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48篇 您的检索式：作者名="Mestdagh F"

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	题名	作者	年代	出处	被引量
1	Catalysts for chlorinated VOCs abatement:Multiple effects of water on the activity of VOxbased catalysts for the combustion of chlorobenzene显示文摘	Bertinchamps F Attlanese A Mestdagh M	2006	Catalysis Today2006，112，1234：	1
2	The miR-17-92 rnicroRNA cluster regulates multiple components of the TGF-beta pathway in neuroblastoma显示文摘	Mestdagh P Bostrom AK Impens F	2010	Mol Cell2010，40，5：	1
3	Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries显示文摘	Mestdagh F De Meulenaer B Van Peteghem C	2007	Food Chem2007，100，3：	1
4	Impact of chemical pre-treatments on the acylamide formation and sensorial quality of potato crisps显示文摘	MESTDAGH F WILDE T D DELPORTE K	2008	Food Chemistry2008，106，：	1
5	Influence of storage practices on acrylamide formation during potato frying显示文摘	De Wilde T De Meulenaer B Mestdagh F	2005	Joumal of Agricultur al and Food Chemistry2005，53，16：	1
6	Catalysts for chlorinated VOCs abatement: Multiple effects of water on the activity of VOx based catalysts for the combustion of chlorobenzene 显示文摘	Bertinchamps F Attianese A Mestdagh M M	2006	Catalysis Today2006，112，14：	1
7	Detection of hen' s egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method 显示文摘	KERKAERT B MESTDAGH F DE MEULENAER B	2010	Food Chemistry2010，120，：	1
8	The miR-17-92 microRNA cluster regulates multiple components of the TGF-beta pathway in neuroblastoma显示文摘	Mestdagh P Bostrom AK Impens F		0，，：	1
9	Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries显示文摘	Mestdagh F De Meulenaer B Van Peteghem C	2007	Food Chemistry2007，100，3：	1
10	Optimization of the blanching process to reduce acrylamide in fried potatoes显示文摘	Mestdagh F De Wilde T Fraselle S	2008	Food Science and Technology2008，41，9：	1
11	Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables显示文摘	Wilde T de Meulenaer B de Mestdagh F Czech	2004	J Food Sci2004，22，：	1
12	Influence of oil type on the amounts of aerylamide generated in a model system and in prench fries显示文摘	Mestdagh F R J Meulenaer B D Poucke C V	2005	J Agric Food Chem2005，53，：	1
13	Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms显示文摘	MESTDAGH F MAERTENS J CUCU T	2008	Food Chemistry2008，107，1：	1
14	Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003 显示文摘	Wilde T D Meulenaer B D Mestdagh F	2006	J Agric Food Chem2006，54，：	1
15	Impact of chemical prc-trcaanents on the acrylamidc formation and scnsorial quality of potato crisps显示文摘	MESTDAGH F de WILDE T DELPORTE K	2008	Food Chemistry2008，106，3：	1
16	Catalysts for chlorinated VOCs abatement: MULTIPLE effects of water on the activity of VOx based catalysts for the combustion of chlorobenzene显示文摘	BERTINCHAMPS F ATTIANESE A MESTDAGH M M	2006	Catalysis Today2006，112，1234：	1
17	Interaction between whey proteins and lipids during light- induced oxidation显示文摘	MESTDAGH F KERKAERT B CUCU T	2011	Food Chemistry2011，126，3：	1
18	An integrative genomics screen uncovers ncRNA T-UCR functions in neuroblastoma tumours显示文摘	Mestdagh P Fredlund E Pattyn F	2010	Oncogene2010，29，：	1
19	Acrylamide formation during frying of potatoes:thorough investigation on the influence of crop and process variables显示文摘	WILDE T DE MEULENAER B DE MESTDAGH F	2004	Czech J Food Sci2004，22，2：	1
20	Optimization of the blanching process to reduce acrylamide in fries potatoes显示文摘	MESTDAGH F DE WILDE T FRASELLE S	2008	Food Science and Technology2008，41，9：	1

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