E. D. Mey

发表

N-nitrosamines in Dry Fermented Sausages: Occurrence and Formation of N-nitrosopiperidine

E. D. Mey, E. Mey, 2014 .

Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages

I. Fraeye, L. Steen, H. Paelinck, 2014, Food and Bioprocess Technology.

Biogenic amines in commercial dry fermented sausages as possible precursors of N-nitrosamines

H. Paelinck, E. D. Mey, L. Dewulf, 2011 .

A survey of pork quality in relation to pre-slaughter conditions, slaughterhouse facilities, and quality assurance.

R. Geers, H. Paelinck, E. Peeters, 2007, Meat science.

Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates

I. Foubert, I. Fraeye, L. Steen, 2013, Food and Bioprocess Technology.

Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives

M. Sajewicz, T. Kowalska, I. Fraeye, 2013, European Food Research and Technology.

Dabsyl derivatisation as an alternative for dansylation in the detection of biogenic amines in fermented meat products by reversed phase high performance liquid chromatography

Teresa Kowalska, E. De Mey, Hubert Paelinck, 2012 .

Determination of selected protoporphyrins in parma ham with use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard in the recovery study.

M. Sajewicz, T. Kowalska, I. Fraeye, 2014, Acta chimica Slovenica.

A Study of the Effects of pH and Water Activity on the N-Nitrosopiperidine Formation in a Protein-Based Liquid System

Y. Heyden, B. Dejaegher, I. Fraeye, 2014, Food and Bioprocess Technology.