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You searched for +publisher:"Ghent University" +contributor:("De Meulenaer, Bruno"). Showing records 1 – 14 of 14 total matches.

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1. Huynh Nguyen, Bao Loan. Formation of 3-chlorotyrosine by use of hypochlorite in food.

Degree: 2017, Ghent University

 In the food industry, hypochlorite is used to reduce the microbiological load of foodstuffs. Its use may result in the formation of toxic disinfection byproducts.… (more)

Subjects/Keywords: Agriculture and Food Sciences; 3-chlorotyrosine; chlorine; hypochlorite; fish; vegetable

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APA (6th Edition):

Huynh Nguyen, B. L. (2017). Formation of 3-chlorotyrosine by use of hypochlorite in food. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-8520406

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Huynh Nguyen, Bao Loan. “Formation of 3-chlorotyrosine by use of hypochlorite in food.” 2017. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-8520406.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Huynh Nguyen, Bao Loan. “Formation of 3-chlorotyrosine by use of hypochlorite in food.” 2017. Web. 25 Nov 2020.

Vancouver:

Huynh Nguyen BL. Formation of 3-chlorotyrosine by use of hypochlorite in food. [Internet] [Thesis]. Ghent University; 2017. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-8520406.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Huynh Nguyen BL. Formation of 3-chlorotyrosine by use of hypochlorite in food. [Thesis]. Ghent University; 2017. Available from: http://hdl.handle.net/1854/LU-8520406

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

2. Shrestha, Kshitij. Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability.

Degree: 2014, Ghent University

 This PhD thesis contributes to a better understanding of the chemistry of mustard and rapeseed oils in the field of authenticity, formation of antioxidants during… (more)

Subjects/Keywords: Agriculture and Food Sciences; Rapeseed; Maillard reaction; Mustard; lipid oxidation; canolol

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APA (6th Edition):

Shrestha, K. (2014). Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-4283460

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Shrestha, Kshitij. “Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability.” 2014. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-4283460.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Shrestha, Kshitij. “Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability.” 2014. Web. 25 Nov 2020.

Vancouver:

Shrestha K. Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability. [Internet] [Thesis]. Ghent University; 2014. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-4283460.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Shrestha K. Mustard and rapeseed oils: authenticity, seed roasting and oxidative stability. [Thesis]. Ghent University; 2014. Available from: http://hdl.handle.net/1854/LU-4283460

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

3. Van de Perre, Evelien. Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change.

Degree: 2014, Ghent University

 The overall objective of the presented work was to establish a farm to fork risk assessment of emerging mycotoxins in fresh produce and derived products… (more)

Subjects/Keywords: Agriculture and Food Sciences

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APA (6th Edition):

Van de Perre, E. (2014). Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-5759704

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Van de Perre, Evelien. “Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change.” 2014. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-5759704.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Van de Perre, Evelien. “Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change.” 2014. Web. 25 Nov 2020.

Vancouver:

Van de Perre E. Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change. [Internet] [Thesis]. Ghent University; 2014. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-5759704.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Van de Perre E. Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change. [Thesis]. Ghent University; 2014. Available from: http://hdl.handle.net/1854/LU-5759704

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

4. Peelman, Nanou. Characterization of barrier properties and temperature resistance of biobased plastics for food packaging.

Degree: 2015, Ghent University

 With a steady annual growth rate of 8.7% from 1950 to 2012, finding a class of materials that is as successful as plastics will be… (more)

Subjects/Keywords: Agriculture and Food Sciences; Food Packaging; Bioplastics; Barrier Properties; Thermal Properties; Migration aspects

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APA (6th Edition):

Peelman, N. (2015). Characterization of barrier properties and temperature resistance of biobased plastics for food packaging. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-5963889

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Peelman, Nanou. “Characterization of barrier properties and temperature resistance of biobased plastics for food packaging.” 2015. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-5963889.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Peelman, Nanou. “Characterization of barrier properties and temperature resistance of biobased plastics for food packaging.” 2015. Web. 25 Nov 2020.

Vancouver:

Peelman N. Characterization of barrier properties and temperature resistance of biobased plastics for food packaging. [Internet] [Thesis]. Ghent University; 2015. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-5963889.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Peelman N. Characterization of barrier properties and temperature resistance of biobased plastics for food packaging. [Thesis]. Ghent University; 2015. Available from: http://hdl.handle.net/1854/LU-5963889

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

5. Scalone, Gustavo Luis. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.

Degree: 2016, Ghent University

 The Maillard reaction is the major route for thermal generation of flavor; it is a very complex cascade of interdependent chemical reactions that has been… (more)

Subjects/Keywords: Agriculture and Food Sciences; Flavor; Peptides; Baked food products; The Maillard reaction; Pyrazines

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APA (6th Edition):

Scalone, G. L. (2016). Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-8057917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-8057917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Web. 25 Nov 2020.

