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Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread

Els Debonne (UGent) , Filip Van Bockstaele (UGent) , Ingrid De Leyn (UGent) , Frank Devlieghere (UGent) and Mia Eeckhout (UGent)
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Aspergillus, Penicillium, Thyme essential oil, Sourdough, Par-baked bread, Challenge test, LACTIC-ACID BACTERIA, PRODUCT SPOILAGE MOLDS, ROSEMARY ESSENTIAL OIL, WATER ACTIVITY, SHELF-LIFE, STORAGE, GROWTH, TEMPERATURE, PROPIONATE, IDENTIFICATION

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Citation

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Chicago
Debonne, Els, Filip Van Bockstaele, Ingrid De Leyn, Frank Devlieghere, and Mia Eeckhout. 2018. “Validation of In-vitro Antifungal Activity of Thyme Essential Oil on Aspergillus Niger and Penicillium Paneum Through Application in Par-baked Wheat and Sourdough Bread.” Lwt-food Science and Technology 87: 368–378.
APA
Debonne, E., Van Bockstaele, F., De Leyn, I., Devlieghere, F., & Eeckhout, M. (2018). Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread. LWT-FOOD SCIENCE AND TECHNOLOGY, 87, 368–378.
Vancouver
1.
Debonne E, Van Bockstaele F, De Leyn I, Devlieghere F, Eeckhout M. Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread. LWT-FOOD SCIENCE AND TECHNOLOGY. 2018;87:368–78.
MLA
Debonne, Els, Filip Van Bockstaele, Ingrid De Leyn, et al. “Validation of In-vitro Antifungal Activity of Thyme Essential Oil on Aspergillus Niger and Penicillium Paneum Through Application in Par-baked Wheat and Sourdough Bread.” LWT-FOOD SCIENCE AND TECHNOLOGY 87 (2018): 368–378. Print.
@article{8530609,
  author       = {Debonne, Els and Van Bockstaele, Filip and De Leyn, Ingrid and Devlieghere, Frank and Eeckhout, Mia},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  keyword      = {Aspergillus,Penicillium,Thyme essential oil,Sourdough,Par-baked bread,Challenge test,LACTIC-ACID BACTERIA,PRODUCT SPOILAGE MOLDS,ROSEMARY ESSENTIAL OIL,WATER ACTIVITY,SHELF-LIFE,STORAGE,GROWTH,TEMPERATURE,PROPIONATE,IDENTIFICATION},
  language     = {eng},
  pages        = {368--378},
  title        = {Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread},
  url          = {http://dx.doi.org/10.1016/j.lwt.2017.09.007},
  volume       = {87},
  year         = {2018},
}

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