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1

The Craft and Science of Coffee || The Brew—Extracting for Excellence

Mestdagh, Frédéric

Year:

2017

Language:

english

File:

PDF, 504 KB

english, 2017

2

The kinetics of coffee aroma extraction

Mestdagh, Frédéric, Davidek, Tomas, Chaumonteuil, Matthieu, Folmer, Britta, Blank, Imre

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 394 KB

english, 2014

3

Influence of Storage Practices on Acrylamide Formation during Potato Frying

De Wilde, Tineke, De Meulenaer, Bruno, Mestdagh, Frédéric, Govaert, Yasmine, Vandeburie, Stephan, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroo

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 107 KB

english, 2005

4

New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting

Poisson, Luigi, Auzanneau, Noémie, Mestdagh, Frédéric, Blank, Imre, Davidek, Tomas

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 1.09 MB

english, 2017

5

Lipids, funerals, gifts and feasts. Organic residue analysis on Merovingian ceramics from the Elversele burial field (Belgium)

Van de Velde, Thomas, Deschepper, Ewoud, Mestdagh, Bert, De Clercq, Wim, Vandenabeele, Peter, Lynen, Frederic

Journal:

Journal of Archaeological Science: Reports

Year:

2019

Language:

english

File:

PDF, 1.45 MB

english, 2019

6

Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric Mestdagh, Tineke De Wilde, Stéphanie Fraselle, Yasmine Govaert, Wilfried Ooghe, Jean-Marie Degroodt, Roland Verhé, Carlos Van Peteghem, Bruno De Meulenaer

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 693 KB

english, 2008

7

Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry

Vinci, Raquel Medeiros, Mestdagh, Frédéric, De Muer, Nathalie, Van Peteghem, Carlos, De Meulenaer, Bruno

Journal:

Food Additives & Contaminants Part A

Year:

2010

Language:

english

File:

PDF, 514 KB

english, 2010

8

Quantitative Validation of the In-Bean Approach in Coffee Roasting

Poisson, Luigi, Pittet, Jonathan, Schaerer, Anja, Mestdagh, Frédéric, Davidek, Tomas

Journal:

Journal of Agricultural and Food Chemistry

Year:

2019

Language:

english

File:

PDF, 3.78 MB

english, 2019

9

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

Bruno De Meulenaer, Tineke De Wilde, Frédéric Mestdagh, Yasmine Govaert, Wilfried Ooghe, Stéphanie Fraselle, Kürt Demeulemeester, Carlos Van Peteghem, André Calus, Jean-Marie Degroodt, Roland Verhé

Journal:

Journal of the Science of Food and Agriculture

Year:

2008

Language:

english

File:

PDF, 124 KB

english, 2008

10

Importance of a canteen lunch on the dietary intake of acrylamide

Frédéric Mestdagh, Carl Lachat, Katleen Baert, Emmanuelle Moons, Patrick Kolsteren, Carlos Van Peteghem, Bruno De Meulenaer

Journal:

Molecular Nutrition & Food Research

Year:

2007

Language:

english

File:

PDF, 223 KB

english, 2007

11

Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

Frédéric Mestdagh, Bruno De Meulenaer, Carlos Van Peteghem

Journal:

Year:

2007

Language:

english

File:

PDF, 177 KB

english, 2007

12

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Frédéric Mestdagh, Tineke De Wilde, Karel Delporte, Carlos Van Peteghem, Bruno De Meulenaer

Journal:

Year:

2008

Language:

english

File:

PDF, 172 KB

english, 2008

13

Interaction between whey proteins and lipids during light-induced oxidation

Frédéric Mestdagh, Barbara Kerkaert, Tatiana Cucu, Bruno De Meulenaer

Journal:

Year:

2011

Language:

english

File:

PDF, 492 KB

english, 2011

14

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

Journal:

Year:

2008

Language:

english

File:

PDF, 140 KB

english, 2008

15

Detection of hen’s egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method

Barbara Kerkaert, Frédéric Mestdagh, Bruno De Meulenaer

Journal:

Year:

2010

Language:

english

File:

