Teresa Kowalska

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

Comparative Study of Health Properties and Nutritional Value of Durian, Mangosteen, and Snake Fruit:  Experiments In vitro and In vivo

Ratiporn Haruenkit, Sumitra Poovarodom, Hanna Leontowicz et al. · Journal of Agricultural and Food Chemistry · 2007 · 123 citations

Antioxidant properties of durian fruit as influenced by ripening

Patricia Arancibia‐Ávila, Fernando Toledo, Yong‐Seo Park et al. · LWT · 2007 · 95 citations

Botany, Ripening, Fruit Science +3

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