| Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods A Papastergiadis, E Mubiru, H Van Langenhove, B De Meulenaer Journal of agricultural and food chemistry 60 (38), 9589-9594, 2012 | 381 | 2012 |
| Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium A Papastergiadis, A Fatouh, L Jacxsens, C Lachat, K Shrestha, ... Food and Chemical Toxicology 73, 51-58, 2014 | 88 | 2014 |
| Impact of lipid and protein co-oxidation on digestibility of dairy proteins in oil-in-water (O/W) emulsions M Obando, A Papastergiadis, S Li, B De Meulenaer Journal of agricultural and food chemistry 63 (44), 9820-9830, 2015 | 54 | 2015 |
| Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids E Mubiru, K Shrestha, A Papastergiadis, B De Meulenaer Journal of Chromatography A 1318, 217-225, 2013 | 50 | 2013 |
| Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation … V Pothakos, C Nyambi, BY Zhang, A Papastergiadis, B De Meulenaer, ... International journal of food microbiology 178, 120-129, 2014 | 48 | 2014 |
| Development and validation of a gas chromatography–flame ionization detection method for the determination of epoxy fatty acids in food matrices E Mubiru, K Shrestha, A Papastergiadis, B De Meulenaer Journal of Agricultural and Food Chemistry 62 (13), 2982-2988, 2014 | 47 | 2014 |
| Development of a sensitive and accurate stable isotope dilution assay for the simultaneous determination of free 4-hydroxy-2-(E)-nonenal and 4-hydroxy-2-(E)-hexenal in various … A Papastergiadis, E Mubiru, H Van Langenhove, B De Meulenaer Food analytical methods 7, 836-843, 2014 | 32 | 2014 |
| Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium E Mubiru, L Jacxsens, A Papastergiadis, C Lachat, K Shrestha, ... Food Additives & Contaminants: Part A 34 (6), 1000-1011, 2017 | 12 | 2017 |
| Investigation of the formation of (E)-2-butenal in oils and foods during frying A Papastergiadis, A Fatouh, K Shrestha, H Van Langenhove, ... Food research international 62, 43-49, 2014 | 10 | 2014 |
| A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation A Papastergiadis Ghent University, 2014 | 2 | 2014 |
| Spoilage potential of psychrotrophic lactic acid bacteria (LAB): Leuconostoc gasicomitatum and Lactococcus piscium under different packaging conditions V Pothakos, C Nyambi, B Zhang, A Papastergiadis, B De Meulenaer, ... Microbial Spoilers in Food 2013 (Spoilers 2013), 2013 | 1 | 2013 |
| Versatile method for purifying glyceridic materials W De Greyt, A Papastergiadis, B Wozniak, M Kellens US Patent App. 18/743,978, 2024 | | 2024 |
| Versatile method for purifying glyceridic materials W De Greyt, A Papastergiadis, B Wozniak US Patent App. 17/920,027, 2023 | | 2023 |
| Dual mitigation of GE during the physical refining of edible oils and fats M Kellens, W De Greyt, A Papastergiadis US Patent 11,603,505, 2023 | | 2023 |
| MOSH/MOAH in edible oils and fats: Current status and mitigation solutions A Papastergiadis, W De Greyt JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 99, 23-23, 2022 | | 2022 |
| Dual mitigation of ge during the physical refining of edible oils and fats M Kellens, W De Greyt, A Papastergiadis US Patent App. 17/561,586, 2022 | | 2022 |
| Processing Technologies For Pretreatment of HVO/HEFA Feedstocks. W De Greyt, A Papastergiadis, B Wozniak JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 97, 73-73, 2020 | | 2020 |
