Researcher
Fien Van Lancker
- Disciplines:Biomechanical engineering, Industrial biotechnology, Environmental engineering and biotechnology, Biomaterials engineering, Other biotechnology, bio-engineering and biosystem engineering, Biological system engineering, Other (bio)medical engineering, Organic chemistry
Affiliations
- Department of Sustainable Organic Chemistry and Technology (Department)
Member
From19 Sep 2007 → 30 Sep 2012
Projects
1 - 1 of 1
- Fundamental study of the Maillard reaction in model systems: influence of peptides and redox on the formation of flavour compounds and contaminantsFrom1 Oct 2007 → 30 Sep 2012Funding: BOF - Other initiatives, FWO fellowships
Publications
1 - 10 of 17
- Furan formation upon degradation of carbohydrates in combination with proteins and lipids(2012)
Authors: Agnieszka Owczarek-Fendor, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, Norbert De Kimpe
Pages: 125 - 126 - Generation of Maillard flavour compounds and furan in amino acid/peptide - carbohydrate model systems(2012)
Authors: Fien Van Lancker
- Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids(2012)
Authors: Agnieszka Owczarek-Fendor, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, Norbert De Kimpe
Pages: 816 - 821 - Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems(2012)
Authors: Fien Van Lancker, An Adams, Norbert De Kimpe
Pages: 4697 - 4708 - On-fiber furan formation from volatile precursors: a critical example of artefact formation during solid-phase microextraction(2012)
Authors: An Adams, Fien Van Lancker, Bruno De Meulenaer, Agnieszka Owczarek-Fendor, Norbert De Kimpe
Pages: 37 - 41 - Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins(2011)
Authors: Agnieszka Owczarek-Fendor, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, Norbert De Kimpe
Pages: 2368 - 2376 - Furan formation in baby food model system via lipid oxidation and sugar degradation(2011)Volume: 76
Authors: Agnieszka Owczarek-Fendor, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Pratheeba Yogendrarajah, Veronique Uytterhoeven, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, et al.
Pages: 107 - 110 - Chemical modifications of peptides and their impact on food properties(2011)
Authors: Fien Van Lancker, An Adams, Norbert De Kimpe
Pages: 7876 - 7903 - Mechanistic insights into furan formation in Maillard model systems(2011)
Authors: Fien Van Lancker, An Adams, Agnieszka Owczarek-Fendor, Bruno De Meulenaer, Norbert De Kimpe
Pages: 229 - 235 - Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes(2011)
Authors: An Adams, Capucine Bouckaert, Fien Van Lancker, Bruno De Meulenaer, Norbert De Kimpe
Pages: 11058 - 11062