Yasmine Govaert

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

Development of a Fast Analytical Method for the Determination of Sudan Dyes in Chili- and Curry-Containing Foodstuffs by High-Performance Liquid Chromatography−Photodiode Array Detection

Vanessa Cornet, Yasmine Govaert, Goedele Moens et al. · Journal of Agricultural and Food Chemistry · 2006 · 161 citations

Agriculture, Food Science, Analytical Chemistry +16

Risk assessment of dietary acrylamide intake in Flemish adolescents

Christophe Matthys, Maaike Bilau, Yasmine Govaert et al. · Food and Chemical Toxicology · 2004 · 107 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +14

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