prof. dr. ir. Frank Devlieghere
- Work address
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Coupure Links 653, geb. B
9000 Gent - Frank.Devlieghere@UGent.be
- ORCID iD
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https://orcid.org/0000-0003-3754-1225
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A combined scoring and ranking approach for determining overall food quality
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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
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Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
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Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
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Biogene amines in levensmiddelen : meer dan vis-en visserijproducten? : FOD Volksgezondheid project BIOGAMI
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Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
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The use of essential oils as natural antifungal preservatives in bread products
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Microbial inactivation efficiency of supercritical CO2 drying process
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Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread