Ghent University Academic Bibliography

Journal Article
A1
open access

Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds

Juliana Lane, Simbarashe Samapundo (UGent) , Gabriela Cadore Pimentel, Jan Van Impe, Anderson S. Sant’Ana and Frank Devlieghere (UGent)

(2019) FOOD MICROBIOLOGY. 84.

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Journal Article
A1
open access

Black carrot polyphenols : effect of processing, storage and digestion : an overview

Senem Kamiloglu (UGent) , John Van Camp (UGent) and Esra Capanoglu

(2018) PHYTOCHEMISTRY REVIEWS. 17(2). p.379-395

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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. 30(5). p.309-318

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Conservation strategy for food-based perishable art : preservation versus reconstruction illustrated by Piece in Ghent by Jason Rhoades (1994)

Julie Gilman, Liesbeth Jacxsens (UGent) and Bruno De Meulenaer (UGent)

(2016) STUDIES IN CONSERVATION. 61(1). p.3-12

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Mathematical modelling and in situ determination of pH in complex aqueous solutions during high-pressure carbon dioxide treatment

Linsey Garcia-Gonzalez (UGent) , H Teichert, AH Geeraerd, K Elst, L Van Ginneken, JF Van Impe, RF Vogel and Frank Devlieghere (UGent)

(2010) JOURNAL OF SUPERCRITICAL FLUIDS. 55(1). p.77-85

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The efficacy of preservation methods to inactivate foodborne viruses

Leen Baert (UGent) , Johan Debevere and Mieke Uyttendaele (UGent)

(2009) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 131(2-3). p.83-94

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Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere

Nada Smigic (UGent) , Andreja Rajkovic (UGent) , Eszter Antal, Helga Medic, Barbara Lipnicka, Mieke Uyttendaele (UGent) and Frank Devlieghere (UGent)

(2009) FOOD MICROBIOLOGY. 26(6). p.629-637

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Book Chapter

Lactic acid bacteria and bacteriocins : their practical importance

Luc De Vuyst and Erick Vandamme (UGent)

(1994) Bacteriocins of lactic acid bacteria : microbiology, genetics and applications. p.1-11

Academic Bibliography

Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds

Black carrot polyphenols : effect of processing, storage and digestion : an overview

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

Conservation strategy for food-based perishable art : preservation versus reconstruction illustrated by Piece in Ghent by Jason Rhoades (1994)

Mathematical modelling and in situ determination of pH in complex aqueous solutions during high-pressure carbon dioxide treatment

The efficacy of preservation methods to inactivate foodborne viruses

Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere

Lactic acid bacteria and bacteriocins : their practical importance

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