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Identification and characterization of yeasts causing chalk mould defects on par-baked bread

Nick Deschuyffeleer UGent, Kris Audenaert UGent, Simbarashe Samapundo UGent, Selien Ameye UGent, Mia Eeckhout UGent and Frank Devlieghere UGent (2011) FOOD MICROBIOLOGY. 28(5). p.1019-1027
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
RAPD, PICHIA-ANOMALA, Bakery products, Chalk mould defects, FUNGAL GROWTH, TEMPERATURE, FOOD, DYNAMICS, PRODUCTS, Water activity, Predictive microbiology, pH, SPOILAGE YEASTS, ASPERGILLUS-FLAVUS, SHELF-LIFE, WATER ACTIVITY
journal title
FOOD MICROBIOLOGY
Food Microbiol.
volume
28
issue
5
pages
1019 - 1027
Web of Science type
Article
Web of Science id
000291137600023
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.283 (2011)
JCR rank
10/128 (2011)
JCR quartile
1 (2011)
ISSN
0740-0020
DOI
10.1016/j.fm.2011.02.002
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1992999
handle
http://hdl.handle.net/1854/LU-1992999
date created
2012-01-18 13:17:30
date last changed
2014-03-13 15:58:41
@article{1992999,
  author       = {Deschuyffeleer, Nick and Audenaert, Kris and Samapundo, Simbarashe and Ameye, Selien and Eeckhout, Mia and Devlieghere, Frank},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keyword      = {RAPD,PICHIA-ANOMALA,Bakery products,Chalk mould defects,FUNGAL GROWTH,TEMPERATURE,FOOD,DYNAMICS,PRODUCTS,Water activity,Predictive microbiology,pH,SPOILAGE YEASTS,ASPERGILLUS-FLAVUS,SHELF-LIFE,WATER ACTIVITY},
  language     = {eng},
  number       = {5},
  pages        = {1019--1027},
  title        = {Identification and characterization of yeasts causing chalk mould defects on par-baked bread},
  url          = {http://dx.doi.org/10.1016/j.fm.2011.02.002},
  volume       = {28},
  year         = {2011},
}

Chicago
Deschuyffeleer, Nick, Kris Audenaert, Simbarashe Samapundo, Selien Ameye, Mia Eeckhout, and Frank Devlieghere. 2011. “Identification and Characterization of Yeasts Causing Chalk Mould Defects on Par-baked Bread.” Food Microbiology 28 (5): 1019–1027.
APA
Deschuyffeleer, N., Audenaert, K., Samapundo, S., Ameye, S., Eeckhout, M., & Devlieghere, F. (2011). Identification and characterization of yeasts causing chalk mould defects on par-baked bread. FOOD MICROBIOLOGY, 28(5), 1019–1027.
Vancouver
1.
Deschuyffeleer N, Audenaert K, Samapundo S, Ameye S, Eeckhout M, Devlieghere F. Identification and characterization of yeasts causing chalk mould defects on par-baked bread. FOOD MICROBIOLOGY. 2011;28(5):1019–27.
MLA
Deschuyffeleer, Nick, Kris Audenaert, Simbarashe Samapundo, et al. “Identification and Characterization of Yeasts Causing Chalk Mould Defects on Par-baked Bread.” FOOD MICROBIOLOGY 28.5 (2011): 1019–1027. Print.