Prometheus: processing en voedselveiligheid (KB-15-002-010)

Project: EZproject

Research Output

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Article
2017

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

Nguyen, H. T., van der Fels, I. & van Boekel, T., 2017, In : Food Chemistry. 230, p. 14-23

Research output: Contribution to journalArticleAcademicpeer-review

29 Citations (Scopus)
2016

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

Nguyen, T. T. H., van der Fels, H. J., Peters, R. J. B. & van Boekel, T., 2016, In : Food Chemistry. 192, p. 575-585

Research output: Contribution to journalArticleAcademicpeer-review

50 Citations (Scopus)

Kinetics of Ne-(carboxymethyl)lysine formation in aqueous model

Nguyen, T. T. H., van der Fels, H. J. & van Boekel, T., 2016, In : Food Chemistry. 192, p. 125-133

Research output: Contribution to journalArticleAcademicpeer-review

27 Citations (Scopus)
2014

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

van der Fels, H. J., Capuano, E., Nguyen, H. T., Mogol, B. A., Kocadagli, T., Goncuoglu Tas, N., Hamzalioglu, A., van Boekel, M. A. J. S. & Gokmen, V., 2014, In : Food Research International. 57, p. 210-217

Research output: Contribution to journalArticleAcademicpeer-review

43 Citations (Scopus)

N -(carboxymethyl)lysine: A Review on Analytical Methods, Formation, and Occurrence in Processed Food, and Health Impact

Nguyen, H. T., van der Fels, H. J. & van Boekel, M. A. J. S., 2014, In : Food Reviews International. 30, 1, p. 36-52 17 p.

Research output: Contribution to journalArticleAcademicpeer-review

39 Citations (Scopus)