Research Explorer

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Researcher

Frank Devlieghere

709 Results

2023

Factors influencing respiration of ornamentals : an Equilibrium Modified Atmosphere Packages (EMAP) approach to enhance post-storage quality

Lieven Van de VondelFrank DevliegherePeter RagaertMarie-Christine Van Labeke

Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy

Klaas De BaerdemaekerAmber Van ReepingenAnton NikiforovBruno De MeulenaerNathalie De GeyterFrank Devlieghere

A1 Journal Article in FOODS

The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis)

Susana Endah RatnawatiLotta KuulialaChristophe WalgraeveKristof DemeesterePeter RagaertFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

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

Els DebonneMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

2022

Combined preservation strategies for acidified pasteurized sauces through probabilistic growth/no growth modeling of sporeforming bacteria

Rongxue SunFrank DevlieghereAn Vermeulen

Cross-disciplinary communication in intelligent packaging technology development

Lotta KuulialaPeter RagaertBernard De BaetsFrank Devlieghere

Developing real-time monitoring methodologies for evaluating pork spoilage under modified atmospheres

Linyun ChenLotta KuulialaMariem Somrani AchouriChristophe WalgraeveFrank Devlieghere

Evaluating sensory deterioration of pork stored under modified atmospheres

Linyun ChenLotta KuulialaMariem Somrani AchouriKristof DemeestereChristophe WalgraeveFrank Devlieghere

Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces

Rongxue SunAn VermeulenFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Growth and Aflatoxin B1 biosynthesis rate of model Aspergillus flavus NRRL 3357 exposed to selected infrared wavelengths

Frank Devlieghere

A1 Journal Article in FOOD CONTROL

Identification of volatile spoilage indicators for pork packaged under modified atmospheres

Linyun ChenLotta KuulialaMariem Somrani AchouriChristophe WalgraeveKristof DemeestereFrank Devlieghere

Identifying volatile spoilage indicators in minced beef packed under gaseous atmospheres

Lotta KuulialaBernard De BaetsFrank Devlieghere

Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide

Siméon BourdouxInge Van der LindenFrank DevlieghereAndreja Rajkovic

A1 Journal Article in JOURNAL OF SUPERCRITICAL FLUIDS

Non-thermal plasma inactivation of Salmonella Typhimurium on different matrices and the effect of selected food components on its bactericidal efficacy

Klaas De BaerdemaekerInge Van der LindenAnton NikiforovNathalie De GeyterFrank Devlieghere

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Predictive modelling of the radial growth of Aspergillus flavus and Fusarium proliferatum on paddy and white rice (Oryza sativa)

Sarah De SaegerLiesbeth JacxsensMia EeckhoutFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality evaluation techniques for live packed blue mussels (Mytilus edulis) under high oxygen atmosphere

Susana Endah RatnawatiLotta KuulialaPeter RagaertFrank Devlieghere

Romaine lettuce indigenous microbiota show potential for growth suppression of Listeria monocytogenes

Thomas De BockMathis VermeerschLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

Spoilage mechanism of live and shucked blue mussels (Mytilus edulis) packaged under high-oxygen atmosphere

Susana Endah RatnawatiLotta KuulialaKristof DemeestereChristophe WalgraevePeter RagaertFrank Devlieghere

The exploration of microbial profiles in blue mussels (Mytilus edulis) stored under different modified atmospheres

Susana Endah RatnawatiLotta KuulialaNele VerschuerePeter RagaertMargo CnockaertPeter VandammeFrank Devlieghere

2021

Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability

Maarten BaeleAn VermeulenFrank DevlieghereBruno De MeulenaerPeter Ragaert

A1 Journal Article in PACKAGING TECHNOLOGY AND SCIENCE

Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype

Katrien BegynFatima TaghlaouiMarc HeyndrickxAndreja RajkovicFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterizing the volatolome of live-packed blue mussels (Mytilus edulis) stored under high-O2 modified atmospheres

Susana Endah RatnawatiLotta KuulialaChristophe WalgraeveKristof DemeesterePeter RagaertFrank Devlieghere

Decontamination of fresh-cut Romaine lettuce results in increased growth potential of L. monocytogenes during cold storage

Thomas De BockFrank DevlieghereMieke Uyttendaele

Effect of temperature, CO2 and O-2 on motility and mobility of Anisakidae larvae

Aiyan GuanInge Van DammeFrank DevlieghereSarah Gabriël

A1 Journal Article in SCIENTIFIC REPORTS

Evaluation of B. thuringiensis-based biopesticides in the primary production of fresh produce as a food safety hazard and risk

Thomas De BockXingchen ZhaoLiesbeth JacxsensFrank DevlieghereAndreja RajkovicPieter SpanogheMonica HöfteMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces

Rongxue SunAn VermeulenAnneleen WiemePeter VandammeFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of strategies to mitigate fumonisins in maize from Vietnamese smallholder farms

Trang Tran-MinhKris AudenaertMia EeckhoutSarah De SaegerFrank Devlieghere

Identifying potential volatile spoilage indicators in shredded carrot using SIFT-MS

Lotta KuulialaBernard De BaetsFrank Devlieghere

Bookchapter in Dynamic flavor : capturing aroma using real-time mass spectrometry

Impact of ethnic pre-harvest practices on the occurrence of Fusarium verticillioides and fumonisin B1 in maize fields from Vietnam

Trang Tran-MinhMaarten AmeyeLien Phan Thi KimFrank DevlieghereSarah De SaegerMia EeckhoutKris Audenaert

A1 Journal Article in FOOD CONTROL

Modeling the combined effect of temperature, pH, acetic and lactic acid concentrations on the growth/no growth interface of acid-tolerant Bacillus spores

Rongxue SunAn VermeulenFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular insights into defense responses of Vietnamese maize varieties to Fusarium verticillioides isolates

Trang Tran-MinhMaarten AmeyeSofie LandschootFrank DevlieghereSarah De SaegerMia EeckhoutKris Audenaert

A1 Journal Article in JOURNAL OF FUNGI

Non-Destructive methods: quality monitoring of live blue mussel under packaging

Susana Endah RatnawatiLotta KuulialaPeter RagaertFrank Devlieghere

Non-thermal plasma inactivation of Salmonella Typhimurium on different matrices and the effect of selected food components on its bactericidal efficacy

Klaas De BaerdemaekerInge Van der LindenAnton NikiforovNathalie De GeyterFrank Devlieghere

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Oxygen consumption by Phalaenopsis plantlets and Chrysanthemum cuttings as a function of temperature and time : model structure validation

Lieven Van de VondelAnnelies ChristiaensAn VermeulenMarie-Christine Van LabekeFrank DevliegherePeter Ragaert

A1 Journal Article in AGRONOMY-BASEL

Post-harvest contamination of maize by Fusarium verticillioides and fumonisins linked to traditional harvest and post-harvest practices : a case study of small-holder farms in Vietnam

Trang Tran-MinhMaarten AmeyeLien Phan Thi KimFrank DevlieghereSarah De SaegerMia EeckhoutKris Audenaert

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probabilistic topic modelling in food spoilage analysis : a case study with Atlantic salmon (Salmo salar)

Lotta KuulialaRaul Perez FernandezMengzi TangMike VanderroostBernard De BaetsFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder

Maarten BaeleAn VermeulenAngelique VandemoorteleFrank DevlieghereBruno De MeulenaerPeter Ragaert

A1 Journal Article in PACKAGING TECHNOLOGY AND SCIENCE

Streptomyces strains promote plant growth and induce resistance against Fusarium verticillioides via transient regulation of auxin signaling and archetypal defense pathways in maize plants

Trang Tran-MinhMaarten AmeyeFrank DevlieghereSarah De SaegerMia EeckhoutKris Audenaert

A1 Journal Article in FRONTIERS IN PLANT SCIENCE

Supercritical CO2 for the drying and microbial inactivation of apple's slices

Siméon BourdouxFrank Devlieghere

A1 Journal Article in DRYING TECHNOLOGY

Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

Liesbeth JacxsensLisa MiclotteEmmanuel AbatihFrank DevlieghereBruno De Meulenaer

A1 Journal Article in FOOD CONTROL

2020

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

Els DebonnePeter MaeneFilip Van BockstaelePieter VermeirJan VerwaerenMia EeckhoutFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Decontamination effect of hot-air drying against bacterial pathogen and surrogate strains on basil leaves, from laboratory to pilot scale settings

Zijin ZhouFrank DevlieghereMieke Uyttendaele

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Directed evolution by UV-C treatment of Bacillus cereus spores

Katrien BegynMarc HeyndrickxAndreja RajkovicFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Directed evolution on Bacillus cereus endospores by UV-C and wet heat

Katrien BegynFrank DevlieghereAndreja RajkovicMarc Heyndrickx

Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)

Juliana Lane Paixão Dos SantosSimbarashe SamapundoAn VermeulenFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Effect of sugar concentration (degrees Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products

Simbarashe SamapundoFrank Devlieghere

A1 Journal Article in FOOD CONTROL

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

Els DebonneMia EeckhoutFrank DevlieghereFilip Van Bockstaele

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Gustavo Luis Leonardo ScaloneAngelos-Gerasimos IoannidisFrank DevlieghereNorbert De KimpeBruno De Meulenaer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

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

Els DebonneAn VermeulenTony RuyssenFilip Van BockstaeleMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)

Juliana Lane Paixão Dos SantosLiesbeth JacxsensSimbarashe SamapundoFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds

Ali Sedaghat DoostFrank DevlieghereChristian StevensMyriam ClaeysPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

The constrained median : a way to incorporate side information in the assessment of food samples

Marc SaderRaul Perez FernandezLotta KuulialaFrank DevlieghereBernard De Baets

A1 Journal Article in MATHEMATICS

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

Els DebonneFilip Van BockstaeleMia EeckhoutFrank Devlieghere

Towards optimal barriers for food packaging : balancing over- and underpackaging

Maarten BaelePeter RagaertFrank DevlieghereBruno De Meulenaer

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 BockstaelePieter 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

Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds

Juliana Lane Paixão Dos SantosSimbarashe SamapundoFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Bacterial contamination of pig carcasses during slaughter and the growth potential of Yersinia enterocolitica and other foodborne pathogens under refrigeration

Wauter BiasinoMieke UyttendaeleFrank DevlieghereLieven De ZutterInge Van Damme

Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage

Frank Devlieghere

A1 Journal Article in CEREAL CHEMISTRY

Decontamination techniques for fresh and dried plant-based foods through gaseous O3, ultraviolet-C and supercritical CO2

Siméon BourdouxFrank DevlieghereAndreja RajkovicMieke Uyttendaele

Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns

Zijin ZhouFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage

Maarten BaeleAn VermeulenFrank DevlieghereBruno De MeulenaerPeter Ragaert

A1 Journal Article in PACKAGING TECHNOLOGY AND SCIENCE

Efficacy of phage P100 on L. monocytogenes in refrigerated vacuum packaged cooked ham

Frank DevlieghereLieve Vermeiren

A1 Journal Article in FLEISCHWIRTSCHAFT

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

Incidence, diversity and characteristics of acid-tolerant spore-forming bacteria from intensively pasteurized (acid) sauces

Rongxue SunFrank Devlieghere

Intervention strategies to improve the microbial safety of minimally processed berries, herbs and spices

Zijin ZhouMieke UyttendaeleFrank Devlieghere

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

Quantification of the effect of process, product and storage conditions on the spoilage risk of pasteurized fruit based products by Heat-Resistant Moulds (HRMs)

Juliana Lane Paixão Dos SantosFrank Devlieghere

Role of sorbic acid in the fungal stability of water-in-oil emulsions

Irena SoljicFrank Devlieghere

Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression

Lotta KuulialaMarc SaderRaul Perez FernandezMike VanderroostBernard De BaetsBruno De MeulenaerPeter RagaertFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spoilage of Salmon fillets as observed by THz waves

Lotta KuulialaFrank Devlieghere

Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing

Simbarashe SamapundoIlse de BaenstMargo CnockaertFrank DevliegherePeter Vandamme

A1 Journal Article in FOOD MICROBIOLOGY

2018

A combined scoring and ranking approach for determining overall food quality

Marc SaderRaul Perez FernandezLotta KuulialaFrank DevlieghereBernard De Baets

A1 Journal Article in INTERNATIONAL JOURNAL OF APPROXIMATE REASONING

Antimicrobial packaging based on starch, poly(3-hydroxybutyrate) and poly(lactic-co-glycolide) materials and application challenges

Frank DevliegherePeter Ragaert

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Biogene amines in levensmiddelen : meer dan vis-en visserijproducten? : FOD Volksgezondheid project BIOGAMI

Liesbeth JacxsensBruno De MeulenaerFrank Devlieghere

A4 Journal Article in FOOD SCIENCE AND LAW

Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce

Angelos-Gerasimos IoannidisFrederiek-Maarten KerckhofMike VanderroostNico BoonPeter RagaertBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach

