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	1.	Development and validation of a gas chromatography-flame ionization detection method for the determination of epoxy fatty acids in food matrices. [electronic resource] by Mubiru, Edward Shrestha, Kshitij Papastergiadis, Antonios De Meulenaer, Bruno Producer: 20141015 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions. [electronic resource] by Obando, Mónica Papastergiadis, Antonios Li, Shanshan De Meulenaer, Bruno Producer: 20160706 In: Journal of agricultural and food chemistry vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids. [electronic resource] by Mubiru, Edward Shrestha, Kshitij Papastergiadis, Antonios De Meulenaer, Bruno Producer: 20140505 In: Journal of chromatography. A vol. 1318 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods. [electronic resource] by Papastergiadis, Antonios Mubiru, Edward Van Langenhove, Herman De Meulenaer, Bruno Producer: 20130430 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	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. [electronic resource] by Pothakos, Vasileios Nyambi, Clarice Zhang, Bao-Yu Papastergiadis, Antonios De Meulenaer, Bruno Devlieghere, Frank Producer: 20140516 In: International journal of food microbiology vol. 178 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium. [electronic resource] by Mubiru, Edward Jacxsens, Liesbeth Papastergiadis, Antonios Lachat, Carl Shrestha, Kshitij Mozumder, N H M Rubel De Meulenaer, Bruno Producer: 20170919 In: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 34 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium. [electronic resource] by Papastergiadis, Antonios Fatouh, Amr Jacxsens, Liesbeth Lachat, Carl Shrestha, Kshitij Daelman, Jeff Kolsteren, Patrick Van Langenhove, Herman De Meulenaer, Bruno Producer: 20150803 In: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)