Wilfried Ooghe

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

Amino Acid Profiles after Sprouting, Autoclaving, and Lactic Acid Fermentation of Finger Millet (<i>Eleusine Coracan</i>) and Kidney Beans (<i>Phaseolus Vulgaris</i> L.)

Stephen Mbithi-Mwikya, Wilfried Ooghe, John Van Camp et al. · Journal of Agricultural and Food Chemistry · 2000 · 96 citations

Agriculture, Food Science, Nutritional Sciences +17

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

Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying

Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh et al. · Journal of Agricultural and Food Chemistry · 2006 · 60 citations

Agriculture, Crop Sciences, Food Science +10