Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Siméon Bourdoux

ORCID iD: 0000-0001-6180-6460

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Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide

Siméon Bourdoux, Alessandro Zambon, Inge Van der Linden (UGent) , Sara Spilimbergo, Frank Devlieghere (UGent) and Andreja Rajkovic (UGent)

(2022) JOURNAL OF SUPERCRITICAL FLUIDS. 180.
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- Journal Article
- A1
- open access
Supercritical CO2 for the drying and microbial inactivation of apple's slices

Alessandro Zambon, Siméon Bourdoux, Maria F. Pantano, Nicola Maria Pugno, Francesca Boldrin, Gerard Hofland, Andreja Rajkovic (UGent) , Frank Devlieghere (UGent) and Sara Spilimbergo

(2021) DRYING TECHNOLOGY. 39(2). p.259-267
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Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage

Nikola Tomic, Ilija Djekic, Alessandro Zambon, Sara Spilimbergo, Siméon Bourdoux, Emma Holtze, Gerard Hofland, Stefania Sut, Stefano Dall'Acqua, Nada Smigic, et al.

(2019) LWT-FOOD SCIENCE AND TECHNOLOGY. 110. p.132-141
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- PhD Thesis
- open access
Decontamination techniques for fresh and dried plant-based foods through gaseous O3, ultraviolet-C and supercritical CO2

Siméon Bourdoux

(2019)
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- Conference Paper
- C3
UV-C inactivation of bacterial toxins

Katrien Begyn (UGent) , Víctor González Alonso, Siméon Bourdoux and Andreja Rajkovic (UGent)

(2018) Food Micro 2018.
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Microbial inactivation efficiency of supercritical CO2 drying process

Alessandro Zambon, Filippo Michelino, Siméon Bourdoux, Frank Devlieghere (UGent) , Stefania Sut, Stefano Dall’Acqua, Andreja Rajkovic (UGent) and Sara Spilimbergo

(2018) DRYING TECHNOLOGY. 36(16). p.2016-2021
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Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach

Ilija Djekic, Nikola Tomic, Siméon Bourdoux, Sara Spilimbergo, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Frank Devlieghere (UGent) and Andreja Rajkovic (UGent)

(2018) LWT-FOOD SCIENCE AND TECHNOLOGY. 94. p.64-72
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- Journal Article
- A1
- open access
Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying

Siméon Bourdoux, Andreja Rajkovic (UGent) , Stijn De Sutter, An Vermeulen (UGent) , Sara Spilimbergo, Alessandro Zambon, Gerard Hofland, Mieke Uyttendaele (UGent) and Frank Devlieghere (UGent)

(2018) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 47. p.180-186
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- Conference Paper
- C3
Influence of pH, fat content and type of fat on the effectivity of sorbic acid in fat based structured food products

Irena Soljic, Siméon Bourdoux and Frank Devlieghere (UGent)

(2017) Microbial Spoilers in Food, Symposium abstracts.
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Performance of drying technologies to ensure microbial safety of dried fruits and vegetables

Siméon Bourdoux, Dan Li (UGent) , Andreja Rajkovic (UGent) , Frank Devlieghere (UGent) and Mieke Uyttendaele (UGent)

(2016) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 15(6). p.1056-1066