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Onderzoeker
Frank Devlieghere
Profiel
Projecten
Publicaties
Activiteiten
679
Resultaten
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 Baele
An Vermeulen
Frederic B. Leloup
Dimitri Adons
Roos Peeters
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
A1
Artikel in een tijdschrift
in
PACKAGING TECHNOLOGY AND SCIENCE
2021
Decontamination of fresh-cut Romaine lettuce results in increased growth potential of L. monocytogenes during cold storage
Thomas De Bock
Lore De Ridder
Frank Devlieghere
Mieke Uyttendaele
U
Conferentie
2021
Effect of temperature, CO2 and O-2 on motility and mobility of Anisakidae larvae
Aiyan Guan
Inge Van Damme
Frank Devlieghere
Sarah Gabriël
A1
Artikel in een tijdschrift
in
SCIENTIFIC REPORTS
2021
Evaluation of B. thuringiensis-based biopesticides in the primary production of fresh produce as a food safety hazard and risk
Thomas De Bock
Xingchen Zhao
Liesbeth Jacxsens
Frank Devlieghere
Andreja Rajkovic
Pieter Spanoghe
Monica Höfte
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2021
Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces
Rongxue Sun
An Vermeulen
Anneleen Wieme
Peter Vandamme
Frank Devlieghere
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2021
Identification of strategies to mitigate fumonisins in maize from Vietnamese smallholder farms
Minh Trang Tran
Kris Audenaert
Mia Eeckhout
Sarah De Saeger
Frank Devlieghere
Proefschrift
2021
Impact of ethnic pre-harvest practices on the occurrence of Fusarium verticillioides and fumonisin B1 in maize fields from Vietnam
Minh Trang Tran
Maarten Ameye
Lien Phan Thi Kim
Frank Devlieghere
Sarah De Saeger
Mia Eeckhout
Kris Audenaert
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2021
Molecular insights into defense responses of Vietnamese maize varieties to Fusarium verticillioides isolates
Minh Trang Tran
Maarten Ameye
Sofie Landschoot
Frank Devlieghere
Sarah De Saeger
Mia Eeckhout
Kris Audenaert
A1
Artikel in een tijdschrift
in
JOURNAL OF FUNGI
2021
Oxygen consumption by Phalaenopsis plantlets and Chrysanthemum cuttings as a function of temperature and time : model structure validation
Lieven Van de Vondel
Annelies Christiaens
An Vermeulen
Marie-Christine Van Labeke
Frank Devlieghere
Peter Ragaert
A1
Artikel in een tijdschrift
in
AGRONOMY-BASEL
2021
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
Minh Trang Tran
Maarten Ameye
Lien Phan Thi Kim
Frank Devlieghere
Sarah De Saeger
Mia Eeckhout
Kris Audenaert
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2021
Probabilistic topic modelling in food spoilage analysis : a case study with Atlantic salmon (Salmo salar)
Lotta Kuuliala
Raul Perez Fernandez
Mengzi Tang
Mieke Vanderroost
Bernard De Baets
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2021
Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder
Maarten Baele
An Vermeulen
Dimitr Adons
Roos Peeters
Angelique Vandemoortele
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
A1
Artikel in een tijdschrift
in
PACKAGING TECHNOLOGY AND SCIENCE
2021
Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods
D. Sylvain Dabade
Liesbeth Jacxsens
Lisa Miclotte
Emmanuel Abatih
Frank Devlieghere
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2021
2020
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
Els Debonne
Fien Van Schoors
Peter Maene
Filip Van Bockstaele
Pieter Vermeir
Jan Verwaeren
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2020
Decontamination effect of hot-air drying against bacterial pathogen and surrogate strains on basil leaves, from laboratory to pilot scale settings
Zijin Zhou
Sophie Zuber
Matteo Campagnoli
Mireille Moser
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2020
Directed evolution by UV-C treatment of Bacillus cereus spores
Katrien Begyn
Tom Dongmin Kim
Marc Heyndrickx
Chris Michiels
Abram Aertsen
Andreja Rajkovic
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2020
Directed evolution on Bacillus cereus endospores by UV-C and wet heat
Katrien Begyn
Frank Devlieghere
Andreja Rajkovic
Marc Heyndrickx
Proefschrift
2020
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
Simbarashe Samapundo
Stefani Djunaidi
An Vermeulen
Anderson S. Sant'Ana
Jan Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2020
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
Juliana Lane Paixao dos Santos
Simbarashe Samapundo
Jan Van Impe
Anderson S. Sant'Ana
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2020
Exploring natural antifungal preservation strategies to extend bread shelf-life : from baking technology to biopreservation
Els Debonne
Mia Eeckhout
Frank Devlieghere
Filip Van Bockstaele
Proefschrift
2020
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
Gustavo Luis Scalone
Angelos-Gerasimos Ioannidis
Prabin Lamichhane
Frank Devlieghere
Norbert De Kimpe
Keith Cadwallader
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2020
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
Els Debonne
An Vermeulen
Naomi Bouboutiefski
Tony Ruyssen
Filip Van Bockstaele
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2020
Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)
Juliana Lane
Jeanne-Marie Membre
Liesbeth Jacxsens
Simbarashe Samapundo
Jan Van Impe
Anderson S. Sant'Ana
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2020
Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds
Ali Sedaghat Doost
Frank Devlieghere
Christian Stevens
Myriam Claeys
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2020
The constrained median : a way to incorporate side information in the assessment of food samples
Marc Sader
Raul Perez Fernandez
Lotta Kuuliala
Frank Devlieghere
Bernard De Baets
A1
Artikel in een tijdschrift
in
MATHEMATICS
2020
The use of growth / no-growth models as a tool to predict bread shelf-life
Els Debonne
Filip Van Bockstaele
Mia Eeckhout
Frank Devlieghere
C3
Conferentie
2020
Towards optimal barriers for food packaging : balancing over- and underpackaging
Maarten Baele
Peter Ragaert
Frank Devlieghere
Bruno De Meulenaer
Proefschrift
2020
Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
Els Debonne
Peter Maene
An Vermeulen
Filip Van Bockstaele
Laura Depredomme
Pieter Vermeir
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2020
2019
A microbial assay of novel glycolipid biosurfactants produced by the yeast Starmerella bombicola
Martijn Castelein
Sophie Roelants
Lisa Van Renterghem
Els Debonne
Frank Devlieghere
Wim Soetaert
C3
Conferentie
2019
Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds
Juliana Lane
Simbarashe Samapundo
Gabriela Cadore Pimentel
Jan Van Impe
Anderson S. Sant’Ana
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2019
Bacterial contamination of pig carcasses during slaughter and the growth potential of Yersinia enterocolitica and other foodborne pathogens under refrigeration
Wauter Biasino
Mieke Uyttendaele
Frank Devlieghere
Lieven De Zutter
Inge Van Damme
Proefschrift
2019
Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage
Zeinab Mohammadi Shad
Emiel Steen
Frank Devlieghere
Andy Mauromoustakos
Griffiths G. Atungulu
A1
Artikel in een tijdschrift
in
CEREAL CHEMISTRY
2019
Decontamination techniques for fresh and dried plant-based foods through gaseous O3, ultraviolet-C and supercritical CO2
Siméon Bourdoux
Frank Devlieghere
Andreja Rajkovic
Mieke Uyttendaele
Proefschrift
2019
Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns
Zijin Zhou
Sophie Zuber
Matteo Campagnoli
Thierry Putallaz
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2019
Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage
Maarten Baele
An Vermeulen
Frederic Leloup
Dimitri Adons
Roos Peeters
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
A1
Artikel in een tijdschrift
in
PACKAGING TECHNOLOGY AND SCIENCE
2019
Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature
Els Debonne
An Vermeulen
Filip Van Bockstaele
Irena Soljic
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2019
Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread
Els Debonne
Frank Devlieghere
Mia Eeckhout
C3
Conferentie
2019
Incidence, diversity and characteristics of acid-tolerant spore-forming bacteria from intensively pasteurized (acid) sauces
Rongxue Sun
Frank Devlieghere
C3
Conferentie
2019
Intervention strategies to improve the microbial safety of minimally processed berries, herbs and spices
Zijin Zhou
Mieke Uyttendaele
Frank Devlieghere
Sophie Zuber
Proefschrift
2019
Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
Els Debonne
Hanne Baert
Mia Eeckhout
Frank Devlieghere
Filip Van Bockstaele
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2019
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
Frank Devlieghere
Jan Van Impe
Anderson de Souza Sant"Ana
Proefschrift
2019
Role of sorbic acid in the fungal stability of water-in-oil emulsions
Irena Soljic
Frank Devlieghere
Audrey Riviere
Proefschrift
2019
Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression
Lotta Kuuliala
Marc Sader
Antonio Mattia Solimeo
Raul Perez Fernandez
Mieke Vanderroost
Bernard De Baets
Bruno De Meulenaer
Peter Ragaert
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2019
Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing
Simbarashe Samapundo
Ilse de Baenst
M. Aerts
Margo Cnockaert
Frank Devlieghere
Peter Vandamme
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2019
2018
A combined scoring and ranking approach for determining overall food quality
Marc Sader
Raul Perez Fernandez
Lotta Kuuliala
Frank Devlieghere
Bernard De Baets
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF APPROXIMATE REASONING
2018
Antimicrobial packaging based on starch, poly(3-hydroxybutyrate) and poly(lactic-co-glycolide) materials and application challenges
Nichrous Mlalila
Askwar Hilonga
Hulda Swai
Frank Devlieghere
Peter Ragaert
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2018
Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials
Els Debonne
Filip Van Bockstaele
An Vermeulen
Mia Eeckhout
Frank Devlieghere
C3
Conferentie
2018
Biogene amines in levensmiddelen : meer dan vis-en visserijproducten? : FOD Volksgezondheid project BIOGAMI
Liesbeth Jacxsens
Bruno De Meulenaer
Frank Devlieghere
A4
Artikel in een tijdschrift
in
FOOD SCIENCE AND LAW
2018
Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
Angelos-Gerasimos Ioannidis
Frederiek-Maarten Kerckhof
Yasmine Riahi Drif
Mike Vanderroost
Nico Boon
Peter Ragaert
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2018
Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach
Ilija Djekic
Nikola Tomic
Siméon Bourdoux
Sara Spilimbergo
Nada Smigic
Bozidar Udovicki
Gerard Hofland
Frank Devlieghere
Andreja Rajkovic
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
Directed evolution by UV-C treatment of Bacillus cereus spores induced sensitivity to wet heat
Katrien Begyn
Dongmin Kim
Marc Heyndrickx
Chris Michiels
Abram Aertsen
Andreja Rajkovic
Frank Devlieghere
C3
Conferentie
2018
Directed evolution by UV-C-treatment of Bacillus cereus endospores
Katrien Begyn
Dongmin Kim
Marc Heyndrickx
Chris Michiels
Abram Aertsen
Andreja Rajkovic
Frank Devlieghere
C3
Conferentie
2018
Effect of heat treatment intensity on the survival, activation and subsequent outgrowth of Byssochlamys nivea ascospores
Simbarashe Samapundo
Annemarie Vroman
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant
Ali Sedaghat Doost
Frank Devlieghere
Ann Dirckx
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROCESSING AND PRESERVATION
2018
Heat resistance of biobased materials, evaluation and effect of processing techniques and additives
Nanou Peelman
Peter Ragaert
Kim Ragaert
Mustafa Erkoç
Willem Van Brempt
Femke Faelens
Frank Devlieghere
Bruno De Meulenaer
Ludwig Cardon
A1
Artikel in een tijdschrift
in
POLYMER ENGINEERING AND SCIENCE
2018
Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
Els Debonne
Filip Van Bockstaele
Manon Van Driessche
Ingrid De Leyn
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2018
Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying
Siméon Bourdoux
Andreja Rajkovic
Stijn De Sutter
An Vermeulen
Sara Spilimbergo
Alessandro Zambon
Gerard Hofland
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2018
Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin
Ali Sedaghat Doost
Koen Dewettinck
Frank Devlieghere
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2018
Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea
Juliana LP Santos
Simbarashe Samapundo
Sonay Merve Gülay
Jan Van Impe
Anderson S Sant'Ana
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2018
Microbial inactivation efficiency of supercritical CO2 drying process
Alessandro Zambon
Filippo Michelino
Siméon Bourdoux
Frank Devlieghere
Stefania Sut
Stefano Dall’Acqua
Andreja Rajkovic
Sara Spilimbergo
A1
Artikel in een tijdschrift
in
DRYING TECHNOLOGY
2018
Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres
Lotta Kuuliala
Yassmin Al hage
Angelos-Gerasimos Ioannidis
Marc Sader
Frederiek-Maarten Kerckhof
Mike Vanderroost
Nico Boon
Bernard De Baets
Bruno De Meulenaer
Peter Ragaert
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2018
Monitoring of food spoilage by high resolution THz analysis
Francis Hindle
Lotta Kuuliala
Meriem Mouelhi
Arnaud Cuisset
Cedric Bray
Mathias Vanwolleghem
Frank Devlieghere
Gael Mouret
Robin Bocquet
A1
Artikel in een tijdschrift
in
ANALYST
2018
Multidisciplinary quality characterization for the development of active and intelligent packaging technologies for muscle foods
Lotta Kuuliala
Frank Devlieghere
Jurkka Kuusipalo
Peter Ragaert
Proefschrift
2018
Multivariate statistical analysis for the identification of potential seafood spoilage indicators
Lotta Kuuliala
Emmanuel Abatih
Angelos-Gerasimos Ioannidis
Mike Vanderroost
Bruno De Meulenaer
Peter Ragaert
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2018
Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
Juliana dos Santos
Simbarashe Samapundo
Ayse Biyikli
Jan Van Impe
Simen Akkermans
Monica Höfte
Emmanuel Abatih
Anderson S. Sant'Ana
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2018
PoCOsteo : PoC in-office device for identifying individuals at high risk of osteoporosis and osteoporotic fracture
Patricia Khashayar
Frederik Leys
Paula Dias Lopes Campos
A Ostovar
G Schols
R Gransee
D Latta
P Biggs
IJ Riley
CK O'Sullivan
I Katakis
M Ortiz
JLL Acero
Richard Hoogenboom
Frank Devlieghere
Peter Ragaert
B Barredo
Mieke Adriaens
B Obennayer-Pietsch
HP Dimai
B Larijani
Jan Vanfleteren
C3
Conferentie
2018
Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
Irena Soljic
An Vermeulen
Catherine Nambooze
Audrey Rivière
Simbarashe Samapundo
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2018
The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
Els Debonne
Ingrid De Leyn
Jan Verwaeren
Stijn Moens
Frank Devlieghere
Mia Eeckhout
Filip Van Bockstaele
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
The use of essential oils as natural antifungal preservatives in bread products
Els Debonne
Filip Van Bockstaele
Simbarashe Samapundo
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF ESSENTIAL OIL RESEARCH
2018
UV-C inactivation of Bacillus cereus spores
Katrien Begyn
Dongmin Kim
Marc Heyndrickx
Abram Aertsen
Chris Michiels
Andreja Rajkovic
Frank Devlieghere
C3
Conferentie
2018
Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
Els Debonne
Filip Van Bockstaele
Ingrid De Leyn
Frank Devlieghere
Mia Eeckhout
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
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 Soljic
Azar Abbasian Genaveh
Frank Devlieghere
C3
Conferentie
2017
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 Haute
Katleen Raes
Frank Devlieghere
Imca Sampers
A1
Artikel in een tijdschrift
in
FOOD PACKAGING AND SHELF LIFE
2017
Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains
Leticia Ungaretti Haberbeck
Xiang Wang
Chris Michiels
Frank Devlieghere
Mieke Uyttendaele
Annemie H Geeraerd
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2017
Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method
Els Debonne
Angelos-Gerasimos Ioannidis
Filip Van Bockstaele
Hanne Baert
Frank Devlieghere
Mia Eeckhout
C3
Conferentie
2017
Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat
Veronica Sirocchi
Frank Devlieghere
Nanou Peelman
Gianni Sagratini
Filippo Maggi
Sauro Vittori
Peter Ragaert
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2017
Effect of gaseous ozone on foodborn pathogens and their surrogates on fresh and frozen strawberries
Zijin Zhou
Frédérique Cantergiani
Frank Devlieghere
