Stéphanie Fraselle

Influence of Storage Practices on Acrylamide Formation during Potato Frying

Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh et al. · Journal of Agricultural and Food Chemistry · 2005 · 166 citations

Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric Mestdagh, Tineke De Wilde, Stéphanie Fraselle et al. · LWT · 2007 · 94 citations

Food Chemistry, Fried Potatoes, Health Sciences +6

Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003

Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh et al. · Journal of Agricultural and Food Chemistry · 2005 · 91 citations

Food Chemistry, Crop Production, Sugar Content +10

Determination of acrylamide levels in selected foods in Brazil

Adriana Pavesi Arisseto Bragotto, Maria Cecília Figueiredo Toledo, Yasmine Govaert et al. · Food Additives & Contaminants · 2007 · 66 citations

Validation of a method for the detection and confirmation of nitroimidazoles and the corresponding hydroxy metabolites in pig plasma by high performance liquid chromatography–tandem mass spectrometry

Stéphanie Fraselle, Veerle Derop, Jean‐Marie Degroodt et al. · Analytica Chimica Acta · 2007 · 62 citations

Biochemistry, Gas Chromatography, Medicine +12