Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis
(2012) FOOD CONTROL. 23(2). p.515-521
Please use this url to cite or link to this publication:
http://hdl.handle.net/1854/LU-1976884
- author
- Kris Audenaert UGent, Sofie Monbaliu UGent, Nick Deschuyffeleer UGent, Peter Maene UGent, Femke Vekeman UGent, Geert Haesaert UGent, Sarah De Saeger UGent and Mia Eeckhout UGent
- organization
- year
- 2012
- type
- journalArticle (original)
- publication status
- published
- subject
- keyword
- Electrolyzed oxidizing water (EOW), Fusarium spp., TRICHOTHECENES, OXIDIZING WATER, GRAMINEARUM, MYCOTOXINS, LIQUID CULTURES, WINTER-WHEAT, TRI GENES, BARLEY, QUALITY, FUNGI, DON, Wheat, Reactive oxygen species
- journal title
- FOOD CONTROL
- Food Control
- volume
- 23
- issue
- 2
- pages
- 515 - 521
- Web of Science type
- Article
- Web of Science id
- 000296302700033
- JCR category
- FOOD SCIENCE & TECHNOLOGY
- JCR impact factor
- 2.738 (2012)
- JCR rank
- 18/123 (2012)
- JCR quartile
- 1 (2012)
- ISSN
- 0956-7135
- DOI
- 10.1016/j.foodcont.2011.08.024
- language
- English
- UGent publication?
- yes
- classification
- A1
- copyright statement
- I have transferred the copyright for this publication to the publisher
- id
- 1976884
- handle
- http://hdl.handle.net/1854/LU-1976884
- date created
- 2012-01-03 14:12:19
- date last changed
- 2015-06-17 09:53:35
@article{1976884,
author = {Audenaert, Kris and Monbaliu, Sofie and Deschuyffeleer, Nick and Maene, Peter and Vekeman, Femke and Haesaert, Geert and De Saeger, Sarah and Eeckhout, Mia},
issn = {0956-7135},
journal = {FOOD CONTROL},
keyword = {Electrolyzed oxidizing water (EOW),Fusarium spp.,TRICHOTHECENES,OXIDIZING WATER,GRAMINEARUM,MYCOTOXINS,LIQUID CULTURES,WINTER-WHEAT,TRI GENES,BARLEY,QUALITY,FUNGI,DON,Wheat,Reactive oxygen species},
language = {eng},
number = {2},
pages = {515--521},
title = {Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis},
url = {http://dx.doi.org/10.1016/j.foodcont.2011.08.024},
volume = {23},
year = {2012},
}
- Chicago
- Audenaert, Kris, Sofie Monbaliu, Nick Deschuyffeleer, Peter Maene, Femke Vekeman, Geert Haesaert, Sarah De Saeger, and Mia Eeckhout. 2012. “Neutralized Electrolyzed Water Efficiently Reduces Fusarium Spp. in Vitro and on Wheat Kernels but Can Trigger Deoxynivalenol (DON) Biosynthesis.” Food Control 23 (2): 515–521.
- APA
- Audenaert, Kris, Monbaliu, S., Deschuyffeleer, N., Maene, P., Vekeman, F., Haesaert, G., De Saeger, S., et al. (2012). Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis. FOOD CONTROL, 23(2), 515–521.
- Vancouver
- 1.Audenaert K, Monbaliu S, Deschuyffeleer N, Maene P, Vekeman F, Haesaert G, et al. Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis. FOOD CONTROL. 2012;23(2):515–21.
- MLA
- Audenaert, Kris, Sofie Monbaliu, Nick Deschuyffeleer, et al. “Neutralized Electrolyzed Water Efficiently Reduces Fusarium Spp. in Vitro and on Wheat Kernels but Can Trigger Deoxynivalenol (DON) Biosynthesis.” FOOD CONTROL 23.2 (2012): 515–521. Print.