Sophie Zuber
Mieke Uyttendaele
C3
Conferentie
2017
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 Zhou
Sophie Zuber
Frédérique Cantergiani
Sophie Butot
Dan Li
Thomas Stroheker
Frank Devlieghere
Anthony Lima
Umberto Piantini
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2017
Influence of pH and structure on sorbic acid distribution and growth of C. guilliermondii in fat-based products
Irena Soljic
An Vermeulen
Frank Devlieghere
C3
Conferentie
2017
Influence of pH, fat content and type of fat on the effectivity of sorbic acid in fat based structured food products
Irena Soljic
Siméon Bourdoux
Frank Devlieghere
C3
Conferentie
2017
Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
Simbarashe Samapundo
Ilse de Baenst
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2017
Natural alternative preservation strategies for bread products
Els Debonne
Filip Van Bockstaele
Simbarashe Samapundo
Frank Devlieghere
Mia Eeckhout
C3
Conferentie
2017
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 Ioannidis
Christophe Walgraeve
Mike Vanderroost
Herman Van Langenhove
Frank Devlieghere
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD ANALYTICAL METHODS
2017
The digitization of a food package’s life cycle : existing and emerging computer systems in the logistics and post-logistics phase
Mike Vanderroost
Peter Ragaert
Jan Verwaeren
Bruno De Meulenaer
Bernard De Baets
Frank Devlieghere
A1
Artikel in een tijdschrift
in
COMPUTERS IN INDUSTRY
2017
The digitization of a food package’s life cycle : existing and emerging computer systems in the pre-logistics phase
Mike Vanderroost
Peter Ragaert
Jan Verwaeren
Bruno De Meulenaer
Bernard De Baets
Frank Devlieghere
A1
Artikel in een tijdschrift
in
COMPUTERS IN INDUSTRY
2017
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 Rajkovic
Igor Tomasevic
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2017
Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings
Nikki De Clercq
Els Van Coillie
Benjamin Horemans
Barbara Duquenne
Marjolein Vandekerckhove
Geertrui Vlaemynck
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2017
Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface
Xiang Wang
Frank Devlieghere
Annemie Geeraerd
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2017
2016
Antifungal activity of fermentates and their potential to replace propionate in bread
Simbarashe Samapundo
Frank Devlieghere
Annemarie Vroman
Mia Eeckhout
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2016
Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake
Simbarashe Samapundo
Frank Devlieghere
Annemarie Vroman
Mia Eeckhout
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2016
Applicability of biobased packaging materials for long shelf-life food products
Nanou Peelman
Peter Ragaert
Elien Verguldt
Frank Devlieghere
Bruno De Meulenaer
A2
Artikel in een tijdschrift
in
PACKAGING RESEARCH
2016
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 Samapundo
Felix Mugove Mujuru
Ilse de Baenst
Quinten Denon
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD SCIENCE
2016
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 Thi
Imca Sampers
Sam Van Haute
Simbarashe Samapundo
Bruno De Meulenaer
Marc Heyndrickx
Frank Devlieghere
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2016
Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam
Simbarashe Samapundo
TN Cam Thanh
Ramize Xhaferi
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2016
Identification and characterisation of spoilage moulds in chocolate confectionery and patulin-producing moulds in apples
Nikki De Clercq
Bruno De Meulenaer
Frank Devlieghere
Els Van Coillie
Geertrui Vlaemynck
Proefschrift
2016
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 Linden
Markus Eriksson
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2016
Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere
Nikki De Clercq
G Vlaemynck
E Van Pamel
S Van Weyenberg
L Herman
Frank Devlieghere
Bruno De Meulenaer
E Van Coillie
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2016
Listeria monocytogenes: an examination of food chain factors potentially contributing to antimicrobial resistance
Kevin J Allen
Ewa Walecka-Zacharska
Jessica C Chen
Katarzyna Kosek-Paszkowska
Frank Devlieghere
Eva Van Meervenne
Jacek Osek
Kinga Wieczorek
Jacek Bania
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2016
Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium
Anh Ngoc Tong Thi
Simbarashe Samapundo
Frank Devlieghere
Marc Heyndrickx
A2
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD CONTAMINATION
2016
Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
Inge Van der Linden
Karina Avalos Llano
Markus Eriksson
Winnok De Vos
Els Van Damme
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2016
Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)
Pratheeba Yogendrarajah
An Vermeulen
Liesbeth Jacxsens
Evangelia Mavromichali
Sarah De Saeger
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2016
Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture
María Sánchez Mainar
Ramize Xhaferi
Simbarashe Samapundo
Frank Devlieghere
Frédéric Leroy
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2016
Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products
Nikki De Clercq
Els Van Pamel
Els Van Coillie
Geertrui Vlaemynck
Frank Devlieghere
Bruno De Meulenaer
Els Daeseleire
A1
Artikel in een tijdschrift
in
FOOD ANALYTICAL METHODS
2016
Patulin production by Penicillium expansum isolates from apples during different steps of long-term storage
N De Clercq
G Vlaemynck
E Van Pamel
D Colman
Marc Heyndrickx
F Van Hove
Bruno De Meulenaer
Frank Devlieghere
E Van Coillie
A1
Artikel in een tijdschrift
in
WORLD MYCOTOXIN JOURNAL
2016
Performance of drying technologies to ensure microbial safety of dried fruits and vegetables
Siméon Bourdoux
Dan Li
Andreja Rajkovic
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
2016
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 Ceuppens
Sigrid Van Boxstael
Astrid Westyn
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2016
The influence of liquid oil, solid fat and pH on the inhibitory effect of potassium sorbate on Candida guilliermondii
Irena Soljic
Catherine Nambooze
An Vermeulen
Frank Devlieghere
C3
Conferentie
2016
Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
Xiang Wang
Mieke Uyttendaele
Annemie Geeraerd
Liselot Steen
Ilse Fraeye
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2016
2015
3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite
Bao Loan Huynh Nguyen
Frank Devlieghere
Caroline Van Hoeke
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2015
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 Devlieghere
Anja De Loy-Hendrickx
Michaël Rademaker
Peter Pipelers
A Crozier
Bernard De Baets
L Joly
S Keromen
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF COSMETIC SCIENCE
2015
A quantitative PCR to follow-up germination and growth of Clostridium botulinum in refrigerated processed foods with extended durability
Katrien Begyn
Dan Li
Frank Devlieghere
Mieke Uyttendaele
C3
Conferentie
2015
Barrier and thermal properties of biobased packaging materials for food applications
Nanou Peelman
Peter Ragaert
Kim Ragaert
Mustafa Erkoç
Bruno De Meulenaer
Ludwig Cardon
Frank Devlieghere
C3
Conferentie
2015
Characterization of barrier properties and temperature resistance of biobased plastics for food packaging
Nanou Peelman
Peter Ragaert
Frank Devlieghere
Bruno De Meulenaer
Proefschrift
2015
Climate impact on Alternaria moulds and their mycotoxins in fresh produce: the case of the tomato chain
Evelien Van de Perre
Liesbeth Jacxsens
Cheng Liu
Frank Devlieghere
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2015
Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company
Anh Ngoc Tong Thi
Imca Sampers
Sam Van Haute
Simbarashe Samapundo
Binh Ly Nguyen
Marc Heyndrickx
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2015
Detection and identification of xerophylic fungi in Belgian chocolate confectionary factories
Nikki De Clercq
Els Van Coillie
Els Van Pamel
Bruno De Meulenaer
Frank Devlieghere
Geertrui Vlaemynck
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2015
Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips
Evy Lahou
Xiang Wang
Elien De Boeck
Elien Verguldt
Annemie Geeraerd
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2015
Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces
Vasileios Pothakos
Yosi Ayu Aulia
Inge Van der Linden
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2015
Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti
Simbarashe Samapundo
Ruth Climat
Ramize Xhaferi
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2015
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 Wang
Evy Lahou
Elien De Boeck
Frank Devlieghere
Annemie Geeraerd
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
FRONTIERS IN MICROBIOLOGY
2015
Heat resistance of new biobased polymeric materials, focusing on starch, cellulose, PLA, and PHA
Nanou Peelman
Peter Ragaert
Kim Ragaert
Bruno De Meulenaer
Frank Devlieghere
Ludwig Cardon
A1
Artikel in een tijdschrift
in
JOURNAL OF APPLIED POLYMER SCIENCE
2015
High barrier food packaging: convenience or necessity?: opportunity for bioplastics
Nanou Peelman
Peter Ragaert
Frank Devlieghere
Bruno De Meulenaer
C1
Conferentie
2015
High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce
Francisco Lopez Galvez
Peter Ragaert
Md Azizul Haque
Markus Eriksson
Marie-Christine Van Labeke
Frank Devlieghere
A1
Artikel in een tijdschrift
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2015
Lactic acid bacteria and their controversial role in fresh meat spoilage
Vasileios Pothakos
Frank Devlieghere
Francesco Villani
Johanna Björkroth
Danilo Ercolini
A1
Artikel in een tijdschrift
in
MEAT SCIENCE
2015
Low temperature and modified atmosphere: hurdles for antibiotic resistance transfer?
Eva Van Meervenne
Els Van Coillie
Stephanie Van Weyenberg
Nico Boon
Lieve Berman
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2015
Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetable wash water applied on peracetic acid
Sam Van Haute
Francisco López-Gálvez
Vicente M Gómez-López
Markus Eriksson
Frank Devlieghere
Anna Allende
Imca Sampers
C3
Conferentie
2015
Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid
Sam Van Haute
Francisco Lopez Galvez
Vicente M Gómez-López
Markus Eriksson
Frank Devlieghere
Ana Allende
Imca Sampers
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2015
Microbial quality of frozen Pangasius hypophthalmus as influenced by industrial processing in Vietnam
Anh Ngoc Tong Thi
Frank Devlieghere
Marc Heyndrickx
Proefschrift
2015
Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua): towards an integrated optical sensor for monitoring food quality
Lotta Kuuliala
Yassmin Al hage
Angelos-Gerasimos Ioannidis
Marc Sader
Mike Vanderroost
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2015
Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aW and ethanol concentration
Nick Deschuyffeleer
An Vermeulen
Jeff Daelman
E Castelein
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2015
Modified atmosphere packaging and irradiation to preserve contemporary food-based art : an experimental study
Julie Gilman
Liesbeth Jacxsens
Bruno De Meulenaer
Frank Devlieghere
julie gilman
A1
Artikel in een tijdschrift
in
JOURNAL OF CULTURAL HERITAGE
2015
Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)
Pratheeba Yogendrarajah
Simbarashe Samapundo
Frank Devlieghere
Sarah De Saeger
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2015
Predicting consumer acceptance of packaged meat using L1-regularized ordinal regression
Marc Sader
Jan Verwaeren
Angelos-Gerasimos Ioannidis
Mike Vanderroost
Frank Devlieghere
Bernard De Baets
A2
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2015
Processing environment and ingredients are both sources of Leuconostoc gelidum, which emerges as a major spoiler in ready-to-eat meals
Vasilis Pothakos
Giuseppina Stellato
Danillo Ercolini
Frank Devlieghere
A1
Artikel in een tijdschrift
in
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
2015
Production of volatile organic compounds during spoilage of raw Atlantic cod fillets in modified atmosphere packaging
Lotta Kuuliala
Angelos-Gerasimos Ioannidis
Marc Sader
Mike Vanderroost
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2015
Risk assessment of mycotoxins and predictive mycology in Sri Lankan spices: chilli and pepper
Pratheeba Yogendrarajah
Bruno De Meulenaer
Sarah De Saeger
Liesbeth Jacxsens
Frank Devlieghere
Proefschrift
2015
SIFT-MS analysis of Iberian hams from pigs reared under different conditions
Ana Isabel Carrapiso Martinez
Bert Noseda
Carmen García
Raquel Reina
José Sánchez del Pulgar
Frank Devlieghere
A1
Artikel in een tijdschrift
in
MEAT SCIENCE
2015
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 Vermeulen
CL Marvig
Jeff Daelman
Ramize Xhaferi
DS Nielsen
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2015
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 Samapundo
Ramize Xhaferi
Slawomir Szczcepaniak
Olivier Goemare
Liselot Steen
Hubert Paelinck
Frank Devlieghere
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2015
Toxigenic potentiality of Aspergillus flavus and Aspergillus parasiticus strains isolated from black pepper assessed by an LC-MS/MS based multi-mycotoxin method
Pratheeba Yogendrarajah
Frank Devlieghere
Emmanuel Njumbe Ediage
Liesbeth Jacxsens
Bruno De Meulenaer
Sarah De Saeger
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2015
2014
Antibiotic resistance transfer during food production and preservation
Eva Van Meervenne
Nico Boon
Frank Devlieghere
Els Van Coillie
Proefschrift
2014
Bacterial profile and spoilage-related microbiota associated with Vietnamese Tra fish (Pangasius hypoththalmus) during processing
Anh Ngoc Tong Thi
Bert Noseda
Simbarashe Samapundo
Binh Ly Nguyen
Katrien Broekaert
Geertrui Rasschaert
Marc Heyndrickx
Frank Devlieghere
C3
Conferentie
2014
Biofilm models for the food industry: hot spots for plasmid transfer?
Eva Van Meervenne
Rosemarie De Weirdt
Els Van Coillie
Frank Devlieghere
Lieve Herman
Nico Boon
A1
Artikel in een tijdschrift
in
PATHOGENS AND DISEASE
2014
Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple
Baoyu Zhang
Simbarashe Samapundo
Michaël Rademaker
Bert Noseda
Quenten Denon
Ilse de Baenst
Goknur Surengil
Bernard De Baets
Frank Devlieghere
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2014
Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
Agnieszka Owczarek-Fendor
An Vermeulen
Ilse Van Bree
Markus Eriksson
Stefaan Lescouhier
Stefaan De Smet
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2014
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 Thi
Liesbeth Jacxsens
Bert Noseda
Simbarashe Samapundo
Binh Ly Nguyen
Marc Heyndrickx
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FISHERIES SCIENCE
2014
Farm to fork risk assessment of emerging mycotoxins in fresh produce : the case of tomato considering climate change
Evelien Van de Perre
Bruno De Meulenaer
Frank Devlieghere
Liesbeth Jacxsens
Proefschrift
2014
Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium
Simbarashe Samapundo
Frank Devlieghere
Ramize Xhaferi
Marc Heyndrickx
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2014
Intelligent food packaging: the next generation
Mike Vanderroost
Peter Ragaert
Frank Devlieghere
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2014
Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
Anh Ngoc Tong Thi
Bert Noseda
Simbarashe Samapundo
Binh Ly Nguyen
Katrien Broekaert
Geertrui Rasschaert
Marc Heyndrickx
Frank Devlieghere
C3
Conferentie
2014
Microbiological safety of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
Anh Ngoc Tong Thi
Liesbeth Jacxsens
Bert Noseda
Simbarashe Samapundo
Binh Ly Nguyen
Marc Heyndrickx
Frank Devlieghere
C3
Conferentie
2014
Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2014
Mycological quality and mycotoxin contamination of Sri Lankan peppers (Piper nigrum L.) and subsequent exposure assessment
Pratheeba Yogendrarajah
Nick Deschuyffeleer
Liesbeth Jacxsens
Pieter-Jan Sneyers
Peter Maene
Sarah De Saeger
Frank Devlieghere
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2014
Packaging of fish and fishery products
Bert Noseda
An Vermeulen
Peter Ragaert
Frank Devlieghere
Hoofdstuk in een boek
in
Seafood processing : technology, quality and safety
2014
Predictive modelling kinetics on the growth and mycotoxin production of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L.)
Pratheeba Yogendrarajah
An Vermeulen
Liesbeth Jacxsens
Evangelia Mavromichali
Sarah De Saeger
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2014
Psychrotrophic lactic acid bacteria (LAB) as a source of fast spoilage occuring on packaged and cold-stored food products
Vasileios Pothakos
Frank Devlieghere
Geert Huys
Proefschrift
2014
Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014
Vasileios Pothakos
Bernard Taminiau
Geert Huys
Carine Nezer
Georges Daube
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2014
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 Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2014
Screening of moulds and mycotoxins in tomatoes, bell peppers, onions, soft red fruits and derived tomato products
Evelien Van de Perre
Nick Deschuyffeleer
Liesbeth Jacxsens
Femke Vekeman
Wendy Van Der Hauwaert
Stefan Asam
Michael Rychlik
Frank Devlieghere
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2014
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 Pothakos
Clarice Nyambi
Baoyu Zhang
Antonios Papastergiadis
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2014
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 Samapundo
Marc Heyndrickx
Ramize Xhaferi
Ilse de Baenst
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2014
Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products
Nanou Peelman
Peter Ragaert
Angelique Vandemoortele
Elien Verguldt
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2014
2013
A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs
Jeff Daelman
Jeanne-Marie Membré
Liesbeth Jacxsens
An Vermeulen
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Application of biobased materials as food packaging
Nanou Peelman
Peter Ragaert
Angelique Vandemoortele
Elien Verguldt
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2013
Application of biobased materials for packing short and medium shelf life food products
Nanou Peelman
Peter Ragaert
Angelique Vandemoortele
Elien Verguldt
Bruno De Meulenaer
Frank Devlieghere
C1
Conferentie
2013
Application of biobased materials for packing short, medium and long shelf life food products
Nanou Peelman
Peter Ragaert
Angelique Vandemoortele
Elien Verguldt
Frank Devlieghere
Bruno De Meulenaer
C1
Conferentie
2013
Application of bioplastics for food packaging
Nanou Peelman
Peter Ragaert
Bruno De Meulenaer
Dimitri Adons
Roos Peeters
Ludwig Cardon
Filip Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2013
Assessment of the microbial safety and quality of cooked chilled foods and their production process
Jeff Daelman
Liesbeth Jacxsens
Evy Lahou
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods
Jeff Daelman
Liesbeth Jacxsens
Jeanne-Marie Membré
Benedikt Sas
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2013
Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium
Jeff Daelman
Liesbeth Jacxsens
Jeanne-Marie Membré
Benedikt Sas
Frank Devlieghere
Mieke Uyttendaele
C3
Conferentie
2013
Development of a time-to-detect growth model for heat-treated Bacillus cereus spores
Jeff Daelman
Aditya Sharma
An Vermeulen
Mieke Uyttendaele
Frank Devlieghere
Jeanne-Marie Membré
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Dynamics of microbiological quality and safety of Vietnamese Pangasianodon hypophthalmus during processing
Bert Noseda
Anh Ngoc Tong Thi
Lodewijk Rosseel
Frank Devlieghere
Liesbeth Jacxsens
A1
Artikel in een tijdschrift
in
AQUACULTURE INTERNATIONAL
2013
Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple
Baoyu Zhang
Simbarashe Samapundo
Vasileios Pothakos
Ilse de Baenst
Goknur Surengil
Bert Noseda
Frank Devlieghere
A1
Artikel in een tijdschrift
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2013
Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
Baoyu Zhang
Simbarashe Samapundo
Vasileios Pothakos
Goknur Surengil
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Effect of new sanitizing formulations on quality of fresh-cut iceberg lettuce
Francisco Lopez Galvez
Peter Ragaert
Ladie Anne Palermo
Markus Eriksson
Frank Devlieghere
A1
Artikel in een tijdschrift
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2013
Evaluation of modified atmospheres as a preservation tool for fresh-cut fruit
Baoyu Zhang
Frank Devlieghere
Simbarashe Samapundo
Proefschrift
2013
Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage
Jeff Daelman
An Vermeulen
Tine Willemyns
Rebecca Ongenaert
Liesbeth Jacxsens
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Heterogeneous photocatalysis of moxifloxacin: identification of degradation products and determination of residual antibacterial activity
Xander Van Doorslaer
Kristof Demeestere
Philippe Heynderickx
Marieke Caussyn
Herman Van Langenhove
Frank Devlieghere
An Vermeulen
Jo Dewulf
A1
Artikel in een tijdschrift
in
APPLIED CATALYSIS B-ENVIRONMENTAL
2013
Integron characterization and typing of Belgian isolates of Shiga toxin-producing Escherichia coli
Eva Van Meervenne
Nico Boon
Karen Verstraete
Frank Devlieghere
Koen De Reu
Lieve Herman
Glenn Buvens
Denis Piérard
Els Van Coillie
C3
Conferentie
2013
Integron characterization and typing of Shiga toxin-producing Escherichia coli isolates in Belgium
Eva Van Meervenne
Nico Boon
Karen Verstraete
Frank Devlieghere
Koen De Reu
Lieve Herman
Glenn Buvens
Denis Piérard
Els Van Coillie
A1
Artikel in een tijdschrift
in
JOURNAL OF MEDICAL MICROBIOLOGY
2013
Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
Anh Ngoc Tong Thi
Bert Noseda
Simbarashe Samapundo
Ly Binh Nguyen
Katrien Broekaert
Geertrui Rasschaert
Marc Heyndrickx
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Microbial safety and quality of various types of cooked chilled foods
Jeff Daelman
Liesbeth Jacxsens
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2013
Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5°C
Katrien Broekaert
Marc Heyndrickx
Lieve Herman
Frank Devlieghere
Geertrui Vlaemynck
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2013
New research on modified atmosphere packaging and pathogen behaviour
An Vermeulen
Peter Ragaert
Andreja Rajkovic
Simbarashe Samapundo
Francisco Lopez-Galvez
Frank Devlieghere
Hoofdstuk in een boek
in
Advances in microbial food safety, volume 1
2013
Photocatalytic degradation of the antibiotic moxifloxacin: a deeper look at the degradation products and residual antibacterial activity
Xander Van Doorslaer
Kristof Demeestere
Philippe Heynderickx
Marieke Caussyn
Herman Van Langenhove
Frank Devlieghere
An Vermeulen
Jo Dewulf
P1
Conferentie
2013
Plasmid transfer in biofilms from a food industry perspective
Eva Van Meervenne
Els Van Coillie
Frank Devlieghere
Lieve Herman
Nico Boon
C3
Conferentie
2013
Plasmid transfer in biofilms: a food industry perspective
Eva Van Meervenne
Els Van Coillie
Frank Devlieghere
Lieve Herman
Nico Boon
C3
Conferentie
2013
PredOxyPack®: how to predict the impact of the cold chain conditions on the oxygen barrier properties of packaging
An Vermeulen
Peter Ragaert
Bruno De Meulenaer
Frank Devlieghere
C1
Conferentie
2013
Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005
An Vermeulen
Mieke Uyttendaele
Geert Gins
Anja De Loy-Hendrickx
Hubert Paelinck
Jan Van Impe
Frank Devlieghere
C1
Conferentie
2013
Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
C3
Conferentie
2013
Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
C3
Conferentie
2013
Quantitative microbiological exposure assessment of Bacillus cereus in cooked-chilled foods
Jeff Daelman
Mieke Uyttendaele
Frank Devlieghere
Liesbeth Jacxsens
Proefschrift
2013
Spoilage potential of psychrotrophic lactic acid bacteria (LAB): Leuconostoc gasicomitatum and Lactococcus piscium under different packaging conditions
Vasileios Pothakos
Clarice Nyambi
Baoyu Zhang
Antonios Papastergiadis
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2013
The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce
Simbarashe Samapundo
Tom Anthierens
Jerry Ampofo-Asiama
Ramize Xhaferi
Ilse Van Bree
Slawomir Szczepaniak
Olivier Goemare
Liselot Steen
Marieke Dhooge
Hubert Paelinck
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD SAFETY
2013
The effect of colony formation on the heat inactivation dynamics of Escherichia coli K12 and Salmonella typhimurium
EG Velliou
E Noriega
E Van Derlinden
L Mertens
K Boons
AH Geeraerd
Frank Devlieghere
JF Van Impe
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2013
Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state
Andreja Rajkovic
Milica Kljajic
Nada Smigic
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers
Sigrid Van Boxstael
Frank Devlieghere
Dirk Berkvens
An Vermeulen
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2013
Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage
Katrien Broekaert
Bert Noseda
Marc Heyndrickx
Geertrui Vlaemynck
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
2012
A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces
Laurence Mertens
Trung Diem Trang Dang
Annemie H Geeraerd
An Vermeulen
Eva Van Derlinden
Astrid M Cappuyns
Johan Debevere
Frank Devlieghere
Jan F Van Impe
A1
Artikel in een tijdschrift
in
FOOD AND BIOPROCESS TECHNOLOGY
2012
A quantitative microbiological risk assessment of Bacillus cereus in cooked chilled foods
Jeff Daelman
Jeanne-Marie Membré
Liesbeth Jacxsens
Frank Devlieghere
Mieke Uyttendaele
C3
Conferentie
2012
Alternative techniques for the prevention of spoilage of industrial bakery products by fungi based upon predictive modelling
Nick Deschuyffeleer
Mia Eeckhout
Frank Devlieghere
Proefschrift
2012
An environmental multiresistance plasmid can be transferred to foodborne pathogens
Eva Van Meervenne
Els Van Coillie
Frederiek-Maarten Kerckhof
Frank Devlieghere
Lieve Herman
Leen De Gelder
Eva Top
Nico Boon
C3
Conferentie
2012
An environmental multiresistance plasmid can be transferred to foodborne pathogens
Eva Van Meervenne
Els Van Coillie
Frederiek-Maarten Kerckhof
Frank Devlieghere
Lieve Herman
Leen De Gelder
Eva Top
Nico Boon
C3
Conferentie
2012
Analysis of intracellular pH in Escherichia coli O157:H7 to determine the effect of chlorine dioxide decontamination
Nada Smigic
Andreja Rajkovic
Nils Arneborg
Henrik Siegumfeldt
Frank Devlieghere
Dennis Sandris Nielsen
A1
Artikel in een tijdschrift
in
FOOD ANALYTICAL METHODS
2012
Effect of O₂-CO₂ enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon)
Bert Noseda
Joke Goethals
Lies De Smedt
Jo Dewulf
Simbarashe Samapundo
Herman Van Langenhove
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2012
Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model
Katleen Baert
Frank Devlieghere
Achour Amiri
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2012
Heat inactivation of Escherichia coli K12 MG1655: effect of microbial metabolites and acids in spent medium
EG Velliou
E Van Derlinden
AM Cappuyns
AH Geeraerd
Frank Devlieghere
JF Van Impe
A1
Artikel in een tijdschrift
in
JOURNAL OF THERMAL BIOLOGY
2012
Integron characterization and typing of Belgian isolates of Shiga toxin-producing Escherichia coli
Eva Van Meervenne
Nico Boon
Karen Verstraete
Frank Devlieghere
Koen De Reu
Lieve Herman
Glenn Buvens
Denis Piérard
Els Van Coillie
C3
Conferentie
2012
Integron characterization and typing of Belgian isolates of Shiga toxin-producing Escherichia coli
Eva Van Meervenne
Nico Boon
Karen Verstraete
Frank Devlieghere
Koen De Reu
Lieve Herman
Glenn Buvens
Denis Piérard
Els Van Coillie
C3
Conferentie
2012
Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius hypophthalmus fillets
Bert Noseda
Md. Tariqul Islam
Markus Eriksson
Marc Heyndrickx
Koen De Reu
Herman Van Langenhove
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2012
Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
Ilse Van Bree
Jan Baetens
Simbarashe Samapundo
Frank Devlieghere
Ruben Laleman
Isabelle Vandekinderen
Bert Noseda
Ramize Xhaferi
Bernard De Baets
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2012
Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp.