Vancouver:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Internet] [Thesis]. Ghent University; 2016. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-8057917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Thesis]. Ghent University; 2016. Available from: http://hdl.handle.net/1854/LU-8057917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

6. Gilman, Julie. The role of science in contemporary art conservation : a study into the conservation and presentation of food-based art.

Degree: 2015, Ghent University

 The conservation of contemporary food-based art appeared to be problematic. Due to the perishable nature, long-term preservation and short-term exposition periods can be problematic in… (more)

Subjects/Keywords: Science General; conservation; food; contemporaray art

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APA (6th Edition):

Gilman, J. (2015). The role of science in contemporary art conservation : a study into the conservation and presentation of food-based art. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-6863823

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gilman, Julie. “The role of science in contemporary art conservation : a study into the conservation and presentation of food-based art.” 2015. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-6863823.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gilman, Julie. “The role of science in contemporary art conservation : a study into the conservation and presentation of food-based art.” 2015. Web. 25 Nov 2020.

Vancouver:

Gilman J. The role of science in contemporary art conservation : a study into the conservation and presentation of food-based art. [Internet] [Thesis]. Ghent University; 2015. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-6863823.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gilman J. The role of science in contemporary art conservation : a study into the conservation and presentation of food-based art. [Thesis]. Ghent University; 2015. Available from: http://hdl.handle.net/1854/LU-6863823

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

7. Papastergiadis, Antonios. A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation.

Degree: 2014, Ghent University

 Lipid containing foods are known to be sensitive to lipid oxidation which is responsible for quality deterioration. Lipid oxidation leads to the formation of hydroperoxides… (more)

Subjects/Keywords: Agriculture and Food Sciences; risk assessment; toxic aldehydes; Lipid oxidation

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APA (6th Edition):

Papastergiadis, A. (2014). A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-4247385

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Papastergiadis, Antonios. “A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation.” 2014. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-4247385.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Papastergiadis, Antonios. “A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation.” 2014. Web. 25 Nov 2020.

Vancouver:

Papastergiadis A. A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation. [Internet] [Thesis]. Ghent University; 2014. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-4247385.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Papastergiadis A. A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation. [Thesis]. Ghent University; 2014. Available from: http://hdl.handle.net/1854/LU-4247385

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

8. Magoha, Happy Steven. Effects of aflatoxins and fumonisins exposure in infants under six months of age in Tanzania.

Degree: 2014, Ghent University

Subjects/Keywords: Biology and Life Sciences

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APA (6th Edition):

Magoha, H. S. (2014). Effects of aflatoxins and fumonisins exposure in infants under six months of age in Tanzania. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-5782155

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Magoha, Happy Steven. “Effects of aflatoxins and fumonisins exposure in infants under six months of age in Tanzania.” 2014. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-5782155.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Magoha, Happy Steven. “Effects of aflatoxins and fumonisins exposure in infants under six months of age in Tanzania.” 2014. Web. 25 Nov 2020.

Vancouver:

Magoha HS. Effects of aflatoxins and fumonisins exposure in infants under six months of age in Tanzania. [Internet] [Thesis]. Ghent University; 2014. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-5782155.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Magoha HS. Effects of aflatoxins and fumonisins exposure in infants under six months of age in Tanzania. [Thesis]. Ghent University; 2014. Available from: http://hdl.handle.net/1854/LU-5782155

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

9. Ortiz Ulloa, Silvia Johana. Infant feeding, nutritional status and mycotoxin exposure of children in the Ecuadorian highlands.

Degree: 2014, Ghent University

Subjects/Keywords: Agriculture and Food Sciences

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APA (6th Edition):

Ortiz Ulloa, S. J. (2014). Infant feeding, nutritional status and mycotoxin exposure of children in the Ecuadorian highlands. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-4367410

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ortiz Ulloa, Silvia Johana. “Infant feeding, nutritional status and mycotoxin exposure of children in the Ecuadorian highlands.” 2014. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-4367410.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ortiz Ulloa, Silvia Johana. “Infant feeding, nutritional status and mycotoxin exposure of children in the Ecuadorian highlands.” 2014. Web. 25 Nov 2020.

