Agnieszka Owczarek‐Fendor

Author

Ghent University

Also Known As

Agnieszka Owczarek-Fendor, Agnieszka Owczarek‐Fendor

Publications

290

Citations

H-Index

Concepts

All Affiliations

Ghent University University of Liège

About

Agnieszka Owczarek‐Fendor is an author at Ghent University specializing in food chemistry, engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	114
2	Biochemistry	3	3	134
3	Health Sciences	2	2	53
4	Medicine	2	2	53
5	Biomolecular Engineering	2	2	91

Agnieszka Owczarek‐Fendor

Publications

287

Citations

H-Index

Page 1

	Year	Citations
Mechanistic Insights into Furan Formation in Maillard Model Systems Fien Van Lancker, An Adams, Agnieszka Owczarek‐Fendor, Journal of Agricultural and Food Chemistry	2010	78
Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids Agnieszka Owczarek‐Fendor, Bruno De Meulenaer, Georges Scholl, Food Chemistry Food ChemistryAscorbic AcidProtein ChemistryBiosynthesisEngineering	2012	47
Furan formation from vitamin C in a starch-based model system: Influence of the reaction conditions Agnieszka Owczarek‐Fendor, Bruno De Meulenaer, Georges Scholl, Food Chemistry Food ChemistryAgricultural ChemistryEngineeringBiochemistryFood Biophysics	2010	44
Furan Formation from Lipids in Starch-Based Model Systems, As Influenced by Interactions with Antioxidants and Proteins Agnieszka Owczarek‐Fendor, Bruno De Meulenaer, Georges Scholl, Journal of Agricultural and Food Chemistry Food ChemistryLipid AnalysisBiomanufacturingHealth SciencesBiochemistry	2011	43
Importance of Fat Oxidation in Starch-Based Emulsions in the Generation of the Process Contaminant Furan Agnieszka Owczarek‐Fendor, Bruno De Meulenaer, Georges Scholl, Journal of Agricultural and Food Chemistry	2010	42
On-fiber furan formation from volatile precursors: A critical example of artefact formation during Solid-Phase Microextraction An Adams, Fien Van Lancker, Bruno De Meulenaer, Journal of Chromatography B Materials ScienceChemical EngineeringEngineeringMicrofabricationOn-fiber Furan Formation	2012	23
Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef Agnieszka Owczarek‐Fendor, An Vermeulen, Ilse Van Bree, International Journal of Food Science & Technology Shelf LifeFood PackagingFood PreservationMeat QualityAtmosphere Packaging Conditions	2013	10

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