibault de Schaetzen
Ilse Van Overmeire
Jacques De Beer
Joris Van Loco
A1
Journal Article
in
ANALYTICA CHIMICA ACTA
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
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
2009
Determination of benzene in different food matrixes by distillation and isotope dilution HS-GC/MS
Raquel Catarino Medeiros Vinci
Michael Canfyn Canfyn
Thibault De Schaetzen
Ilse Van Overmeire
Bruno De Meulenaer
Joris Van Loco
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
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