Siméon BourdouxFrank DevlieghereAndreja Rajkovic

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Directed evolution by UV-C treatment of Bacillus cereus spores induced sensitivity to wet heat

Katrien BegynAndreja RajkovicFrank Devlieghere

Directed evolution by UV-C-treatment of Bacillus cereus endospores

Katrien BegynMarc HeyndrickxAndreja RajkovicFrank Devlieghere

Effect of heat treatment intensity on the survival, activation and subsequent outgrowth of Byssochlamys nivea ascospores

Simbarashe SamapundoMia EeckhoutFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant

Ali Sedaghat DoostFrank DevlieghereAnn DirckxPaul Van der Meeren

A1 Journal Article in JOURNAL OF FOOD PROCESSING AND PRESERVATION

Heat resistance of biobased materials, evaluation and effect of processing techniques and additives

Nanou PeelmanPeter RagaertKim RagaertMustafa ErkoçFrank DevlieghereBruno De MeulenaerLudwig Cardon

A1 Journal Article in POLYMER ENGINEERING AND SCIENCE

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

Els DebonneFilip Van BockstaeleIngrid De LeynMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD CONTROL

Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying

Siméon BourdouxAndreja RajkovicAn VermeulenMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin

Ali Sedaghat DoostKoen DewettinckFrank DevliegherePaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea

Simbarashe SamapundoFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial inactivation efficiency of supercritical CO2 drying process

Siméon BourdouxFrank DevlieghereAndreja Rajkovic

A1 Journal Article in DRYING TECHNOLOGY

Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres

Lotta KuulialaAngelos-Gerasimos IoannidisMarc SaderFrederiek-Maarten KerckhofMike VanderroostNico BoonBernard De BaetsBruno De MeulenaerPeter RagaertFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Monitoring of food spoilage by high resolution THz analysis

Lotta KuulialaFrank Devlieghere

A1 Journal Article in ANALYST

Multidisciplinary quality characterization for the development of active and intelligent packaging technologies for muscle foods

Lotta KuulialaFrank DevliegherePeter Ragaert

Multivariate statistical analysis for the identification of potential seafood spoilage indicators

Lotta KuulialaEmmanuel AbatihAngelos-Gerasimos IoannidisMike VanderroostBruno De MeulenaerPeter RagaertFrank Devlieghere

A1 Journal Article in FOOD CONTROL

Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products

Simbarashe SamapundoMonica HöfteEmmanuel AbatihFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PoCOsteo : PoC in-office device for identifying individuals at high risk of osteoporosis and osteoporotic fracture

Patricia KhashayarFrederik LeysPaula Dias Lopes CamposRichard HoogenboomFrank DevliegherePeter RagaertMieke AdriaensJan Vanfleteren

Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems

Irena SoljicAn VermeulenCatherine NamboozeSimbarashe SamapundoFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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 VerwaerenFrank 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

UV-C inactivation of Bacillus cereus spores

Katrien BegynMarc HeyndrickxAndreja RajkovicFrank Devlieghere

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

Advancement of a laboratory scale recombined butter production method used for challenge testing with the spoilage yeast Candida guilliermondii at refrigeration and room temperature

Irena SoljicFrank Devlieghere

Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon

Sam Van HauteKatleen RaesFrank DevlieghereImca Sampers

A1 Journal Article in FOOD PACKAGING AND SHELF LIFE

Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains

Xiang WangFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat

Frank DevlieghereNanou PeelmanPeter Ragaert

A1 Journal Article in FOOD CHEMISTRY

Effect of gaseous ozone on foodborn pathogens and their surrogates on fresh and frozen strawberries

Zijin ZhouFrank DevlieghereMieke Uyttendaele

Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account

Zijin ZhouDan LiFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of pH and structure on sorbic acid distribution and growth of C. guilliermondii in fat-based products

Irena SoljicAn VermeulenFrank Devlieghere

Influence of pH, fat content and type of fat on the effectivity of sorbic acid in fat based structured food products

Irena SoljicSiméon BourdouxFrank Devlieghere

Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings

Simbarashe SamapundoIlse de BaenstMia EeckhoutFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Natural alternative preservation strategies for bread products

Els DebonneFilip Van BockstaeleSimbarashe SamapundoFrank DevlieghereMia Eeckhout

Non-destructive measurement of volatile organic compounds in modified atmosphere packaged poultry using SPME-SIFT-MS in tandem with Headspace TD-GC-MS

Angelos-Gerasimos IoannidisChristophe WalgraeveMike VanderroostHerman Van LangenhoveFrank DevlieghereBruno De Meulenaer

A1 Journal Article in FOOD ANALYTICAL METHODS

The digitization of a food package’s life cycle : existing and emerging computer systems in the logistics and post-logistics phase

Mike VanderroostPeter RagaertJan VerwaerenBruno De MeulenaerBernard De BaetsFrank Devlieghere

A1 Journal Article in COMPUTERS IN INDUSTRY

The digitization of a food package’s life cycle : existing and emerging computer systems in the pre-logistics phase

Mike VanderroostPeter RagaertJan VerwaerenBruno De MeulenaerBernard De BaetsFrank Devlieghere

A1 Journal Article in COMPUTERS IN INDUSTRY

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

Andreja RajkovicBruno De MeulenaerFrank Devlieghere

A1 Journal Article in FOOD CONTROL

Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings

Benjamin HoremansBruno De MeulenaerFrank Devlieghere

A1 Journal Article in FOOD CONTROL

Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface

Xiang WangFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2016

Antifungal activity of fermentates and their potential to replace propionate in bread

Simbarashe SamapundoFrank DevlieghereAnnemarie VromanMia Eeckhout

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake

Simbarashe SamapundoFrank DevlieghereAnnemarie VromanMia Eeckhout

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Applicability of biobased packaging materials for long shelf-life food products

Nanou PeelmanPeter RagaertElien VerguldtFrank DevlieghereBruno De Meulenaer

A2 Journal Article in PACKAGING RESEARCH

Effect of initial headspace O2 level on the growth and volatile metabolite production of Leuconostoc mesenteriodes and the microbial and sensorial quality of modified atmosphere packaged par-fried French fries

Simbarashe SamapundoIlse de BaenstFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD SCIENCE

Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water

Anh Ngoc Tong ThiImca SampersSam Van HauteSimbarashe SamapundoBruno De MeulenaerMarc HeyndrickxFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam

Simbarashe SamapundoRamize XhaferiFrank Devlieghere

A1 Journal Article in FOOD CONTROL

Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples

Nikki De ClercqBruno De MeulenaerFrank Devlieghere

Is there a relation between the microscopic leaf morphology and the association of Salmonella and Escherichia coli O157:H7 with iceberg lettuce leaves?

Inge Van der LindenMarkus ErikssonMieke UyttendaeleFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere

Nikki De ClercqFrank DevlieghereBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Listeria monocytogenes: an examination of food chain factors potentially contributing to antimicrobial resistance

Frank DevlieghereEva Van Meervenne

A1 Journal Article in FOOD MICROBIOLOGY

Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium

Anh Ngoc Tong ThiSimbarashe SamapundoFrank DevlieghereMarc Heyndrickx

A2 Journal Article in INTERNATIONAL JOURNAL OF FOOD CONTAMINATION

Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella

Inge Van der LindenKarina Avalos LlanoMarkus ErikssonWinnok De VosEls Van DammeMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)

Pratheeba YogendrarajahAn VermeulenLiesbeth JacxsensSarah De SaegerBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture

Ramize XhaferiSimbarashe SamapundoFrank Devlieghere

A1 Journal Article in FOOD CONTROL

Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products

Nikki De ClercqFrank DevlieghereBruno De Meulenaer

A1 Journal Article in FOOD ANALYTICAL METHODS

Patulin production by Penicillium expansum isolates from apples during different steps of long-term storage

Marc HeyndrickxBruno De MeulenaerFrank Devlieghere

A1 Journal Article in WORLD MYCOTOXIN JOURNAL

Performance of drying technologies to ensure microbial safety of dried fruits and vegetables

Siméon BourdouxDan LiAndreja RajkovicFrank DevlieghereMieke Uyttendaele

A1 Journal Article in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g

Siele CeuppensSigrid Van BoxstaelFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

The influence of liquid oil, solid fat and pH on the inhibitory effect of potassium sorbate on Candida guilliermondii

Irena SoljicCatherine NamboozeAn VermeulenFrank Devlieghere

Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage

Xiang WangMieke UyttendaeleFrank Devlieghere

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2015

3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite

Bao Loan Huynh Nguyen Bao LoanFrank DevlieghereBruno De Meulenaer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

A new protocol for evaluating the efficacy of some dispensing systems of a packaging in the microbial protection of water-based preservative-free cosmetic products

Frank DevlieghereAnja De Loy-HendrickxMichaël RademakerPeter PipelersBernard De Baets

A1 Journal Article in INTERNATIONAL JOURNAL OF COSMETIC SCIENCE

A quantitative PCR to follow-up germination and growth of Clostridium botulinum in refrigerated processed foods with extended durability

Katrien BegynDan LiFrank DevlieghereMieke Uyttendaele

Barrier and thermal properties of biobased packaging materials for food applications

Nanou PeelmanPeter RagaertKim RagaertMustafa ErkoçBruno De MeulenaerLudwig CardonFrank Devlieghere

Characterization of barrier properties and temperature resistance of biobased plastics for food packaging

Nanou PeelmanPeter RagaertFrank DevlieghereBruno De Meulenaer

Climate impact on Alternaria moulds and their mycotoxins in fresh produce: the case of the tomato chain

Evelien Van de PerreLiesbeth JacxsensFrank DevlieghereBruno De Meulenaer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company

Anh Ngoc Tong ThiImca SampersSam Van HauteSimbarashe SamapundoMarc HeyndrickxFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Detection and identification of xerophylic fungi in Belgian chocolate confectionary factories

Nikki De ClercqBruno De MeulenaerFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

Evy LahouXiang WangElien De BoeckElien VerguldtFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces

Vasileios PothakosInge Van der LindenMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti

Simbarashe SamapundoRamize XhaferiFrank Devlieghere

A1 Journal Article in FOOD CONTROL

Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying

Xiang WangEvy LahouElien De BoeckFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

Heat resistance of new biobased polymeric materials, focusing on starch, cellulose, PLA, and PHA

Nanou PeelmanPeter RagaertKim RagaertBruno De MeulenaerFrank DevlieghereLudwig Cardon

A1 Journal Article in JOURNAL OF APPLIED POLYMER SCIENCE

High barrier food packaging: convenience or necessity?: opportunity for bioplastics

Nanou PeelmanPeter RagaertFrank DevlieghereBruno De Meulenaer

High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce

Francisco Lopez GalvezPeter RagaertMarkus ErikssonMarie-Christine Van LabekeFrank Devlieghere

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Lactic acid bacteria and their controversial role in fresh meat spoilage

Vasileios PothakosFrank Devlieghere

A1 Journal Article in MEAT SCIENCE

Low temperature and modified atmosphere: hurdles for antibiotic resistance transfer?

Eva Van MeervenneNico BoonFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetable wash water applied on peracetic acid

Sam Van HauteMarkus ErikssonFrank DevlieghereImca Sampers

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid

Sam Van HauteFrancisco Lopez GalvezMarkus ErikssonFrank DevlieghereImca Sampers

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial quality of frozen Pangasius hypophthalmus as influenced by industrial processing in Vietnam

Anh Ngoc Tong ThiFrank DevlieghereMarc Heyndrickx

Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua): towards an integrated optical sensor for monitoring food quality

Lotta KuulialaAngelos-Gerasimos IoannidisMarc SaderMike VanderroostBruno De MeulenaerFrank Devlieghere

Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aW and ethanol concentration

Nick DeschuyffeleerAn VermeulenMia EeckhoutFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modified atmosphere packaging and irradiation to preserve contemporary food-based art : an experimental study

Julie GilmanLiesbeth JacxsensBruno De MeulenaerFrank Devlieghere

A1 Journal Article in JOURNAL OF CULTURAL HERITAGE

Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)

Pratheeba YogendrarajahSimbarashe SamapundoFrank DevlieghereSarah De SaegerBruno De Meulenaer

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Predicting consumer acceptance of packaged meat using L1-regularized ordinal regression

Marc SaderJan VerwaerenAngelos-Gerasimos IoannidisMike VanderroostFrank DevlieghereBernard De Baets

A2 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Processing environment and ingredients are both sources of Leuconostoc gelidum, which emerges as a major spoiler in ready-to-eat meals

Frank Devlieghere

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Production of volatile organic compounds during spoilage of raw Atlantic cod fillets in modified atmosphere packaging

Lotta KuulialaAngelos-Gerasimos IoannidisMarc SaderMike VanderroostBruno De MeulenaerFrank Devlieghere

Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper

Pratheeba YogendrarajahBruno De MeulenaerSarah De SaegerLiesbeth JacxsensFrank Devlieghere

SIFT-MS analysis of Iberian hams from pigs reared under different conditions

Ana Isabel Carrapiso MartinezBert NosedaFrank Devlieghere

A1 Journal Article in MEAT SCIENCE

Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: the effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids

An VermeulenJeff DaelmanRamize XhaferiFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté

Simbarashe SamapundoRamize XhaferiFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Toxigenic potentiality of Aspergillus flavus and Aspergillus parasiticus strains isolated from black pepper assessed by an LC-MS/MS based multi-mycotoxin method

Pratheeba YogendrarajahFrank DevlieghereEmmanuel Njumbe EdiageLiesbeth JacxsensBruno De MeulenaerSarah De Saeger

A1 Journal Article in FOOD MICROBIOLOGY

2014

Antibiotic resistance transfer during food production and preservation

Eva Van MeervenneNico BoonFrank Devlieghere

Bacterial profile and spoilage-related microbiota associated with Vietnamese Tra fish (Pangasius hypoththalmus) during processing

Anh Ngoc Tong ThiBert NosedaSimbarashe SamapundoMarc HeyndrickxFrank Devlieghere

Biofilm models for the food industry: hot spots for plasmid transfer?

