Frédéric Mestdagh - Concepedia

Author

Frédéric Mestdagh

Ghent University

Also Known As

F Mestdagh, F. Mestdagh, Frederic Mestdagh, Frédéric J. Mestdagh, Frédéric Mestdagh

Publications

2.1K

Citations

H-Index

Concepts

All Affiliations

Ghent University Nestlé (Switzerland)Federal Agency for Food Chain Safety Institut Scientifique de Santé Publique

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	849
2	Medicine	6	6	247
3	Engineering	4	4	306
4	Natural Sciences	3	3	56
5	Public Health	2	2	61

Frédéric Mestdagh

Publications

1.7K

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
Protective Influence of Several Packaging Materials on Light Oxidation of Milk Frédéric Mestdagh, Bruno De Meulenaer, Jessika De Clippeleer, Journal of Dairy Science	2005	144
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, Food Chemistry Food ChemistryChemical EngineeringEngineeringEnvironmental EngineeringFood Analysis	2007	134
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
Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries Frédéric Mestdagh, Bruno De Meulenaer, Christof Van Poucke, Journal of Agricultural and Food Chemistry	2005	83
Detection of hen’s egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method Barbara Kerkaert, Frédéric Mestdagh, Bruno De Meulenaer Food Chemistry Commercial Elisa MethodPathogen DetectionMedicineFoodborne PathogensBioanalysis	2009	78
Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps Frédéric Mestdagh, Tineke De Wilde, Karel Delporte, Food Chemistry Food ChemistryEngineeringPotato CrispsFood AnalysisAgricultural Economics	2007	76
Interaction between whey proteins and lipids during light-induced oxidation Frédéric Mestdagh, Barbara Kerkaert, Tatiana Cucu, Food Chemistry Lipid PeroxidationLight-induced OxidationBiochemistryOxidative Stress	2010	72
Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins Barbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu, Journal of Agricultural and Food Chemistry Food AnalysisFood ContaminantRedox BiologyFood ToxicologyOxidative Stress	2011	65

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