Fien Van Lancker

A review on the beneficial aspects of food processing

Use of solid-phase microextraction coupled to gas chromatography–mass spectrometry for determination of urinary volatile organic compounds in autistic children compared with healthy controls

Volatile Mediated Interactions Between Bacteria and Fungi in the Soil

The rhizosphere microbiome: significance of plant beneficial, plant pathogenic, and human pathogenic microorganisms

Plant-based and cell-based approaches to meat production

Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): an overview of their mechanisms of formation

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

The future of farming: Who will produce our food?

Targeting the Receptor for Advanced Glycation Endproducts (RAGE): A Medicinal Chemistry Perspective

Molecular imprinting: perspectives and applications

Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates

Impact of various food ingredients on the retention of furan in foods

Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides

Chemical Modifications of Peptides and Their Impact on Food Properties

Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes