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Naslov Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach (Article)
Autori Djekic Ilija V  Tomic Nikola S  Bourdoux Simeon  Spilimbergo Sara  Smigic Nada V  Udovicki Bozidar  Hofland Gerard  Devlieghere Frank  Rajkovic Andreja N 
Info LWT-FOOD SCIENCE AND TECHNOLOGY, (2018), vol. 94 br. , str. 64-72
Projekat European Community's Horizon 2020, Call - Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying "FUTURE-FOOD" [H2020-SFS-2014-2]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality (Article)
Autori Rajkovic Andreja N  Tomasevic Igor B  De Meulenaer Bruno  Devlieghere Frank 
Info FOOD CONTROL, (2017), vol. 73 br. , str. 829-837
Projekat Erasmus Mundus Partnership Action 2 program Basileus; Ministry of Education, Science and Technological Development of the Republic of Serbia [TR31034]; EU FP6 Project "Pathogen Combat"
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state (Article)
Autori Rajkovic Andreja N  Kljajic Milica  Smigic Nada V  Devlieghere Frank  Uyttendaele Mieke 
Info INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, (2013), vol. 167 br. 2, str. 236-243
Projekat Research Foundation Flanders (FWO); Government of Republic of Serbia, Ministry of Education, Science and Technological Development [TR31034]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination (Article)
Autori Smigic Nada V  Rajkovic Andreja N  Arneborg Nils  Siegumfeldt Henrik  Devlieghere Frank  Nielsen Dennis Sandris 
Info FOOD ANALYTICAL METHODS, (2012), vol. 5 br. 3, str. 327-331
Projekat European Commission[FOOD-CT-2005-007081]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid (Article)
Autori Rajkovic Andreja N  Smigic Nada V  Devlieghere Frank 
Info FOOD MICROBIOLOGY, (2011), vol. 28 br. 5, str. 869-872
Projekat European Commission [FOOD-CT-2005-007081]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide (Article)
Autori Smigic Nada V  Rajkovic Andreja N  Arneborg Nils  Siegumfeldt Henrik  Devlieghere Frank  Sandris-Nielsen Dennis 
Info FOODBORNE PATHOGENS AND DISEASE, (2011), vol. 8 br. 2, str. 325-328
Projekat European Commission [FOOD-CT-2005-007081]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife (Article)
Autori Rajkovic Andreja N  Tomasevic Igor B  Smigic Nada V  Uyttendaele Mieke  Radovanovic Radomir S  Devlieghere Frank 
Info JOURNAL OF FOOD ENGINEERING, (2010), vol. 100 br. 3, str. 446-451
Projekat European Commission [FOOD-CT-2005-007081]; BASILEUS PROJECT-EM ECW programme
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer (Article)
Autori Rajkovic Andreja N  Tomic Nikola S  Smigic Nada V  Uyttendaele Mieke  Ragaert Peter  Devlieghere Frank 
Info INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, (2010), vol. 140 br. 2-3, str. 201-206
Projekat European Commission [FOOD-CT-2005-007081]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
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