Kshitij Shrestha

Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium

Antonios Papastergiadis, Amr Fatouh, Liesbeth Jacxsens et al. · Food and Chemical Toxicology · 2014 · 70 citations

Food Chemistry, Allergy, Dietary Exposure +9

Effect of Seed Roasting on Canolol, Tocopherol, and Phospholipid Contents, Maillard Type Reactions, and Oxidative Stability of Mustard and Rapeseed Oils

Kshitij Shrestha, Bruno De Meulenaer · Journal of Agricultural and Food Chemistry · 2014 · 65 citations

Phospholipid Contents, Botany, Food Analysis +16

Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids

Edward Mubiru, Kshitij Shrestha, Antonios Papastergiadis et al. · Journal of Chromatography A · 2013 · 45 citations

Food Chemistry, Lipid Analysis, Biochemistry +7

A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents

Kshitij Shrestha, Feyera Gobena Gemechu, Bruno De Meulenaer · Food Research International · 2013 · 45 citations

Food Chemistry, Agricultural Chemistry, Lipid Analysis +3

Isolation and Identification of a Potent Radical Scavenger (Canolol) from Roasted High Erucic Mustard Seed Oil from Nepal and Its Formation during Roasting

Kshitij Shrestha, Christian V. Stevens, Bruno De Meulenaer · Journal of Agricultural and Food Chemistry · 2012 · 45 citations

Food Chemistry, Potent Radical Scavenger, Polyphenolics +10