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

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

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

Food Chemistry, Engineering, Potato Crisps +11

Sorption kinetics and its effects on retention and leaching

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

Engineering, Environmental Engineering, Leaching +3