Research Explorer

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Researcher

Wilfried Ooghe

Awards & Distinctions

35 Results

2008

Comparison of potato varieties between seasons and their potential for acrylamide formation

Bruno De MeulenaerTineke De WildeFrédéric MestdaghY GOVAERTWilfried OogheS FRASELLEK DEMEULEMEESTERCarlos Van PeteghemAndré CalusJM DEGROODT et al.

A1 Journal Article in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric MestdaghTineke De WildeS FRASELLEY GOVAERTWilfried OogheJM DEGROODTRoland VerhéCarlos Van PeteghemBruno De Meulenaer

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Threonine requirements for rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) at the fry stage are similar

Noelie BodinMuriel MambriniJean-Baptiste WautersTarik AbboudiWilfried OogheEric Le BoulengeYvan LarondelleXavier Rollin

A1 Journal Article in AQUACULTURE

2007

Determination of the threonine requirement for maintenance in Atlantic salmon (Salmo salar L.) fry with the diet dilution procedure

T ABBOUDIWilfried OogheY LARONDELLEX ROLLIN

A1 Journal Article in AQUACULTURE NUTRITION

Free and bound patulin in cloudy apple juice

Katleen BaertBruno De MeulenaerC KASASEAndré HuyghebaertWilfried OogheFrank Devlieghere

A1 Journal Article in FOOD CHEMISTRY

2006

Protein and lysine requirements for maintenance and for tissue accretion in Atlantic salmon (Salmo salar) fry

Tarik AbboudiMuriel MambriniWilfried OogheYvan LarondelleXavier Rollin

A1 Journal Article in AQUACULTURE

Selection criteria for potato tubers to minimize acrylamide formation during frying

Tineke De WildeBruno De MeulenaerFrédéric MestdaghY GOVAERTWilfried OogheS FRASELLEK DEMEULEMEESTERCarlos Van PeteghemA CALUSJM DEGROODT et al.

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2005

Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries

Tineke De WildeBruno De MeulenaerY GOVAERTS FRASELLEJ DEGROODTWilfried OogheRoland VerhéCarlos Van Peteghem

Influence of storage practices on acrylamide formation during potato frying

Tineke De WildeBruno De MeulenaerFrédéric MestdaghY GOVAERTS VANDEBURIEWilfried OogheS FRASELLEK DEMEULEMEESTERCarlos Van PeteghemA CALUS et al.

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2003

Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods

J DE BLOCKM MERCHIERSL MORTIERA BRAEKMANWilfried OogheR VAN RENTERGHEM

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Strategies for Safe Food

2002

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Tineke De WildeBruno De MeulenaerFrédéric MestdaghRoland VerhéY GovaertS FraselleJM DegroodtS VandeburieK DemeulemeesterAndré Calus et al.

2000

Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.).

S MBITHI-MWIKYAWilfried OogheJohn Van CampD NGUNDIAndré Huyghebaert

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1999

Determination of the fruit content of singular jams.

Wilfried OogheS POLLET

Flavonoids as authenticity markers for Citrus sinensis juice.

1998

Comparison of some additives used in the preparation of freeze-dried lemon juice candidate reference materials.

Wilfried OogheGN KRAMERH SCHIMMELJ PAUWELS

A1 Journal Article in FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY

Methodologie bij de bepaling van voedselauthenticiteit

A2 Journal Article in VLAAMS DIERENGENEESKUNDIG TIJDSCHRIFT

1997

Detection of the Addition of Citrus reticulata and Hybrids to Citrus sinensis by Flavonoids

Detection of the addition of Citrus reticulata and hybrids to Citrus sinensis by flavonoids.

Wilfried OogheCM DETAVERNIER

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Use of Amino Acid Analysis in Food Authenticity Control

1995

Detection of Sugar Addition to Citrus Juices by Capillary GC.

V CORNILWilfried OoghePatrick Sandra

A1 Journal Article in HRC-JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY

Quality Parameters for Pineapple Juice

Wilfried OogheD DRESSELAERTS

1994

CHARACTERIZATION OF ORANGE JUICE (CITRUS-SINENSIS) BY FLAVANONE GLYCOSIDES.

Wilfried OogheSJ OOGHECM DETAVERNIERAndré Huyghebaert

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

CHARACTERIZATION OF ORANGE JUICE (CITRUS-SINENSIS) BY POLYMETHOXYLATED FLAVONES.

Wilfried OogheSJ OOGHECM DETAVERNIERAndré Huyghebaert

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1993

Vloeistofchromatografie in de vruchtesapanalyse

A4 Journal Article in CEREVISIA AND BIOTECHNOLOGY

1991

Detection of Sugars added to Orange Juice

Wilfried OogheC DETAVERNIER

Detection of Sugars added to Orange Juice

Wilfried OogheC DETAVERNIER

Determination of Free Amino Acids in Orange Juice: a European Intercom-parison

J BELLIARDOWilfried Ooghe

1990

Applications of Amino Acid Analysis in Food Control

1984

Amino-acid enantiomer separation for the detection of adulteration in fruit juices

Wilfried OogheH. KasteleynIngrid TemmermanPatrick Sandra

A1 Journal Article in JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY & CHROMATOGRAPHY COMMUNICATIONS

Food Authenticity 96: Methods for the Measurement of Food Authenticity and Adulteration (ISBN: 0708405762), Institute of Food Research, Norwich, 1996, 6 p., 3 figg.

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.

Opsporen van vervalsingen in vruchtesappen. Kongresboek van het 3e Vlaams Kongres Leraars Natuurwetenschappen (VELEWE), Antwerpen, 1992, pp. 19-31, 2 figg., 2 tabb.

The Use of Amino Acid Analysis in Food Authenticity Control.

Vloeistofchromatografie in de vruchtesapanalyse. Proceedings studiedag 'Chromatografie in de Voedingsmiddelen-analyse', KVCV Sectie Voeding, Antwerpen 1993, pp. 71-85, 2 figg., 2 tabb.