Concepedia

Frédéric Mestdagh

FM

31

Publications

1.7K

Citations

23

H-Index

2005

Active since

Affiliations

Ghent University(Current)

Nestlé (Switzerland)

Federal Agency for Food Chain Safety

Institut Scientifique de Santé Publique

Frédéric Mestdagh is an author at Ghent University specializing in food chemistry, health sciences, and food processing.

Top concepts

Food ChemistryHealthFood ProcessingFood TechnologyFood SafetyBiochemistryMedicineFood QualityBioanalysisEngineering

Publications per year

2005–2023

31

Publications

31

Influence of Storage Practices on Acrylamide Formation during Potato Frying

Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh et al. · Journal of Agricultural and Food Chemistry · 2005 · 166 citations

Protective Influence of Several Packaging Materials on Light Oxidation of Milk

Frédéric Mestdagh, Bruno De Meulenaer, Jessika De Clippeleer et al. · Journal of Dairy Science · 2005 · 144 citations · Full text

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Frédéric Mestdagh, Jo Maertens, Tatiana Cucu et al. · Food Chemistry · 2007 · 134 citations

Food Chemistry, Chemical Engineering, Engineering +11

Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric Mestdagh, Tineke De Wilde, Stéphanie Fraselle et al. · LWT · 2007 · 94 citations

Food Chemistry, Fried Potatoes, Health Sciences +6

Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003

Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh et al. · Journal of Agricultural and Food Chemistry · 2005 · 91 citations

Food Chemistry, Crop Production, Sugar Content +10

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