Gerrit H. D. van der Stegen

Studies on acrylamide levels in roasting, storage and brewing of coffee

Ingo Lantz, Ruediger Ternité, J. Wilkens et al. · Molecular Nutrition & Food Research · 2006 · 119 citations

Food Chemistry, Acrylamide Levels, Green Coffee +3

Effect of Roasting Conditions on Reduction of Ochratoxin A in Coffee

Gerrit H. D. van der Stegen, Paulus J. M. Essens, Joost van der Lijn · Journal of Agricultural and Food Chemistry · 2001 · 78 citations

Rapid determination of benzo[a]pyrene in roasted coffee and coffee brew by high-performance liquid chromatography with fluorescence detection

N. de Kruijf, Ton Schouten, Gerrit H. D. van der Stegen · Journal of Agricultural and Food Chemistry · 1987 · 58 citations

Engineering, Roasted Coffee, Altmetric Attention Score +19

Determination of 3-chloropropane-1,2-diol in liquid hydrolysed vegetable proteins by capillary gas chromatography with flame ionization detection

W.J. Plantinga, W.G. Van Toorn, Gerrit H. D. van der Stegen · Journal of Chromatography A · 1991 · 35 citations

Food Chemistry, Capillary Gas Chromatography, Engineering +13

Analysis of caffeine and trigonelline using high-performance liquid chromatography

J. Van Duijn, Gerrit H. D. van der Stegen · Journal of Chromatography A · 1979 · 21 citations

Gas Chromatography, Medicine, Analytical Chemistry +6