Ghent University Academic Bibliography

Advanced

Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis

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 (2012) FOOD CONTROL. 23(2). p.515-521
Please use this url to cite or link to this publication:
author
organization
year
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.