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Researcher
Wilfried Ooghe
Profile
Projects
Publications
Activities
Awards & Distinctions
34
Results
2008
Comparison of potato varieties between seasons and their potential for acrylamide formation
Bruno De Meulenaer
Tineke De Wilde
Frédéric Mestdagh
Y GOVAERT
Wilfried Ooghe
S FRASELLE
K DEMEULEMEESTER
Carlos Van Peteghem
André Calus
JM DEGROODT
et al.
A1
Journal Article
in
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
2008
Optimization of the blanching process to reduce acrylamide in fried potatoes
Frédéric Mestdagh
Tineke De Wilde
S FRASELLE
Y GOVAERT
Wilfried Ooghe
JM DEGROODT
Roland Verhé
Carlos Van Peteghem
Bruno De Meulenaer
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2008
Threonine requirements for rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) at the fry stage are similar
Noelie Bodin
Muriel Mambrini
Jean-Baptiste Wauters
Tarik Abboudi
Wilfried Ooghe
Eric Le Boulenge
Yvan Larondelle
Xavier Rollin
A1
Journal Article
in
AQUACULTURE
2008
2007
Determination of the threonine requirement for maintenance in Atlantic salmon (Salmo salar L.) fry with the diet dilution procedure
T ABBOUDI
Wilfried Ooghe
Y LARONDELLE
X ROLLIN
A1
Journal Article
in
AQUACULTURE NUTRITION
2007
Free and bound patulin in cloudy apple juice
Katleen Baert
Bruno De Meulenaer
C KASASE
André Huyghebaert
Wilfried Ooghe
Frank Devlieghere
A1
Journal Article
in
FOOD CHEMISTRY
2007
2006
Protein and lysine requirements for maintenance and for tissue accretion in Atlantic salmon (Salmo salar) fry
Tarik Abboudi
Muriel Mambrini
Wilfried Ooghe
Yvan Larondelle
Xavier Rollin
A1
Journal Article
in
AQUACULTURE
2006
Selection criteria for potato tubers to minimize acrylamide formation during frying
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Y GOVAERT
Wilfried Ooghe
S FRASELLE
K DEMEULEMEESTER
Carlos Van Peteghem
A CALUS
JM DEGROODT
et al.
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2006
2005
Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
Tineke De Wilde
Bruno De Meulenaer
Y GOVAERT
S FRASELLE
J DEGROODT
Wilfried Ooghe
Roland Verhé
Carlos Van Peteghem
C1
Conference
2005
Influence of storage practices on acrylamide formation during potato frying
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Y GOVAERT
S VANDEBURIE
Wilfried Ooghe
S FRASELLE
K DEMEULEMEESTER
Carlos Van Peteghem
A CALUS
et al.
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2005
2003
Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods
J DE BLOCK
M MERCHIERS
L MORTIER
A BRAEKMAN
Wilfried Ooghe
R VAN RENTERGHEM
A1
Journal Article
in
INTERNATIONAL DAIRY JOURNAL
2003
Strategies for Safe Food
Book editor
2003
2002
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Roland Verhé
Y Govaert
S Fraselle
JM Degroodt
S Vandeburie
K Demeulemeester
André Calus
et al.
C1
Conference
2002
2000
Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.).
S MBITHI-MWIKYA
Wilfried Ooghe
John Van Camp
D NGUNDI
André Huyghebaert
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2000
1999
Determination of the fruit content of singular jams.
Wilfried Ooghe
S POLLET
C1
Conference
1999
Flavonoids as authenticity markers for Citrus sinensis juice.
Wilfried Ooghe
[0-9]{2}
1999
1998
Comparison of some additives used in the preparation of freeze-dried lemon juice candidate reference materials.
Wilfried Ooghe
GN KRAMER
H SCHIMMEL
J PAUWELS
A1
Journal Article
in
FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY
1998
1997
Detection of the Addition of Citrus reticulata and Hybrids to Citrus sinensis by Flavonoids
Wilfried Ooghe
C1
Conference
1997
Detection of the addition of Citrus reticulata and hybrids to Citrus sinensis by flavonoids.
Wilfried Ooghe
CM DETAVERNIER
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
1997
The Use of Amino Acid Analysis in Food Authenticity Control
Wilfried Ooghe
C1
Conference
1997
1995
Detection of Sugar Addition to Citrus Juices by Capillary GC.
V CORNIL
Wilfried Ooghe
Patrick Sandra
A1
Journal Article
in
HRC-JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY
1995
Quality Parameters for Pineapple Juice
Wilfried Ooghe
D DRESSELAERTS
[0-9]{2}
1995
1994
CHARACTERIZATION OF ORANGE JUICE (CITRUS-SINENSIS) BY FLAVANONE GLYCOSIDES.
Wilfried Ooghe
SJ OOGHE
CM DETAVERNIER
André Huyghebaert
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
1994
CHARACTERIZATION OF ORANGE JUICE (CITRUS-SINENSIS) BY POLYMETHOXYLATED FLAVONES.
Wilfried Ooghe
SJ OOGHE
CM DETAVERNIER
André Huyghebaert
A1
Journal Article
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
1994
1993
Vloeistofchromatografie in de vruchtesapanalyse
Wilfried Ooghe
A4
Journal Article
in
CEREVISIA AND BIOTECHNOLOGY
1993
1991
Detection of Sugars added to Orange Juice
Wilfried Ooghe
C DETAVERNIER
C1
Conference
1991
Detection of Sugars added to Orange Juice
Wilfried Ooghe
C DETAVERNIER
C1
Conference
1991
Determination of Free Amino Acids in Orange Juice: a European Intercom-parison
J BELLIARDO
Wilfried Ooghe
C1
Conference
1991
1990
Applications of Amino Acid Analysis in Food Control
Wilfried Ooghe
C1
Conference
1990
Food Authenticity 96: Methods for the Measurement of Food Authenticity and Adulteration (ISBN: 0708405762), Institute of Food Research, Norwich, 1996, 6 p., 3 figg.
Wilfried Ooghe
Bookchapter
HPLC analysis of polymethoxyflavones: a collaborative study. Biologically-active phytochemicals in food. Royal Society of Chemistry, Cambridge (UK), 2001, 7 p. ISBN-85404-806-5.
Wilfried Ooghe
Bookchapter
Methodologie bij de bepaling van voedselauthenticiteit. VI. Dierg. Tijdschr., 67, 1998, 77-85.
Wilfried Ooghe
A3
Journal Article
Opsporen van vervalsingen in vruchtesappen. Kongresboek van het 3e Vlaams Kongres Leraars Natuurwetenschappen (VELEWE), Antwerpen, 1992, pp. 19-31, 2 figg., 2 tabb.
Wilfried Ooghe
[0-9]{2}
The Use of Amino Acid Analysis in Food Authenticity Control.
Wilfried Ooghe
[0-9]{2}
Vloeistofchromatografie in de vruchtesapanalyse. Proceedings studiedag 'Chromatografie in de Voedingsmiddelen-analyse', KVCV Sectie Voeding, Antwerpen 1993, pp. 71-85, 2 figg., 2 tabb.
Wilfried Ooghe
C1
Conference