Gabriela Drabik-Markiewicz

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat

Gabriela Drabik-Markiewicz, Bieke Dejaegher, Eveline De Mey et al. · Food Chemistry · 2010 · 127 citations

Meat Science, Cured Pork Meat, Meat Quality

Dabsyl derivatisation as an alternative for dansylation in the detection of biogenic amines in fermented meat products by reversed phase high performance liquid chromatography

Eveline De Mey, Gabriela Drabik-Markiewicz, Hannelore De Maere et al. · Food Chemistry · 2011 · 76 citations · Full text

Food Chemistry, Engineering, Biochemistry +14

Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat

Gabriela Drabik-Markiewicz, Bieke Dejaegher, Eveline De Mey et al. · Analytica Chimica Acta · 2009 · 53 citations

Nitrosative Stress, N-nitrosamine Formation, Meat Quality +2

Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat

Gabriela Drabik-Markiewicz, K. Van den Maagdenberg, Eveline De Mey et al. · Meat Science · 2008 · 50 citations

Biochemistry, Reactive Nitrogen Specie, Nitrosative Stress +5