Katrien Broekaert
Frank Devlieghere
Geertrui Vlaemynck
Proefschrift
2012
Monitoring the intracellular pH of Zygosaccharomyces bailii by green fluorescent protein
Trung Diem Trang Dang
Sofie De Maeseneire
Baoyu Zhang
Winnok De Vos
Andreja Rajkovic
An Vermeulen
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2012
Plasmid transfer in biofilms: drip flow systems versus flow through systems
Eva Van Meervenne
Els Van Coillie
Frank Devlieghere
Nico Boon
C3
Conferentie
2012
Poly(butylene adipate) functionalized with quaternary phosphonium groups as potential antimicrobial packaging material
Tom Anthierens
Leen Billiet
Frank Devlieghere
Filip Du Prez
A1
Artikel in een tijdschrift
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2012
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 Vermeulen
Jeff Daelman
Jana Van Steenkiste
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2012
Strain-specific transfer of antibiotic resistance from an environmental plasmid to foodborne pathogens
Eva Van Meervenne
Els Van Coillie
Frederiek-Maarten Kerckhof
Frank Devlieghere
Lieve Herman
Leen De Gelder
Eva M Top
Nico Boon
A1
Artikel in een tijdschrift
in
JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY
2012
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
C3
Conferentie
2012
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
C3
Conferentie
2012
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 Pothakos
Simbarashe Samapundo
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2012
Volatile spoilage markers indicating bacterial spoilage in modified atmosphere packaged fish and fishery products
Bert Noseda
Frank Devlieghere
Proefschrift
2012
2011
A framework for validation of the microbial safety of cooked chilled foods
Jeff Daelman
Liesbeth Jacxsens
Frank Devlieghere
Mieke Uyttendaele
C3
Conferentie
2011
An environmental multiresistance plasmid can be transferred to foodborne pathogens
Eva Van Meervenne
Els Van Coillie
Frank Devlieghere
Lieve Herman
Leen De Gelder
Eva Top
Nico Boon
C3
Conferentie
2011
Application of bioplastics for food packaging
Nanou Peelman
Peter Ragaert
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2011
Behaviour of the food spoilage yeast Zygosaccharomyces bailii in acidified products: a modelling and cellular approach
Trung Diem Trang Dang
Frank Devlieghere
Jan Van Impe
Proefschrift
2011
Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmon
An Vermeulen
Frank Devlieghere
Anja De Loy-Hendrickx
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2011
Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid
Andreja Rajkovic
Nada Smigic
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2011
Growth/no-growth models for heat-treated spores of psychrotrophic Bacillus cereus strains
Jeff Daelman
Liesbeth Jacxsens
An Vermeulen
Tine Willemyns
Frank Devlieghere
C1
Conferentie
2011
Heat adaptation of Escherichia coli K12: effect of acid and glucose
Eirini G Velliou
Eva Van derlinden
Astrid M Cappuyns
Jef Goossens
Annemie H Geeraerd
Frank Devlieghere
Jan F Van Impe
P1
Conferentie
2011
Hoe effectief zijn uw voedselveiligheidsystemen? (2)
Pieternel Luning
Liesbeth Jacxsens
Klementina Kirezieva
Frank Devlieghere
Mieke Uyttendaele
Tiny Van Boekel
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2011
Identification and characterization of yeasts causing chalk mould defects on par-baked bread
Nick Deschuyffeleer
Kris Audenaert
Simbarashe Samapundo
Selien Ameye
Mia Eeckhout
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2011
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 Li
Leen Baert
Maarten De Jonghe
Els Van Coillie
Jaak Ryckeboer
Frank Devlieghere
Mieke Uyttendaele
Correctie
2011
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 Li
Leen Baert
Maarten De Jonghe
Els Van Coillie
Jaak Ryckeboer
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
2011
Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium
Simbarashe Samapundo
Marc Heyndrickx
Ramize Xhaferi
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2011
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 Perre
Liesbeth Jacxsens
Nick Deschuyffeleer
Frank Devlieghere
Bruno De Meulenaer
C3
Conferentie
2011
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 Perre
Liesbeth Jacxsens
Nick Deschuyffeleer
Frank Devlieghere
Bruno De Meulenaer
C3
Conferentie
2011
Integron characterization of shiga toxin-producing Escherichia coli in Belgium
Eva Van Meervenne
Nico Boon
Karen Verstraete
Frank Devlieghere
Lieve Herman
Denis Piérard
Els Van Coillie
C3
Conferentie
2011
Intracellular pH in Campylobacter jejuni when treated with aqueous chlorine dioxide
Nada Smigic
Andreja Rajkovic
Nils Arneborg
Henrik Siegumfeldt
Frank Devlieghere
Dennis Sandris Nielsen
A1
Artikel in een tijdschrift
in
FOODBORNE PATHOGENS AND DISEASE
2011
MAP as a conservation method for contemporary art with foodstuffs : three case studies
Julie Gilman
Claire Van Damme
Bruno De Meulenaer
Frank Devlieghere
A2
Artikel in een tijdschrift
in
CEROART
2011
Microbial risk profiling of cooked chilled foods
Jeff Daelman
Liesbeth Jacxsens
Frank Devlieghere
Mieke Uyttendaele
C3
Conferentie
2011
On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media
L Mertens
E Van Derlinden
Trung Diem Trang Dang
AM Cappuyns
An Vermeulen
Johan Debevere
P Moldenaers
Frank Devlieghere
AH Geraerd
JF Van Impe
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2011
Quantification of the influence of trimethylamine-N-oxide (TMAO) on the heat resistance of Escherichia coli K12 at lethal temperatures
EG Velliou
E Van Derlinden
AM Cappuyns
D Aerts
E Nikolaidou
AH Geeraerd
Frank Devlieghere
JF Van Impe
A1
Artikel in een tijdschrift
in
LETTERS IN APPLIED MICROBIOLOGY
2011
Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several growth media
Katrien Broekaert
Marc Heyndrickx
Lieve Herman
Frank Devlieghere
Geertrui Vlaemynck
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2011
Spoilage microbiota of fresh fish : identification and characterisation of the spoilage potential
Katrien Broekaert
Bert Noseda
Frank Devlieghere
C3
Conferentie
2011
The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: a case study for Zygosaccharomyces bailii
Trung Diem Trang Dang
An Vermeulen
L Mertens
AH Geeraerd
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2011
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 Samapundo
Heidi Everaert
Jedidah Wandutu
Andreja Rajkovic
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2011
The use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials
Tom Anthierens
Frank Devlieghere
Proefschrift
2011
Towards the quantification of the effect of acid treatment on the heat tolerance of Escherichia coli K12 at lethal temperatures
EG Velliou
E Van Derlinden
AM Cappuyns
E Nikolaidou
AH Geeraerd
Frank Devlieghere
JF Van Impe
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2011
Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials
Tom Anthierens
Peter Ragaert
Sam Verbrugghe
Assia Ouchchen
Johan Mertens
Lynda Beladjal
Dirk De Cuyper
William Dierickx
Filip Du Prez
Frank Devlieghere
C1
Conferentie
2011
Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials
Tom Anthierens
Peter Ragaert
Sam Verbrugghe
Assia Ouchchen
Bruno De Geest
Bert Noseda
Johan Mertens
Lynda Beladjal
Dirk De Cuyper
William Dierickx
Filip Du Prez
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2011
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 Samapundo
Marc Heyndrickx
Ramize Xhaferi
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2011
2010
Consuming organic versus conventional vegetables: the effect on nutrient and contaminant intakes
Christine Hoefkens
Isabelle Sioen
Katleen Baert
Bruno De Meulenaer
Stefaan De Henauw
Isabelle Vandekinderen
Frank Devlieghere
Anne Opsomer
Wim Verbeke
John Van Camp
A1
Artikel in een tijdschrift
in
FOOD AND CHEMICAL TOXICOLOGY
2010
Contemporary strategies in combating microbial contamination in food chain
Andreja Rajkovic
Nada Smigic
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2010
Development of a validated model to describe the individual and combined water activity depressing effects of water soluble salt, sugar and fat replacers
Simbarashe Samapundo
Tom Anthierens
Ramize Xhaferi
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD ENGINEERING
2010
Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread
Simbarashe Samapundo
Nick Deschuyffeleer
Delina Van Laere
Ingrid De Leyn
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2010
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 Noseda
Jo Dewulf
Joke Goethals
Peter Ragaert
Ilse Van Bree
Danny Pauwels
Herman Van Langenhove
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2010
Food safety performance indicators to benchmark food safety output of food safety management systems
Liesbeth Jacxsens
Mieke Uyttendaele
Frank Devlieghere
Jordi Rovira
Sandra Oses
Pieternel Luning
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2010
Hoe effectief zijn uw voedselveiligheidsystemen? (1)
Liesbeth Jacxsens
Pieternel Luning
Tiny van Boekel
Frank Devlieghere
Mieke Uyttendaele
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2010
Identification and characterization of chalk moulds in bread
Nick Deschuyffeleer
Kris Audenaert
Simbarashe Samapundo
Mia Eeckhout
Frank Devlieghere
C3
Conferentie
2010
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 Li
Leen Baert
Maarten De Jonghe
Els Van Coillie
Jaak Ryckeboer
Frank Devlieghere
Mieke Uyttendaele
C3
Conferentie
2010
Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce
Simbarashe Samapundo
Jerry Ampofo-Asiama
Tom Anthierens
Ramize Xhaferi
Ilse Van Bree
Slawomir Szczepaniak
Olivier Goemaere
Liselot Steen
Marieke Dhooge
Hubert Paelinck
Koen Dewettinck
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2010
Intelligent Packaging indicating microbiological spoilage in MAP fishery products
Bert Noseda
Frank Devlieghere
C3
Conferentie
2010
Mathematical modelling and in situ determination of pH in complex aqueous solutions during high-pressure carbon dioxide treatment
Linsey Garcia-Gonzalez
H Teichert
AH Geeraerd
K Elst
L Van Ginneken
JF Van Impe
RF Vogel
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF SUPERCRITICAL FLUIDS
2010
Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment
Linsey Garcia-Gonzalez
AH Geeraerd
J Mast
Yves Briers
K Elst
L Van Ginneken
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2010
Microbieel bederf : een kwestie van kiemgetallen?
Frank Devlieghere
Bert Noseda
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2010
Microbiological and safety aspects of fresh-cut fruits and vegetables
Peter Ragaert
Liesbeth Jacxsens
Isabelle Vandekinderen
Leen Baert
Frank Devlieghere
Hoofdstuk in een boek
in
Advances in fresh-cut fruits and vegetables processing
2010
Microbiologische richtwaarden & wettelijke microbiologische criteria
Mieke Uyttendaele
Liesbeth Jacxsens
Anja De Loy-Hendrickx
Frank Devlieghere
Johan Debevere
Boek
2010
Minimally heat-processed foods: QMRA vs. traditional safe harbours
Jeff Daelman
Liesbeth Jacxsens
Annemie Geeraerd
Jan Van Impe
Frank Devlieghere
Mieke Uyttendaele
C3
Conferentie
2010
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 Diem Trang Dang
L Mertens
An Vermeulen
AH Geeraerd
JF Van Impe
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2010
Multiresistance plasmids can be transferred from environmental strains to foodborne pathogens
Eva Van Meervenne
Els Van Coillie
Frank Devlieghere
Nico Boon
C3
Conferentie
2010
New processing technologies that can reduce the presence of pathogens in foods
Andreja Rajkovic
Mieke Uyttendaele
Nada Smigic
Frank Devlieghere
C1
Conferentie
2010
On the selection of relevant environmental factors to predict microbial dynamics in solidified media
TE Theys
AH Geeraerd
Frank Devlieghere
JF Van Impe
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2010
Performantie van kwaliteitszorgsystemen
Liesbeth Jacxsens
Pieternel Luning
Frank Devlieghere
Mieke Uyttendaele
A4
Artikel in een tijdschrift
in
FOOD SCIENCE AND LAW
2010
Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool
Ilse Van Bree
Bruno De Meulenaer
Simbarashe Samapundo
An Vermeulen
Peter Ragaert
KC Maes
Bernard De Baets
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2010
Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife
Andreja Rajkovic
Igor Tomasevic
Nada Smigic
Mieke Uyttendaele
Radomir Radovanovic
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD ENGINEERING
2010
Response of Campylobacter jejuni and Escherichia coliO157:H7 to mild decontamination treatments and their subsequent behaviour under suboptimal conditions
Nada Smigic
Frank Devlieghere
Andreja Rajkovic
Proefschrift
2010
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 Uyttendaele
Liesbeth Jacxsens
Pieternel Luning
Jack Van der Vorst
Frank Devlieghere
Rik Leemans
C3
Conferentie
2010
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 Uyttendaele
Liesbeth Jacxsens
Pieternel Luning
Jack Van der Vorst
Frank Devlieghere
Rik Leemans
C3
Conferentie
2010
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 Jacxsens
Pieternel Luning
Jack Van der Vorst
Frank Devlieghere
Rik Leemans
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2010
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 Rajkovic
Nikola Tomic
Nada Smigic
Mieke Uyttendaele
Peter Ragaert
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2010
Survival of lactic acid and chlorine dioxide treated campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere
Nada Smigic
Andreja Rajkovic
Dennis Sandris Nielsen
Nils Arneborg
Henrik Siegumfeldt
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2010
TVB-N measurements as quality control parameter in modified atmosphere packed fishery products : which limits should the fish industry use?
Bert Noseda
Jo Dewulf
Frank Devlieghere
C3
Conferentie
2010
The development of Escherichia coli and Listeria monocytogenes variants resistant to high-pressure carbon dioxide inactivation
Linsey Garcia-Gonzalez
Andreja Rajkovic
AH Geeraerd
K Elst
L Van Ginneken
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
LETTERS IN APPLIED MICROBIOLOGY
2010
The relationship between microbial growth, the production of volatile bases and sensorial rejection in modified atmosphere packed grey shrimp (Crangon crangon)
Bert Noseda
Joke Goethals
Ilse Van Bree
Peter Ragaert
Herman Van Langenhove
Jo Dewulf
Frank Devlieghere
C3
Conferentie
2010
Tools to support the self assessment of the performance of food safety management systems
PA Luning
Liesbeth Jacxsens
Vicky Jasson
WJ Marcelis
Jamal Kussaga
M Van der Spiegel
M Kousta
S Osés
J Rovira
Frank Devlieghere
Mieke Uyttendaele
C1
Conferentie
2010
Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua)
Bert Noseda
Peter Ragaert
Danny Pauwels
Tom Anthierens
Herman Van Langenhove
Jo Dewulf
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2010
Volatilization of bases in modified atmosphere packed grey shrimp (Crangon crangon) monitored by selective ion flow tube mass spectrometry (SIFT-MS)
Bert Noseda
Jo Dewulf
Frank Devlieghere
C3
Conferentie
2010
Volatilization of microbiologically produced amines (trimethylamine, dimethylamine, ammonia) in fishery products
Bert Noseda
Joke Goethals
Ilse Van Bree
Peter Ragaert
Herman Van Langenhove
Jo Dewulf
Frank Devlieghere
C3
Conferentie
2010
2009
A literature-based comparison of nutrient and contaminant contents between organic and conventional vegetables and potatoes
Christine Hoefkens
Isabelle Vandekinderen
Bruno De Meulenaer
Frank Devlieghere
Katleen Baert
Isabelle Sioen
Stefaan De Henauw
Wim Verbeke
John Van Camp
A1
Artikel in een tijdschrift
in
BRITISH FOOD JOURNAL
2009
A microbial assessment scheme to measure microbial performance of food safety management systems
Liesbeth Jacxsens
Jamal Kussaga
PA Luning
M Van der Speigel
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii
Trung Diem Trang Dang
An Vermeulen
Peter Ragaert
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2009
Analysis of the microbiota of 'Purus' shrimps (Cragnon cragnon) from catch to consumer.
