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Researcher
Els Debonne
Profile
Projects
Publications & Research Data
Activities
Awards & Distinctions
Patents
31
Results
2024
Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
Celeste Verbeke
Els Debonne
Hannah Van Leirsberghe
Filip Van Bockstaele
Mia Eeckhout
Research data
2024
Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
Celeste Verbeke
Els Debonne
Stien Versele
Filip Van Bockstaele
Mia Eeckhout
Research data
2024
Effect of heating rate during baking on dough rheology and the technological quality of par-baked bread
Celeste Verbeke
Silke Versluys
Filip Van Bockstaele
Mia Eeckhout
Els Debonne
C3
Conference
2024
2023
Effect of wheat dextrin on corn flour extrusion characteristics
Maxime Guéritte
Elia Dalle Fratte
Louise-Marie Van De Velde
Mia Eeckhout
Els Debonne
A1
Journal Article
in
HELIYON
2023
Growth/no-growth models of propionic and sorbic acid for bread and cake moulds
Els Debonne
Gabriele Giannotti
Celeste Verbeke
Mia Eeckhout
Frank Devlieghere
A1
Journal Article
in
FOOD CONTROL
2023
The impact of par-baking on the technological quality of wheat, whole wheat, and whole rye bread
Celeste Verbeke
Filip Van Bockstaele
Mia Eeckhout
Els Debonne
C3
Conference
2023
2022
Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots
Els Debonne
Merve Silanur Yilmaz
Ozge Sakiyan
Mia Eeckhout
A1
Journal Article
in
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
2022
Impact of fiber-enriched wheat flour on the technological quality of wheat doughs and breads
Celeste Verbeke
Stien Versele
Mia Eeckhout
Filip Van Bockstaele
Els Debonne
C3
Conference
2022
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation
Nathalie Bernaert
Els Debonne
Ingrid De Leyn
Bart Van Droogenbroeck
Filip Van Bockstaele
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2022
Reduction of par-baked bread additives by process optimization
Els Debonne
Charles Landuyt
Celeste Verbeke
Ingrid De Leyn
Mia Eeckhout
C3
Conference
2022
2021
Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
Filip Van Bockstaele
Els Debonne
Ingrid De Leyn
Kathou Wagemans
Mia Eeckhout
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2021
Influence of environmental growth conditions on chalk yeasts causing bread spoilage
Els Debonne
Valentine Meuninck
Annemarie Vroman
Mia Eeckhout
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2021
2020
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
Els Debonne
Fien Van Schoors
Peter Maene
Filip Van Bockstaele
Pieter Vermeir
Jan Verwaeren
Mia Eeckhout
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2020
Exploring natural antifungal preservation strategies to extend bread shelf-life : from baking technology to biopreservation
Els Debonne
Mia Eeckhout
Frank Devlieghere
Filip Van Bockstaele
Dissertation
2020
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
Els Debonne
An Vermeulen
Naomi Bouboutiefski
Tony Ruyssen
Filip Van Bockstaele
Mia Eeckhout
Frank Devlieghere
A1
Journal Article
in
FOOD MICROBIOLOGY
2020
Technological and microbiological evaluation of different storage conditions of par-baked bread
Els Debonne
Ingrid De Leyn
Annemarie Vroman
Griet Spaepen
Marina Van Hecke
Tony Ruyssen
Mia Eeckhout
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2020
The use of growth / no-growth models as a tool to predict bread shelf-life
Els Debonne
Filip Van Bockstaele
Mia Eeckhout
Frank Devlieghere
C3
Conference
2020
Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
Els Debonne
Peter Maene
An Vermeulen
Filip Van Bockstaele
Laura Depredomme
Pieter Vermeir
Mia Eeckhout
Frank Devlieghere
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2020
2019
A microbial assay of novel glycolipid biosurfactants produced by the yeast Starmerella bombicola
Martijn Castelein
Sophie Roelants
Lisa Van Renterghem
Els Debonne
Frank Devlieghere
Wim Soetaert
C3
Conference
2019
Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature
Els Debonne
An Vermeulen
Filip Van Bockstaele
Irena Soljic
Mia Eeckhout
Frank Devlieghere
A1
Journal Article
in
FOOD MICROBIOLOGY
2019
Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread
Els Debonne
Frank Devlieghere
Mia Eeckhout
C3
Conference
2019
Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
Els Debonne
Hanne Baert
Mia Eeckhout
Frank Devlieghere
Filip Van Bockstaele
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2019
2018
Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials
Els Debonne
Filip Van Bockstaele
An Vermeulen
Mia Eeckhout
Frank Devlieghere
C3
Conference
2018
Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
Els Debonne
Filip Van Bockstaele
Manon Van Driessche
Ingrid De Leyn
Mia Eeckhout
Frank Devlieghere
A1
Journal Article
in
FOOD CONTROL
2018
The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
Els Debonne
Ingrid De Leyn
Jan Verwaeren
Stijn Moens
Frank Devlieghere
Mia Eeckhout
Filip Van Bockstaele
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
The use of essential oils as natural antifungal preservatives in bread products
Els Debonne
Filip Van Bockstaele
Simbarashe Samapundo
Mia Eeckhout
Frank Devlieghere
A1
Journal Article
in
JOURNAL OF ESSENTIAL OIL RESEARCH
2018
Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
Els Debonne
Filip Van Bockstaele
Ingrid De Leyn
Frank Devlieghere
Mia Eeckhout
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
2017
Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method
Els Debonne
Angelos-Gerasimos Ioannidis
Filip Van Bockstaele
Hanne Baert
Frank Devlieghere
Mia Eeckhout
C3
Conference
2017
Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
Els Debonne
Filip Van Bockstaele
Euge Philips
Ingrid De Leyn
Mia Eeckhout
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2017
Natural alternative preservation strategies for bread products
Els Debonne
Filip Van Bockstaele
Simbarashe Samapundo
Frank Devlieghere
Mia Eeckhout
C3
Conference
2017
2015
Impact of frozen storage and defrosting on the quality and safety of bakery products
Filip Van Bockstaele
Els Debonne
K Wagemans
Ingrid De Leyn
Simbarashe Samapundo
Annemarie Vroman
Mia Eeckhout
C3
Conference
2015