M
Marie-Christine Peeters
Researcher at Katholieke Universiteit Leuven
Publications - 5
Citations - 234
Marie-Christine Peeters is an academic researcher from Katholieke Universiteit Leuven. The author has contributed to research in topics: Teamwork & Detection limit. The author has an hindex of 4, co-authored 5 publications receiving 190 citations.
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Journal ArticleDOI
The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation
Eveline De Mey,Katrijn De Klerck,Hannelore De Maere,Lore Eveline Marieke Dewulf,Guy Derdelinckx,Marie-Christine Peeters,Ilse Fraeye,Yvan Vander Heyden,Hubert Paelinck +8 more
TL;DR: To estimate the food safety of the dry fermented sausages available on the Belgian market, a screening of the residual sodium nitrite and nitrate contents, biogenic amines and volatile N-nitrosamine concentrations was performed on 101 samples.
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Subcellular distribution of coenzyme A: Evidence for a separate coenzyme a pool in peroxisomes
TL;DR: Subcellular fractions enriched in peroxisomes, that were prepared by differential centrifugation, contained more free and total CoA than could be accounted for by mitochondrial contamination and indicate that peroxISomes have a separate CoA-pool.
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Simple ion chromatographic method for the determination of chlormequat residues in pears
Marie-Christine Peeters,I Defloor,Jozef Coosemans,Jan A. Delcour,Lut Ooms,Rik Deliever,Dirk De Vos +6 more
TL;DR: A cation-exchange chromatography method is proposed for the analysis of chlormequat in pears that meets all validation requirements and is an alternative for the existing GC and LC-MS methods in quality control.
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Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages
E. De Mey,H. De Maere,Olivier Goemaere,Liselot Steen,Marie-Christine Peeters,Guy Derdelinckx,Hubert Paelinck,Ilse Fraeye +7 more
TL;DR: In this article, the role of precursors cadaverine and piperidine in N-nitrosopiperidine (NPIP) formation during the production of dry fermented sausages was investigated by the use of a dry fermented sausage model.
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Design of an integrated team project as bachelor thesis in bioscience engineering
TL;DR: In this article, the authors present the actual design of this bachelor thesis and discuss the actual requirements of the bachelor thesis, such as communication, scientific research and teamwork, in order to encourage students to participate in scientific research.