Ghent University Academic Bibliography

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Nutritional value of bread: influence of processing, food interaction and consumer perception

Koen Dewettinck (UGent) , Filip Van Bockstaele (UGent) , Bianka Kühne (UGent) , Davy Van de Walle (UGent) , Tine Courtens and Xavier Gellynck (UGent)

(2008) JOURNAL OF CEREAL SCIENCE. 48(2). p.243-257
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- Journal Article
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Prevalence and characterisation of Bacillus cereus in vacuum packed potato puree

Andreja Rajkovic (UGent) , Mieke Uyttendaele (UGent) , Tine Courtens, Marc Heyndrickx (UGent) and Johan Debevere

(2006) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 41(8). p.878-884
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Antimicrobial effect of nisin and carvacrol and competition between Bacillus cereus and Bacillus circulars in vacuum-packed potato puree

Andreja Rajkovic (UGent) , Mieke Uyttendaele (UGent) , Tine Courtens and Johan Debevere

(2005) FOOD MICROBIOLOGY. 22(2-3). p.189-197
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- Conference Paper
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Prevalence, growth and characterization of Bacillus cereus in refrigerated vacuum packed potato puree

Andreja Rajkovic (UGent) , Mieke Uyttendaele (UGent) , Tine Courtens and Johan Debevere

(2003) Forum of Applied Biotechnology. 68(3). p.239-243
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Prevalence, growth and characterization of Bacillus Cereus in industrially produced refrigerated vacuum packed potato puree: part of the risk assessment study

Andreja Rajkovic (UGent) , Mieke Uyttendaele (UGent) , Tine Courtens, Marc Heyndrickx (UGent) and Johan Debevere

(2003) Proceedings: Eight conference on Food Microbiology.

Academic Bibliography

Nutritional value of bread: influence of processing, food interaction and consumer perception

Prevalence and characterisation of Bacillus cereus in vacuum packed potato puree

Antimicrobial effect of nisin and carvacrol and competition between Bacillus cereus and Bacillus circulars in vacuum-packed potato puree

Prevalence, growth and characterization of Bacillus cereus in refrigerated vacuum packed potato puree

Prevalence, growth and characterization of Bacillus Cereus in industrially produced refrigerated vacuum packed potato puree: part of the risk assessment study

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