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Onderzoeker
Tatiana Cucu
Profiel
Projecten
Publicaties
Activiteiten
Prijzen & Erkenningen
56
Resultaten
2019
Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
Gustavo Luis Leonardo Scalone
Prabin Lamichhane
Tatiana Cucu
Norbert De Kimpe
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2019
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 Loan
Barbara Kerkaert
Tatiana Cucu
Frederic Mestdagh
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2016
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 Maczó
Tatiana Cucu
Bruno De Meulenaer
Éva Gelencsér
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2015
Development of a quantitative GC-FID method for the determination of sucrose mono- and diesters in foods
Tatiana Cucu
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2015
Homogeneously-acid catalyzed oligomerization of glycerol
N Sayoud
K De Oliveira Vigier
Tatiana Cucu
Bruno De Meulenaer
Zhaoyu Fan
Jonathan Lai
Jean-Marc Clacens
Armin Liebens
F Jérôme
A1
Artikel in een tijdschrift
in
GREEN CHEMISTRY
2015
Influence of free amino acids, oligopeptides, and polypeptides on the formation of pyrazines in Maillard model systems
Gustavo Luis Leonardo Scalone
Tatiana Cucu
Norbert De Kimpe
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2015
Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: a case study with a fruit based snack
Tatiana Cucu
Nathalie De Muer
Stanislav Trashin
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2015
2014
Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods
Tatiana Cucu
Kshitij Shrestha
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2014
Dietary intake of lycopene by the Belgian adult population
Stefanie Vandevijvere
Tatiana Cucu
Christine Vinkx
Kevin Huvaere
Inge Huybrechts
Joris Van Loco
A1
Artikel in een tijdschrift
in
PUBLIC HEALTH NUTRITION
2014
Risicobeheersing van allergenen: hindernissen en mogelijke oplossingen
Bruno De Meulenaer
Liesbeth Jacxsens
Tatiana Cucu
A4
Artikel in een tijdschrift
in
FOOD SCIENCE AND LAW
2014
Sub-emetic toxicity of Bacillus cereus toxin cereulide on cultured human enterocyte-like Caco-2 cells
Andreja Rajkovic
Charlotte Grootaert
Ana Butorac
Tatiana Cucu
Bruno De Meulenaer
John Van Camp
Marc Bracke
Mieke Uyttendaele
Višnja Bačun-Družina
Mario Cindrćc
A1
Artikel in een tijdschrift
in
TOXINS
2014
2013
A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
Tatiana Cucu
Bart Devreese
Barbara Kerkaert
Frédéric Mestdagh
Martina Sucic
Inez Van de Perre
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2013
Analysis to support allergen risk management: which way to go?
Tatiana Cucu
Liesbeth Jacxsens
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2013
Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA
Céline Platteau
Tatiana Cucu
Isabel Taverniers
Bart Devreese
Marc De Loose
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD AND AGRICULTURAL IMMUNOLOGY
2013
Effect of partial hydrolysis on the hazelnut and soybean protein detectability by ELISA
Tatiana Cucu
Céline Platteau
Isabel Taverniers
Bart Devreese
Marc De Loose
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2013
Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
Barbara Kerkaert
Frédéric Mestdagh
Monica Obando Chaves
Tatiana Cucu
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2013
Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
Bruno De Meulenaer
Tatiana Cucu
Barbara Kerkaert
Frédéric Mestdagh
C3
Conferentie
2013
2012
A simple and fast HPLC method to determine lycopene in foods
Tatiana Cucu
Kevin Huvaere
Marie-Anne Van Den Bergh
Christine Vinkx
Joris Van Loco
A1
Artikel in een tijdschrift
in
FOOD ANALYTICAL METHODS
2012
Age-dependent sensitization to the 7S-vicilin-like protein Cor a 11 from hazelnut (Corylus avellana) in a birch-endemic region
MM Verweij
MM Hagendorens
Stanislav Trashin
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
CH Bridts
LS De Clerck
DG Ebo
A1
Artikel in een tijdschrift
in
JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY
2012
Detection of hazelnut in foods using ELISA : challenges related to the detectability in processed foodstuffs
Tatiana Cucu
Bart Devreese
Stanislav Trashin
Barbara Kerkaert
Maarten Rogge
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
JOURNAL OF AOAC INTERNATIONAL
2012
ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein
Tatiana Cucu
Bart Devreese
Barbara Kerkaert
Maarten Rogge
Lieselot Vercruysse
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD ANALYTICAL METHODS
2012
Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients
Tatiana Cucu
Bruno De Meulenaer
Chris Bridts
Bart Devreese
Didier Ebo
A1
Artikel in een tijdschrift
in
FOOD AND CHEMICAL TOXICOLOGY
2012
MALDI based identification of soybean protein markers: possible analytical targets for allergen detection in processed foods
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
A1
Artikel in een tijdschrift
in
PEPTIDES
2012
MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Isabel Vandenberghe
Bart Devreese
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2012
MALDI-based identification of stable hazelnut protein derived tryptic marker peptides
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2012
The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Kshitij Shrestha
John Van Camp
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
AMINO ACIDS
2012
2011
Development of a highly sensitive and robust Cor a 9 specific enzyme-linked immunosorbent assay for the detection of hazelnut traces
Stanislav Trashin
Tatiana Cucu
Bart Devreese
Mieke Adriaens
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
ANALYTICA CHIMICA ACTA
2011
Development of an intergrated strategy for controlling the allergen issue in the Belgian food and catering industry: ALLERRISK: final report
C Platteau
Tatiana Cucu
R Dobson
S Fourdrilis
C Bourgeon
D Ebo
M De Loose
I Taverniers
E Daeseleire
Bruno De Meulenaer
et al.
