Research Explorer

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Researcher

Tatiana Cucu

Awards & Distinctions

56 Results

2019

Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

Gustavo Luis Leonardo ScalonePrabin LamichhaneTatiana CucuNorbert De KimpeBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

2016

3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model

Bao Loan Huynh Nguyen Bao LoanBarbara KerkaertTatiana CucuFrederic MestdaghBruno De Meulenaer

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2015

Comparison of the alpha-amylase inhibitor-1 from common beans and transgenic pea expressing the bean alpha-amylase inhibitor-1 by means of LC–TOF–MS

Anita MaczóTatiana CucuBruno De MeulenaerÉva Gelencsér

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Development of a quantitative GC-FID method for the determination of sucrose mono- and diesters in foods

Tatiana CucuBruno De Meulenaer

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

Homogeneously-acid catalyzed oligomerization of glycerol

N SayoudK De Oliveira VigierTatiana CucuBruno De MeulenaerZhaoyu FanJonathan LaiJean-Marc ClacensArmin LiebensF Jérôme

A1 Journal Article in GREEN CHEMISTRY

Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems

Gustavo Luis Leonardo ScaloneTatiana CucuNorbert De KimpeBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: a case study with a fruit based snack

Tatiana CucuNathalie De MuerStanislav TrashinBruno De Meulenaer

A1 Journal Article in FOOD CONTROL

2014

Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods

Tatiana CucuKshitij ShresthaBruno De Meulenaer

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

Dietary intake of lycopene by the Belgian adult population

Stefanie VandevijvereTatiana CucuChristine VinkxKevin HuvaereInge HuybrechtsJoris Van Loco

A1 Journal Article in PUBLIC HEALTH NUTRITION

Risicobeheersing van allergenen: hindernissen en mogelijke oplossingen

Bruno De MeulenaerLiesbeth JacxsensTatiana Cucu

A4 Journal Article in FOOD SCIENCE AND LAW

Sub-emetic toxicity of Bacillus cereus toxin cereulide on cultured human enterocyte-like Caco-2 cells

Andreja RajkovicCharlotte GrootaertAna ButoracTatiana CucuBruno De MeulenaerJohn Van CampMarc BrackeMieke UyttendaeleVišnja Bačun-DružinaMario Cindrćc

A1 Journal Article in TOXINS

2013

A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins

Tatiana CucuBart DevreeseBarbara KerkaertFrédéric MestdaghMartina SucicInez Van de PerreBruno De Meulenaer

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis to support allergen risk management: which way to go?

Tatiana CucuLiesbeth JacxsensBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA

Céline PlatteauTatiana CucuIsabel TaverniersBart DevreeseMarc De LooseBruno De Meulenaer

A1 Journal Article in FOOD AND AGRICULTURAL IMMUNOLOGY

Effect of partial hydrolysis on the hazelnut and soybean protein detectability by ELISA

Tatiana CucuCéline PlatteauIsabel TaverniersBart DevreeseMarc De LooseBruno De Meulenaer

A1 Journal Article in FOOD CONTROL

Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS

Barbara KerkaertFrédéric MestdaghMonica Obando ChavesTatiana CucuBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry

Bruno De MeulenaerTatiana CucuBarbara KerkaertFrédéric Mestdagh

2012

A simple and fast HPLC method to determine lycopene in foods

Tatiana CucuKevin HuvaereMarie-Anne Van Den BerghChristine VinkxJoris Van Loco

A1 Journal Article in FOOD ANALYTICAL METHODS

Age-dependent sensitization to the 7S-vicilin-like protein Cor a 11 from hazelnut (Corylus avellana) in a birch-endemic region

MM VerweijMM HagendorensStanislav TrashinTatiana CucuBruno De MeulenaerBart DevreeseCH BridtsLS De ClerckDG Ebo

A1 Journal Article in JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY

Detection of hazelnut in foods using ELISA : challenges related to the detectability in processed foodstuffs

Tatiana CucuBart DevreeseStanislav TrashinBarbara KerkaertMaarten RoggeBruno De Meulenaer

A1 Journal Article in JOURNAL OF AOAC INTERNATIONAL

ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein

Tatiana CucuBart DevreeseBarbara KerkaertMaarten RoggeLieselot VercruysseBruno De Meulenaer

A1 Journal Article in FOOD ANALYTICAL METHODS

Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients

Tatiana CucuBruno De MeulenaerChris BridtsBart DevreeseDidier Ebo

A1 Journal Article in FOOD AND CHEMICAL TOXICOLOGY

MALDI based identification of soybean protein markers: possible analytical targets for allergen detection in processed foods