Katrien Broekaert
M Heyndrickx
S Hoffman
Frank Devlieghere
L Herman
G Vlaemynck
C3
Conferentie
2009
Bridging the gap between academia and industry: predictive microbiology for the food industry
JF Van Impe
Frank Devlieghere
A Geeraerd
An Vermeulen
AM Cappuyns
C3
Conferentie
2009
Chlorine dioxide for minimally processed produce preservation: a review
Vincente M Gómez López
Andreja Rajkovic
Peter Ragaert
Nada Smigic
Frank Devlieghere
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2009
Comparing the effect of various contamination levels for Salmonella in chicken meat preparations on the probability of illness in Belgium
Mieke Uyttendaele
Katleen Baert
Koen Grijspeerdt
Lieven De Zutter
Benoit Horion
Frank Devlieghere
Marc Heyndrickx
Johan Debevere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2009
Decontamination strategies for fresh-cut produce
Isabelle Vandekinderen
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
John Van Camp
A2
Artikel in een tijdschrift
in
STEWART POSTHARVEST REVIEW
2009
Decontamination treatments for fresh-cut vegetables and their effects on microbial and sensory quality, physiology and nutrient content
Isabelle Vandekinderen
Frank Devlieghere
John Van Camp
Bruno De Meulenaer
Proefschrift
2009
Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces
L Mertens
AH Geeraerd
Trung Diem Trang Dang
An Vermeulen
K Serneels
E Van Derlinden
AM Cappuyns
P Moldenaers
Johan Debevere
Frank Devlieghere
JF Van Impe
A1
Artikel in een tijdschrift
in
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
2009
Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessment
Christine Hoefkens
Isabelle Sioen
Stefaan De Henauw
Isabelle Vandekinderen
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
John Van Camp
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2009
Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Kim Veramme
Nathalie Bernaert
Quenten Denon
Peter Ragaert
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
2009
Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide
Isabelle Vandekinderen
Frank Devlieghere
John Van Camp
Barbara Kerkaert
Tatiana Cucu
Peter Ragaert
J De Bruyne
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
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 Baert
Isabelle Vandekinderen
Frank Devlieghere
Els Van Coillie
Johan Debevere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2009
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 Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
K Veramme
N Bernaert
Quenten Denon
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2009
Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C
H Werbrouck
An Vermeulen
L Herman
Frank Devlieghere
Mieke Uyttendaele
E Van Coillie
C3
Conferentie
2009
Expression of virulence genes of Listeria monocytogenes after growth on vacuum-packed cold-smoked salmon, stored at 7°C
H Werbrouck
An Vermeulen
L Herman
Frank Devlieghere
Mieke Uyttendaele
E Van Coillie
C3
Conferentie
2009
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
TE Theys
AH Geeraerd
Frank Devlieghere
JF Van Impe
A1
Artikel in een tijdschrift
in
LETTERS IN APPLIED MICROBIOLOGY
2009
Fumonisins exposure from freshly harvested and stored maize and its relationship with traditional agronomic practices in Rombo district, Tanzania
Martin E Kimanya
Bruno De Meulenaer
B Tiisekwa
C Ugullum
Frank Devlieghere
John Van Camp
Simbarashe Samapundo
Patrick Kolsteren
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2009
Heat resistance of psychrotolerant Bacillus cereus isolates from ready-to-eat/cook food products
Simbarashe Samapundo
M Heyndrickx
Ramize Xhaferi
Frank Devlieghere
C1
Conferentie
2009
Identification of spoilage micro-organisms of brown 'Purus' shrimps (Crangon crangon)
Katrien Broekaert
Marc Heyndrickx
Stefan Hoffmann
Frank Devlieghere
Lieve Herman
Geertrui Vlaemynck
C3
Conferentie
2009
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 Vandekinderen
Frank Devlieghere
John Van Camp
Quenten Denon
Susan Bell Sanchez Alarcon
Peter Ragaert
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2009
Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization
Linsey Garcia-Gonzalez
AH Geeraerd
K Elst
L Van Ginneken
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF SUPERCRITICAL FLUIDS
2009
Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook food products by Belgian food companies
Simbarashe Samapundo
M Heyndrickx
Ramize Xhaferi
Siele Ceuppens
V De Jonghe
E Van Coillie
Mieke Uyttendaele
Frank Devlieghere
C1
Conferentie
2009
Incidence, growth and toxin production of Bacillus cereus isolates in ready-to-eat/cook foods produced by Belgian food companies
Simbarashe Samapundo
M Heyndrickx
Ramize Xhaferi
Siele Ceuppens
Mieke Uyttendaele
Frank Devlieghere
C3
Conferentie
2009
Influence of acid stress on survival, expression of virulence genes and invasion capacity into Caco-2 cells of Listeria monocytogenes strains of different origins
Hadewig Werbrouck
An Vermeulen
Els Van Coillie
Winy Messens
Lieve Herman
Frank Devlieghere
Mieke Uyttendaele
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity
Andreja Rajkovic
Mieke Uyttendaele
Nancy Van Houteghem
Sandra Maria Oses Gómez
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
2009
Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms
Linsey Garcia-Gonzalez
AH Geeraerd
K Elst
L Van Ginneken
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid
Nada Smigic
Andreja Rajkovic
Dennis Sandris Nielsen
Henrik Siegumfeldt
Mieke Uyttendaele
Frank Devlieghere
Nils Arneborg
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
Intracellular pH: recovery and survival of lactic acid stressed Campylobacter jejuni
Nada Smigic
Andreja Rajkovic
DS Nielsen
N Arneborg
Frank Devlieghere
C3
Conferentie
2009
Microbial aspects of high-pressure carbon dioxide pasteurization of foods
Linsey Garcia-Gonzalez
Frank Devlieghere
Luc Van Ginneken
Jan Van Impe
Proefschrift
2009
Microbial assessment scheme to support a food safety management system in a ready-to-eat pork meat products production plant
L JS
Jamal Kussaga
P Luning
Frank Devlieghere
Mieke Uyttendaele
C3
Conferentie
2009
Microbial spoilage of plant products
Frank Devlieghere
Peter Ragaert
Liesbeth Jacxsens
Isabelle Vandekinderen
C1
Conferentie
2009
Modeling the effect of headspace oxygen level on the degradation of vitamin C in a model fruit juice
Ilse Van Bree
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
CZECH JOURNAL OF FOOD SCIENCES
2009
Modeling the growth/no growth interface of Zygosaccharomyces bailii in a viscoelastic food model system
L Mertens
TDT Dang
A Creemers
J Dams
An Vermeulen
P Moldenaers
AH Geeraerd
Frank Devlieghere
JF Van Impe
C3
Conferentie
2009
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 Vermeulen
KPM Gysemans
K Bernaerts
AH Geeraerd
Johan Debevere
Frank Devlieghere
JF Van Impe
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
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 Vandekinderen
John Van Camp
Bruno De Meulenaer
Kim Veramme
Nathalie Bernaert
Quenten Denon
Peter Ragaert
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2009
Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce
Isabelle Vandekinderen
Frank Devlieghere
Bruno De Meulenaer
Peter Ragaert
John Van Camp
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2009
Post-treatment behavior of lactic acid treated Campylobacter jejuni cells at optimal and suboptimal temperatures
Andreja Rajkovic
Nada Smigic
DS Nielsen
N Arneborg
Mieke Uyttendaele
Frank Devlieghere
C3
Conferentie
2009
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 Uyttendaele
P Busschaert
A Valero
AH Geeraerd
An Vermeulen
Liesbeth Jacxsens
KK Goh
Anja De Loy-Hendrickx
JF Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2009
Quality management systems in the food industry
Liesbeth Jacxsens
Frank Devlieghere
Mieke Uyttendaele
Boek
2009
Quantifying the effect of food structure on microbial spoilage characteristics by means of a semisolid food model system
L Mertens
TDT Dang
An Vermeulen
AH Geeraerd
K Serneels
P Moldenaers
Frank Devlieghere
JF Van Impe
C1
Conferentie
2009
Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability
Frank Devlieghere
Lieve Vermeiren
Erwin Bontenbal
Pieter-Paul Lamers
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2009
Reduction of Echerichia coli O157:H7 on dry-fermented sausage slicing knife by intense light
Igor Tomasevic
Andreja Rajkovic
Nada Smigic
Radomir Radovanovic
Mieke Uyttendaele
Frank Devlieghere
C1
Conferentie
2009
Resistance of Escherichia coli O157:H7 and Listeria monocytogenes after exposure to repetitive cycles of inactivation
Nada Smigic
Andreja Rajkovic
H Medic
Frank Devlieghere
C3
Conferentie
2009
Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
Andreja Rajkovic
Nada Smigic
Mieke Uyttendaele
Helga Medic
Lieven De Zutter
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2009
Risk assessment: a quantitative approach
Katleen Baert
K François
Bruno De Meulenaer
Frank Devlieghere
Hoofdstuk in een boek
in
Predictive modeling and risk assessment
2009
Stress response of Campylobacter jejuni when exposed to lactic acid decontamination treatment
Andreja Rajkovic
Nada Smigic
DS Nielsen
H Siegumfeldt
Mieke Uyttendaele
Frank Devlieghere
C3
Conferentie
2009
The implementation of a decontamination step during the processing of fresh-cut produce: a comparison between inactivation efficiency and quality aspects
Isabelle Vandekinderen
Frank Devlieghere
Peter Ragaert
Quenten Denon
John Van Camp
Bruno De Meulenaer
C3
Conferentie
2009
The importance of growth/no growth models for specific organisms within the food industry
An Vermeulen
TDT Dang
Jeff Daelman
L Mertens
A Geeraerd
J Van Impe
Frank Devlieghere
C1
Conferentie
2009
The influence of oxygen level on growth and toxin production of a psychrotolerant Bacillus cereus isolate in potato ready-to-eat food products.
Simbarashe Samapundo
H Everaert
JN Wandutu
Frank Devlieghere
C1
Conferentie
2009
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 Smigic
Andreja Rajkovic
Eszter Antal
Helga Medic
Barbara Lipnicka
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2009
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 Uyttendaele
An Vermeulen
Anja De Loy-Hendrickx
Frank Devlieghere
C3
Conferentie
2008
Co-occurrence of fumonisins with aflatoxins in home-stored maize for human consumption in rural villages of Tanzania
Martin E Kimanya
Bruno De Meulenaer
B Tiisekwa
M Ndomondo-Sigonda
Frank Devlieghere
John Van Camp
Patrick Kolsteren
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
2008
Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art
Vicente M Gómez-López
Frank Devlieghere
Peter Ragaert
Johan Debevere
A1
Artikel in een tijdschrift
in
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
2008
Determination of volatile microbial spoilage metabolites produced on cod fillets using SIFT-MS technology
Bert Noseda
Peter Ragaert
Jo Dewulf
Frank Devlieghere
C3
Conferentie
2008
Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.)
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Kim Veramme
Quenten Denon
Peter Ragaert
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2008
Effect of decontamination treatments on the nutrient content and the sensory quality of grated carrots
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Johan Debevere
Bruno De Meulenaer
C3
Conferentie
2008
Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium
T. E. Theys
A. H. Geeraerd
A. Verhulst
Ilse Van Bree
Frank Devlieghere
R. Moldenaers
D. Wilson
T. Brocklehurst
J. F. Van Impe
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2008
Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments
Nancy Van Houteghem
Frank Devlieghere
Andreja Rajkovic
Sandra Maria Oses Gomez
Mieke Uyttendaele
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2008
Evaluation of the contamination of Listeria monocytogenes in 3 categories of ready-to-eat foods based on data from end product testing
P Busschaert
A Valero
An Vermeulen
Liesbeth Jacxsens
KK GOH
A. Deloy
Frank Devlieghere
A. Geeraerd
Mieke Uyttendaele
J. Van Impe
C3
Conferentie
2008
Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Quenten Denon
Kim Veramme
Nathalie Bernaert
Bruno De Meulenaer
C3
Conferentie
2008
Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Quenten Denon
K. Veramme
Nathalie Bernaert
Bruno De Meulenaer
C1
Conferentie
2008
Fast quantification of total volatile bases and other volatile microbial spoilage metabolites formed in cod fillets using SIFT-MS
Bert Noseda
Peter Ragaert
Jo Dewulf
Frank Devlieghere
C1
Conferentie
2008
Gedrag en virulentie van Listeria monocytogenes in minimaal behandelde levensmiddelen
Hadewig Werbrouck
Lieve Herman
Els Van Coillie
An Vermeulen
Frank Devlieghere
Mieke Uyttendaele
Boek
2008
Growth of Listeria monocytogenes under suboptimal conditions after sublethal bactericidal treatments
Andreja Rajkovic
Mieke Uyttendaele
Johan Debevere
Frank Devlieghere
C3
Conferentie
2008
High pressure carbon dioxide inactivation of microorganisms: state-of-the-art and systematic screening
Linsey Garcia-Gonzalez
Frank Devlieghere
C3
Conferentie
2008
Impact of decontamination agents and a packaging delay on the respiration rate of fresh-cut produce
Isabelle Vandekinderen
Frank Devlieghere
Bruno De Meulenaer
Kim Veramme
Peter Ragaert
John Van Camp
A1
Artikel in een tijdschrift
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2008
Inactivation model equations and their associated parameter values obtained under static acid stress conditions cannot be used directly for predicting inactivation under dynamic conditions
M. Janssen
A. Verhulst
V. Valdramidis
Frank Devlieghere
J. F. Van Impe
A. H. Geeraerd
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2008
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 Baert
Isabelle Vandekinderen
Frank Devlieghere
Els Van Coillie
Johan Debevere
Mieke Uyttendaele
C1
Conferentie
2008
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 Baert
Isabelle Vandekinderen
Frank Devlieghere
Els Van Coillie
Johan Debevere
Mieke Uyttendaele
C3
Conferentie
2008
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 Baert
Isabelle Vandekinderen
Frank Devlieghere
Els Van Coillie
Johan Debevere
Mieke Uyttendaele
C3
Conferentie
2008
Increased resistance of Listeria monocytogenes and Escherichia coli 0157:H7 after exposure to repetitive cycles of mild bactericidal treatments
Andreja Rajkovic
Helga Medic
Nada Smigic
Frank Devlieghere
P1
Conferentie
2008
Innovative decontamination agents and their impact on all quality aspects of fresh-cut vegetables
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Quenten Denon
Bruno De Meulenaer
C3
Conferentie
2008
Microbial assessment scheme to support microbial performance measurements of a food safety management system
Liesbeth Jacxsens
Jamal Kussaga
Frank Devlieghere
C3
Conferentie
2008
Microbial stability and safety of acid sauces and mayonnaise-based salads assessed through probabilistic growth/no growth models
An Vermeulen
Frank Devlieghere
Jan Van Impe
Proefschrift
2008
Microbiological spoilage of cooked and peeled brown shrimp (Crangon crangon)
Katrien Broekaert
Marc Heyndrickx
Stefan Hoffmann
Frank Devlieghere
Lieve Herman
Geertrui Vlaemynck
C3
Conferentie
2008
Modeling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen
Ilse Van Bree
Simbarashe Samapundo
Frank Devlieghere
Isabelle Vandekinderen
Ruben Laleman
Ramize Xhaferi
Bruno De Meulenaer
C3
Conferentie
2008
Modelling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen
Ilse Van Bree
Simbarashe Samapundo
Frank Devlieghere
Isabelle Vandekinderen
Ramize Xhaferi
Bruno De Meulenaer
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2008
Modelling the growth/no growth boundary of spoilage micro-organisms in fods as an alternative method to preserve products without uging chemical preservatieves.
Trung Diem Trang Dang
An Vermeulen
Frank Devlieghere
C1
Conferentie
2008
Modelling the growth/no growth boundary of spoilage micro-organisms in foods as an alternative method to preserve products without using chemical preservatives.
Trung Diem Trang Dang
L Mertens
An Vermeulen
AH Geeraerd
J Van Impe
Frank Devlieghere
C3
Conferentie
2008
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 Vermeulen
Trung Diem Trang Dang
A. H. Geeraerd
K. Bernaerts
Johan Debevere
J. Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2008
Multi-method approach indicates no presence of sub-lethally injured Listeria monocytogenes cells after mild heat treatment
Mieke Uyttendaele
Andreja Rajkovic
Nancy Van Houteghem
Nico Boon
Olivier Thas
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2008
Reduction of microbial load and sensory evaluation of minimally processed vegetables treated with chlorine dioxide and electrolysed water
Vicente M Gómez-López
Frank Devlieghere
Peter Ragaert
L Chen
J Ryckeboer
Johan Debevere
A1
Artikel in een tijdschrift
in
ITALIAN JOURNAL OF FOOD SCIENCE
2008
Resuscitation and growth of Escherichia coli 0157:H7 and Listeria monocytogenes in suboptimal conditions after mild inactivation
Nada Smigic
Andreja Rajkovic
Frank Devlieghere
C3
Conferentie
2008
Revisiting raw data processing procedures for the development of growth/no growth models
L Mertens
Trung Diem Trang Dang
An Vermeulen
Frank Devlieghere
AH Geeraerd
JF Van Impe
C3
Conferentie
2008
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 Smigic
Andreja Rajkovic
Mieke Uyttendaele
Frank Devlieghere
C3
Conferentie
2008
Sensitivity of different Campylobacter jejuni and Escherichia coli 0157:H7 strains to mild bactericidal treatments.
Nada Smigic
Andreja Rajkovic
Frank Devlieghere
C1
Conferentie
2008
Sensitivity of growth/no growth models with respect to raw data processing procedures
L Mertens
Trung Diem Trang Dang
An Vermeulen
Frank Devlieghere
AH Geeraerd
J Van Impe
C3
Conferentie
2008
Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine
Vicente Gormez-Lopez
Peter Ragaert
Visvalingam Jeyachchandran
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2008
Strategies to eliminate murine norovirus 1, a model for human noroviruses, from minimally processed fruits and vegetables.
Leen Baert
Isabelle Vandekinderen
Frank Devlieghere
Mieke Uyttendaele
C3
Conferentie
2008
Sublethal bactericidal treatments and behaviour of foodborne Campylobacter jejuni
Andreja Rajkovic
Nada Smigic
Mieke Uyttendaele
Frank Devlieghere
C3
Conferentie
2008
Systematische studie van de groei van Salmonella Typhimurium in een gegelifieerd medium
TE Theys
AH Geeraerd
Frank Devlieghere
Jan Van Impe
C1
Conferentie
2008
The effect of inoculum size on the growth of Penicillium expansum in apples
Katleen Baert
Frank Devlieghere
Li Bo
Johan Debevere
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2008
2007
An integrated risk assessment of patulin in apple juices throughout the food chain
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Proefschrift
2007
An integrated risk assessment of patulin in apple juices throughout the food chain.
Katleen Baert
Bruno De Meulenaer
Johan Debevere
Frank Devlieghere
C1
Conferentie
2007
An integrated risk assessment of patulin in apple juices throughout the food chain.
