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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0000-0003-3754-1225
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- Journal Article
- open access
Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds
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- Journal Article
- open access
The Constrained Median: A Way to Incorporate Side Information in the Assessment of Food Samples
(2020) Mathematics. -
Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)
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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
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Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
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- Conference Paper
- open access
The use of growth / no-growth models as a tool to predict bread shelf-life.
(2020) -
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
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Incidence, diversity and characteristics of acid-tolerant spore-forming bacteria from intensively pasteurized (acid) sauces
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Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage