Jean‐Marie Degroodt

Author

Jean‐Marie Degroodt

Institut Scientifique de Santé Publique

Also Known As

Jean-Marie Degroodt, Jean‐Marie Degroodt

Publications

828

Citations

H-Index

Concepts

All Affiliations

Institut Scientifique de Santé Publique Ghent University Universidade Estadual de Campinas (UNICAMP)

About

Jean‐Marie Degroodt is an author at Institut Scientifique de Santé Publique specializing in food chemistry, health sciences, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	376
2	Medicine	3	3	100
3	Public Health	2	2	74
4	Biochemistry	2	2	72
5	Engineering	1	1	161

Jean‐Marie Degroodt

Publications

765

Citations

H-Index

Page 1

	Year	Citations
Influence of Storage Practices on Acrylamide Formation during Potato Frying Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh, Journal of Agricultural and Food Chemistry	2005	166
Development of a Fast Analytical Method for the Determination of Sudan Dyes in Chili- and Curry-Containing Foodstuffs by High-Performance Liquid Chromatography−Photodiode Array Detection Vanessa Cornet, Yasmine Govaert, Goedele Moens, Journal of Agricultural and Food Chemistry Food ForensicsEngineeringFood AnalysisAgricultural EconomicsPhotodiode Array Detector	2006	161
Optimization of the blanching process to reduce acrylamide in fried potatoes Frédéric Mestdagh, Tineke De Wilde, Stéphanie Fraselle, LWT Food ChemistryFried PotatoesHealth SciencesGreen ChemistryFood Preservation	2007	94
Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003 Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh, Journal of Agricultural and Food Chemistry Food ChemistryCrop ProductionSugar ContentSustainable AgricultureAgricultural Economics	2005	91
Validation of a method for the detection and confirmation of nitroimidazoles and the corresponding hydroxy metabolites in pig plasma by high performance liquid chromatography–tandem mass spectrometry Stéphanie Fraselle, Veerle Derop, Jean‐Marie Degroodt, Analytica Chimica Acta BiochemistryGas ChromatographyMedicineBioanalysisMass Spectrometry	2007	62
Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh, Journal of Agricultural and Food Chemistry	2006	60
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents Adriana Pavesi Arisseto Bragotto, Maria Cecília de Figueiredo Toledo, Yasmine Govaert, LWT NutritionDietary ExposurePublic Health NutritionPediatricsChild Nutrition	2008	44
Comparison of potato varieties between seasons and their potential for acrylamide formation Bruno De Meulenaer, Tineke De Wilde, Frédéric Mestdagh, Journal of the Science of Food and Agriculture NutritionBotanyChemical CompositionFood AnalysisAgricultural Economics	2007	30
A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products Adriana Pavesi Arisseto Bragotto, Maria Cecília de Figueiredo Toledo, Yasmine Govaert, Food Analytical Methods Food ChemistryModified Sample PreparationAcrylamide DeterminationFood AnalysisAnalytical Chemistry	2008	28
Multi-residue analysis of tranquillizers in meat: confirmatory assays using mass spectrometry† Yasmine Govaert, Peter Batjoens, Khariklia Tsilikas, The Analyst	1998	19

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