Katleen Baert
Bruno De Meulenaer
Johan Debevere
Frank Devlieghere
C1
Conferentie
2007
Assessment of fumonisin exposure to infants consuming maize based complementary foods in Rombo district of Tanzania
Martin Kimanya
Bruno De Meulenaer
Tiisekwa Bendantunguka
M Ndomondo-Sigonda
Frank Devlieghere
John Van Camp
Carl Lachat
Katleen Baert
Patrick Kolsteren
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2007
Biological aproach to reduce Listeria
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
Nieuwsartikel
2007
Can phenolic compounds be used for the protection of corn from fungal invasion and mycotoxin contamination during storage?
Simbarashe Samapundo
Bruno De Meulenaer
David Osei-Nimoh
Y LAMBONI
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2007
Decontamination agents and their consequences on the microbial and nutritional quality of fresh-cut vegetables.
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
K. Veramme
Peter Ragaert
Bruno De Meulenaer
C1
Conferentie
2007
Design requirements for a structured food model system for studying yeast spoilage in acid sauces.
Frank Devlieghere
C1
Conferentie
2007
Development and assessment of growth models incorporating the effect of cell density on the growth probability of listeria monocytogenes
An Vermeulen
Johan Debevere
Frank Devlieghere
C1
Conferentie
2007
Development of a practical tool to predict the residual headspace oxygen level in packaged food products
Ilse Van Bree
Bruno De Meulenaer
Simbarashe Samapundo
Peter Ragaert
An Vermeulen
Frank Devlieghere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2007
Development of food composition databases based on available data for probabilistic nutrient and contamination intake assessments
Christine Hoefkens
John Van Camp
Isabelle Sioen
Isabelle Vandekinderen
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2007
Effect of decontamination treatments on the overall quality of fresh-cut carrots
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Bruno De Meulenaer
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2007
Effect of pH, water activity and gel micro-structure on the growth kinetics of Salmonella typhimurium.
Frank Devlieghere
C1
Conferentie
2007
Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterisation, on the growth kinetics of Salmonella Typhimurium.
Frank Devlieghere
C1
Conferentie
2007
Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures
Kjell Francois
A Valero
AH Geeraerd
JF Van Impe
Johan Debevere
RM García-Gimeno
G Zurera
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2007
Effect of the decontamination process on the nutritional quality of fresh-cut vegetables.
Isabelle Vandekinderen
John Van Camp
Frank Devlieghere
Peter Ragaert
Bruno De Meulenaer
C1
Conferentie
2007
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
C1
Conferentie
2007
Evaluation of the microbial safety and stability of salads and sauces based on growth/no growth models for different microorganisms.
An Vermeulen
Frank Devlieghere
Johan Debevere
C1
Conferentie
2007
Exploring the performance of logistic regression model types on growth/no growth data of Listeria monocytogenes
KPM GYSEMANS
K BERNAERTS
An Vermeulen
AH GEERAERD
Johan Debevere
Frank Devlieghere
Jan Van Impe
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Free and bound patulin in cloudy apple juice
Katleen Baert
Bruno De Meulenaer
C KASASE
André Huyghebaert
Wilfried Ooghe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2007
Growth kinetics of cultures from single spores of Aspergillus flavus and Fusarium verticillioides on yellow dent corn meal
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2007
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 Vermeulen
Frank Devlieghere
K BERNAERTS
J VAN IMPE
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Het gebruik van predictieve modellen voor L. monocytogenes in de levensmiddelenindustrie.
An Vermeulen
Mieke Uyttendaele
Frank Devlieghere
C1
Conferentie
2007
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future
Linsey Garcia-Gonzalez
AH Geeraerd
S Spilembergo
K Elst
L Van Ginneken
Johan Debevere
Jan Van Impe
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Individual and combined effects of pH and lactic acid concentration on Listeria innocua inactivation: Development of a predictive model and assessment of experimental variability
M JANSSEN
AH GEERAERD
A CAPPUYNS
Linsey Garcia-Gonzalez
G SCHOCKAERT
Nancy Van Houteghem
KM VEREECKEN
Johan Debevere
Frank Devlieghere
Jan Van Impe
A1
Artikel in een tijdschrift
in
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
2007
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 Vermeulen
KPM GYSEMANS
K BERNAERTS
AH GEERAERD
JF VAN IMPE
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Influence of storage conditions of apples on growth and patulin production by Penicillium expansum
Katleen Baert
Frank Devlieghere
H FLYPS
M OOSTERLINCK
MM AHMED
Andreja Rajkovic
B VERLINDEN
B NICOLAI
Johan Debevere
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Influence of type of microorganism and intrinsic and extrinsic factors on high-pressure carbon dioxide inactivation of microorganisms
Linsey Garcia-Gonzalez
Frank Devlieghere
C3
Conferentie
2007
Interaction of water activity and bicarbonate salts in the inhibition of growth and mycotoxin production by Fusarium and Aspergillus species of importance to corn
S SAMAPUNDO
Frank Devlieghere
Bruno De Meulenaer
Y LAMBONI
David Osei-Nimoh
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Modeling individual cell lag time distributions for Listeria monocytogenes
AR STANDAERT
Kjell Francois
Frank Devlieghere
Johan Debevere
Jan Van Impe
AH GEERAERD
A1
Artikel in een tijdschrift
in
RISK ANALYSIS
2007
Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples
Katleen Baert
A VALERO
Bruno De Meulenaer
Simbarashe Samapundo
MM AHMED
L BO
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
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 Samapundo
Frank Devlieghere
AH GEERAERD
Bruno De Meulenaer
Jan Van Impe
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2007
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 Vermeulen
Nada Smigic
Andreja Rajkovic
K GYSEMANS
K BERNAERTS
A GEERAERD
J VAN IMPE
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2007
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
AH Geeraerd
Frank Devlieghere
Johan Debevere
JF Van Impe
Hoofdstuk in een boek
in
Towards a safer food supply in Europe
2007
Pulsed light for food decontamination: a review
Vicente M Gómez-López
Peter Ragaert
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2007
Quantifying lactic acid induced inactivation phenomena.
Linsey Garcia-Gonzalez
Frank Devlieghere
Johan Debevere
C1
Conferentie
2007
Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables
Peter Ragaert
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2007
Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide
VM GOMEZ-LOPEZ
Frank Devlieghere
Peter Ragaert
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere
VM GOMEZ-LOPEZ
Peter Ragaert
J RYCKEBOER
V JEYACHCHANDRAN
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Simulation intricacies associated with a Weibull-type model, developed based on microbial inactivation experiments under static conditions, when applied under dynamic coditions.
Frank Devlieghere
C1
Conferentie
2007
Sorption isotherms and isosteric heats of sorption of whole yellow dent corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Abel Atukwase
Y LAMBONI
Johan Debevere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD ENGINEERING
2007
The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes
D ONGENG
J RYCKEBOER
An Vermeulen
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
The effect of the decontamination process on the microbial and nutritional quality of fresh-cut vegetables
Isabelle Vandekinderen
John Van Camp
Bruno De Meulenaer
K Veramme
Quenten Denon
Peter Ragaert
Frank Devlieghere
P1
Conferentie
2007
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 Samapundo
Bruno De Meulenaer
Abel Atukwase
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
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
S SAMAPUNDO
Bruno De Meulenaer
Abel Atukwase
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2007
Traceerbaarheid in de agrovoedingsketen
Liesbeth Jacxsens
Eva Moens
Veerle Van Hoecke
Frank Devlieghere
Mieke Uyttendaele
A4
Artikel in een tijdschrift
in
Traceerbaarheid in de agrovoedingsketen
2007
Uncertainty and variability modelling of chemical exposure through food.
Isabelle Sioen
Bruno De Meulenaer
Frank Devlieghere
John Van Camp
A2
Artikel in een tijdschrift
in
ARCHIVES OF PUBLIC HEALTH
2007
Variability and uncertainty assessment of patulin exposure for preschool children in Flanders
Katleen Baert
Bruno De Meulenaer
Frederik Verdonck
Inge Huybrechts
Stefaan De Henauw
Peter Vanrolleghem
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD AND CHEMICAL TOXICOLOGY
2007
Voorspellend modelleren van microbiële inhibitie en inactivatie door melkzuur en pH in rein- en mengculturen
Mieke Janssen
Frank Devlieghere
Proefschrift
2007
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
K GYSEMANS
An Vermeulen
K BERNAERTS
A GEERAERD
Johan Debevere
Frank Devlieghere
Jan Van Impe
C1
Conferentie
2006
A growth/no growth model for Listeria Monocytogenes validated in mayonnaise based salads.
An Vermeulen
Nada Smigic
K. Gysemans
K. Bernaerts
A. Geeraerd
Jan Van Impe
Johan Debevere
Frank Devlieghere
C3
Conferentie
2006
Antimicrobial activity of gaseous chlorine dioxide: interference by food components
Isabelle Vandekinderen
Peter Ragaert
J De Bruyne
Johan Debevere
Frank Devlieghere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2006
Antimicrobial activity of gaseous chlorine dioxide: interference by food components
Isabelle Vandekinderen
Peter Ragaert
J. De Bruyne
Johan Debevere
Frank Devlieghere
C1
Conferentie
2006
Biopreservation of anaerobically packaged sliced cooked meat products by non-bacteriocinogenic micro-organisms
Lieve Vermeiren
Johan Debevere
Frank Devlieghere
Proefschrift
2006
Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2006
Decontamination treatments to prolong the shelf-life of minimally processed vegetables
Vicente Manuel Gómez López
Frank Devlieghere
Johan Debevere
Proefschrift
2006
Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques
Nancy Van Houteghem
Frank Devlieghere
SM Oses Gomez
Johan Debevere
Mieke Uyttendaele
C3
Conferentie
2006
Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques.
N. Van Houteghem
Frank Devlieghere
SM Oses Gomez
Johan Debevere
Mieke Uyttendaele
C3
Conferentie
2006
Effect of environmental parameters (temperature, pH and a(w)) on the individual cell lag phase and generation time of Listeria monocytogenes
Kjell Francois
Frank Devlieghere
AR STANDAERT
AH GEERAERD
Jan Van Impe
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2006
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 Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C1
Conferentie
2006
Influence of experimental parameters on the fluorescence response and recovery of the high-performance liquid chromatography analysis of fumonisin B-1
Simbarashe Samapundo
Bruno De Meulenaer
Nathalie De Muer
Johan Debevere
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF CHROMATOGRAPHY A
2006
Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere
Peter Ragaert
Frank Devlieghere
Sven Loos
Jo Dewulf
Herman Van Langenhove
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2006
Microbial food safety assessment: developing & integrating predictive modelling tools
A GEERAERD
Frank Devlieghere
Johan Debevere
Jan Van Impe
C1
Conferentie
2006
Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
An Vermeulen
Nada Smigic
K Gysemans
K Bernaerts
A Geeraerd
Jan Van Impe
Johan Debevere
Frank Devlieghere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2006
Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
An Vermeulen
Nada Smigic
K. Gysemans
K. Bernaerts
A. Geeraerd
J. Van Impe
Johan Debevere
Frank Devlieghere
C1
Conferentie
2006
Modelling Food Safety
Frank Devlieghere
Kjell Francois
Bruno De Meulenaer
Katleen Baert
Hoofdstuk in een boek
in
Safety in the agri-food chain
2006
Modelling Yersinia enterocolitica inactivation in coculture experiments with Lactobacillus sakei as based on pH and lactic acid profiles
M JANSSEN
AH GEERAERD
F LOGIST
Y DE VISSCHER
KM VEREECKEN
Johan Debevere
Frank Devlieghere
JF VAN IMPE
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2006
Modelling individual cell lag time distributions for Listeria monocytogenes
A STANDAERT
Kjell Francois
Johan Debevere
Frank Devlieghere
Jan Van Impe
A GEERAERD
C1
Conferentie
2006
Occurrence of patulin in organic, conventional, and handcrafted apple juices marketed in Belgium
Katleen Baert
Bruno De Meulenaer
A KAMALA
C KASASE
Frank Devlieghere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2006
Post-harvest strategies for the prevention of fungal growth and mycotoxin production in corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Proefschrift
2006
Prolongation of the shelf-life of minimally processed vegetables by mild treatments
Vincente Gomez-Lopez
Peter Ragaert
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2006
Quantifying lactic acid induced inactivation phenomena
M JANSSEN
A GEERAERD
A CAPPUYNS
F LOGIST
Linsey Garcia-Gonzalez
Y DE VISSCHER
K VEREECKEN
Frank Devlieghere
Johan Debevere
Jan Van Impe
C1
Conferentie
2006
Release of alpha-tocopherol from antioxidative low-density polyethylene film into fatty food simulant: Influence of complexation in beta- cyclodextrin
I SIRO
E FENYVESI
L SZENTE
Bruno De Meulenaer
Frank Devlieghere
J ORGOVANYI
J SENYI
J BARTA
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS
2006
Risk assessment of Listeria monocytogenes: Impact of individual cell variability on the exposure assessment step
Kjell Francois
Frank Devlieghere
Mieke Uyttendaele
Johan Debevere
A1
Artikel in een tijdschrift
in
RISK ANALYSIS
2006
Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage
Peter Ragaert
Frank Devlieghere
S Loos
Jo Dewulf
Herman Van Langenhove
Imogen Foubert
Peter A Vanrolleghem
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2006
Safety in the agri-food chain
Boekeditor
2006
Single cell variability of L-monocytogenes grown on liver pate and cooked ham at 7 degrees C: comparing challenge test data to predictive simulations
Kjell Francois
Frank Devlieghere
Mieke Uyttendaele
AR STANDAERT
AH GEERAERD
P NADAL
Jan Van Impe
Johan Debevere
A1
Artikel in een tijdschrift
in
JOURNAL OF APPLIED MICROBIOLOGY
2006
Standardisation of methods for assessing mould germination: A workshop report
P DANTIGNY
M BENSOUSSAN
V VASSEUR
A LEBRIHI
C BUCHET
M ISMAILI-ALAOUI
Frank Devlieghere
S ROUSSOS
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2006
Steps in the risk management process
A MACK
T SCHMITZ
G SCHULZE ALTHOFF
Frank Devlieghere
B PETERSEN
Hoofdstuk in een boek
in
Safety in the agri-food chain
2006
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 Diem Trang Dang
An Vermeulen
Johan Debevere
Frank Devlieghere
C3
Conferentie
2006
The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables
D ONGENG
Frank Devlieghere
Johan Debevere
J COOSEMANS
J RYCKEBOER
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2006
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 Vermeiren
Frank Devlieghere
Isabelle Vandekinderen
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2006
The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage
I SIRO
Frank Devlieghere
Liesbeth Jacxsens
Mieke Uyttendaele
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2006
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 Vermeiren
Frank Devlieghere
Isabelle Vandekinderen
U Rajtak
Johan Debevere
A1
Artikel in een tijdschrift
in
MEAT SCIENCE
2006
The use of peroxyacetic acid as an alternative disinfectant for fresh-cut vegetables
Isabelle Vandekinderen
Peter Ragaert
John Van Camp
Bruno De Meulenaer
Johan Debevere
Frank Devlieghere
C3
Conferentie
2006
Uncertainty and Variability Modelling of Chemical Exposure through Food
Frederik Verdonck
Isabelle Sioen
Katleen Baert
N Van Thuyne
Maaike Bilau
Christophe Matthys
Stefaan De Henauw
Bruno De Meulenaer
Frank Devlieghere
John Van Camp
Peter A Vanrolleghem
Patrick Van Sprang
Wim Verbeke
Jan Willems
A2
Artikel in een tijdschrift
in
ARCHIVES OF PUBLIC HEALTH
