Eveline De Mey

The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation

Eveline De Mey, Katrijn De Klerck, Hannelore De Maere et al. · Meat Science · 2013 · 183 citations · Full text

Food Chemistry, Occasional Relation, Residual Nitrite +7

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat

Gabriela Drabik-Markiewicz, Bieke Dejaegher, Eveline De Mey et al. · Food Chemistry · 2010 · 127 citations

Meat Science, Cured Pork Meat, Meat Quality

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches

Charalampos Vasilopoulos, Frédéric Ravyts, Hannelore De Maere et al. · Journal of Applied Microbiology · 2008 · 97 citations

Dabsyl derivatisation as an alternative for dansylation in the detection of biogenic amines in fermented meat products by reversed phase high performance liquid chromatography

Eveline De Mey, Gabriela Drabik-Markiewicz, Hannelore De Maere et al. · Food Chemistry · 2011 · 76 citations · Full text

Food Chemistry, Engineering, Biochemistry +14

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

Charalampos Vasilopoulos, Hannelore De Maere, Eveline De Mey et al. · Food Microbiology · 2009 · 56 citations

Food Spoilage, Biotechnology, Food Microbiology +11