Antonios Papastergiadis

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

Antonios Papastergiadis, Edward Mubiru, Herman Van Langenhove et al. · Journal of Agricultural and Food Chemistry · 2012 · 348 citations

Food Forensics, Dietary Exposure, Various Foods +20

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

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

Mónica Obando, Antonios Papastergiadis, Shanshan Li et al. · Journal of Agricultural and Food Chemistry · 2015 · 52 citations

Lipid Analysis, Food Colloid, Food Analysis +21

Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions

Vasileios Pothakos, Clarice Nyambi, Bao-Yu Zhang et al. · International Journal of Food Microbiology · 2014 · 46 citations

Microbial Inactivation, Simulation Medium, Food Fermentation +11

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