2006
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 Ragaert
Frank Devlieghere
E DEVUYST
J DEWULF
Herman Van Langenhove
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2006
2005
Bijdrage tot de risicoanalyse inzake Listeria monocytogenes door het kwantificeren van de lagfase op basis van individuele celwaarnemingen
Kjell Francois
Frank Devlieghere
Proefschrift
2005
Decontamination of minimally processed vegetables by chlorine dioxide gas
V Gomez-Lopez
Johan Debevere
Frank Devlieghere
C1
Conferentie
2005
Decontamination of minimally processed vegetables by chlorine dioxide in aqueous and gas phase
V Gomez-Lopez
Frank Devlieghere
L Chen
Johan Debevere
C1
Conferentie
2005
Effect of atmosphere on growth and mycotoxin production of Fusarium proliferatum and Aspergillis flavus on corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C1
Conferentie
2005
Effect of atmosphere on growth and mycotoxin production of moulds
Frank Devlieghere
Simbarashe Samapundo
Katleen Baert
Bruno De Meulenaer
Johan Debevere
C1
Conferentie
2005
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 Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2005
Environmental factors influencing the relationship between optical density and cell count for Listeria monocytogenes
Kjell Francois
Frank Devlieghere
AR STANDAERT
AH GEERAERD
Ils Cools
Jan Van Impe
Johan Debevere
A1
Artikel in een tijdschrift
in
JOURNAL OF APPLIED MICROBIOLOGY
2005
Exposure assessment of patulin in apple juice for Flemish young children
Katleen Baert
Bruno De Meulenaer
Frank Verdonck
Analice Kamala
Inge Huybrechts
Stefaan De Henauw
Peter A Vanrolleghem
Frank Devlieghere
C3
Conferentie
2005
Exposure assessment of patulin in apple juice for Flemish young children
Katleen Baert
Analice Kamala
Bruno De Meulenaer
Inge Huybrechts
Stefaan De Henauw
Frank Devlieghere
P1
Conferentie
2005
Factors affecting the inactivation of micro-organisms by intense light pulses
VM GOMEZ-LOPEZ
Frank Devlieghere
V BONDUELLE
Johan Debevere
A1
Artikel in een tijdschrift
in
JOURNAL OF APPLIED MICROBIOLOGY
2005
In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products
Lieve Vermeiren
Frank Devlieghere
Veerle De Graef
Johan Debevere
A1
Artikel in een tijdschrift
in
JOURNAL OF APPLIED MICROBIOLOGY
2005
Intense light pulses decontamination of minimally processed vegetables and their shelf-life
VM Gómez-López
Frank Devlieghere
V Bonduelle
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2005
Intense light pulses for decontamination of fruit and vegetables
V. Gomez-Lopez
Frank Devlieghere
Peter Ragaert
Johan Debevere
C1
Conferentie
2005
Invloed van microbiologische en fysiologische processen op de kwaliteit van verpakt fruit en minimaal behandelde groenten tijdens bewaring in consumentenverpakkingen
Peter Ragaert
Frank Devlieghere
Proefschrift
2005
Microbiological activity and atmosphere conditions influencing sensory shelf life of strawberries during refrigerated storage
Peter Ragaert
Frank Devlieghere
Sven Loos
Jo Dewulf
Herman Van Langenhove
Imogen Foubert
P VANROLLEGHEM
Johan Debevere
C1
Conferentie
2005
Modelling the effect of environmental parameters (temperature, pH, aw) on the individual cell lag phase of Listeria monocytogenes
Kjell Francois
Frank Devlieghere
Koen Smet
A Standaert
AH Geeraerd
Jan Van Impe
Johan Debevere
P1
Conferentie
2005
Modelling the individual cell lag phase: effect of temperature and pH on the individual cell lag distribution of Listeria monocytogenes
Kjell Francois
Frank Devlieghere
K SMET
AR STANDAERT
AH GEERAERD
Jan Van Impe
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2005
Obtaining single cells: analysis and evaluation of an experimental protocol by means of a simulation model
AR STANDAERT
AH GEERAERD
K BERNAERTS
Kjell Francois
Frank Devlieghere
Johan Debevere
Jan Van Impe
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2005
Pasteurisatie met hogedrukkoolstofdioxide
Linsey Garcia-Gonzalez
Johan Debevere
Frank Devlieghere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2005
Predictive modelling of the combined effect of water activity and temperature on the radial growth of Fusarium verticilliodes and F. proliferatum on corn
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A Geeraerd
Jan Van Impe
P1
Conferentie
2005
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 Samapundo
Frank Devlieghere
Bruno De Meulenaer
AH GEERAERD
Jan Van Impe
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2005
Protective influence of several packaging materials on light oxidation of milk
Frédéric Mestdagh
Bruno De Meulenaer
Jessika De Clippeleer
Frank Devlieghere
André Huyghebaert
A1
Artikel in een tijdschrift
in
JOURNAL OF DAIRY SCIENCE
2005
Quality management systems in the food industry
Katleen Baert
Frank Devlieghere
Liesbeth Jacxsens
Johan Debevere
Boek
2005
Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model
An Vermeulen
K Gysemans
K Bernaerts
A Geeraerd
Jan Van Impe
Johan Debevere
Frank Devlieghere
P1
Conferentie
2005
Separating lactic acid and pH effects on the Listeria innocua inactivation
M Janssen
AH Geeraerd
A Cappuyns
Linsey Garcia-Gonzalez
KM Vereecken
Johan Debevere
Frank Devlieghere
Jan Van Impe
P1
Conferentie
2005
The influence of pre-cultural conditions on the individual cell lag phase and generation time of Listeria monocytogenes
A Valero
R García-Gimeno
G Zurera
Kjell Francois
Frank Devlieghere
Johan Debevere
P1
Conferentie
2005
The use of Lactobacillus sakei 10A for the biopreservation of cooked meat products
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C3
Conferentie
2005
2004
Accurate modelling of non-loglinear survival curves
VP VALDRAMIDIS
AH GEERAERD
K BERNAERTS
Frank Devlieghere
Johan Debevere
JF VAN IMPE
P1
Artikel in een tijdschrift
in
BULLETIN OF THE INTERNATIONAL DAIRY FEDERATION NO 392/2004
2004
Accurate modelling of non-loglinear survivor curves
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
INTERNATIONAL DAIRY FEDERATION BULLETIN
2004
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 Samapundo
Frank Devlieghere
Bruno De Meulenaer
A Geeraerd
A Mutukumira
Jan Van Impe
Johan Debevere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2004
Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
Frank Devlieghere
An Vermeulen
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2004
Co-culture experiments between protective cultures and spoilage organisms on vacuum packaged ham
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C1
Conferentie
2004
Concepts and tools for predictive modeling of microbial dynamics
Katrien Bernaerts
E DENS
K VEREECKEN
AH GEERAERD
AR STANDAERT
Frank Devlieghere
Johan Debevere
JF VAN IMPE
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2004
Consumer perception and choice of minimally processed vegetables and packaged fruits
Peter Ragaert
Wim Verbeke
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2004
Development of a novel approach for secondary modelling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modelling
AH GEERAERD
VP VALDRAMIDIS
Frank Devlieghere
H BERNAERT
Johan Debevere
JF VAN IMPE
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2004
Effect of chemicals on the microbial evolution in foods
Frank Devlieghere
Kjell Francois
KM VEREECKEN
AH GEERAERD
JF VAN IMPE
Johan Debevere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2004
Effect of decontamination by intense light pulses on the shelf-life of minimally processed cabbage and lettuce
V GOMEZ-LOPEZ
Frank Devlieghere
Johan Debevere
C1
Conferentie
2004
Effect of decontamination by intense light pulses on the shelf-life of two minimally processed vegetables
V GOMEZ-LOPEZ
Frank Devlieghere
Johan Debevere
C1
Conferentie
2004
Effect of environmental factors on the calibration curve (OD-CFU)of Listeria monocytogenes
Kjell Francois
Frank Devlieghere
Johan Debevere
C1
Conferentie
2004
Effect of water activity and temperature on the relationship between growth and fumonisin production by Fusarium moniliforme and F. proliferatum in maize
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
A GEERAERD
A MUTUKUMIRA
Jan Van Impe
Johan Debevere
C1
Conferentie
2004
Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes
Mieke Uyttendaele
Andreja Rajkovic
G BENOS
Kjell Francois
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2004
Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2004
Incidence of patulin in organic and conventional apple juices marketed in Belgium
Katleen Baert
C KASASE
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2004
Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum
Katleen Baert
Frank Devlieghere
W SCHATS
Bruno De Meulenaer
Johan Debevere
C1
Conferentie
2004
Influence of intrinsic factors of apples on the growth and patulin production of Penicillium expansum
Katleen Baert
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2004
Influence of polymer matrix and adsorption onto silica materials on the migration of alpha-tocopherol into 95% ethanol from active packaging
Leen Heirlings
I SIRO
Frank Devlieghere
E VAN BAVEL
P COOL
Bruno De Meulenaer
EF VANSANT
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS
2004
Kwantificatie van het aandeel van microbiële bederfprocessen in de totale kwalitietsdegradatie van aardbeien tijdens bewaring
Peter Ragaert
Frank Devlieghere
Sven Loos
Jo Dewulf
Herman Van Langenhove
Imogen Foubert
P VANROLLEGHEM
Johan Debevere
C1
Conferentie
2004
Laboratory and sensory quality evaluation of strawberries during storage as related to microbiological and physiological spoilage processes
Peter Ragaert
Frank Devlieghere
S LOOS
Jo Dewulf
Herman Van Langenhove
Johan Debevere
C1
Conferentie
2004
Microbiological and physiological processes affecting odor quality of strawberries during storage
Peter Ragaert
Frank Devlieghere
Sven Loos
Jo Dewulf
Herman Van Langenhove
Imogen Foubert
Peter Vanrolleghem
Johan Debevere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2004
Minimal processing: possibilities and limitations to reduce microbial contamination
Frank Devlieghere
Johan Debevere
C1
Conferentie
2004
Mycotoxins: current and future perspectives
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Johan Debevere
C1
Conferentie
2004
New preservation technologies: possibilities and limitations
Frank Devlieghere
Lieve Vermeiren
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL DAIRY JOURNAL
2004
Nieuwe decontaminatietechnieken voor groenten en fruit
Peter Ragaert
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2004
Protectieve culturen ter verlenging van de houdbaarheid
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C1
Conferentie
2004
Quality of Equilibrium modified atmosphere packaged (EMAP) fresh-cut vegetables
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
Hoofdstuk in een boek
in
Production practices and quality assessment of food crops
2004
Quality of equilibrium modified atmosphere packaged (EMAP) fresh-cut vegetables
Frank Devlieghere
Johan Debevere
Liesbeth Jacxsens
Hoofdstuk in een boek
in
Production practices and quality assesment of food crops
2004
Quantifying lactic acid induced inhibition and inactivation of Yersinia enterocolitica in mixed cultures
M JANSSEN
K VEREECKEN
A GEERAERD
F LOGIST
Y DE VISSCHER
A CAPPUYNS
Frank Devlieghere
Johan Debevere
Jan Van Impe
C1
Conferentie
2004
Quantifying the inactivation of Listeria innocua through lactic acid
M JANSSEN
K VEREECKEN
A GEERAERD
A CAPPUYNS
Frank Devlieghere
Jan Van Impe
C1
Conferentie
2004
Quantifying the inactivation of Listeria innocua through lactic acid
M JANSSEN
K VEREECKEN
A GEERAERD
A CAPPUYNS
Frank Devlieghere
Jan Van Impe
C1
Conferentie
2004
Quantifying the inactivation of Listeria innocua through lactic acid
M JANSSEN
K VEREECKEN
A GEERAERD
A CAPPUYNS
Frank Devlieghere
Jan Van Impe
C1
Conferentie
2004
Role of microbial proliferation on the sensory quality evaluation of strawberries during storage
Peter Ragaert
Frank Devlieghere
Sven Loos
Jo Dewulf
Herman Van Langenhove
Johan Debevere
C1
Conferentie
2004
Voedselveiligheid in onze welvaartstaat
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Mieke Uyttendaele
Johan Debevere
A4
Artikel in een tijdschrift
in
HET INGENIEURSBLAD
2004
Voedselveiligheid in onze welvaartstaat
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Mieke Uyttendaele
A4
Artikel in een tijdschrift
in
HET INGENIEURSBLAD
2004
Voedselveiligheid in onze welvaartstaat
Katleen Baert
Bruno De Meulenaer
Frank Devlieghere
Mieke Uyttendaele
Johan Debevere
A4
Artikel in een tijdschrift
in
HET INGENIEURSBLAD
2004
invloed van intrinsieke factoren van appels op de groei en patulineproductie van Penicillium expansum
Katleen Baert
Frank Devlieghere
W SCHATS
Bruno De Meulenaer
Johan Debevere
C1
Conferentie
2004
2003
A model for lactic acid-induced inhibition of Yersinia enterocolitica in mono- and coculture with Lactobacillus sakei
KM VEREECKEN
Frank Devlieghere
A BOCKSTAELE
Johan Debevere
JF VAN IMPE
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2003
Application of ethylene adsorbers in combination with high oxygen atmospheres for the storage of strawberries and raspberries
Liesbeth Jacxsens
Frank Devlieghere
Caroline Van der Steen
I Siro
Johan Debevere
P1
Conferentie
2003
Challenge testen om risico Listeria monocytogenes te peilen
Mieke Uyttendaele
Kristien Neyts
Kjell Francois
Frank Devlieghere
Johan Debevere
C1
Conferentie
2003
Characterization of spoilage through heterofermentative lactic acid bacteria and Brochothrix spp. on vacuum packaged cooked ham
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C1
Conferentie
2003
Editorial board van proceedings of the international conference postharvest unlimited.International Society for Horticultural Science
Boekeditor
2003
Evaluation of the potential of meat born lactic acid bacteria for use as protective cultures in the biopreservation of cooked meat products
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C1
Conferentie
2003
Exposure of fumonisins in finger millet, kidney beans and peanuts, which are ingredients used for complementary food in Tanzania
P MAMIRO
Bruno De Meulenaer
John Van Camp
Katleen Baert
Frank Devlieghere
A MEGHJI
Anne Opsomer
Patrick Kolsteren
André Huyghebaert
C1
Conferentie
2003
Exposure study of fumonisins in a Tanzanian complementary food based on finger millet, kidney beans and peanuts
P MAMIRO
Bruno De Meulenaer
John Van Camp
Katleen Baert
Frank Devlieghere
W MEGHJI
Anne Opsomer
Patrick Kolsteren
C1
Conferentie
2003
Exposure study of fumonisins in a Tanzanian complementary food based on finger millet, kidney beans and peanuts
Bruno De Meulenaer
John Van Camp
Katleen Baert
Frank Devlieghere
Anne Opsomer
Patrick Kolsteren
C1
Conferentie
2003
Gebruik van superatmosferische zuurstofconcentraties voor het verpakken van levensmiddelen
Frank Devlieghere
Peter Ragaert
Johan Debevere
Nieuwsartikel
2003
Growth and acidification profile of potential protective cultures for meat preservation
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C3
Conferentie
2003
Growth modelling of Fusarium proliferatum: the effect of water activity
Simbarashe Samapundo
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C1
Conferentie
2003
Growth of Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans
ME KIMANYA
PRS MAMIRO
John Van Camp
Frank Devlieghere
Anne Opsomer
Patrick Kolsteren
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2003
High oxygen concentration in combination with elevated carbon dioxide to affect growth of fresh-cut produce micro-organisms
Caroline Van der Steen
Frank Devlieghere
Johan Debevere
P1
Conferentie
2003
Kwaliteit vierdegamma groenten verdient aandacht
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2003
Metabolite production of yeasts and moulds on strawberries
Peter Ragaert
Frank Devlieghere
Sven Loos
Jo Dewulf
Herman Van Langenhove
Johan Debevere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
2003
Microbial and sensory quality of fresh processed lettuce salad under high O₂ atmosphere throughout the distribution chain
A Allende
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
F Artés
P1
Conferentie
2003
Modeling the individual cell lag phase: effect of temperature and pH on the individual cell lag distribution of Listeria monocytogenes
Kjell Francois
Frank Devlieghere
C1
Conferentie
2003
Modelling microbial dynamics under time-varying conditions
Frank Devlieghere
Johan Debevere
Hoofdstuk in een boek
in
Modelling microbial responses in foods.
