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 · 133 citations

Agriculture, Animal Sciences, Food Science +6

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 · 124 citations

Agriculture, Nutrition, Nutritional Sciences +16

Antioxidant properties of durian fruit as influenced by ripening

Patricia Arancibia‐Ávila, Fernando Toledo, Yong‐Seo Park et al. · LWT · 2007 · 97 citations

Agriculture, Food Science, Plant Sciences +14

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

Agriculture, Biochemistry, Food Science +14

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 · 53 citations

Agriculture, Biochemistry, Food Science +11