Eva Van MeervenneRosemarie De WeirdtFrank DevlieghereNico Boon

A1 Journal Article in PATHOGENS AND DISEASE

Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple

Baoyu ZhangSimbarashe SamapundoMichaël RademakerBert NosedaQuenten DenonIlse de BaenstBernard De BaetsFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef

Agnieszka Owczarek-FendorAn VermeulenIlse Van BreeMarkus ErikssonStefaan LescouhierStefaan De SmetBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of the microbiological safety and quality of Vietnamese Pangasius hypophthalmus during processing by a microbial assessment scheme in combination with a self-assessment questionnaire

Anh Ngoc Tong ThiLiesbeth JacxsensBert NosedaSimbarashe SamapundoMarc HeyndrickxFrank Devlieghere

A1 Journal Article in FISHERIES SCIENCE

Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change

Evelien Van de PerreBruno De MeulenaerFrank DevlieghereLiesbeth Jacxsens

Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium

Simbarashe SamapundoFrank DevlieghereRamize XhaferiMarc Heyndrickx

A1 Journal Article in FOOD MICROBIOLOGY

Intelligent food packaging: the next generation

Mike VanderroostPeter RagaertFrank DevlieghereBruno De Meulenaer

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing

Anh Ngoc Tong ThiBert NosedaSimbarashe SamapundoMarc HeyndrickxFrank Devlieghere

Microbiological safety of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing

Anh Ngoc Tong ThiLiesbeth JacxsensBert NosedaSimbarashe SamapundoMarc HeyndrickxFrank Devlieghere

Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment

Vasileios PothakosCindy SnauwaertPaul De VosGeert HuysFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mycological quality and mycotoxin contamination of Sri Lankan peppers (Piper nigrum L.) and subsequent exposure assessment

Pratheeba YogendrarajahNick DeschuyffeleerLiesbeth JacxsensPeter MaeneSarah De SaegerFrank DevlieghereBruno De Meulenaer

A1 Journal Article in FOOD CONTROL

Packaging of fish and fishery products

An VermeulenPeter RagaertFrank Devlieghere

Bookchapter in Seafood processing : technology, quality and safety

Predictive modelling kinetics on the growth and mycotoxin production of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L.)

Pratheeba YogendrarajahAn VermeulenLiesbeth JacxsensSarah De SaegerBruno De MeulenaerFrank Devlieghere

Psychrotrophic lactic acid bacteria (LAB) as a source of fast spoilage occuring on packaged and cold-stored food products

Vasileios PothakosFrank DevlieghereGeert Huys

Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014

Vasileios PothakosGeert HuysFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium

Vasileios PothakosCindy SnauwaertPaul De VosGeert HuysFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Screening of moulds and mycotoxins in tomatoes, bell peppers, onions, soft red fruits and derived tomato products

Evelien Van de PerreNick DeschuyffeleerLiesbeth JacxsensFrank DevlieghereBruno De Meulenaer

A1 Journal Article in FOOD CONTROL

Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions

Vasileios PothakosBaoyu ZhangAntonios PapastergiadisBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products

Simbarashe SamapundoMarc HeyndrickxRamize XhaferiIlse de BaenstFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

2013

A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs

Jeff DaelmanLiesbeth JacxsensAn VermeulenFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of biobased materials as food packaging

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtBruno De MeulenaerFrank Devlieghere

Application of biobased materials for packing short and medium shelf life food products

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtBruno De MeulenaerFrank Devlieghere

Application of biobased materials for packing short, medium and long shelf life food products

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtFrank DevlieghereBruno De Meulenaer

Application of bioplastics for food packaging

Nanou PeelmanPeter RagaertBruno De MeulenaerLudwig CardonFrank Devlieghere

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Assessment of the microbial safety and quality of cooked chilled foods and their production process

Jeff DaelmanLiesbeth JacxsensEvy LahouFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods

Jeff DaelmanLiesbeth JacxsensBenedikt SasFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium

Jeff DaelmanLiesbeth JacxsensBenedikt SasFrank DevlieghereMieke Uyttendaele

Development of a time-to-detect growth model for heat-treated Bacillus cereus spores

Jeff DaelmanAn VermeulenMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Dynamics of microbiological quality and safety of Vietnamese Pangasianodon hypophthalmus during processing

Bert NosedaAnh Ngoc Tong ThiFrank DevlieghereLiesbeth Jacxsens

A1 Journal Article in AQUACULTURE INTERNATIONAL

Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

Baoyu ZhangSimbarashe SamapundoVasileios PothakosIlse de BaenstBert NosedaFrank Devlieghere

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon

Baoyu ZhangSimbarashe SamapundoVasileios PothakosFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of new sanitizing formulations on quality of fresh-cut iceberg lettuce

Francisco Lopez GalvezPeter RagaertMarkus ErikssonFrank Devlieghere

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Evaluation of modified atmospheres as a preservation tool for fresh-cut fruit

Baoyu ZhangFrank DevlieghereSimbarashe Samapundo

Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage

Jeff DaelmanAn VermeulenTine WillemynsLiesbeth JacxsensMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Heterogeneous photocatalysis of moxifloxacin: identification of degradation products and determination of residual antibacterial activity

Xander Van DoorslaerKristof DemeesterePhilippe HeynderickxHerman Van LangenhoveFrank DevlieghereAn VermeulenJo Dewulf

A1 Journal Article in APPLIED CATALYSIS B-ENVIRONMENTAL

Integron characterization and typing of Belgian isolates of Shiga toxin-producing Escherichia coli

Eva Van MeervenneNico BoonFrank Devlieghere

Integron characterization and typing of Shiga toxin-producing Escherichia coli isolates in Belgium

Eva Van MeervenneNico BoonFrank Devlieghere

A1 Journal Article in JOURNAL OF MEDICAL MICROBIOLOGY

Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing

Anh Ngoc Tong ThiBert NosedaSimbarashe SamapundoMarc HeyndrickxFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial safety and quality of various types of cooked chilled foods

Jeff DaelmanLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5°C

Marc HeyndrickxFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

New research on modified atmosphere packaging and pathogen behaviour

An VermeulenPeter RagaertAndreja RajkovicSimbarashe SamapundoFrank Devlieghere

Bookchapter in Advances in microbial food safety, volume 1

Photocatalytic degradation of the antibiotic moxifloxacin: a deeper look at the degradation products and residual antibacterial activity

Xander Van DoorslaerKristof DemeesterePhilippe HeynderickxHerman Van LangenhoveFrank DevlieghereAn VermeulenJo Dewulf

Plasmid transfer in biofilms from a food industry perspective

Eva Van MeervenneFrank DevlieghereNico Boon

Plasmid transfer in biofilms: a food industry perspective

Eva Van MeervenneFrank DevlieghereNico Boon

PredOxyPack®: how to predict the impact of the cold chain conditions on the oxygen barrier properties of packaging

An VermeulenPeter RagaertBruno De MeulenaerFrank Devlieghere

Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005

An VermeulenMieke UyttendaeleAnja De Loy-HendrickxFrank Devlieghere

Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products

Vasileios PothakosCindy SnauwaertPaul De VosGeert HuysFrank Devlieghere

Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products

Vasileios PothakosCindy SnauwaertPaul De VosGeert HuysFrank Devlieghere

Quantitative microbiological exposure assessment of Bacillus cereus in cooked-chilled foods

Jeff DaelmanMieke UyttendaeleFrank DevlieghereLiesbeth Jacxsens

Spoilage potential of psychrotrophic lactic acid bacteria (LAB): Leuconostoc gasicomitatum and Lactococcus piscium under different packaging conditions

Vasileios PothakosBaoyu ZhangAntonios PapastergiadisBruno De MeulenaerFrank Devlieghere

The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce

Simbarashe SamapundoTom AnthierensRamize XhaferiIlse Van BreeMarieke DhoogeFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD SAFETY

The effect of colony formation on the heat inactivation dynamics of Escherichia coli K12 and Salmonella typhimurium

Frank Devlieghere

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state

Andreja RajkovicFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers

Sigrid Van BoxstaelFrank DevlieghereDirk BerkvensAn VermeulenMieke Uyttendaele

A1 Journal Article in FOOD CONTROL

Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage

Bert NosedaMarc HeyndrickxFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2012

A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces

Trung DangAn VermeulenJohan DebevereFrank Devlieghere

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

A quantitative microbiological risk assessment of Bacillus cereus in cooked chilled foods

Jeff DaelmanLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

Alternative techniques for the prevention of spoilage of industrial bakery products by fungi based upon predictive modelling

Nick DeschuyffeleerMia EeckhoutFrank Devlieghere

An environmental multiresistance plasmid can be transferred to foodborne pathogens

Eva Van MeervenneFrederiek-Maarten KerckhofFrank DevlieghereLeen De GelderNico Boon

An environmental multiresistance plasmid can be transferred to foodborne pathogens

Eva Van MeervenneFrederiek-Maarten KerckhofFrank DevlieghereLeen De GelderNico Boon

Analysis of intracellular pH in Escherichia coli O157:H7 to determine the effect of chlorine dioxide decontamination

Nada SmigicAndreja RajkovicFrank Devlieghere

A1 Journal Article in FOOD ANALYTICAL METHODS

Effect of O₂-CO₂ enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon)

Bert NosedaJo DewulfSimbarashe SamapundoHerman Van LangenhoveFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model

Frank DevlieghereBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Heat inactivation of Escherichia coli K12 MG1655: effect of microbial metabolites and acids in spent medium

Frank Devlieghere

A1 Journal Article in JOURNAL OF THERMAL BIOLOGY

Integron characterization and typing of Belgian isolates of Shiga toxin-producing Escherichia coli

Eva Van MeervenneNico BoonFrank Devlieghere

Integron characterization and typing of Belgian isolates of Shiga toxin-producing Escherichia coli

Eva Van MeervenneNico BoonFrank Devlieghere

Integron characterization of shiga toxin-producing Escherichia coli in Belgium

Eva Van MeervenneNico BoonFrank Devlieghere

Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius hypophthalmus fillets

Bert NosedaMarkus ErikssonMarc HeyndrickxHerman Van LangenhoveFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

Ilse Van BreeJan BaetensSimbarashe SamapundoFrank DevlieghereRuben LalemanIsabelle VandekinderenBert NosedaRamize XhaferiBernard De BaetsBruno De Meulenaer

A1 Journal Article in FOOD CHEMISTRY

Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp.

Frank Devlieghere

Monitoring the intracellular pH of Zygosaccharomyces bailii by green fluorescent protein

Trung DangSofie De MaeseneireBaoyu ZhangWinnok De VosAndreja RajkovicAn VermeulenFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Plasmid transfer in biofilms: drip flow systems versus flow through systems

Eva Van MeervenneFrank DevlieghereNico Boon

Poly(butylene adipate) functionalized with quaternary phosphonium groups as potential antimicrobial packaging material

Tom AnthierensLeen BillietFrank DevlieghereFilip Du Prez

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)

An VermeulenJeff DaelmanFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Strain-specific transfer of antibiotic resistance from an environmental plasmid to foodborne pathogens

Eva Van MeervenneFrederiek-Maarten KerckhofFrank DevlieghereLeen De GelderNico Boon

A1 Journal Article in JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY

Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products

Vasileios PothakosCindy SnauwaertPaul De VosGeert HuysFrank Devlieghere

Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products

Vasileios PothakosCindy SnauwaertPaul De VosGeert HuysFrank Devlieghere

Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life

Vasileios PothakosSimbarashe SamapundoFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Volatile spoilage markers indicating bacterial spoilage in modified atmosphere packaged fish and fishery products

Bert NosedaFrank Devlieghere

2011

A framework for validation of the microbial safety of cooked chilled foods

Jeff DaelmanLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

An environmental multiresistance plasmid can be transferred to foodborne pathogens

Eva Van MeervenneFrank DevlieghereLeen De GelderNico Boon

Application of bioplastics for food packaging

Nanou PeelmanPeter RagaertBruno De MeulenaerFrank Devlieghere

Behaviour of the food spoilage yeast Zygosaccharomyces bailii in acidified products: a modelling and cellular approach

Trung DangFrank Devlieghere

Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon

An VermeulenFrank DevlieghereAnja De Loy-HendrickxMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid

Andreja RajkovicNada SmigicFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Growth/no-growth models for heat-treated spores of psychrotrophic Bacillus cereus strains

Jeff DaelmanLiesbeth JacxsensAn VermeulenTine WillemynsFrank Devlieghere

Heat adaptation of Escherichia coli K12: effect of acid and glucose

Frank Devlieghere

Hoe effectief zijn uw voedselveiligheidsystemen? (2)

Liesbeth JacxsensFrank DevlieghereMieke Uyttendaele

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Identification and characterization of yeasts causing chalk mould defects on par-baked bread

Nick DeschuyffeleerKris AudenaertSimbarashe SamapundoMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Inactivation of murine Norovirus 1, coliphage phi X174, and Bacteroides fragilis phage B40-8 on surfaces and fresh-cut iceberg lettuce by hydrogen peroxide and UV Light (vol 77, pg 1399, 2011)

Dan LiLeen BaertFrank DevlieghereMieke Uyttendaele

Inactivation of murine Norovirus-1, coliphage φX174 and Bacteroides fragilis phage B40-8 on surfaces and fresh cut iceberg lettuce by hydrogen peroxide and UV light

Dan LiLeen BaertFrank DevlieghereMieke Uyttendaele

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium

Simbarashe SamapundoMarc HeyndrickxRamize XhaferiFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Integrated risk assessment of selected mycotoxins in fresh produce and derived food products throughout the food chain, affected by climate changes and globalization

Evelien Van de PerreLiesbeth JacxsensNick DeschuyffeleerFrank DevlieghereBruno De Meulenaer

Integrated risk assessment of selected mycotoxins in fresh produce and derived food products throughout the food chain, affected by climate changes and globalization

Evelien Van de PerreLiesbeth JacxsensNick DeschuyffeleerFrank DevlieghereBruno De Meulenaer

Integron characterization of shiga toxin-producing Escherichia coli in Belgium

Eva Van MeervenneNico BoonFrank Devlieghere

Intracellular pH in Campylobacter jejuni when treated with aqueous chlorine dioxide

Nada SmigicAndreja RajkovicFrank Devlieghere

A1 Journal Article in FOODBORNE PATHOGENS AND DISEASE

MAP as a conservation method for contemporary art with foodstuffs : three case studies

Julie GilmanClaire Van DammeBruno De MeulenaerFrank Devlieghere

A4 Journal Article in CEROART (LIÈGE)

Microbial risk profiling of cooked chilled foods

Jeff DaelmanLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media

Trung DangAn VermeulenJohan DebevereFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Quantification of the influence of trimethylamine-N-oxide (TMAO) on the heat resistance of Escherichia coli K12 at lethal temperatures

Frank Devlieghere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several growth media

Marc HeyndrickxFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Spoilage microbiota of fresh fish : identification and characterisation of the spoilage potential

Bert NosedaFrank Devlieghere

The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: a case study for Zygosaccharomyces bailii

Trung DangAn VermeulenFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The influence of headspace and dissolved oxygen level on growth and haemolytic BL enterotoxin production of a psychrotolerant Bacillus weihenstephanensis isolate on potato based ready-to-eat food products

Simbarashe SamapundoAndreja RajkovicMieke UyttendaeleFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

The use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials

Tom AnthierensFrank Devlieghere

Towards the quantification of the effect of acid treatment on the heat tolerance of Escherichia coli K12 at lethal temperatures

Frank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials

Tom AnthierensPeter RagaertSam VerbruggheAssia OuchchenJohan MertensLynda BeladjalFilip Du PrezFrank Devlieghere

Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials

Tom AnthierensPeter RagaertSam VerbruggheAssia OuchchenBruno De GeestBert NosedaJohan MertensLynda BeladjalFilip Du PrezFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Validated empirical models describing the combined effect of water activity and pH on the heat resistance of spores of a psychrotolerant Bacillus cereus strain in broth and bechamel sauce

Simbarashe SamapundoMarc HeyndrickxRamize XhaferiFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

2010

Consuming organic versus conventional vegetables: the effect on nutrient and contaminant intakes

Christine HoefkensIsabelle SioenBruno De MeulenaerStefaan De HenauwIsabelle VandekinderenFrank DevlieghereAnne OpsomerWim VerbekeJohn Van Camp

A1 Journal Article in FOOD AND CHEMICAL TOXICOLOGY

Contemporary strategies in combating microbial contamination in food chain

Andreja RajkovicNada SmigicFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of a validated model to describe the individual and combined water activity depressing effects of water soluble salt, sugar and fat replacers

Simbarashe SamapundoTom AnthierensRamize XhaferiFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

Simbarashe SamapundoNick DeschuyffeleerIngrid De LeynFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products

Bert NosedaJo DewulfPeter RagaertIlse Van BreeDanny PauwelsHerman Van LangenhoveFrank Devlieghere

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food safety performance indicators to benchmark food safety output of food safety management systems

Liesbeth JacxsensMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Hoe effectief zijn uw voedselveiligheidsystemen? (1)

Liesbeth JacxsensFrank DevlieghereMieke Uyttendaele

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Identification and characterization of chalk moulds in bread

Nick DeschuyffeleerKris AudenaertSimbarashe SamapundoMia EeckhoutFrank Devlieghere

Inactivation of murine Norovirus-1, coliphage φX174 and B. fragilis phage B40-8 on surfaces and fresh cut iceberg lettuce by hydrogen peroxide and UV light

Dan LiLeen BaertFrank DevlieghereMieke Uyttendaele

Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

Simbarashe SamapundoTom AnthierensRamize XhaferiIlse Van BreeMarieke DhoogeKoen DewettinckFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Intelligent Packaging indicating microbiological spoilage in MAP fishery products

Bert NosedaFrank Devlieghere

Mathematical modelling and in situ determination of pH in complex aqueous solutions during high-pressure carbon dioxide treatment

Linsey Garcia-GonzalezFrank Devlieghere

A1 Journal Article in JOURNAL OF SUPERCRITICAL FLUIDS

Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment

Linsey Garcia-GonzalezYves BriersFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Microbieel bederf : een kwestie van kiemgetallen?

Frank DevlieghereBert Noseda

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Microbiological and safety aspects of fresh-cut fruits and vegetables

Peter RagaertLiesbeth JacxsensLeen BaertFrank Devlieghere

Bookchapter in Advances in fresh-cut fruits and vegetables processing

Microbiologische richtwaarden & wettelijke microbiologische criteria

Mieke UyttendaeleLiesbeth JacxsensAnja De Loy-HendrickxFrank DevlieghereJohan Debevere

Minimally heat-processed foods: QMRA vs. traditional safe harbours

Jeff DaelmanLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives

Trung DangAn VermeulenJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Multiresistance plasmids can be transferred from environmental strains to foodborne pathogens

Eva Van MeervenneFrank DevlieghereNico Boon

New processing technologies that can reduce the presence of pathogens in foods

Andreja RajkovicMieke UyttendaeleNada SmigicFrank Devlieghere

On the selection of relevant environmental factors to predict microbial dynamics in solidified media

Frank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Performantie van kwaliteitszorgsystemen

Liesbeth JacxsensFrank DevlieghereMieke Uyttendaele

A4 Journal Article in FOOD SCIENCE AND LAW

Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool

Ilse Van BreeBruno De MeulenaerSimbarashe SamapundoAn VermeulenPeter RagaertBernard De BaetsFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife

Andreja RajkovicNada SmigicMieke UyttendaeleFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Response of Campylobacter jejuni and Escherichia coliO157:H7 to mild decontamination treatments and their subsequent behaviour under suboptimal conditions

Nada SmigicFrank DevlieghereAndreja Rajkovic

Simulation modeling and risk assessment as tools to identify the impact of climate change on microbiological food safety: the case study of fresh produce supply chain

Mieke UyttendaeleLiesbeth JacxsensFrank Devlieghere

Simulation modeling and risk assessment as tools to identify the impact of climate change on microbiological food safety: the case study of fresh produce supply chain

Mieke UyttendaeleLiesbeth JacxsensFrank Devlieghere

Simulation modelling and risk assessment as tools to identify the impact of climate change on microbiological food safety: the case study of fresh produce supply chain

Liesbeth JacxsensFrank DevlieghereMieke Uyttendaele

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

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

Andreja RajkovicNada SmigicMieke UyttendaelePeter RagaertFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of lactic acid and chlorine dioxide treated campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere

Nada SmigicAndreja RajkovicFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

TVB-N measurements as quality control parameter in modified atmosphere packed fishery products : which limits should the fish industry use?

Bert NosedaJo DewulfFrank Devlieghere

The development of Escherichia coli and Listeria monocytogenes variants resistant to high-pressure carbon dioxide inactivation

Linsey Garcia-GonzalezAndreja RajkovicFrank Devlieghere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

The relationship between microbial growth, the production of volatile bases and sensorial rejection in modified atmosphere packed grey shrimp (Crangon crangon)

Bert NosedaIlse Van BreePeter RagaertHerman Van LangenhoveJo DewulfFrank Devlieghere

Tools to support the self assessment of the performance of food safety management systems

Liesbeth JacxsensVicky JassonJamal KussagaFrank DevlieghereMieke Uyttendaele

Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua)

Bert NosedaPeter RagaertDanny PauwelsTom AnthierensHerman Van LangenhoveJo DewulfFrank Devlieghere

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatilization of bases in modified atmosphere packed grey shrimp (Crangon crangon) monitored by selective ion flow tube mass spectrometry (SIFT-MS)

Bert NosedaJo DewulfFrank Devlieghere

Volatilization of microbiologically produced amines (trimethylamine, dimethylamine, ammonia) in fishery products

Bert NosedaIlse Van BreePeter RagaertHerman Van LangenhoveJo DewulfFrank Devlieghere

2009

A literature-based comparison of nutrient and contaminant contents between organic and conventional vegetables and potatoes

Christine HoefkensIsabelle VandekinderenBruno De MeulenaerFrank DevlieghereIsabelle SioenStefaan De HenauwWim VerbekeJohn Van Camp

A1 Journal Article in BRITISH FOOD JOURNAL

A microbial assessment scheme to measure microbial performance of food safety management systems

Liesbeth JacxsensJamal KussagaFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii

Trung DangAn VermeulenPeter RagaertFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Analysis of the microbiota of 'Purus' shrimps (Cragnon cragnon) from catch to consumer.

Frank Devlieghere

Bridging the gap between academia and industry: predictive microbiology for the food industry

Frank DevlieghereAn Vermeulen

Chlorine dioxide for minimally processed produce preservation: a review

Andreja RajkovicPeter RagaertNada SmigicFrank Devlieghere

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparing the effect of various contamination levels for Salmonella in chicken meat preparations on the probability of illness in Belgium

Mieke UyttendaeleLieven De ZutterFrank DevlieghereJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Decontamination strategies for fresh-cut produce

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerPeter RagaertJohn Van Camp

A2 Journal Article in STEWART POSTHARVEST REVIEW

Decontamination treatments for fresh-cut vegetables and their effects on microbial and sensory quality, physiology and nutrient content

Isabelle VandekinderenFrank DevlieghereJohn Van CampBruno De Meulenaer

Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces

Trung DangAn VermeulenJohan DebevereFrank Devlieghere

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessment

Christine HoefkensIsabelle SioenStefaan De HenauwIsabelle VandekinderenBruno De MeulenaerFrank DevlieghereJohn Van Camp

A1 Journal Article in FOOD CHEMISTRY

Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

Isabelle VandekinderenJohn Van CampFrank DevlieghereNathalie BernaertQuenten DenonPeter RagaertBruno De Meulenaer

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide

Isabelle VandekinderenFrank DevlieghereJohn Van CampBarbara KerkaertTatiana CucuPeter RagaertBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water

Leen BaertIsabelle VandekinderenFrank DevlieghereJohan DebevereMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonBruno De Meulenaer

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C

An VermeulenFrank DevlieghereMieke Uyttendaele

Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C

An VermeulenFrank DevlieghereMieke Uyttendaele

Extracting information on the evolution of living- and dead-cell fractions of Salmonella Typhimurium colonies in gelatin gels based on microscopic images and plate-count data

Frank Devlieghere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

Fumonisins exposure from freshly harvested and stored maize and its relationship with traditional agronomic practices in Rombo district, Tanzania

Bruno De MeulenaerFrank DevlieghereJohn Van CampSimbarashe SamapundoPatrick Kolsteren

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Heat resistance of psychrotolerant Bacillus cereus isolates from ready-to-eat/cook food products

Simbarashe SamapundoRamize XhaferiFrank Devlieghere

Identification of spoilage micro-organisms of brown 'Purus' shrimps (Crangon crangon)

