Research Explorer

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Researcher

Els Debonne

Awards & Distinctions

33 Results

2024

An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads

Celeste VerbekeEls DebonneHannah Van LeirsbergheFilip Van BockstaeleMia Eeckhout

A1 Journal Article in FOODS

Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice: Towards a mitigation strategy

Lien Thi Kim PhanAnh Thi Hong LeNhon Thi Ngoc HoangEls DebonneSarah De SaegerMia EeckhoutLiesbeth Jacxsens

U Journal Article in International Journal of Food Microbiology

The impact of a six-hour light-dark cycle on wheat ear emergence, grain yield, and flour quality in future plant-growing systems

Helena ClauwHans Van de PutAbderahman SghaierTrui KerkaertEls DebonneMia EeckhoutKathy Steppe

A1 Journal Article in FOODS

The potential of UVC decontamination to prolong shelf-life of par-baked bread

Els DebonneMargaux ThysMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour

Els DebonneLouise-Marie Van De VeldeCamilla van den NavoijElia Dalle FratteMia Eeckhout

A1 Journal Article in JOURNAL OF FOOD SCIENCE

2023

Effect of wheat dextrin on corn flour extrusion characteristics

Maxime GuéritteElia Dalle FratteLouise-Marie Van De VeldeMia EeckhoutEls Debonne

A1 Journal Article in HELIYON

Growth/no-growth models of propionic and sorbic acid for bread and cake moulds

Els DebonneGabriele GiannottiCeleste VerbekeMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD CONTROL

The impact of par-baking on the technological quality of wheat, whole wheat, and whole rye bread

Celeste VerbekeFilip Van BockstaeleMia EeckhoutEls Debonne

2022

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

Els DebonneMerve Silanur YilmazOzge SakiyanMia Eeckhout

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Impact of fiber-enriched wheat flour on the technological quality of wheat doughs and breads

Celeste VerbekeStien VerseleMia EeckhoutFilip Van BockstaeleEls Debonne

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation

Nathalie BernaertEls DebonneIngrid De LeynBart Van DroogenbroeckFilip Van Bockstaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Reduction of par-baked bread additives by process optimization

Els DebonneCharles LanduytCeleste VerbekeIngrid De LeynMia Eeckhout

2021

Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products

Filip Van BockstaeleEls DebonneIngrid De LeynKathou WagemansMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of environmental growth conditions on chalk yeasts causing bread spoilage

Els DebonneValentine MeuninckAnnemarie VromanMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2020

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Els DebonneFien Van SchoorsPeter MaeneFilip Van BockstaelePieter VermeirJan VerwaerenMia EeckhoutFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exploring natural antifungal preservation strategies to extend bread shelf-life : from baking technology to biopreservation

Els DebonneMia EeckhoutFrank DevlieghereFilip Van Bockstaele

Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds

Els DebonneAn VermeulenNaomi BouboutiefskiTony RuyssenFilip Van BockstaeleMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Technological and microbiological evaluation of different storage conditions of par-baked bread

Els DebonneIngrid De LeynAnnemarie VromanGriet SpaepenMarina Van HeckeTony RuyssenMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

The use of growth / no-growth models as a tool to predict bread shelf-life

Els DebonneFilip Van BockstaeleMia EeckhoutFrank Devlieghere

Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials

Els DebonnePeter MaeneAn VermeulenFilip Van BockstaeleLaura DepredommePieter VermeirMia EeckhoutFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2019

A microbial assay of novel glycolipid biosurfactants produced by the yeast Starmerella bombicola

Martijn CasteleinSophie RoelantsLisa Van RenterghemEls DebonneFrank DevlieghereWim Soetaert

Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature

Els DebonneAn VermeulenFilip Van BockstaeleIrena SoljicMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread

Els DebonneFrank DevlieghereMia Eeckhout

Optimization of composite dough for the enrichment of bread crust with antifungal active compounds

Els DebonneHanne BaertMia EeckhoutFrank DevlieghereFilip Van Bockstaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2018

Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials

Els DebonneFilip Van BockstaeleAn VermeulenMia EeckhoutFrank Devlieghere

Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

Els DebonneFilip Van BockstaeleManon Van DriesscheIngrid De LeynMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD CONTROL

The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality

Els DebonneIngrid De LeynJan VerwaerenStijn MoensFrank DevlieghereMia EeckhoutFilip Van Bockstaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

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

Els DebonneFilip Van BockstaeleSimbarashe SamapundoMia EeckhoutFrank Devlieghere

A1 Journal Article in JOURNAL OF ESSENTIAL OIL RESEARCH

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 DebonneFilip Van BockstaeleIngrid De LeynFrank DevlieghereMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2017

Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method

Els DebonneAngelos-Gerasimos IoannidisFilip Van BockstaeleHanne BaertFrank DevlieghereMia Eeckhout

Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

Els DebonneFilip Van BockstaeleEuge PhilipsIngrid De LeynMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Natural alternative preservation strategies for bread products

Els DebonneFilip Van BockstaeleSimbarashe SamapundoFrank DevlieghereMia Eeckhout

2015

Impact of frozen storage and defrosting on the quality and safety of bakery products

Filip Van BockstaeleEls DebonneK WagemansIngrid De LeynSimbarashe SamapundoAnnemarie VromanMia Eeckhout