Verslag
2011
Development of competitive ELISA for the soybean protein detection in processed foods
Tatiana Cucu
Bart Devreese
Barbara Kerkaert
Maarten Rogge
Lieselot Vercruysse
Bruno De Meulenaer
C1
Conferentie
2011
ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins
Tatiana Cucu
Céline Platteau
Isabel Taverniers
Bart Devreese
Marc De Loose
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2011
Effect of protein glycation in the presence or absence of wheat proteins on detection of soybean proteins by commercial ELISA
Céline Platteau
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
Marc De Loose
Isabel Taverniers
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2011
Food allergens: an analytical challenge for the agri-food chain
Tatiana Cucu
Bruno De Meulenaer
Bart Devreese
Proefschrift
2011
Hypochlorous and peracetic acid induced oxidation of dairy proteins
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Philip Roger Aedo
Shen Yan Ling
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2011
Interaction between whey proteins and lipids during light-induced oxidation
Frédéric Mestdagh
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2011
Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
Tatiana Cucu
Bart Devreese
Frédéric Mestdagh
Barbara Kerkaert
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
INTERNATIONAL DAIRY JOURNAL
2011
2010
Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins
Frédéric Mestdagh
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
C3
Conferentie
2010
Development of a new hazelnut sandwich ELISA based on detection of Cor a 9, a major hazelnut allergen
Stanislav Trashin
Tatiana Cucu
Bart Devreese
Bruno De Meulenaer
C3
Conferentie
2010
Effect of glycation in the presence or absence of soluble wheat proteins on major whey allergens
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Isabel Vandenberghe
Bart Devreese
C3
Conferentie
2010
Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Bruno De Meulenaer
C3
Conferentie
2010
Interaction between whey proteins and lipids as result of light-induced oxidation
Frédéric Mestdagh
Barbara Kerkaert
Tatiana Cucu
Bruno De Meulenaer
C3
Conferentie
2010
Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
John Van Camp
Bruno De Meulenaer
C3
Conferentie
2010
Stability of whey protein derived peptides upon severe protein glycation
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Isabel Vandenberghe
Bart Devreese
C3
Conferentie
2010
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species
Tatiana Cucu
Bart Devreese
Frédéric Mestdagh
Barbara Kerkaert
Bruno De Meulenaer
C3
Conferentie
2010
2009
Characterization of molecular changes induced by interactions between oxidizing lipids and selected protein mixtures
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Frédéric Mestdagh
Bart Devreese
C3
Conferentie
2009
Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide
Isabelle Vandekinderen
Frank Devlieghere
John Van Camp
Barbara Kerkaert
Tatiana Cucu
Peter Ragaert
J De Bruyne
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Bruno De Meulenaer
C3
Conferentie
2009
Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
John Van Camp
Bruno De Meulenaer
C3
Conferentie
2009
Rapid method for qualitative detection of 2,4,6-trinitrotoluene in environmental water samples
Evgenia Yu Basova
Irina Yu Goryacheva
Dmitry A Mikhirev
Tatiana Yu Rusanova
Natalia A Burmistrova
Barbara Kerkaert
Tatiana Cucu
Sarah De Saeger
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
ANALYTICAL METHODS
2009
2008
Changes induced in whey protein due to interactions with lipids
Tatiana Cucu
Bruno De Meulenaer
Barbara Kerkaert
Frédéric Mestdagh
Bart Devreese
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2008
Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration
Barbara Kerkaert
Frédéric Mestdagh
Tatiana Cucu
Bruno De Meulenaer
C1
Conferentie
2008
Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
Frédéric Mestdagh
Jo Maertens
Tatiana Cucu
Karel Delporte
Carlos Van Peteghem
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2008
2007
Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Tatiana Cucu
Karel Delporte
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conferentie
2007
Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Tatiana Cucu
Karel Delporte
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conferentie
2007
pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
Frédéric Mestdagh
Jo Maertens
Tineke De Wilde
Tatiana Cucu
Karel Delporte
Carlos Van Peteghem
Bruno De Meulenaer
C1
Conferentie
2007
2006
Role of water upon the formation of acrylamide in a potato model system
Frédéric Mestdagh
Bruno De Meulenaer
Tatiana Cucu
Carlos Van Peteghem
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2006
The role of water on the formation of acrylamide in a potato model system
Frédéric Mestdagh
Bruno De Meulenaer
Tatiana Cucu
Carlos Van Peteghem
C1
Conferentie
2006