Tineke De Wilde

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

Agriculture, Biochemistry, Food Science +13

Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric Mestdagh, Tineke De Wilde, Stéphanie Fraselle et al. · LWT · 2007 · 96 citations

Agriculture, Food Science, Food Analysis +13

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

Agriculture, Agronomy, Crop Sciences +9

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Frédéric Mestdagh, Tineke De Wilde, Karel Delporte et al. · Food Chemistry · 2007 · 76 citations · Full text

Agriculture, Food Science, Food Analysis +15

Sorption kinetics and its effects on retention and leaching

Tineke De Wilde, Jan Mertens, Pieter Spanoghe et al. · Chemosphere · 2008 · 74 citations

Natural Sciences, Chemical Engineering, Chemistry +8