Barbara Kerkaert

Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide

Isabelle Vandekinderen, Frank Devlieghere, John Van Camp et al. · International Journal of Food Microbiology · 2009 · 101 citations

Foodborne Microorganisms, Food Contamination, Microbial Contamination +10

Detection of hen’s egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method

Barbara Kerkaert, Frédéric Mestdagh, Bruno De Meulenaer · Food Chemistry · 2009 · 78 citations

Commercial Elisa Method, Pathogen Detection, Medicine +11

Interaction between whey proteins and lipids during light-induced oxidation

Frédéric Mestdagh, Barbara Kerkaert, Tatiana Cucu et al. · Food Chemistry · 2010 · 72 citations

Lipid Peroxidation, Light-induced Oxidation, Biochemistry +1

Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins

Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu et al. · Journal of Agricultural and Food Chemistry · 2011 · 65 citations

Food Analysis, Food Contaminant, Redox Biology +18

Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls

Raquel Medeiros Vinci, Frédéric Mestdagh, Christof Van Poucke et al. · Journal of Agricultural and Food Chemistry · 2011 · 56 citations