Vancouver:

Ortiz Ulloa SJ. Infant feeding, nutritional status and mycotoxin exposure of children in the Ecuadorian highlands. [Internet] [Thesis]. Ghent University; 2014. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-4367410.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ortiz Ulloa SJ. Infant feeding, nutritional status and mycotoxin exposure of children in the Ecuadorian highlands. [Thesis]. Ghent University; 2014. Available from: http://hdl.handle.net/1854/LU-4367410

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

10. Samapundo, Simbarashe. Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn.

Degree: 2006, Ghent University

 The overall objective of the research was to assess preservation techniques for corn including methods based on the addition of bicarbonates and phenolic compounds and… (more)

Subjects/Keywords: Agriculture and Food Sciences

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APA (6th Edition):

Samapundo, S. (2006). Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-469980

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Samapundo, Simbarashe. “Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn.” 2006. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-469980.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Samapundo, Simbarashe. “Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn.” 2006. Web. 25 Nov 2020.

Vancouver:

Samapundo S. Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn. [Internet] [Thesis]. Ghent University; 2006. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-469980.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Samapundo S. Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn. [Thesis]. Ghent University; 2006. Available from: http://hdl.handle.net/1854/LU-469980

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

11. Baert, Katleen. An integrated risk assessment of patulin in apple juices throughout the food chain.

Degree: 2007, Ghent University

De beschikbaarheid van veilig voedsel is een essentiële voorwaarde voor het menselijk bestaan. Eén van de gevaren die in onze voeding voorkomen is patuline. Dit… (more)

Subjects/Keywords: Agriculture and Food Sciences

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APA (6th Edition):

Baert, K. (2007). An integrated risk assessment of patulin in apple juices throughout the food chain. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-471460

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Baert, Katleen. “An integrated risk assessment of patulin in apple juices throughout the food chain.” 2007. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-471460.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Baert, Katleen. “An integrated risk assessment of patulin in apple juices throughout the food chain.” 2007. Web. 25 Nov 2020.

Vancouver:

Baert K. An integrated risk assessment of patulin in apple juices throughout the food chain. [Internet] [Thesis]. Ghent University; 2007. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-471460.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Baert K. An integrated risk assessment of patulin in apple juices throughout the food chain. [Thesis]. Ghent University; 2007. Available from: http://hdl.handle.net/1854/LU-471460

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

12. Mestdagh, Frédéric. Formation of acrylamide in potato products and its dietary exposure.

Degree: 2007, Ghent University

 Acrylamide is formed during baking and frying of potato and cereal foodstuffs and is considered as a suspected human carcinogen. Potatoes are particularly susceptible to… (more)

Subjects/Keywords: Agriculture and Food Sciences

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APA (6th Edition):

Mestdagh, F. (2007). Formation of acrylamide in potato products and its dietary exposure. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-468218

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Mestdagh, Frédéric. “Formation of acrylamide in potato products and its dietary exposure.” 2007. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-468218.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Mestdagh, Frédéric. “Formation of acrylamide in potato products and its dietary exposure.” 2007. Web. 25 Nov 2020.

Vancouver:

Mestdagh F. Formation of acrylamide in potato products and its dietary exposure. [Internet] [Thesis]. Ghent University; 2007. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-468218.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mestdagh F. Formation of acrylamide in potato products and its dietary exposure. [Thesis]. Ghent University; 2007. Available from: http://hdl.handle.net/1854/LU-468218

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

13. Yogendrarajah, Pratheeba. Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper.

Degree: 2015, Ghent University

Subjects/Keywords: Biology and Life Sciences; Mycotoxins; Spices; LC-MS/MS; Risk Assessment; Predictive Mycology; Moulds

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APA (6th Edition):

Yogendrarajah, P. (2015). Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-5890014

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yogendrarajah, Pratheeba. “Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper.” 2015. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-5890014.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yogendrarajah, Pratheeba. “Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper.” 2015. Web. 25 Nov 2020.

Vancouver:

Yogendrarajah P. Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper. [Internet] [Thesis]. Ghent University; 2015. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-5890014.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yogendrarajah P. Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper. [Thesis]. Ghent University; 2015. Available from: http://hdl.handle.net/1854/LU-5890014

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

14. De Clercq, Nikki. Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples.

Degree: 2016, Ghent University

Subjects/Keywords: Agriculture and Food Sciences

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APA (6th Edition):

De Clercq, N. (2016). Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-7245552

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

De Clercq, Nikki. “Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples.” 2016. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-7245552.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

De Clercq, Nikki. “Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples.” 2016. Web. 25 Nov 2020.

Vancouver:

De Clercq N. Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples. [Internet] [Thesis]. Ghent University; 2016. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-7245552.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

De Clercq N. Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples. [Thesis]. Ghent University; 2016. Available from: http://hdl.handle.net/1854/LU-7245552

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.