Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis
- Author
- Kris Audenaert (UGent) , Sofie Monbaliu, Nick Deschuyffeleer, Peter Maene (UGent) , Femke Vekeman, Geert Haesaert (UGent) , Sarah De Saeger (UGent) and Mia Eeckhout (UGent)
- Organization
- 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
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-1976884
- 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.
@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},
}
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