Chemical Modifications of Peptides and Their Impact on Food Properties von Van Lancker, Fien, Adams, An, De Kimpe, Norbert

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Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems von Van Lancker, Fien, Adams, An, De Kimpe, Norbert

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Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides von Van Lancker, Fien, Adams, An, De Kimpe, Norbert

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Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes von Adams, An, Bouckaert, Capucine, Van Lancker, Fien, De Meulenaer, Bruno, De Kimpe, Norbert

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Mechanistic Insights into Furan Formation in Maillard Model Systems von Van Lancker, Fien, Adams, An, Owczarek-Fendor, Agnieszka, De Meulenaer, Bruno, De Kimpe, Norbert

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Stability of acrylamide in model systems and its reactivity with selected nucleophiles von Adams, An, Hamdani, Samira, Lancker, Fien Van, Méjri, Slah, De Kimpe, Norbert

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Furan Formation from Lipids in Starch-Based Model Systems, As Influenced by Interactions with Antioxidants and Proteins von Owczarek-Fendor, Agnieszka, De Meulenaer, Bruno, Scholl, Georges, Adams, An, Van Lancker, Fien, Eppe, Gauthier, De Pauw, Edwin, Scippo, Marie-Louise, De Kimpe, Norbert

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Importance of Fat Oxidation in Starch-Based Emulsions in the Generation of the Process Contaminant Furan von Owczarek-Fendor, Agnieszka, De Meulenaer, Bruno, Scholl, Georges, Adams, An, Van Lancker, Fien, Yogendrarajah, Pratheeba, Uytterhoeven, Veronique, Eppe, Gauthier, De Pauw, Edwin, Scippo, Marie-Louise, De Kimpe, Norbert

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Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids von Owczarek-Fendor, Agnieszka, De Meulenaer, Bruno, Scholl, Georges, Adams, An, Van Lancker, Fien, Eppe, Gauthier, De Pauw, Edwin, Scippo, Marie-Louise, De Kimpe, Norbert

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Impact of various food ingredients on the retention of furan in foods von Van Lancker, Fien, Adams, An, Owczarek, Agnieszka, De Meulenaer, Bruno, De Kimpe, Norbert

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On-fiber furan formation from volatile precursors: A critical example of artefact formation during Solid-Phase Microextraction von Adams, An, Van Lancker, Fien, De Meulenaer, Bruno, Owczarek-Fendor, Agnieszka, De Kimpe, Norbert

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Furan formation from vitamin C in a starch-based model system: Influence of the reaction conditions von Owczarek-Fendor, Agnieszka, De Meulenaer, Bruno, Scholl, Georges, Adams, An, Van Lancker, Fien, Yogendrarajah, Pratheeba, Eppe, Gauthier, De Pauw, Edwin, Scippo, Marie-Louise, De Kimpe, Norbert

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Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates von Van Lancker, Fien, Adams, An, Delmulle, Barbara, De Saeger, Sarah, Moretti, Antonio, Van Peteghem, Carlos, De Kimpe, Norbert

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