Publications by authors named "Frederic Mestdagh"

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Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform.
Sophia Jiyuan Zhang, Nicole Page-Zoerkler, Aliénor Genevaz, Claudia Roubaty, Philippe Pollien, Frederic Mestdagh

J Agric Food Chem· March 2023

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Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments.
Stefan Spreng, Ania Schaerer, Luigi Poisson, Matthieu Chaumonteuil, Frédéric Mestdagh

J Agric Food Chem· June 2021

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Quantitative Validation of the In-Bean Approach in Coffee Roasting.
Luigi Poisson, Jonathan Pittet, Anja Schaerer, Frédéric Mestdagh, Tomas Davidek

J Agric Food Chem· April 2020

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Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2)-furanone upon Coffee Roasting-Impact of Roast Degree on Reaction Pathways.
Luigi Poisson, Anja Schaerer, Stefan Spreng, Frédéric Mestdagh, Imre Blank

J Agric Food Chem· December 2019

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New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting.
Luigi Poisson, Noémie Auzanneau, Frédéric Mestdagh, Imre Blank, Tomas Davidek

J Agric Food Chem· March 2018

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Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador.
Johana Ortiz, John Van Camp, Frédéric Mestdagh, Silvana Donoso, Bruno De Meulenaer

Food Addit Contam Part A Chem Anal Control Expo Risk Assess· September 2014

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Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS.
Barbara Kerkaert, Frédéric Mestdagh, Monica Obando, Tatiana Cucu, Bruno De Meulenaer

J Agric Food Chem· December 2013

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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

Amino Acids· August 2012

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A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries.
Raquel Medeiros Vinci, Frédéric Mestdagh, Christof Van Poucke, Carlos Van Peteghem, Bruno De Meulenaer

Food Addit Contam Part A Chem Anal Control Expo Risk Assess· June 2012

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Hypochlorous and peracetic acid induced oxidation of dairy proteins.
Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu, Philip Roger Aedo, Shen Yan Ling

J Agric Food Chem· February 2011

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Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls.
Raquel Medeiros Vinci, Frédéric Mestdagh, Christof Van Poucke, Barbara Kerkaert, Nathalie de Muer

J Agric Food Chem· February 2011

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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.
Raquel Medeiros Vinci, Frederic Mestdagh, Nathalie De Muer, Carlos Van Peteghem, Bruno De Meulenaer

Food Addit Contam Part A Chem Anal Control Expo Risk Assess· April 2010

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Importance of oil degradation components in the formation of acrylamide in fried foodstuffs.
Frédéric Mestdagh, Pieter Castelein, Carlos Van Peteghem, Bruno De Meulenaer

J Agric Food Chem· August 2008

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Importance of a canteen lunch on the dietary intake of acrylamide.
Frédéric Mestdagh, Carl Lachat, Katleen Baert, Emmanuelle Moons, Patrick Kolsteren

Mol Nutr Food Res· May 2007

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The role of water on the formation of acrylamide in a potato model system.
Frédéric Mestdagh, Bruno De Meulenaer, Tatiana Cucu, Carlos Van Peteghem

Commun Agric Appl Biol Sci· January 2007

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Role of water upon the formation of acrylamide in a potato model system.
Frédéric Mestdagh, Bruno De Meulenaer, Tatiana Cucu, Carlos Van Peteghem

J Agric Food Chem· November 2006

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Selection criteria for potato tubers to minimize acrylamide formation during frying.
Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh, Yasmine Govaert, Wilfried Ooghe

J Agric Food Chem· March 2006

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Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003.
Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh, Yasmine Govaert, Stephan Vandeburie

J Agric Food Chem· January 2006

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Influence of storage practices on acrylamide formation during potato frying.
Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh, Yasmine Govaert, Stephan Vandeburie

J Agric Food Chem· August 2005

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Influence of oil type on the amounts of acrylamide generated in a model system and in French fries.
Frédéric J Mestdagh, Bruno De Meulenaer, Christof Van Poucke, Christ'l Detavernier, Caroline Cromphout

J Agric Food Chem· July 2005

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