20172019

Research output per year

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Fingerprint Dive into the research topics where Sergio Oey is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

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Research Output

Mitigation Strategies for the Reduction of 2- and 3-MCPD Esters and Glycidyl Esters in the Vegetable Oil Processing Industry

Oey, S. B., van der Fels-Klerx, H. J., Fogliano, V. & van Leeuwen, S. P. J., Mar 2019, In : Comprehensive Reviews in Food Science and Food Safety. 18, 2, p. 349-361 13 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
  • 2 Citations (Scopus)

    Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

    Yan, J., Oey, S. B., van Leeuwen, S. P. J. & van Ruth, S. M., 15 May 2018, In : Food Chemistry. 248, p. 93-100

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • 13 Citations (Scopus)

    Activities

    • 2 Oral presentation

    Physical refining mitigation strategies of 2-, 3-MCPD Esters and Glycidyl Esters in organic palm oil

    Sergio Oey (Speaker), , Stefan van Leeuwen (Contributor), , Ine van der Fels-Klerx (Contributor), & Vincenzo Fogliano (Contributor)

    10 Oct 2019

    Activity: Talk or presentationOral presentation

    Profiles of MCPD esters and glycidyl esters: targeted method for the evaluation of the authenticity of processing grades of olive oils and other vegetable oils

    S.B. Oey (Contributor), , J. Yan (Speaker), , S.P.J. van Leeuwen (Contributor), & S.M. van Ruth (Contributor)

    26 Aug 2018

    Activity: Talk or presentationOral presentation

    Projects