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- Journal Article
- A1
- open access
Framework on risk prioritisation of mycotoxins in food: a case study in two wheat-based products
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- Journal Article
- A1
- open access
Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis
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- Journal Article
- A1
- open access
Growth/no-growth models of propionic and sorbic acid for bread and cake moulds
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Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
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- Journal Article
- A1
- open access
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
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Variation in amylose concentration to enhance wheat flour extrudability
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- PhD Thesis
- open access
Exploring natural antifungal preservation strategies to extend bread shelf-life : from baking technology to biopreservation
(2020) -
- Conference Paper
- C3
- open access
The use of growth / no-growth models as a tool to predict bread shelf-life