Academic Bibliography

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journalArticle
open access

Biogene amines in levensmiddelen: meer dan vis-en visserijproducten? FOD Volksgezondheid project BIOGAMI

Liesbeth Jacxsens (UGent) , Bruno De Meulenaer (UGent) and Frank Devlieghere (UGent)

(2018) Food Science and Law. 1. p.9-14

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Microbial inactivation efficiency of supercritical CO2 drying process

Alessandro Zambon, Filippo Michelino, Siméon Bourdoux (UGent) , Frank Devlieghere (UGent) , Stefania Sut, Stefano Dall’Acqua, Andreja Rajkovic (UGent) and Sara Spilimbergo

(2018) DRYING TECHNOLOGY.

Mark

journalArticle

Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products

Juliana dos Santos, Simbarashe Samapundo (UGent) , Ayse Biyikli, Jan Van Impe, Simen Akkermans, Monica Höfte (UGent) , Emmanuel Abatih (UGent) , Anderson S. Sant'Ana and Frank Devlieghere (UGent)

(2018) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 281. p.72-81

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Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres

Lotta Kuuliala (UGent) , Yassmin Al hage, Angelos-Gerasimos Ioannidis (UGent) , Marc Sader (UGent) , Frederiek-Maarten Kerckhof (UGent) , Mike Vanderroost (UGent) , Nico Boon (UGent) , Bernard De Baets (UGent) , Bruno De Meulenaer (UGent) , Peter Ragaert (UGent) , et al.

(2018) FOOD MICROBIOLOGY. 70. p.232-244

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Multivariate statistical analysis for the identification of potential seafood spoilage indicators

Lotta Kuuliala (UGent) , Emmanuel Abatih (UGent) , Angelos-Gerasimos Ioannidis (UGent) , Mike Vanderroost (UGent) , Bruno De Meulenaer (UGent) , Peter Ragaert (UGent) and Frank Devlieghere (UGent)

(2018) FOOD CONTROL. 84. p.49-60

Mark

journalArticle
open access

The use of essential oils as natural antifungal preservatives in bread products

Els Debonne (UGent) , Filip Van Bockstaele (UGent) , Simbarashe Samapundo (UGent) , Mia Eeckhout (UGent) and Frank Devlieghere (UGent)

(2018) Journal of Essential Oil Research.

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Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce

Angelos-Gerasimos Ioannidis (UGent) , Frederiek-Maarten Kerckhof (UGent) , Yasmine Riahi Drif, Mike Vanderroost (UGent) , Nico Boon (UGent) , Peter Ragaert (UGent) , Bruno De Meulenaer (UGent) and Frank Devlieghere (UGent)

(2018) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 279. p.1-13

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Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant

Ali Sedaghat Doost (UGent) , Frank Devlieghere (UGent) , Ann Dirckx (UGent) and Paul Van Der Meeren (UGent)

(2018) JOURNAL OF FOOD PROCESSING AND PRESERVATION. 42(7).

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Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin

Ali Sedaghat Doost (UGent) , Koen Dewettinck (UGent) , Frank Devlieghere (UGent) and Paul Van Der Meeren (UGent)

(2018) FOOD CHEMISTRY. 258. p.237-244

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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality

Els Debonne (UGent) , Ingrid De Leyn (UGent) , Jan Verwaeren (UGent) , Stijn Moens, Frank Devlieghere (UGent) , Mia Eeckhout (UGent) and Filip Van Bockstaele (UGent)

(2018) LWT-FOOD SCIENCE AND TECHNOLOGY. 93. p.212-219

Academic Bibliography

Biogene amines in levensmiddelen: meer dan vis-en visserijproducten? FOD Volksgezondheid project BIOGAMI

Microbial inactivation efficiency of supercritical CO2 drying process

Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products

Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres

Multivariate statistical analysis for the identification of potential seafood spoilage indicators

The use of essential oils as natural antifungal preservatives in bread products

Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce

Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant

Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin

The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality

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