Baoyu Zhang
No current affiliation with UGent
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Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions
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Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple
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Spoilage potential of psychrotrophic lactic acid bacteria (LAB): Leuconostoc gasicomitatum and Lactococcus piscium under different packaging conditions
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- PhD Thesis
- open access
Evaluation of modified atmospheres as a preservation tool for fresh-cut fruit
(2013) -
Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
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Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple
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Monitoring the intracellular pH of Zygosaccharomyces bailii by green fluorescent protein