Ghent University Academic Bibliography

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Supercritical CO2 drying of red bell pepper

Alessandro Zambon, Nikola Tomic, Ilija Djekic, Gerard Hofland, Andreja Rajkovic (UGent) and Sara Spilimbergo

(2020) FOOD AND BIOPROCESS TECHNOLOGY. 13(5). p.753-763
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Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage

Nikola Tomic, Ilija Djekic, Alessandro Zambon, Sara Spilimbergo, Siméon Bourdoux (UGent) , Emma Holtze, Gerard Hofland, Stefania Sut, Stefano Dall'Acqua, Nada Smigic, et al.

(2019) LWT-FOOD SCIENCE AND TECHNOLOGY. 110. p.132-141
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Hygienic design of a unit for supercritical fluid drying : case study

Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland and Andreja Rajkovic (UGent)

(2018) BRITISH FOOD JOURNAL. 120(9). p.2155-2165
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- Journal Article
- A1
- open access
Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying

Siméon Bourdoux (UGent) , Andreja Rajkovic (UGent) , Stijn De Sutter, An Vermeulen (UGent) , Sara Spilimbergo, Alessandro Zambon, Gerard Hofland, Mieke Uyttendaele (UGent) and Frank Devlieghere (UGent)

(2018) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 47. p.180-186
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Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach

Ilija Djekic, Nikola Tomic, Siméon Bourdoux (UGent) , Sara Spilimbergo, Nada Smigic, Bozidar Udovicki, Gerard Hofland, Frank Devlieghere (UGent) and Andreja Rajkovic (UGent)

(2018) LWT-FOOD SCIENCE AND TECHNOLOGY. 94. p.64-72

Academic Bibliography

Supercritical CO2 drying of red bell pepper

Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage

Hygienic design of a unit for supercritical fluid drying : case study

Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying

Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach

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