World's Best Scientists 2026 revealed!
Bruno De Meulenaer

Bruno De Meulenaer

D-Index & Metrics

Chemistry

D-Index
62
Citations
13207
World Ranking
8858
National Ranking
112

Biology and Biochemistry

D-Index
65
Citations
14630
World Ranking
9180
National Ranking
163

Overview

Bruno De Meulenaer is affiliated with Ghent University in Belgium and has contributed extensively to the field of Agricultural and Biological Sciences, with a focus on Food Science among other subfields. Their research output includes 65 publications categorized within this broad field and covers specialized areas such as Food Science, Health, Toxicology and Mutagenesis, Molecular Biology, Plant Science, and Animal Science and Zoology.

Their scientific inquiries often address several topics within food systems and safety, including:

  • Proteins in Food Systems
  • Meat and Animal Product Quality
  • Microencapsulation and Drying Processes
  • Protein Hydrolysis and Bioactive Peptides
  • Effects and risks of endocrine disrupting chemicals
  • Microplastics and Plastic Pollution
  • Food Chemistry and Fat Analysis

Recent publications authored or co-authored by Bruno De Meulenaer span multiple subjects and journals, reflecting engagement with food chemistry and technology as well as safety assessment. Selected papers include:

  • "Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods" (2020, Food Control)
  • "Insect protein concentrates from Mexican edible insects: Structural and functional characterization" (2021, LWT)
  • "Development of photo-crosslinkable collagen hydrogel building blocks for vascular tissue engineering applications: A superior alternative to methacrylated gelatin?" (2021, Materials Science and Engineering C)
  • "Lipidome of cricket species used as food" (2021, Food Chemistry)
  • "Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products" (2020, Food Research International)

Bruno De Meulenaer frequently collaborates with several researchers, including Paul Van der Meeren, Liesbeth Jacxsens, Frank Devlieghere, Angelique Vandemoortele, and Jianfeng Wu, indicating an active network within their research community.

Their work is regularly published in specific scientific journals, demonstrating focus and continuity in these venues. The most frequent publication venues include:

  • Food Chemistry
  • Food Additives & Contaminants Part A
  • Food Research International
  • Journal of Agricultural and Food Chemistry
  • Journal of Food Composition and Analysis

In addition to journal articles, Bruno De Meulenaer has contributed to book publications with Ghent University as the publisher. Notably, they authored "101 vragen over voeding: een mond vol" published in 2020.

Best Publications

  • Nutritional composition of black soldier fly (Hermetia illucens) prepupae reared on different organic waste substrates

    Thomas Spranghers;Matteo Ottoboni;Cindy Klootwijk;Anneke Ovyn

  • Iron-chelation properties of phenolic acids bearing catechol and galloyl groups

    Mirjana Andjelković;John Van Camp;Bruno De Meulenaer;Griet Depaemelaere

  • Application of bioplastics for food packaging

    Nanou Peelman;Peter Ragaert;Bruno De Meulenaer;Dimitri Adons

  • Intelligent food packaging: the next generation

    Mike Vanderroost;Peter Ragaert;Frank Devlieghere;Bruno De Meulenaer

  • Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

    Raquel Catarino Medeiros Vinci;Frédéric Mestdagh;Bruno De Meulenaer

  • Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

    S. Van Boxstael;I. Habib;I. Habib;L. Jacxsens;M. De Vocht

  • Co-occurrence of fumonisins with aflatoxins in home-stored maize for human consumption in rural villages of Tanzania

    M E Kimanya;B De Meulenaer;B Tiisekwa;M Ndomondo-Sigonda

  • Influence of Storage Practices on Acrylamide Formation during Potato Frying

    Tineke De Wilde;Bruno De Meulenaer;Frédéric Mestdagh;Yasmine Govaert

  • Sorption isotherms and isosteric heats of sorption of whole yellow dent corn

    Simbarashe Samapundo;Frank Devlieghere;Bruno De Meulenaer;Abel Atukwase

  • Protective influence of several packaging materials on light oxidation of milk.

    F. Mestdagh;B. De Meulenaer;J. De Clippeleer;F. Devlieghere

  • Fumonisin exposure through maize in complementary foods is inversely associated with linear growth of infants in Tanzania

    Martin E. Kimanya;Bruno De Meulenaer;Dominique Roberfroid;Carl Lachat

  • Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

    Frédéric Mestdagh;Jo Maertens;Tatiana Cucu;Karel Delporte

  • Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.

    Gustavo Luis Leonardo Scalone;Tatiana Cucu;Norbert De Kimpe;Bruno De Meulenaer

  • Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method.

    Mohammed Worku;Mohammed Worku;Bruno de Meulenaer;Luc Duchateau;Pascal Boeckx

  • Human exposure to mycotoxins and their masked forms through cereal-based foods in Belgium.

    Marthe De Boevre;Liesbeth Jacxsens;Carl Lachat;Mia Eeckhout

  • Influence of storage conditions of apples on growth and patulin production by Penicillium expansum.

    Katleen Baert;Frank Devlieghere;Heidi Flyps;Murielle Oosterlinck

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

    An Adams;Capucine Bouckaert;Fien Van Lancker;Bruno De Meulenaer

  • Risks for public health related to the presence of furan and methylfurans in food.

    Helle Katrine Knutsen;Jan Alexander;Lars Barregård;Margherita Bignami

  • Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce.

    I. Vandekinderen;F. Devlieghere;B. De Meulenaer;P. Ragaert

  • Multiple mycotoxin co-occurrence in maize grown in three agro-ecological zones of Tanzania

    Analice Kamala;Johana Ortiz;Martin Kimanya;Geert Haesaert

  • Application of bioplastics for food packaging

    Nanou Peelman;Peter Ragaert;Bruno De Meulenaer;Frank Devlieghere

Frequent Co-Authors

Frank Devlieghere
Frank Devlieghere Ghent University
Carlos Van Peteghem
Carlos Van Peteghem Ghent University
John Van Camp
John Van Camp Ghent University
Bart Devreese
Bart Devreese Ghent University
Norbert De Kimpe
Norbert De Kimpe Ghent University
Edwin De Pauw
Edwin De Pauw University of Liège
Roland Verhé
Roland Verhé Ghent University
Johan Debevere
Johan Debevere Ghent University
Sarah De Saeger
Sarah De Saeger Ghent University
Geert Haesaert
Geert Haesaert Ghent University

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

For those interested in Chemistry and its applications, exploring related fields such as forensic science and criminal justice can open up diverse career opportunities. Many students choose to pursue an online colleges for forensic science to gain specialized skills in analyzing chemical evidence in legal cases.

Advancing further, an online master's degree in forensic psychology offers a blend of science and psychology, equipping graduates to contribute to criminal profiling and behavioral analysis.

Careers in forensic science often require both scientific expertise and an understanding of the criminal justice system. Detailed insights into forensic science career paths highlight the roles available, from lab technicians to expert witnesses.

Considering the costs involved is crucial when choosing a program. To plan financially, it helps to review information on how much is a criminal justice degree to understand tuition and fees for related degrees.

Best Scientists Citing Bruno De Meulenaer

Trending Scientists