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Siméon Bourdoux

Observed names: Bourdoux Siméon, S. Bourdoux
ORCID: 0000-0001-6180-6460
Observed ORCID: 0000-0001-6180-6460
OpenAlex ID: A5079965587
Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables
2016 · Siméon Bourdoux, Dan Li, et al. · Comprehensive Reviews in Food Science and Food Safety · 219
Guidance in selecting analytical techniques for identification and quantification of non-intentionally added substances (NIAS) in food contact materials (FCMS)
2022 · Cristina Nerín, Siméon Bourdoux, et al. · Food Additives & Contaminants Part A · 112
Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple – Quality index approach
2018 · Ilija Djekic, Nikola Tomic, et al. · LWT · 84
The role of endogenous versus exogenous sources in the exposome of putative genotoxins and consequences for risk assessment
2022 · Ivonne M. C. M. Rietjens, Arand Michael, et al. · Archives of Toxicology · 58
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Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying
2018 · Siméon Bourdoux, Andreja Rajkovic, et al. · Innovative Food Science & Emerging Technologies · 49
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Microbial inactivation efficiency of supercritical CO2 drying process
2018 · Alessandro Zambon, Filippo Michelino, et al. · Drying Technology · 34
Supercritical CO2 for the drying and microbial inactivation of apple’s slices
2019 · Alessandro Zambon, Siméon Bourdoux, et al. · Drying Technology · 25
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Challenging chemical and quality changes of supercritical Co2 dried apple during long-term storage
2019 · Nikola Tomic, Ilija Djekic, et al. · LWT · 23
Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide
2021 · Siméon Bourdoux, Alessandro Zambon, et al. · The Journal of Supercritical Fluids · 12
S05-03: Implications of endogenous exposure for risk assessment
2023 · I. Rietjens, M. Arand, et al. · Toxicology Letters
Decontamination techniques for fresh and dried plant-based foods through gaseous O3, ultraviolet-C and supercritical CO2
2019 · Siméon Bourdoux · Ghent University Academic Bibliography (Ghent University)
UV-C inactivation of bacterial toxins
2018 · Katrien Begyn, Víctor González-Alonso, et al. · Ghent University Academic Bibliography (Ghent University)
Application of a Novel Supercritical Carbon Dioxide (CO 2 ) Drying Process to Inactivate Foodborne Pathogens on Cilantro and Strawberry
2017 · Siméon Bourdoux, S. De Sutter, et al. · Padua Research Archive (University of Padova)
Effect of a Novel Supercritical Carbon Dioxide (CO 2 ) Drying Process on Foodborne Pathogens Inoculated onto Coriander and Strawberries
2017 · Siméon Bourdoux · IAFP's 13th European Symposium on Food Safety
Influence of pH, fat content and type of fat on the effectivity of sorbic acid in fat based structured food products
2017 · Irena Šoljić, Siméon Bourdoux, et al. · Ghent University Academic Bibliography (Ghent University)
Hybridization strategy to obtain highly dispersed polyoxometalates on hydrophobic surfaces (poster)
2014 · Gijo Raj, Josefine Schnee, et al. · Digital Access to Libraries
Works count: 17
Citation count: 616
H-index: 9
I10-index: 9
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