Papastergiadis A - Search Results

1

Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids.

Mubiru E, Shrestha K, Papastergiadis A, De Meulenaer B. Mubiru E, et al. Among authors: papastergiadis a. J Chromatogr A. 2013 Nov 29;1318:217-25. doi: 10.1016/j.chroma.2013.10.025. Epub 2013 Oct 15. J Chromatogr A. 2013. PMID: 24161147

2

Development and validation of a gas chromatography-flame ionization detection method for the determination of epoxy fatty acids in food matrices.

Mubiru E, Shrestha K, Papastergiadis A, De Meulenaer B. Mubiru E, et al. Among authors: papastergiadis a. J Agric Food Chem. 2014 Apr 2;62(13):2982-8. doi: 10.1021/jf405664c. Epub 2014 Mar 18. J Agric Food Chem. 2014. PMID: 24611437

3

Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium.

Mubiru E, Jacxsens L, Papastergiadis A, Lachat C, Shrestha K, Mozumder NHMR, De Meulenaer B. Mubiru E, et al. Among authors: papastergiadis a. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Jun;34(6):1000-1011. doi: 10.1080/19440049.2017.1310399. Epub 2017 Apr 18. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017. PMID: 28349745

4

Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods.

Papastergiadis A, Mubiru E, Van Langenhove H, De Meulenaer B. Papastergiadis A, et al. J Agric Food Chem. 2012 Sep 26;60(38):9589-94. doi: 10.1021/jf302451c. Epub 2012 Sep 17. J Agric Food Chem. 2012. PMID: 22950760

5

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions.

Obando M, Papastergiadis A, Li S, De Meulenaer B. Obando M, et al. Among authors: papastergiadis a. J Agric Food Chem. 2015 Nov 11;63(44):9820-30. doi: 10.1021/acs.jafc.5b03563. Epub 2015 Oct 29. J Agric Food Chem. 2015. PMID: 26466987

6

Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium.

Papastergiadis A, Fatouh A, Jacxsens L, Lachat C, Shrestha K, Daelman J, Kolsteren P, Van Langenhove H, De Meulenaer B. Papastergiadis A, et al. Food Chem Toxicol. 2014 Nov;73:51-8. doi: 10.1016/j.fct.2014.06.030. Epub 2014 Jul 14. Food Chem Toxicol. 2014. PMID: 25035169

7

Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions.

Pothakos V, Nyambi C, Zhang BY, Papastergiadis A, De Meulenaer B, Devlieghere F. Pothakos V, et al. Among authors: papastergiadis a. Int J Food Microbiol. 2014 May 16;178:120-9. doi: 10.1016/j.ijfoodmicro.2014.03.012. Epub 2014 Mar 18. Int J Food Microbiol. 2014. PMID: 24690877

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