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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Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
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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
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Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin
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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
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Heat resistance of biobased materials, evaluation and effect of processing techniques and additives