Performance and viability of yeast (Saccharomyces cerevisiae) during baking: An integrative electrical resistance oven (ERO) approach

Food Chemistry 2026

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Authors: Eduardo Liza-Diaz, Karlien De Roeck, Nore Struyf, Julie Lobry, An Bautil, Céline Monnet, Renaud Toussaint, Christophe M. Courtin, Mickaël Durand‐Dubief, Mohammad Naser Rezaei
DOI: 10.1016/j.foodchem.2026.148376
Cited by: 2
References: 32

Fields of Study & Subjects

Fungal and yeast genetics research Microbial Inactivation Methods Listeria monocytogenes in Food Safety

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
509
Pages
148376–148376
Publication date
11 February 2026
Language
EN