Search Results - Claeys, W.L.

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  1. 1
    Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

    Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits by Claeys, W.L., Verraes, C., Cardoen, S., De Block, J., Huyghebaert, A., Raes, K., Dewettinck, K., Herman, L.

    Published in Food control
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  2. 2
    Exposure assessment of the Belgian population to pesticide residues through fruit and vegetable consumption

    Exposure assessment of the Belgian population to pesticide residues through fruit and vegetable consumption by Claeys, W.L., De Voghel, S., Schmit, J.-F., Vromman, V., Pussemier, L.

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  3. 3
    Quantifying the formation of carcinogens during food processing: acrylamide

    Quantifying the formation of carcinogens during food processing: acrylamide by Claeys, Wendie L., De Vleeschouwer, Kristel, Hendrickx, Marc E.

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  4. 4
    Effect of amino acids on acrylamide formation and elimination kinetics

    Effect of amino acids on acrylamide formation and elimination kinetics by Claeys, W.L, Vleeschouwer, K. de, Hendrickx, M.E

    Published in Biotechnology progress
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  5. 5
    Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar maple model system

    Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar maple model system by Claeys, W.L, Vleeschouwer, K. de, Hendrickx, M.E

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  6. 6
    From time temperature integrator kinetics to time temperature integrator tolerance levels: heat-treated milk

    From time temperature integrator kinetics to time temperature integrator tolerance levels: heat-treated milk by Claeys, W.L, Smout, C, Loey, A.M. van, Hendrickx, M.E

    Published in Biotechnology progress
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