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 · 102 citations

Agriculture, Food Science, Microbiology +16

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 · 79 citations

Agriculture, Food Science, Poultry Science +4

Interaction between whey proteins and lipids during light-induced oxidation

Frédéric Mestdagh, Barbara Kerkaert, Tatiana Cucu et al. · Food Chemistry · 2010 · 76 citations

Life Sciences, Biochemistry, Food Science +12

Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins

Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu et al. · Journal of Agricultural and Food Chemistry · 2011 · 68 citations

Agriculture, Dairy Science, Food Science +17

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

Agriculture, Food Science, Food Chemistry +16