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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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Possibilities of modified atmosphere packaging to prevent the occurrence of internal fruit rot in bell pepper fruit (Capsicum annuum) caused by Fusarium spp
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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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- Conference Paper
- C3
- open access
The use of growth / no-growth models as a tool to predict bread shelf-life
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Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)
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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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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)
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- Journal Article
- A1
- open access
Guidance on date marking and related food information : part 1 (date marking)
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Exploring natural antifungal preservation strategies to extend bread shelf-life : from baking technology to biopreservation
(2020) -
Optimization of composite dough for the enrichment of bread crust with antifungal active compounds