PDF, 218 KB

english, 2010

16

Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

Frédéric Mestdagh, Tineke De Wilde, Pieter Castelein, Orsolya Németh, Carlos Van Peteghem, Bruno De Meulenaer

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 345 KB

english, 2008

17

The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity

Kerkaert, Barbara, Mestdagh, Frédéric, Cucu, Tatiana, Shrestha, Kshitij, Camp, John, Meulenaer, Bruno

Journal:

Year:

2012

Language:

english

File:

PDF, 549 KB

english, 2012

18

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

Raquel Medeiros Vinci, Frédéric Mestdagh, Bruno De Meulenaer

Journal:

Year:

2012

Language:

english

File:

PDF, 554 KB

english, 2012

19

Synthetic lethality between Rb, p53 and Dicer or miR-17–92 in retinal progenitors suppresses retinoblastoma formation

Nittner, David, Lambertz, Irina, Clermont, Frederic, Mestdagh, Pieter, Köhler, Corinna, Nielsen, Søren Jensby, Jochemsen, Aart, Speleman, Frank, Vandesompele, Jo, Dyer, Michael A., Schramm, Alexander,

Journal:

Nature Cell Biology

Year:

2012

Language:

english

File:

PDF, 3.53 MB

english, 2012

20

Protein–lipid interactions during the incubation of whey proteins with autoxidizing lipids

Tatiana Cucu, Bart Devreese, Frédéric Mestdagh, Barbara Kerkaert, Bruno De Meulenaer

Journal:

International Dairy Journal

Year:

2011

Language:

english

File:

PDF, 864 KB

english, 2011

21

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

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 458 KB

english, 2013

22

Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003

De Wilde, Tineke, De Meulenaer, Bruno, Mestdagh, Frédéric, Govaert, Yasmine, Vandeburie, Stephan, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroo

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 59 KB

english, 2006

23

Identification of Modified Lysozyme Peptides upon Photo-oxidation by LC-TOF-MS

Kerkaert, Barbara, Mestdagh, Frédéric, Obando, Monica, Cucu, Tatiana, De Meulenaer, Bruno

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 1.94 MB

english, 2013

24

Development of a new PET biomarker for synaptic function

Salmon, Eric, Bahri, Mohamed Ali, Aerts, Joël, Warnock, Geoffrey, Buchanan, Tim, Bretin, Florian, Giacomelli, Fabrice, Mestdagh, Nathalie, Mella, Christine, Mievis, Frederic, Valade, Anne, Luxen, Andr

Journal:

Alzheimer's & Dementia

Year:

2013

Language:

english

File:

PDF, 524 KB

english, 2013

25

Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying

De Wilde, Tineke, De Meulenaer, Bruno, Mestdagh, Frédéric, Govaert, Yasmine, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroodt, Jean-Marie, Verhé

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 61 KB

english, 2006

26

Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador

Ortiz, Johana, Van Camp, John, Mestdagh, Frédéric, Donoso, Silvana, De Meulenaer, Bruno

Journal:

Food Additives & Contaminants Part A

Year:

2013

Language:

english

File:

PDF, 324 KB

english, 2013

27

Role of Water upon the Formation of Acrylamide in a Potato Model System

Mestdagh, Frédéric, De Meulenaer, Bruno, Cucu, Tatiana, Van Peteghem, Carlos

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 90 KB

english, 2006

28

Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries

Mestdagh, Frédéric J., De Meulenaer, Bruno, Van Poucke, Christof, Detavernier, Christ'l, Cromphout, Caroline, Van Peteghem, Carlos

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 149 KB

english, 2005

29

A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries

Vinci, Raquel Medeiros, Mestdagh, Frédéric, Van Poucke, Christof, Van Peteghem, Carlos, De Meulenaer, Bruno

Journal:

Food Additives & Contaminants Part A

Year:

2011

Language:

english

File:

PDF, 336 KB

english, 2011

30

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, Kerkaert, Barbara, Cucu, Tatiana, Mestdagh, Frédéric, De Meulenaer, Bruno

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 1.07 MB

english, 2016