Antonios Papastergiadis

Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods.

H. V. Van Langenhove, B. De Meulenaer, Antonios Papastergiadis, 2012, Journal of agricultural and food chemistry.

Improved gas chromatography-flame ionization detector analytical method for the analysis of epoxy fatty acids.

B. De Meulenaer, K. Shrestha, Antonios Papastergiadis, 2013, Journal of chromatography. A.

Investigation of the formation of (E)-2-butenal in oils and foods during frying

H. Langenhove, B. Meulenaer, K. Shrestha, 2014 .

Development and validation of a gas chromatography-flame ionization detection method for the determination of epoxy fatty acids in food matrices.

B. De Meulenaer, K. Shrestha, Antonios Papastergiadis, 2014, Journal of agricultural and food chemistry.

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions.

B. De Meulenaer, Shanshan Li, Antonios Papastergiadis, 2015, Journal of agricultural and food chemistry.

Development of a Sensitive and Accurate Stable Isotope Dilution Assay for the Simultaneous Determination of Free 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal in Various Food Matrices by Gas Chromatography–Mass Spectrometry

H. Langenhove, B. Meulenaer, Antonios Papastergiadis, 2014, Food Analytical Methods.

Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium

L. Jacxsens, C. Lachat, N. Mozumder, 2017, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium.

L. Jacxsens, P. Kolsteren, C. Lachat, 2014, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions.

F. Devlieghere, B. De Meulenaer, V. Pothakos, 2014, International journal of food microbiology.

A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation

Antonios Papastergiadis, 2014 .