Tatiana CucuBruno De MeulenaerBart Devreese

A1 Journal Article in PEPTIDES

MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation

Tatiana CucuBruno De MeulenaerBarbara KerkaertIsabel VandenbergheBart Devreese

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

MALDI-based identification of stable hazelnut protein derived tryptic marker peptides

Tatiana CucuBruno De MeulenaerBart Devreese

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

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 Journal Article in AMINO ACIDS

2011

Development of a highly sensitive and robust Cor a 9 specific enzyme-linked immunosorbent assay for the detection of hazelnut traces

Stanislav TrashinTatiana CucuBart DevreeseMieke AdriaensBruno De Meulenaer

A1 Journal Article in ANALYTICA CHIMICA ACTA

Development of an intergrated strategy for controlling the allergen issue in the Belgian food and catering industry: ALLERRISK: final report

C PlatteauTatiana CucuR DobsonS FourdrilisC BourgeonD EboM De LooseI TaverniersE DaeseleireBruno De Meulenaer et al.

Development of competitive ELISA for the soybean protein detection in processed foods

Tatiana CucuBart DevreeseBarbara KerkaertMaarten RoggeLieselot VercruysseBruno De Meulenaer

ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins

Tatiana CucuCéline PlatteauIsabel TaverniersBart DevreeseMarc De LooseBruno De Meulenaer

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

Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA

Céline PlatteauTatiana CucuBruno De MeulenaerBart DevreeseMarc De LooseIsabel Taverniers

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

Food allergens: an analytical challenge for the agri-food chain

Tatiana CucuBruno De MeulenaerBart Devreese

Hypochlorous and peracetic acid induced oxidation of dairy proteins

Barbara KerkaertFrédéric MestdaghTatiana CucuPhilip Roger AedoShen Yan LingBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction between whey proteins and lipids during light-induced oxidation

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids

Tatiana CucuBart DevreeseFrédéric MestdaghBarbara KerkaertBruno De Meulenaer

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2010

Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

Development of a new hazelnut sandwich ELISA based on detection of Cor a 9, a major hazelnut allergen

Stanislav TrashinTatiana CucuBart DevreeseBruno De Meulenaer

Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens

Tatiana CucuBruno De MeulenaerBarbara KerkaertIsabel VandenbergheBart Devreese

Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

Interaction between whey proteins and lipids as result of light-induced oxidation

Frédéric MestdaghBarbara KerkaertTatiana CucuBruno De Meulenaer

Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity

Barbara KerkaertFrédéric MestdaghTatiana CucuJohn Van CampBruno De Meulenaer

Stability of whey protein derived peptides upon severe protein glycation

Tatiana CucuBruno De MeulenaerBarbara KerkaertIsabel VandenbergheBart Devreese

Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species

Tatiana CucuBart DevreeseFrédéric MestdaghBarbara KerkaertBruno De Meulenaer

2009

Characterization of molecular changes induced by interactions between oxidizing lipids and selected protein mixtures

Tatiana CucuBruno De MeulenaerBarbara KerkaertFrédéric MestdaghBart Devreese

Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide

Isabelle VandekinderenFrank DevlieghereJohn Van CampBarbara KerkaertTatiana CucuPeter RagaertJ De BruyneBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity

Barbara KerkaertFrédéric MestdaghTatiana CucuJohn Van CampBruno De Meulenaer

Rapid method for qualitative detection of 2,4,6-trinitrotoluene in environmental water samples

Evgenia Yu BasovaIrina Yu GoryachevaDmitry A MikhirevTatiana Yu RusanovaNatalia A BurmistrovaBarbara KerkaertTatiana CucuSarah De SaegerBruno De Meulenaer

A1 Journal Article in ANALYTICAL METHODS

2008

Changes induced in whey protein due to interactions with lipids

Tatiana CucuBruno De MeulenaerBarbara KerkaertFrédéric MestdaghBart Devreese

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration

Barbara KerkaertFrédéric MestdaghTatiana CucuBruno De Meulenaer

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Frédéric MestdaghJo MaertensTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

2007

Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric MestdaghJo MaertensTineke De WildeTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric MestdaghJo MaertensTineke De WildeTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric MestdaghJo MaertensTineke De WildeTatiana CucuKarel DelporteCarlos Van PeteghemBruno De Meulenaer

2006

Role of water upon the formation of acrylamide in a potato model system

Frédéric MestdaghBruno De MeulenaerTatiana CucuCarlos Van Peteghem

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The role of water on the formation of acrylamide in a potato model system

Frédéric MestdaghBruno De MeulenaerTatiana CucuCarlos Van Peteghem