prof. dr. ir. Frank Devlieghere
- Work address
-
Coupure Links 653, geb. B
9000 Gent - Frank.Devlieghere@UGent.be
- ORCID iD
-
https://orcid.org/0000-0003-3754-1225
Show
Sort by
-
Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
-
Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea
-
Antimicrobial packaging based on starch, poly(3-hydroxybutyrate) and poly(lactic-co-glycolide) materials and application challenges
-
Effect of heat treatment intensity on the survival, activation and subsequent outgrowth of Byssochlamys nivea ascospores
-
A combined scoring and ranking approach for determining overall food quality
-
Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
-
Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
-
Biogene amines in levensmiddelen : meer dan vis-en visserijproducten? : FOD Volksgezondheid project BIOGAMI
-
Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
-
The use of essential oils as natural antifungal preservatives in bread products