Frank Devlieghere

Impact of a decontamination step with peroxyacetic acid on the shelf-life, sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7 degrees C

Isabelle VandekinderenFrank DevlieghereJohn Van CampQuenten DenonPeter RagaertBruno De Meulenaer

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization

Linsey Garcia-GonzalezFrank Devlieghere

A1 Journal Article in JOURNAL OF SUPERCRITICAL FLUIDS

Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook food products by Belgian food companies

Simbarashe SamapundoRamize XhaferiSiele CeuppensMieke UyttendaeleFrank Devlieghere

Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook foods produced by Belgian food companies

Simbarashe SamapundoRamize XhaferiSiele CeuppensMieke UyttendaeleFrank Devlieghere

Influence of acid stress on survival, expression of virulence genes and invasion capacity into Caco-2 cells of Listeria monocytogenes strains of different origins

An VermeulenFrank DevlieghereMieke Uyttendaele

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity

Andreja RajkovicMieke UyttendaeleJohan DebevereFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms

Linsey Garcia-GonzalezFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid

Nada SmigicAndreja RajkovicMieke UyttendaeleFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Intracellular pH: recovery and survival of lactic acid stressed Campylobacter jejuni

Nada SmigicAndreja RajkovicFrank Devlieghere

Microbial aspects of high-pressure carbon dioxide pasteurization of foods

Linsey Garcia-GonzalezFrank Devlieghere

Microbial assessment scheme to support a food safety management system in a ready-to-eat pork meat products production plant

Jamal KussagaFrank DevlieghereMieke Uyttendaele

Microbial spoilage of plant products

Frank DevliegherePeter RagaertLiesbeth JacxsensIsabelle Vandekinderen

Modeling the effect of headspace oxygen level on the degradation of vitamin C in a model fruit juice

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereBruno De Meulenaer

A1 Journal Article in CZECH JOURNAL OF FOOD SCIENCES

Modeling the growth/no growth interface of Zygosaccharomyces bailii in a viscoelastic food model system

An VermeulenFrank Devlieghere

Modelling the influence of the inoculation level on the growth/no growth interface of Listeria monocytogenes as a function of pH, a(w) and acetic acid

An VermeulenJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut iceberg lettuce (Lactuca sativa var. capitata L.) after washing

Isabelle VandekinderenJohn Van CampBruno De MeulenaerNathalie BernaertQuenten DenonPeter RagaertFrank Devlieghere

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerPeter RagaertJohn Van Camp

A1 Journal Article in FOOD MICROBIOLOGY

Post-treatment behavior of lactic acid treated Campylobacter jejuni cells at optimal and suboptimal temperatures

Andreja RajkovicNada SmigicMieke UyttendaeleFrank Devlieghere

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007

Mieke UyttendaeleAn VermeulenLiesbeth JacxsensAnja De Loy-HendrickxFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality management systems in the food industry

Liesbeth JacxsensFrank DevlieghereMieke Uyttendaele

Quantifying the effect of food structure on microbial spoilage characteristics by means of a semisolid food model system

An VermeulenFrank Devlieghere

Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Reduction of Echerichia coli O157:H7 on dry-fermented sausage slicing knife by intense light

Andreja RajkovicMieke UyttendaeleFrank Devlieghere

Resistance of Escherichia coli O157:H7 and Listeria monocytogenes after exposure to repetitive cycles of inactivation

Nada SmigicAndreja RajkovicFrank Devlieghere

Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments

Andreja RajkovicNada SmigicMieke UyttendaeleLieven De ZutterFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Risk assessment: a quantitative approach

Bruno De MeulenaerFrank Devlieghere

Bookchapter in Predictive modeling and risk assessment

Stress response of Campylobacter jejuni when exposed to lactic acid decontamination treatment

Andreja RajkovicNada SmigicMieke UyttendaeleFrank Devlieghere

The implementation of a decontamination step during the processing of fresh-cut produce: a comparison between inactivation efficiency and quality aspects

Isabelle VandekinderenFrank DevliegherePeter RagaertQuenten DenonJohn Van CampBruno De Meulenaer

The importance of growth/no growth models for specific organisms within the food industry

An VermeulenJeff DaelmanFrank Devlieghere

The influence of oxygen level on growth and toxin production of a psychrotolerant Bacillus cereus isolate in potato ready-to-eat food products.

Simbarashe SamapundoFrank Devlieghere

Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere

Nada SmigicAndreja RajkovicMieke UyttendaeleFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

2008

Classification of RTE food according to the potential risk they represent for listeriosis based on data from end product testing and challenge testing

Mieke UyttendaeleAn VermeulenAnja De Loy-HendrickxFrank Devlieghere

Co-occurrence of fumonisins with aflatoxins in home-stored maize for human consumption in rural villages of Tanzania

Bruno De MeulenaerFrank DevlieghereJohn Van CampPatrick Kolsteren

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art

Frank DevliegherePeter RagaertJohan Debevere

A1 Journal Article in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Determination of volatile microbial spoilage metabolites produced on cod fillets using SIFT-MS technology

Bert NosedaPeter RagaertJo DewulfFrank Devlieghere

Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.)

Isabelle VandekinderenJohn Van CampFrank DevlieghereQuenten DenonPeter RagaertBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of decontamination treatments on the nutrient content and the sensory quality of grated carrots

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertJohan DebevereBruno De Meulenaer

Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium

Ilse Van BreeFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments

Frank DevlieghereAndreja RajkovicMieke UyttendaeleJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of the contamination of Listeria monocytogenes in 3 categories of ready-to-eat foods based on data from end product testing

An VermeulenLiesbeth JacxsensFrank DevlieghereMieke Uyttendaele

Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonNathalie BernaertBruno De Meulenaer

Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonNathalie BernaertBruno De Meulenaer

Fast quantification of total volatile bases and other volatile microbial spoilage metabolites formed in cod fillets using SIFT-MS

Bert NosedaPeter RagaertJo DewulfFrank Devlieghere

Gedrag en virulentie van Listeria monocytogenes in minimaal behandelde levensmiddelen

An VermeulenFrank DevlieghereMieke Uyttendaele

Growth of Listeria monocytogenes under suboptimal conditions after sublethal bactericidal treatments

Andreja RajkovicMieke UyttendaeleJohan DebevereFrank Devlieghere

High pressure carbon dioxide inactivation of microorganisms: state-of-the-art and systematic screening

Linsey Garcia-GonzalezFrank Devlieghere

Impact of decontamination agents and a packaging delay on the respiration rate of fresh-cut produce

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerPeter RagaertJohn Van Camp

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Inactivation model equations and their associated parameter values obtained under static acid stress conditions cannot be used directly for predicting inactivation under dynamic conditions

Frank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce

Leen BaertIsabelle VandekinderenFrank DevlieghereJohan DebevereMieke Uyttendaele

Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminatings agents for shredded iceberg lettuce

Leen BaertIsabelle VandekinderenFrank DevlieghereJohan DebevereMieke Uyttendaele

Inactivition of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce

Leen BaertIsabelle VandekinderenFrank DevlieghereJohan DebevereMieke Uyttendaele

Increased resistance of Listeria monocytogenes and Escherichia coli 0157:H7 after exposure to repetitive cycles of mild bactericidal treatments

Andreja RajkovicNada SmigicFrank Devlieghere

Innovative decontamination agents and their impact on all quality aspects of fresh-cut vegetables

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonBruno De Meulenaer

Microbial assessment scheme to support microbial performance measurements of a food safety management system

Liesbeth JacxsensJamal KussagaFrank Devlieghere

Microbial stability and safety of acid sauces and mayonnaise-based salads assessed through probabilistic growth/no growth models

An VermeulenFrank Devlieghere

Microbiological spoilage of cooked and peeled brown shrimp (Crangon crangon)

Marc HeyndrickxFrank Devlieghere

Modeling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereIsabelle VandekinderenRuben LalemanRamize XhaferiBruno De Meulenaer

Modelling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereIsabelle VandekinderenRamize XhaferiBruno De Meulenaer

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Modelling the growth/no growth boundary of spoilage micro-organisms in fods as an alternative method to preserve products without uging chemical preservatieves.

Trung DangAn VermeulenFrank Devlieghere

Modelling the growth/no growth boundary of spoilage micro-organisms in foods as an alternative method to preserve products without using chemical preservatives.

Trung DangAn VermeulenFrank Devlieghere

Modelling the unexpected effect of acetic and lactic acid in combination with pH and a(w) on the growth/no growth interface of Zygosaccharomyces bailii

An VermeulenTrung DangJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Multi-method approach indicates no presence of sub-lethally injured Listeria monocytogenes cells after mild heat treatment

Mieke UyttendaeleAndreja RajkovicNico BoonOlivier ThasJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reduction of microbial load and sensory evaluation of minimally processed vegetables treated with chlorine dioxide and electrolysed water

Frank DevliegherePeter RagaertJohan Debevere

A1 Journal Article in ITALIAN JOURNAL OF FOOD SCIENCE

Resuscitation and growth of Escherichia coli 0157:H7 and Listeria monocytogenes in suboptimal conditions after mild inactivation

Nada SmigicAndreja RajkovicFrank Devlieghere

Revisiting raw data processing procedures for the development of growth/no growth models

Trung DangAn VermeulenFrank Devlieghere

Sensitivity of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli STEC to sublethal bactericidal treatments and developement of increased resistance after repetitive cylcles of inactivation

Nada SmigicAndreja RajkovicMieke UyttendaeleFrank Devlieghere

Sensitivity of different Campylobacter jejuni and Escherichia coli 0157:H7 strains to mild bactericidal treatments.

Nada SmigicAndreja RajkovicFrank Devlieghere

Sensitivity of growth/no growth models with respect to raw data processing procedures

Trung DangAn VermeulenFrank Devlieghere

Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine

Peter RagaertJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Strategies to eliminate murine norovirus 1, a model for human noroviruses, from minimally processed fruits and vegetables.

Leen BaertIsabelle VandekinderenFrank DevlieghereMieke Uyttendaele

Sublethal bactericidal treatments and behaviour of foodborne Campylobacter jejuni

Andreja RajkovicNada SmigicMieke UyttendaeleFrank Devlieghere

Systematische studie van de groei van Salmonella Typhimurium in een gegelifieerd medium

Frank Devlieghere

The effect of inoculum size on the growth of Penicillium expansum in apples

Frank DevlieghereJohan DebevereBruno De Meulenaer

A1 Journal Article in FOOD MICROBIOLOGY

2007

An integrated risk assessment of patulin in apple juices throughout the food chain

Katleen BaertBruno De MeulenaerFrank Devlieghere

An integrated risk assessment of patulin in apple juices throughout the food chain.

Bruno De MeulenaerJohan DebevereFrank Devlieghere

An integrated risk assessment of patulin in apple juices throughout the food chain.

Bruno De MeulenaerJohan DebevereFrank Devlieghere

Assessment of fumonisin exposure to infants consuming maize based complementary foods in Rombo district of Tanzania

Bruno De MeulenaerFrank DevlieghereJohn Van CampCarl LachatPatrick Kolsteren

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Biological aproach to reduce Listeria

Lieve VermeirenFrank DevlieghereJohan Debevere

Can phenolic compounds be used for the protection of corn from fungal invasion and mycotoxin contamination during storage?

Simbarashe SamapundoBruno De MeulenaerJohan DebevereFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Decontamination agents and their consequences on the microbial and nutritional quality of fresh-cut vegetables.

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertBruno De Meulenaer

Design requirements for a structured food model system for studying yeast spoilage in acid sauces.

Frank Devlieghere

Development and assessment of growth models incorporating the effect of cell density on the growth probability of listeria monocytogenes

An VermeulenJohan DebevereFrank Devlieghere

Development of a practical tool to predict the residual headspace oxygen level in packaged food products

Ilse Van BreeBruno De MeulenaerSimbarashe SamapundoPeter RagaertAn VermeulenFrank Devlieghere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Development of food composition databases based on available data for probabilistic nutrient and contamination intake assessments

Christine HoefkensJohn Van CampIsabelle SioenIsabelle VandekinderenBruno De MeulenaerFrank Devlieghere

Effect of decontamination treatments on the overall quality of fresh-cut carrots

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertBruno De Meulenaer

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Effect of pH, water activity and gel micro-structure on the growth kinetics of Salmonella typhimurium.

Frank Devlieghere

Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterisation, on the growth kinetics of Salmonella Typhimurium.

Frank Devlieghere

Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures

Johan DebevereFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Effect of the decontamination process on the nutritional quality of fresh-cut vegetables.

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertBruno De Meulenaer

Evaluation of a predictive model, developed at static conditions of lactic acid and pH, for non-thermal Listeria innocua inactivation under dynamic conditions.

Frank Devlieghere

Evaluation of the microbial safety and stability of salads and sauces based on growth/no growth models for different microorganisms.

