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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
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Keywords
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

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Citation

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MLA
Audenaert, Kris, et al. “Neutralized Electrolyzed Water Efficiently Reduces Fusarium Spp. in Vitro and on Wheat Kernels but Can Trigger Deoxynivalenol (DON) Biosynthesis.” FOOD CONTROL, vol. 23, no. 2, 2012, pp. 515–21, doi:10.1016/j.foodcont.2011.08.024.
APA
Audenaert, K., Monbaliu, S., Deschuyffeleer, N., Maene, P., Vekeman, F., Haesaert, G., … Eeckhout, M. (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. https://doi.org/10.1016/j.foodcont.2011.08.024
Chicago author-date
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): 515–21. https://doi.org/10.1016/j.foodcont.2011.08.024.
Chicago author-date (all authors)
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. doi:10.1016/j.foodcont.2011.08.024.
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.
IEEE
[1]
K. Audenaert et al., “Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis,” FOOD CONTROL, vol. 23, no. 2, pp. 515–521, 2012.
@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}},
  keywords     = {{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://doi.org/10.1016/j.foodcont.2011.08.024}},
  volume       = {{23}},
  year         = {{2012}},
}

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