Search results - 7 results

Reliable and Scalable SARS-CoV-2 qPCR Testing at a High Sample Throughput: Lessons Learned from the Belgian Initiative.

Hellemans; Pieter, Wytynck; Pieter, Mestdagh; Nienke, Besbrugge; René, Höfer; Friedel, Nollet; Vandesompele, Jo; Pieter, De; John, Lebon; Emmanuel, Vandewynckele; Steven, Verstrepen; Wouter, Uten; Capron, ...

Optimization of the blanching process to reduce acrylamide in fried potatoes

Publication Type: Peer reviewed scientific article Authors: Mestdagh,F.; De Wilde,T.; Stéphanie Fraselle; Govaert,Y.; Ooghe,W.; J-M Degroodt; R. Verhé; Carlos Van Peteghem; De Meulenaer,B. Source: ...

Comparison of potato varieties between seasons and their potential for acrylamide formation

Publication Type: Peer reviewed scientific article Authors: De Meulenaer,B.; De Wilde,T.; Mestdagh,F.; Govaert,Y.; Ooghe,W.; Stéphanie Fraselle; Deulemeester,K.; Carlos Van Peteghem; Calus,A.; J-M ...

Selection criteria for potato tubers to minimize acrylamide formation during frying

Publication Type: Peer reviewed scientific article Authors: De Wilde,T.; De Meulenaer,B.; Mestdagh,F.; Govaert,Y.; Ooghe,W.; Stéphanie Fraselle; Demeulemeester,K.; Carlos Van Peteghem; Calus,A.; J-M ...

Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003

Publication Type: Peer reviewed scientific article Authors: De Wilde,T.; De Meulenaer,B.; Mestdagh,F.; Govaert,Y.; Vandeburie,S.; Ooghe,W.; Stéphanie Fraselle; Demeulemeester,K.; Carlos Van ...

Influence of storage practices on acrylamide formation during potato frying

Publication Type: Peer reviewed scientific article Authors: De Wilde,T.; De Meulenaer,B.; Mestdagh,F.; Govaert,Y.; Vandeburie,S.; Ooghe,W.; Stéphanie Fraselle; Demeulemeester,K.; Carlos Van ...

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