An VermeulenFrank DevlieghereJohan Debevere

Exploring the performance of logistic regression model types on growth/no growth data of Listeria monocytogenes

An VermeulenJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Free and bound patulin in cloudy apple juice

Katleen BaertBruno De MeulenaerAndré HuyghebaertWilfried OogheFrank Devlieghere

A1 Journal Article in FOOD CHEMISTRY

Growth kinetics of cultures from single spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn meal

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces

An VermeulenFrank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Het gebruik van predictieve modellen voor L. monocytogenes in de levensmiddelenindustrie.

An VermeulenMieke UyttendaeleFrank Devlieghere

High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future

Linsey Garcia-GonzalezJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Individual and combined effects of pH and lactic acid concentration on Listeria innocua inactivation: Development of a predictive model and assessment of experimental variability

Linsey Garcia-GonzalezJohan DebevereFrank Devlieghere

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 degrees C: Data collection for the development of a growth/no growth model

An VermeulenJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of storage conditions of apples on growth and patulin production by Penicillium expansum

Katleen BaertFrank DevlieghereAndreja RajkovicJohan DebevereBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of type of microorganism and intrinsic and extrinsic factors on high-pressure carbon dioxide inactivation of microorganisms

Linsey Garcia-GonzalezFrank Devlieghere

Interaction of water activity and bicarbonate salts in the inhibition of growth and mycotoxin production by Fusarium and Aspergillus species of importance to corn

Frank DevlieghereBruno De MeulenaerJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling individual cell lag time distributions for Listeria monocytogenes

Frank DevlieghereJohan Debevere

A1 Journal Article in RISK ANALYSIS

Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples

Katleen BaertBruno De MeulenaerSimbarashe SamapundoJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modelling of the individual and combined effects of water activity and temperature on the radial growth of Aspergillus flavus and A-parasiticus on corn

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid

An VermeulenNada SmigicAndreja RajkovicJohan DebevereFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Predictive modelling tools for the quantitative assessment of two case-studies within microbiological food safety: low numbers of contaminating cells under stressful conditions & lactic-acid mediated microbial interactions

Frank DevlieghereJohan Debevere

Bookchapter in Towards a safer food supply in Europe

Pulsed light for food decontamination: a review

Peter RagaertJohan DebevereFrank Devlieghere

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quantifying lactic acid induced inactivation phenomena.

Linsey Garcia-GonzalezFrank DevlieghereJohan Debevere

Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables

Peter RagaertFrank DevlieghereJohan Debevere

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide

Frank DevliegherePeter RagaertJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere

Peter RagaertJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Simulation intricacies associated with a Weibull-type model, developed based on microbial inactivation experiments under static conditions, when applied under dynamic coditions.

Frank Devlieghere

Sorption isotherms and isosteric heats of sorption of whole yellow dent corn

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes

An VermeulenFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of the decontamination process on the microbial and nutritional quality of fresh-cut vegetables

Isabelle VandekinderenJohn Van CampBruno De MeulenaerQuenten DenonPeter RagaertFrank Devlieghere

The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B-1 production of Fusarium verticillioides and F-proliferatum on corn. Part I: The effect of initial headspace carbon dioxide concentration

Simbarashe SamapundoBruno De MeulenaerJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B-1 production of Fusarium verticillioides and F. proliferatum on corn. Part II: The effect of initial headspace oxygen concentration

Bruno De MeulenaerJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Traceerbaarheid in de agrovoedingsketen

Liesbeth JacxsensEva MoensVeerle Van HoeckeFrank DevlieghereMieke Uyttendaele

A4 Journal Article in Traceerbaarheid in de agrovoedingsketen

Uncertainty and variability modelling of chemical exposure through food.

Isabelle SioenBruno De MeulenaerFrank DevlieghereJohn Van Camp

A2 Journal Article in ARCHIVES OF PUBLIC HEALTH

Variability and uncertainty assessment of patulin exposure for preschool children in Flanders

Katleen BaertBruno De MeulenaerFrederik VerdonckInge HuybrechtsStefaan De HenauwPeter VanrolleghemJohan DebevereFrank Devlieghere

A1 Journal Article in FOOD AND CHEMICAL TOXICOLOGY

Voorspellend modelleren van microbiële inhibitie en inactivatie door melkzuur en pH in rein- en mengculturen

Frank Devlieghere

2006

A critical comparison of logistic regression model types applied on growth/ no growth data of Listeria monocytogenes as function of pH, water activity and acetic acid

An VermeulenJohan DebevereFrank Devlieghere

A growth/no growth model for Listeria Monocytogenes validated in mayonnaise based salads.

An VermeulenNada SmigicJohan DebevereFrank Devlieghere

Antimicrobial activity of gaseous chlorine dioxide: interference by food components

Isabelle VandekinderenPeter RagaertJohan DebevereFrank Devlieghere

Antimicrobial activity of gaseous chlorine dioxide: interference by food components

Isabelle VandekinderenPeter RagaertJohan DebevereFrank Devlieghere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Biopreservation of anaerobically packaged sliced cooked meat products by non-bacteriocinogenic micro-organisms

Lieve VermeirenJohan DebevereFrank Devlieghere

Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham

Lieve VermeirenFrank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Decontamination treatments to prolong the shelf-life of minimally processed vegetables

Frank DevlieghereJohan Debevere

Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques

Frank DevlieghereJohan DebevereMieke Uyttendaele

Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques.

Frank DevlieghereJohan DebevereMieke Uyttendaele

Effect of environmental parameters (temperature, pH and a(w)) on the individual cell lag phase and generation time of Listeria monocytogenes

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of water activity and temperature on the distribution of the growth rates and lag phase durations of individual spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn meal

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

Influence of experimental parameters on the fluorescence response and recovery of the high-performance liquid chromatography analysis of fumonisin B-1

Simbarashe SamapundoBruno De MeulenaerNathalie De MuerJohan DebevereFrank Devlieghere

A1 Journal Article in JOURNAL OF CHROMATOGRAPHY A

Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere

Peter RagaertFrank DevlieghereJo DewulfHerman Van LangenhoveJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Microbial food safety assessment: developing & integrating predictive modelling tools

Frank DevlieghereJohan Debevere

Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool

An VermeulenNada SmigicJohan DebevereFrank Devlieghere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool

An VermeulenNada SmigicJohan DebevereFrank Devlieghere

Modelling Food Safety

Frank DevlieghereBruno De MeulenaerKatleen Baert

Bookchapter in Safety in the agri-food chain

Modelling Yersinia enterocolitica inactivation in coculture experiments with Lactobacillus sakei as based on pH and lactic acid profiles

Johan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modelling individual cell lag time distributions for Listeria monocytogenes

Johan DebevereFrank Devlieghere

Occurrence of patulin in organic, conventional, and handcrafted apple juices marketed in Belgium

Katleen BaertBruno De MeulenaerFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn

Simbarashe SamapundoFrank DevlieghereBruno De Meulenaer

Prolongation of the shelf-life of minimally processed vegetables by mild treatments

Peter RagaertFrank DevlieghereJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Quantifying lactic acid induced inactivation phenomena

Linsey Garcia-GonzalezFrank DevlieghereJohan Debevere

Release of alpha-tocopherol from antioxidative low-density polyethylene film into fatty food simulant: Influence of complexation in beta- cyclodextrin

Bruno De MeulenaerFrank Devlieghere

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

Risk assessment of Listeria monocytogenes: Impact of individual cell variability on the exposure assessment step

Frank DevlieghereMieke UyttendaeleJohan Debevere

A1 Journal Article in RISK ANALYSIS

Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage

Peter RagaertFrank DevlieghereJo DewulfHerman Van LangenhoveImogen FoubertJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Safety in the agri-food chain

Single cell variability of L-monocytogenes grown on liver pate and cooked ham at 7 degrees C: comparing challenge test data to predictive simulations

Frank DevlieghereMieke UyttendaeleJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

Standardisation of methods for assessing mould germination: A workshop report

Frank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Steps in the risk management process

Frank Devlieghere

Bookchapter in Safety in the agri-food chain

Stimulation effect of lactic acid in the presence of acetic acid at low pH on the growth of the food spoilage yeast Zygosaccharomyces bailii

Trung DangAn VermeulenJohan DebevereFrank Devlieghere

The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham

Lieve VermeirenFrank DevlieghereIsabelle VandekinderenJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage

Frank DevlieghereLiesbeth JacxsensMieke UyttendaeleJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A

Lieve VermeirenFrank DevlieghereIsabelle VandekinderenJohan Debevere

A1 Journal Article in MEAT SCIENCE

The use of peroxyacetic acid as an alternative disinfectant for fresh-cut vegetables

Isabelle VandekinderenPeter RagaertJohn Van CampBruno De MeulenaerJohan DebevereFrank Devlieghere

Uncertainty and Variability Modelling of Chemical Exposure through Food

Frederik VerdonckIsabelle SioenKatleen BaertMaaike BilauChristophe MatthysStefaan De HenauwBruno De MeulenaerFrank DevlieghereJohn Van CampPatrick Van SprangWim VerbekeJan Willems

A2 Journal Article in ARCHIVES OF PUBLIC HEALTH

Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere

Peter RagaertFrank DevlieghereHerman Van LangenhoveJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2005

Bijdrage tot de risicoanalyse inzake Listeria monocytogenes door het kwantificeren van de lagfase op basis van individuele celwaarnemingen

Frank Devlieghere

Decontamination of minimally processed vegetables by chlorine dioxide gas

Johan DebevereFrank Devlieghere

Decontamination of minimally processed vegetables by chlorine dioxide in aqueous and gas phase

Frank DevlieghereJohan Debevere

Effect of atmosphere on growth and mycotoxin production of Fusarium proliferatum and Aspergillis flavus on corn

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

Effect of atmosphere on growth and mycotoxin production of moulds

Frank DevlieghereSimbarashe SamapundoKatleen BaertBruno De MeulenaerJohan Debevere

Effect of water activity and temperature on growth and the relationship between fumonisin production and the radial growth of Fusarium verticillioides and Fusarium proliferatum on corn

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Environmental factors influencing the relationship between optical density and cell count for Listeria monocytogenes

Frank DevlieghereIls CoolsJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

Exposure assessment of patulin in apple juice for Flemish young children

Katleen BaertBruno De MeulenaerFrank VerdonckAnalice KamalaInge HuybrechtsStefaan De HenauwFrank Devlieghere

Exposure assessment of patulin in apple juice for Flemish young children

Katleen BaertAnalice KamalaBruno De MeulenaerInge HuybrechtsStefaan De HenauwFrank Devlieghere

Factors affecting the inactivation of micro-organisms by intense light pulses

Frank DevlieghereJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products

Lieve VermeirenFrank DevlieghereVeerle De GraefJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

Intense light pulses decontamination of minimally processed vegetables and their shelf-life

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Intense light pulses for decontamination of fruit and vegetables

Frank DevliegherePeter RagaertJohan Debevere

Invloed van microbiologische en fysiologische processen op de kwaliteit van verpakt fruit en minimaal behandelde groenten tijdens bewaring in consumentenverpakkingen

Peter RagaertFrank Devlieghere

Microbiological activity and atmosphere conditions influencing sensory shelf life of strawberries during refrigerated storage

Peter RagaertFrank DevlieghereJo DewulfHerman Van LangenhoveImogen FoubertJohan Debevere

Modelling the effect of environmental parameters (temperature, pH, aw) on the individual cell lag phase of Listeria monocytogenes

Frank DevlieghereJohan Debevere

Modelling the individual cell lag phase: effect of temperature and pH on the individual cell lag distribution of Listeria monocytogenes

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Obtaining single cells: analysis and evaluation of an experimental protocol by means of a simulation model

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pasteurisatie met hogedrukkoolstofdioxide

Linsey Garcia-GonzalezJohan DebevereFrank Devlieghere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Predictive modelling of the combined effect of water activity and temperature on the radial growth of Fusarium verticilliodes and F. proliferatum on corn

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

Predictive modelling of the individual and combined effect of water activity and temperature on the radial growth of Fusarium verticilliodes and F-proliferatum on corn

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protective influence of several packaging materials on light oxidation of milk

Frédéric MestdaghBruno De MeulenaerJessika De ClippeleerFrank DevlieghereAndré Huyghebaert

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

Quality management systems in the food industry

Katleen BaertFrank DevlieghereLiesbeth JacxsensJohan Debevere

Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model

An VermeulenJohan DebevereFrank Devlieghere

Separating lactic acid and pH effects on the Listeria innocua inactivation

Linsey Garcia-GonzalezJohan DebevereFrank Devlieghere

The influence of pre-cultural conditions on the individual cell lag phase and generation time of Listeria monocytogenes

Frank DevlieghereJohan Debevere

The use of Lactobacillus sakei 10A for the biopreservation of cooked meat products

Lieve VermeirenFrank DevlieghereJohan Debevere

2004

Accurate modelling of non-loglinear survival curves

Frank DevlieghereJohan Debevere

Accurate modelling of non-loglinear survivor curves

Frank DevlieghereJohan Debevere

A4 Journal Article in INTERNATIONAL DAIRY FEDERATION BULLETIN

Applicability of the linear Arrhenius-Davey model to the modelling of the effect of water activity and temperature on the radial growth of Fusarium proliferatum and F. moniliforme

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables

Frank DevlieghereAn VermeulenJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Co-culture experiments between protective cultures and spoilage organisms on vacuum packaged ham

Lieve VermeirenFrank DevlieghereJohan Debevere

Concepts and tools for predictive modeling of microbial dynamics

Katrien BernaertsFrank DevlieghereJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Consumer perception and choice of minimally processed vegetables and packaged fruits

Peter RagaertWim VerbekeFrank DevlieghereJohan Debevere

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Development of a novel approach for secondary modelling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modelling

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of chemicals on the microbial evolution in foods

Frank DevlieghereKjell FrancoisJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Effect of decontamination by intense light pulses on the shelf-life of minimally processed cabbage and lettuce

Frank DevlieghereJohan Debevere

Effect of decontamination by intense light pulses on the shelf-life of two minimally processed vegetables

Frank DevlieghereJohan Debevere

Effect of environmental factors on the calibration curve (OD-CFU)of Listeria monocytogenes

Kjell FrancoisFrank DevlieghereJohan Debevere

Effect of water activity and temperature on the relationship between growth and fumonisin production by Fusarium moniliforme and F. proliferatum in maize

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes

Mieke UyttendaeleAndreja RajkovicKjell FrancoisFrank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products

Lieve VermeirenFrank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Incidence of patulin in organic and conventional apple juices marketed in Belgium

Katleen BaertBruno De MeulenaerFrank Devlieghere

Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum

Katleen BaertFrank DevlieghereBruno De MeulenaerJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum

Katleen BaertFrank DevlieghereBruno De MeulenaerJohan Debevere

Influence of polymer matrix and adsorption onto silica materials on the migration of alpha-tocopherol into 95% ethanol from active packaging

Leen HeirlingsFrank DevlieghereBruno De MeulenaerJohan Debevere

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

Kwantificatie van het aandeel van microbiële bederfprocessen in de totale kwalitietsdegradatie van aardbeien tijdens bewaring

Peter RagaertFrank DevlieghereJo DewulfHerman Van LangenhoveImogen FoubertJohan Debevere

Laboratory and sensory quality evaluation of strawberries during storage as related to microbiological and physiological spoilage processes

Peter RagaertFrank DevlieghereJo DewulfHerman Van LangenhoveJohan Debevere

Microbiological and physiological processes affecting odor quality of strawberries during storage

Peter RagaertFrank DevlieghereJo DewulfHerman Van LangenhoveImogen FoubertPeter VanrolleghemJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Minimal processing: possibilities and limitations to reduce microbial contamination

Frank DevlieghereJohan Debevere

Mycotoxins: current and future perspectives

Katleen BaertBruno De MeulenaerFrank DevlieghereJohan Debevere

New preservation technologies: possibilities and limitations

Frank DevlieghereLieve VermeirenJohan Debevere

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Nieuwe decontaminatietechnieken voor groenten en fruit

Peter RagaertFrank DevlieghereJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Protectieve culturen ter verlenging van de houdbaarheid

Lieve VermeirenFrank DevlieghereJohan Debevere

Quality of Equilibrium modified atmosphere packaged (EMAP) fresh-cut vegetables

Liesbeth JacxsensFrank DevlieghereJohan Debevere

Bookchapter in Production practices and quality assessment of food crops

Quality of equilibrium modified atmosphere packaged (EMAP) fresh-cut vegetables

Frank DevlieghereJohan DebevereLiesbeth Jacxsens

Bookchapter in Production practices and quality assesment of food crops

Quantifying lactic acid induced inhibition and inactivation of Yersinia enterocolitica in mixed cultures

Frank DevlieghereJohan Debevere

Quantifying the inactivation of Listeria innocua through lactic acid

Frank Devlieghere

Quantifying the inactivation of Listeria innocua through lactic acid

Frank Devlieghere

Quantifying the inactivation of Listeria innocua through lactic acid

Frank Devlieghere

Role of microbial proliferation on the sensory quality evaluation of strawberries during storage

Peter RagaertFrank DevlieghereJo DewulfHerman Van LangenhoveJohan Debevere

Voedselveiligheid in onze welvaartstaat

Katleen BaertBruno De MeulenaerFrank DevlieghereMieke UyttendaeleJohan Debevere

A4 Journal Article in HET INGENIEURSBLAD

Voedselveiligheid in onze welvaartstaat

Katleen BaertBruno De MeulenaerFrank DevlieghereMieke Uyttendaele

A4 Journal Article in HET INGENIEURSBLAD

Voedselveiligheid in onze welvaartstaat

Katleen BaertBruno De MeulenaerFrank DevlieghereMieke UyttendaeleJohan Debevere

A4 Journal Article in HET INGENIEURSBLAD

invloed van intrinsieke factoren van appels op de groei en patulineproductie van Penicillium expansum

Katleen BaertFrank DevlieghereBruno De MeulenaerJohan Debevere

2003

A model for lactic acid-induced inhibition of Yersinia enterocolitica in mono- and coculture with Lactobacillus sakei

Frank DevlieghereJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Application of ethylene adsorbers in combination with high oxygen atmospheres for the storage of strawberries and raspberries

Liesbeth JacxsensFrank DevlieghereCaroline Van der SteenJohan Debevere

Challenge testen om risico Listeria monocytogenes te peilen

Mieke UyttendaeleKristien NeytsKjell FrancoisFrank DevlieghereJohan Debevere

Characterization of spoilage through heterofermentative lactic acid bacteria and Brochothrix spp. on vacuum packaged cooked ham

Lieve VermeirenFrank DevlieghereJohan Debevere

Editorial board van proceedings of the international conference postharvest unlimited.International Society for Horticultural Science

Evaluation of the potential of meat born lactic acid bacteria for use as protective cultures in the biopreservation of cooked meat products

Lieve VermeirenFrank DevlieghereJohan Debevere

Exposure of fumonisins in finger millet, kidney beans and peanuts, which are ingredients used for complementary food in Tanzania

Bruno De MeulenaerJohn Van CampKatleen BaertFrank DevlieghereAnne OpsomerPatrick KolsterenAndré Huyghebaert

Exposure study of fumonisins in a Tanzanian complementary food based on finger millet, kidney beans and peanuts

Bruno De MeulenaerJohn Van CampKatleen BaertFrank DevlieghereAnne OpsomerPatrick Kolsteren

Exposure study of fumonisins in a Tanzanian complementary food based on finger millet, kidney beans and peanuts

Bruno De MeulenaerJohn Van CampKatleen BaertFrank DevlieghereAnne OpsomerPatrick Kolsteren

Gebruik van superatmosferische zuurstofconcentraties voor het verpakken van levensmiddelen

Frank DevliegherePeter RagaertJohan Debevere

Growth and acidification profile of potential protective cultures for meat preservation

Lieve VermeirenFrank DevlieghereJohan Debevere

Growth modelling of Fusarium proliferatum: the effect of water activity

Simbarashe SamapundoFrank DevlieghereBruno De MeulenaerJohan Debevere

Growth of Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans

John Van CampFrank DevlieghereAnne OpsomerPatrick KolsterenJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

High oxygen concentration in combination with elevated carbon dioxide to affect growth of fresh-cut produce micro-organisms

Caroline Van der SteenFrank DevlieghereJohan Debevere

Kwaliteit vierdegamma groenten verdient aandacht

Liesbeth JacxsensFrank DevlieghereJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Metabolite production of yeasts and moulds on strawberries

Peter RagaertFrank DevlieghereJo DewulfHerman Van LangenhoveJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Microbial and sensory quality of fresh processed lettuce salad under high O₂ atmosphere throughout the distribution chain

Liesbeth JacxsensFrank DevlieghereJohan Debevere

Modeling the individual cell lag phase: effect of temperature and pH on the individual cell lag distribution of Listeria monocytogenes

Kjell FrancoisFrank Devlieghere

Modelling microbial dynamics under time-varying conditions

Frank DevlieghereJohan Debevere

Bookchapter in Modelling microbial responses in foods.

Modelling the individual cell lag phase. Isolating single cells: protocol development

Kjell FrancoisFrank DevlieghereJohan Debevere

A1 Journal Article in LETTERS IN APPLIED MICROBIOLOGY

Modelling the individual cell lag phase: a protocol to isolate single cells using dilution series

Kjell FrancoisFrank DevlieghereJohan Debevere

Modelling the individual lag phase of Listeria monocytogenes: the effect of temperature and pH on the distribution of the individual lag phase

Kjell FrancoisFrank DevlieghereJohan Debevere

Modelling the relation between ethylene production rate, respiration rate and their influence on climacteric and non-climacteric fruits

Frank DevlieghereLiesbeth JacxsensJohan DebevereJurgen MeirlaenPeter Vanrolleghem

Modified atmosphere packaging: food safety and nutritional consequences

Frank DevlieghereJohan Debevere

Bookchapter in Novel food packaging techniques

Obtaining single cells - analysis and evaluation of an experimental protocol by means of a simulation model

Kjell FrancoisFrank DevlieghereJohan Debevere

Oxygen, ethylene and other scavengers

Lieve VermeirenLeen HeirlingsFrank DevlieghereJohan Debevere

Bookchapter in Novel food packaging techniques

Possibilities and limitations of predictive microbiology in microbial risk assessment

Frank DevlieghereJohan Debevere

Predicting inhibition and inactivation of Yersina enterocolitica through lactic acid production by lactobacillus sakei

Frank DevlieghereJohan Debevere

Presence and exposure assessment of fumonisin in finger millet, kidney beans and peanuts, which are ingredients used for complementary food in Tanzania

John Van CampBruno De MeulenaerFrank DevlieghereAnne OpsomerPatrick Kolsteren

Quality systems in the European food industry

Katleen BaertFrank DevlieghereLiesbeth JacxsensKristien NeytsJohan Debevere

Quality systems in the European food industry

Katleen BaertFrank DevlieghereLiesbeth JacxsensKristien NeytsJohan Debevere

Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce

Liesbeth JacxsensFrank DevliegherePeter RagaertJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2002

Applicability of chitosan as a food preservative

Frank DevlieghereAn VermeulenJohan Debevere

Biocontrol of microbial pathogens with lactic acid bacteria: evaluation through predictive modelling

Frank DevlieghereJohan Debevere

Chitosan as a food preservative: possibilities and limitations

Frank DevlieghereAn VermeulenJohan Debevere

Chitosan as a food preservative: possibilities and limitations.

Frank DevlieghereAn VermeulenJohan Debevere

Combined preservation factors and modelling. Frontiers in microbial fermentation and preservation

Frank DevlieghereJohan Debevere

Combined preservation factors and modelling. Frontiers in microbial fermentation and preservation.

Frank DevlieghereJohan Debevere

Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries.

Caroline Van der SteenLiesbeth JacxsensFrank DevlieghereJohan Debevere

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Development of a novel modeling methodology by incorporating a priori microbiological knowledge in a black box approach.

Frank DevlieghereJohan Debevere

Development of a novel modelling methodology by incorporating a priori microbiological knowledge in a black box approach

Frank DevlieghereJohan Debevere

Effect of superatmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads.

Liesbeth JacxsensFrank DevlieghereJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Effectiveness of some recent antimicrobial packaging concepts

Lieve VermeirenFrank DevlieghereJohan Debevere

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

Factors influencing consumers' perception towards minimally processed fruits and vegetables

Peter RagaertFrank DevlieghereWim VerbekeJohan Debevere

Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation

Lieve VermeirenFrank DevlieghereJohan Debevere

Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation

Lieve VermeirenFrank DevlieghereJohan Debevere

Interpretatie van microbiologische analyseresultaten voor levensmiddelen

Frank DevlieghereJohan Debevere

Interpretatie van microbiologische analyseresultaten voor levensmiddelen.

Frank DevlieghereJohan Debevere

Invloed van conserveringsparameters op de kwaliteit van vierde gamma groenten

Liesbeth JacxsensFrank DevlieghereJohan Debevere

Invloed van conserveringsparameters op de kwaliteit van vierde gamma groenten

Liesbeth JacxsensFrank Devlieghere

Invloed van conserveringsparameters op de kwaliteit van vierde gamma groenten. Kwaliteitszorg na de oogst en optimale bewaring van land- en tuinbouwproducten.

Liesbeth JacxsensFrank DevlieghereJohan Debevere

Modified Atmosphere Packaging.

Frank DevlieghereJohan Debevere

Bookchapter in The Nutrition Handbook for Food Processors / C.J.K. Henry and C. Chapman (eds.). - Cambridge : Woodhead Publishing Limited, 2002. - ISBN 1-85573-464-8

Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain.

Liesbeth JacxsensFrank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce

Liesbeth JacxsensFrank DevliegherePeter RagaertJohan Debevere

Rol van microbiologische criteria binnen HACCP

Kristien NeytsMieke UyttendaeleFrank DevlieghereJohan Debevere

Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce

Liesbeth JacxsensFrank DevlieghereJohan Debevere

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

2001

A combination of high oxygen atmosphere and equilibrium modified atmosphere packaging to improve the keeping quality of red fruits

Caroline Van der SteenLiesbeth JacxsensFrank DevlieghereJohan Debevere

Accurate modelling of non-loglinear survivor curves

Frank DevlieghereJohan Debevere

A2 Journal Article in International Dairy Federation Bulletin

Application of ethylene adsorbers for the storage of fresh fruit and vegetables

Liesbeth JacxsensFrank DevlieghereJohan Debevere

Biocontrol of microbial pathogens with lactic acid bacteria: evaluation through predictive modelling

Frank DevlieghereJohan Debevere

Dynamic modelling of pathogen/antagonist interactions in foods

Frank DevlieghereJohan Debevere

Dynamic modelling of pathogen/antagonist interactions in foods

Frank DevlieghereJohan Debevere

Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce.

Liesbeth JacxsensFrank DevlieghereCaroline Van der SteenJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Equilibrium modified atmosphere packages of minimally processed vegetables followed through the distribution chain

Liesbeth JacxsensFrank DevlieghereJohan Debevere

Gesneden groenten en zacht rood fruit onder hoge zuurstofatmosfeer

Liesbeth JacxsensFrank DevlieghereCaroline Van der SteenJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model.

Frank DevlieghereJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

High oxygen packaging of ready-to-eat vegetables: a novel type of modified atmosphere packaging?

Liesbeth JacxsensFrank DevlieghereJohan Debevere

Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella baltica.

Johan DebevereFrank DevlieghereBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Predictive modelling in modified atmosphere packaged products: a case study

Frank DevlieghereJohan Debevere

Radiofrekwent ontdooien van vlees

Frank DevlieghereJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Zin en onzin van microbiologische analyses

Johan DebevereMieke UyttendaeleFrank Devlieghere

2000

Actief verpakken in Europa : de stand van zaken

Lieve VermeirenFrank DevlieghereJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Additieven voor de levensmiddelenindustrie: technische en wettelijke aspecten.

Johan DebevereFrank Devlieghere

A4 Journal Article in Wetenschappelijke nascholing, Universiteit Gent, 2000

Application of ethylene absorbers for the storage of fresh fruit and vegetables.

Liesbeth JacxsensFrank DevlieghereJohan Debevere

De beheersing van nieuwe pathogenen in de levensmiddelenindustrie

Mieke UyttendaeleJohan DebevereFrank DevlieghereLiesbeth JacxsensKristien Neyts

Designing equilibrium modified atmosphere packages for fresh-cut vegetables subjected to changes in temperature

Frank DevlieghereJohan Debevere

A1 Journal Article in LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

Development of an immunological method to assess bisphenol A migration from food packaging materials.

Bruno De MeulenaerKatleen BaertFrank DevlieghereAndré Huyghebaert

A4 Journal Article in MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT

Effectiveness of some recent antimicrobial packaging concepts

Lieve VermeirenFrank DevlieghereJohan Debevere

Estimation of the safety of gas packaged cooked meat products : a predictive modelling approach

Frank DevlieghereLieve VermeirenJohan Debevere

Food additives for the Meat Industry. European legislation training of polish experts for meat and poultry

Frank DevlieghereJohan Debevere

Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products.

Frank DevlieghereIvy LefevereJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Houdbaarheid en microbiële veiligheid van verpakte gepasteuriseerde vleeswaren te voorspellen

Frank DevlieghereJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Influence of dissolved carbon dioxide on the growth of spoilage bacteria

Frank DevlieghereJohan Debevere

A1 Journal Article in LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products

Dirk GeversGeert HuysFrank DevlieghereMieke UyttendaeleJohan DebevereJean Swings

A1 Journal Article in SYSTEMATIC AND APPLIED MICROBIOLOGY

Modiefied atmosphere packaging: state-of-the-art

Frank DevlieghereLiesbeth JacxsensJohan Debevere

A4 Journal Article in IFIS

Modified atmosphere packaging : state-of-the-art

Frank DevlieghereLiesbeth JacxsensJohan Debevere

Potential applications of antimicrobial films for food packaging

Lieve VermeirenFrank DevlieghereJohan Debevere

Predictive modelling for packaging design: Equilibrium Modified Atmosphere Packages of fresh-cut vegetables subjected to changing temperatures.

Frank DevlieghereLiesbeth JacxsensJohan Debevere

Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation.

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Study on antimicrobial activity of a food packaging material containing potassium sorbate

Frank DevlieghereLieve VermeirenAnja BockstalJohan Debevere

A1 Journal Article in ACTA ALIMENTARIA

Study on the effectiveness of a triclosan containing film as a food packaging material for vacuum packaged meat products

Lieve VermeirenFrank DevlieghereJohan Debevere

Study on the feasibility of a triclosan-containing film as antimicrobial food packaging material

Lieve VermeirenFrank DevlieghereJohan Debevere

The effectiveness of hexamethylenetetramine-incorporated plastic for the active packaging of foods

Frank DevlieghereLieve VermeirenJohan Debevere

A1 Journal Article in PACKAGING TECHNOLOGY AND SCIENCE

Trends in het verpakken van levensmiddelen.

Lieve VermeirenLiesbeth JacxsensJohan DebevereFrank Devlieghere

Verpakken van beperkt houdbare levensmiddelen

Johan DebevereFrank DevlieghereLiesbeth JacxsensLieve Vermeiren

Voedselconservering: milde technieken

Johan DebevereFrank Devlieghere

Zin en onzin van de levensmiddelenmicrobiologie

Johan DebevereMieke UyttendaeleFrank Devlieghere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Zin en onzin van levensmiddelenmicrobiologie

Johan DebevereMieke UyttendaeleFrank Devlieghere

1999

An in-depth review of technologies, legislation, market and consumer needs and trends in active and intelligent packaging in relation to current European food packaging regulations. Literature review of FAIR-project Actipack (CT 98-4170)

Lieve VermeirenFrank DevlieghereJohan Debevere

Behavior of Listeria monocytogenes and Aeromonas spp. on fresh-cut produce packaged under equilibrium-modified atmosphere.

Liesbeth JacxsensFrank DevlieghereJohan Debevere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

Development of predictive models to estimate the safety and shelf life of gas packed cooked meat products

Frank DevlieghereJohan Debevere

Developments in the active packaging of foods

Lieve VermeirenFrank DevlieghereJohan Debevere

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dissolved carbon dioxide as a parameter for the effectiveness of modified atmosphere packed foods

Frank Devlieghere

Evaluating safety, effectiveness, economic-environmental impact and consumer acceptance of active and intelligent packagings FAIR-project PL 98-4170'Actipak'

Lieve VermeirenFrank DevlieghereBruno De MeulenaerJohan Debevere

Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake

Frank Devlieghere

Shelf life of modified atmosphere packed cooked meat products: a predictive model.

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spoilage and safety of fresh-cut vegetables packaged under equilibrium modified atmosphere: a case study of mixed lettuce followed through the distribution chain

Liesbeth JacxsensFrank DevlieghereJohan Debevere

Spoilage and safety of fresh-cut vegetables under equilibrium modified atmosphere

Liesbeth JacxsensFrank DevlieghereJohan Debevere

A4 Journal Article in MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT

The use of buffered lactic acid and MAP to increase the shelf-life of fresh poultry meat.

Frank DevlieghereJohan Debevere

Validation of a systematic approach to design equilibrium modified atmosphere packages for fresh-cut produce

Liesbeth JacxsensFrank DevlieghereJohan Debevere

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

Verse groenten in het nieuw.

Liesbeth JacxsensFrank DevlieghereJohan Debevere

A4 Journal Article in HET INGENIEURSBLAD

Voeding verhitten m. b. v. radiofrequentie.

Frank DevlieghereJohan Debevere

A4 Journal Article in HET INGENIEURSBLAD

Voorspellende modellen voor de veiligheid en de houdbaarheid van gasverpakte levensmiddelen: een voorbeeld

Frank DevlieghereJohan Debevere

1998

Actieve materialen voor het verpakken van levensmiddelen

Frank DevlieghereJohan Debevere

A4 Journal Article in Flanders Food Magazine

Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres

Frank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of recycled HDPE milk bottles for food applications

Frank DevlieghereBruno De MeulenaerJan Demyttenaere

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

Growth of Listeria monocytogenes and Aeromonas hydrophila under modified atmospheres: a predictive model

Frank DevlieghereJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

HACCP bezorgt kleine bedrijven in België de nodige kopzorgen

Frank Devlieghere

A4 Journal Article in VOEDINGSMIDDELEN TECHNOLOGIE

Influence of D-limonene absorption on the physical properties of refillable PET

Frank DevlieghereAndré Huyghebaert

A1 Journal Article in FOOD CHEMISTRY

Safety of modified atmosphere packaging of minimally processed vegetables

Liesbeth JacxsensFrank DevlieghereJohan Debevere

1997

Actieve verpakkingen verlengen houdbaarheid

Frank DevlieghereJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Chemical contamination potential of bottle materials

Frank DevlieghereWalter SteurbautAndré Huyghebaert

A1 Journal Article in ACTA ALIMENTARIA

Enkele overwegingen bij voorspellend modelleren

Johan DebevereFrank Devlieghere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Evaluation, modelling and optimization of the cleaning process of contaminated plastic food refillables

Frank DevlieghereBruno De MeulenaerAndré Huyghebaert

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

Het belang van kwantitatieve risico-inschatting bij minimaal behandelde levensmiddelen

Johan DebevereFrank DevlieghereKristien Neyts

Bookchapter in Juridische en technologische ontwikkelingen in de voedingssector

Increasing the shelf-life of poultry meat using acid decontamination and modified atmosphere packaging

Frank DevlieghereJohan Debevere

MAP: verpakking onder gewijzigde atmosfeer

Frank Devlieghere

Microbial Control in the meat industry

Removal of microorganisms from polymer bottles by caustic washing.

Frank DevlieghereAndré Huyghebaert

A1 Journal Article in FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

The influence of modified atmosphere packaging on the shelf-life of fresh poultry

Johan DebevereFrank Devlieghere

The use of the concentration of carbon dioxide in the aqueous phase as a parameter to model the effect of a modified atmosphere on the growth of Enterobacter cloaca

Frank DevlieghereJohan Debevere

1996

Gemodificeerde atmosfeer verpakking en nutriëntenbehoud : factoren in de relatie voeding-gezondheid

Frank DevlieghereJohan Debevere

The influence of Modified Atmosphere Packaging on the Shelf-life of Fresh Poultry

Johan DebevereFrank Devlieghere

Bookchapter in Factors affecting the microbial Quality of meat

Voorstelling van de research-activiteiten van het laboratorium voor Levensmiddelenmicrobiologie en -conservering

Mieke UyttendaeleFrank Devlieghere

1995

Chemische en technologische aspekten van de verpakking

André HuyghebaertFrank Devlieghere

A4 Journal Article in VERHANDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN

Gebruik van hervulbare plastiek flessen.

Frank DevlieghereAndré Huyghebaert

A4 Journal Article in MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT

Kunststoffen scheiden uit afval kan technologisch, maar

Frank Devlieghere

A4 Journal Article in HET INGENIEURSBLAD

Migration of components into food stuffs of refillable and recycled packaging systems

Frank Devlieghere

1994

Voor- en nadelen van voeding in plastiek

Frank Devlieghere

1993

Experimental measurements of phase equilibria for ternary and quaternary systems of glucose, water, CO₂ and ethanol with a novel apparatus

Frank Devlieghere

A1 Journal Article in FLUID PHASE EQUILIBRIA

Dissolved carbon dioxide as a parameter for the effectiveness of modified atmosphere packed foods. Symposium Quimper Froid'97: Predictive microbiology of chilled foods. 16-18 juni 1997, Quimper, Frankrijk, 1999, 90-98.

Frank DevlieghereJohan Debevere

Growth of Listeria monocytogenes and Aeromonas hydrophila under modified atmospheres: a predictive model. Proceedings 'Twelfth Forum for Applied Biotechnology', Med. Fac. Landbouww. Univ.Gent, 1998, 63/4b, 1439 - 1446, 1998.

Frank DevlieghereIvy LefevereJohan Debevere

Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake. Symposium Quimper Froid'97: Predictive microbiology of chilled foods. 16-18 juni 1997, Quimper, Frankrijk, 1999, 194-204.

Frank DevlieghereJohan Debevere

Safety of 'grade IV' products: behaviour of Listeria monocytogenes and Aeromonas spp. on minimally processed vegetables stored under equilibrium modified atmosphere. Proceedings Forum for Applied Biotechnology, Med. Fac. Landbouww. Univ.Gent, 63/4b,' 1998, 1531-1534, 1998.

Liesbeth JacxsensFrank DevlieghereJohan Debevere