2003
Modelling the individual cell lag phase. Isolating single cells: protocol development
Kjell Francois
Frank Devlieghere
AR STANDAERT
AH GEERAERD
JF VAN IMPE
Johan Debevere
A1
Artikel in een tijdschrift
in
LETTERS IN APPLIED MICROBIOLOGY
2003
Modelling the individual cell lag phase: a protocol to isolate single cells using dilution series
Kjell Francois
Frank Devlieghere
Johan Debevere
C1
Conferentie
2003
Modelling the individual lag phase of Listeria monocytogenes: the effect of temperature and pH on the distribution of the individual lag phase
Kjell Francois
Frank Devlieghere
A Standaert
A Geeraerd
Jan Van Impe
Johan Debevere
C1
Conferentie
2003
Modelling the relation between ethylene production rate, respiration rate and their influence on climacteric and non-climacteric fruits
Frank Devlieghere
Liesbeth Jacxsens
M Serna Tatay
Johan Debevere
Jurgen Meirlaen
Peter Vanrolleghem
P1
Conferentie
2003
Modified atmosphere packaging: food safety and nutritional consequences
Frank Devlieghere
Johan Debevere
Hoofdstuk in een boek
in
Novel food packaging techniques
2003
Obtaining single cells - analysis and evaluation of an experimental protocol by means of a simulation model
Kjell Francois
Frank Devlieghere
Johan Debevere
C1
Conferentie
2003
Oxygen, ethylene and other scavengers
Lieve Vermeiren
Leen Heirlings
Frank Devlieghere
Johan Debevere
Hoofdstuk in een boek
in
Novel food packaging techniques
2003
Possibilities and limitations of predictive microbiology in microbial risk assessment
Frank Devlieghere
Johan Debevere
C1
Conferentie
2003
Predicting inhibition and inactivation of Yersina enterocolitica through lactic acid production by lactobacillus sakei
M Janssen
K Vereecken
A Geeraerd
F Logist
Y De Visscher
A Cappuyns
Frank Devlieghere
Johan Debevere
Jan Van Impe
C1
Conferentie
2003
Presence and exposure assessment of fumonisin in finger millet, kidney beans and peanuts, which are ingredients used for complementary food in Tanzania
John Van Camp
Peter Mamiro
Bruno De Meulenaer
K Baert
Frank Devlieghere
W Meghji
Anne Opsomer
Patrick Kolsteren
C3
Conferentie
2003
Quality systems in the European food industry
Katleen Baert
Frank Devlieghere
Liesbeth Jacxsens
Kristien Neyts
Johan Debevere
C1
Conferentie
2003
Quality systems in the European food industry
Katleen Baert
Frank Devlieghere
Liesbeth Jacxsens
Kristien Neyts
Johan Debevere
C1
Conferentie
2003
Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce
Liesbeth Jacxsens
Frank Devlieghere
Peter Ragaert
E VANNESTE
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2003
2002
Applicability of chitosan as a food preservative
Frank Devlieghere
An Vermeulen
Johan Debevere
C1
Conferentie
2002
Biocontrol of microbial pathogens with lactic acid bacteria: evaluation through predictive modelling
K VEREECKEN
M ANTWI
M JANSSEN
A HOLVOET
Frank Devlieghere
Johan Debevere
Jan Van Impe
C1
Conferentie
2002
Chitosan as a food preservative: possibilities and limitations
Frank Devlieghere
An Vermeulen
Johan Debevere
C1
Conferentie
2002
Chitosan as a food preservative: possibilities and limitations.
Frank Devlieghere
An Vermeulen
Johan Debevere
C1
Conferentie
2002
Combined preservation factors and modelling. Frontiers in microbial fermentation and preservation
Frank Devlieghere
A GEERAERD
Jan Van Impe
Johan Debevere
C1
Conferentie
2002
Combined preservation factors and modelling. Frontiers in microbial fermentation and preservation.
Frank Devlieghere
A GEERAERD
J VAN IMPE
Johan Debevere
C3
Conferentie
2002
Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries.
Caroline Van der Steen
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2002
Development of a novel modeling methodology by incorporating a priori microbiological knowledge in a black box approach.
AH GEERAERD
VP VALDRAMIDIS
Frank Devlieghere
H BERNAERT
Johan Debevere
JF VAN IMPE
C1
Conferentie
2002
Development of a novel modelling methodology by incorporating a priori microbiological knowledge in a black box approach
A GEERAERD
V VALDRAMIDIS
Frank Devlieghere
H BERNAERT
Johan Debevere
Jan Van Impe
C1
Conferentie
2002
Effect of superatmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads.
A ALLENDE
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
F ARTES
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
2002
Effectiveness of some recent antimicrobial packaging concepts
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS
2002
Factors influencing consumers' perception towards minimally processed fruits and vegetables
Peter Ragaert
Frank Devlieghere
Wim Verbeke
Johan Debevere
C1
Conferentie
2002
Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation
Lieve Vermeiren
Frank Devlieghere
A Assi
Johan Debevere
C3
Conferentie
2002
Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation
Lieve Vermeiren
Frank Devlieghere
A Assi
Johan Debevere
C3
Conferentie
2002
Interpretatie van microbiologische analyseresultaten voor levensmiddelen
Frank Devlieghere
Johan Debevere
C1
Conferentie
2002
Interpretatie van microbiologische analyseresultaten voor levensmiddelen.
Frank Devlieghere
Johan Debevere
C1
Conferentie
2002
Invloed van conserveringsparameters op de kwaliteit van vierde gamma groenten
Liesbeth Jacxsens
Frank Devlieghere
Proefschrift
2002
Invloed van conserveringsparameters op de kwaliteit van vierde gamma groenten
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
C1
Conferentie
2002
Invloed van conserveringsparameters op de kwaliteit van vierde gamma groenten. Kwaliteitszorg na de oogst en optimale bewaring van land- en tuinbouwproducten.
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
Verslag
2002
Modified Atmosphere Packaging.
Frank Devlieghere
MI GIL
Johan Debevere
Hoofdstuk in een boek
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
2002
Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain.
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2002
Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce
Liesbeth Jacxsens
Frank Devlieghere
Peter Ragaert
Johan Debevere
C1
Conferentie
2002
Rol van microbiologische criteria binnen HACCP
Kristien Neyts
Mieke Uyttendaele
Frank Devlieghere
Johan Debevere
C1
Conferentie
2002
Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2002
2001
A combination of high oxygen atmosphere and equilibrium modified atmosphere packaging to improve the keeping quality of red fruits
Caroline Van der Steen
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
C1
Conferentie
2001
Accurate modelling of non-loglinear survivor curves
Frank Devlieghere
Johan Debevere
A2
Artikel in een tijdschrift
in
International Dairy Federation Bulletin
2001
Application of ethylene adsorbers for the storage of fresh fruit and vegetables
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
C1
Conferentie
2001
Biocontrol of microbial pathogens with lactic acid bacteria: evaluation through predictive modelling
KM Vereecken
Frank Devlieghere
A. Bockstaele
Johan Debevere
Jan Van Impe
C1
Conferentie
2001
Dynamic modelling of pathogen/antagonist interactions in foods
K VEREECKEN
Frank Devlieghere
A BOCKSTAELE
Johan Debevere
Jan Van Impe
C1
Conferentie
2001
Dynamic modelling of pathogen/antagonist interactions in foods
KM VEREECKEN
Frank Devlieghere
A BOCKSTAELE
Johan Debevere
JF VAN IMPE
P1
Artikel in een tijdschrift
in
INTERNATIONAL SYMPOSIUM ON APPLICATIONS OF MODELLING AS AN INNOVATIVE TECHNOLOGY IN THE AGRI-FOOD-CHAIN - MODEL-IT
2001
Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce.
Liesbeth Jacxsens
Frank Devlieghere
Caroline Van der Steen
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2001
Equilibrium modified atmosphere packages of minimally processed vegetables followed through the distribution chain
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
P1
Conferentie
2001
Gesneden groenten en zacht rood fruit onder hoge zuurstofatmosfeer
Liesbeth Jacxsens
Frank Devlieghere
Caroline Van der Steen
Johan Debevere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2001
Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model.
Frank Devlieghere
AH GEERAERD
KJ VERSYCK
B VANDEWAETERE
J VAN IMPE
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2001
High oxygen packaging of ready-to-eat vegetables: a novel type of modified atmosphere packaging?
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
C1
Conferentie
2001
Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella baltica.
Johan Debevere
Frank Devlieghere
P VAN SPRUNDEL
Bruno De Meulenaer
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2001
Predictive modelling in modified atmosphere packaged products: a case study
A GEERAERD
K VERSYCK
Frank Devlieghere
Johan Debevere
J VAN IMPE
C1
Conferentie
2001
Radiofrekwent ontdooien van vlees
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2001
Zin en onzin van microbiologische analyses
Johan Debevere
K Neyts
Mieke Uyttendaele
Frank Devlieghere
Nieuwsartikel
2001
2000
Actief verpakken in Europa : de stand van zaken
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2000
Additieven voor de levensmiddelenindustrie: technische en wettelijke aspecten.
Johan Debevere
Frank Devlieghere
A4
Artikel in een tijdschrift
in
Wetenschappelijke nascholing, Universiteit Gent, 2000
2000
Application of ethylene absorbers for the storage of fresh fruit and vegetables.
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
C1
Conferentie
2000
De beheersing van nieuwe pathogenen in de levensmiddelenindustrie
Mieke Uyttendaele
Johan Debevere
Frank Devlieghere
Liesbeth Jacxsens
Kristien Neyts
C1
Conferentie
2000
Designing equilibrium modified atmosphere packages for fresh-cut vegetables subjected to changes in temperature
L Jacxsens
Frank Devlieghere
T De Rudder
Johan Debevere
A1
Artikel in een tijdschrift
in
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
2000
Development of an immunological method to assess bisphenol A migration from food packaging materials.
Bruno De Meulenaer
H LANCKRIET
Katleen Baert
Frank Devlieghere
André Huyghebaert
A4
Artikel in een tijdschrift
in
MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT
2000
Effectiveness of some recent antimicrobial packaging concepts
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C3
Conferentie
2000
Estimation of the safety of gas packaged cooked meat products : a predictive modelling approach
Frank Devlieghere
Lieve Vermeiren
Johan Debevere
C3
Conferentie
2000
Food additives for the Meat Industry. European legislation training of polish experts for meat and poultry
Frank Devlieghere
Johan Debevere
C1
Conferentie
2000
Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products.
Frank Devlieghere
Ivy Lefevere
A MAGNIN
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2000
Houdbaarheid en microbiële veiligheid van verpakte gepasteuriseerde vleeswaren te voorspellen
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2000
Influence of dissolved carbon dioxide on the growth of spoilage bacteria
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
2000
Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products
Dirk Gevers
Geert Huys
Frank Devlieghere
Mieke Uyttendaele
Johan Debevere
Jean Swings
A1
Artikel in een tijdschrift
in
SYSTEMATIC AND APPLIED MICROBIOLOGY
2000
Modiefied atmosphere packaging: state-of-the-art
Frank Devlieghere
Liesbeth Jacxsens
Johan Debevere
A4
Artikel in een tijdschrift
in
IFIS
2000
Modified atmosphere packaging : state-of-the-art
Frank Devlieghere
Liesbeth Jacxsens
Johan Debevere
Andere
2000
Potential applications of antimicrobial films for food packaging
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C3
Conferentie
2000
Predictive modelling for packaging design: Equilibrium Modified Atmosphere Packages of fresh-cut vegetables subjected to changing temperatures.
Frank Devlieghere
Liesbeth Jacxsens
Johan Debevere
C1
Conferentie
2000
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 Devlieghere
AH GEERAERD
KJ VERSYCK
H BERNAERT
JF VAN IMPE
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2000
Study on antimicrobial activity of a food packaging material containing potassium sorbate
Frank Devlieghere
Lieve Vermeiren
Anja Bockstal
Johan Debevere
A1
Artikel in een tijdschrift
in
ACTA ALIMENTARIA
2000
Study on the effectiveness of a triclosan containing film as a food packaging material for vacuum packaged meat products
Lieve Vermeiren
Frank Devlieghere
N Schepens
Johan Debevere
C3
Conferentie
2000
Study on the feasibility of a triclosan-containing film as antimicrobial food packaging material
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C1
Conferentie
2000
The effectiveness of hexamethylenetetramine-incorporated plastic for the active packaging of foods
Frank Devlieghere
Lieve Vermeiren
M Jacobs
Johan Debevere
A1
Artikel in een tijdschrift
in
PACKAGING TECHNOLOGY AND SCIENCE
2000
Trends in het verpakken van levensmiddelen.
Lieve Vermeiren
Liesbeth Jacxsens
Johan Debevere
Frank Devlieghere
C3
Conferentie
2000
Verpakken van beperkt houdbare levensmiddelen
Johan Debevere
Frank Devlieghere
Liesbeth Jacxsens
Lieve Vermeiren
Andere
2000
Voedselconservering: milde technieken
Johan Debevere
Frank Devlieghere
C1
Conferentie
2000
Zin en onzin van de levensmiddelenmicrobiologie
Johan Debevere
K Neyts
Mieke Uyttendaele
Frank Devlieghere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
2000
Zin en onzin van levensmiddelenmicrobiologie
Johan Debevere
K NEYTS
Mieke Uyttendaele
Frank Devlieghere
C3
Conferentie
2000
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 Vermeiren
Frank Devlieghere
Johan Debevere
M SMOLANDER
E HURME
R AHVENAINEN
M VAN BEEST
M RIJK
Boek
1999
Behavior of Listeria monocytogenes and Aeromonas spp. on fresh-cut produce packaged under equilibrium-modified atmosphere.
Liesbeth Jacxsens
Frank Devlieghere
P FALCATO
Johan Debevere
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROTECTION
1999
Development of predictive models to estimate the safety and shelf life of gas packed cooked meat products
Frank Devlieghere
Johan Debevere
C1
Conferentie
1999
Developments in the active packaging of foods
Lieve Vermeiren
Frank Devlieghere
M van Beest
N de Kruijf
Johan Debevere
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
1999
Dissolved carbon dioxide as a parameter for the effectiveness of modified atmosphere packed foods
Frank Devlieghere
M VISENT
J DEBEVERE
P1
Artikel in een tijdschrift
in
COST 914- PREDICTIVE MICROBIOLOGY APPLIED TO CHILLED FOOD PRESERVATION
1999
Evaluating safety, effectiveness, economic-environmental impact and consumer acceptance of active and intelligent packagings FAIR-project PL 98-4170'Actipak'
Lieve Vermeiren
Frank Devlieghere
Bruno De Meulenaer
Johan Debevere
C3
Conferentie
1999
Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake
Frank Devlieghere
G FRANSEN
J DEBEVERE
P1
Artikel in een tijdschrift
in
COST 914- PREDICTIVE MICROBIOLOGY APPLIED TO CHILLED FOOD PRESERVATION
1999
Shelf life of modified atmosphere packed cooked meat products: a predictive model.
Frank Devlieghere
B VAN BELLE
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
1999
Spoilage and safety of fresh-cut vegetables packaged under equilibrium modified atmosphere: a case study of mixed lettuce followed through the distribution chain
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
C1
Conferentie
1999
Spoilage and safety of fresh-cut vegetables under equilibrium modified atmosphere
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT
1999
The use of buffered lactic acid and MAP to increase the shelf-life of fresh poultry meat.
A ZEITOUN
Frank Devlieghere
Johan Debevere
C1
Conferentie
1999
Validation of a systematic approach to design equilibrium modified atmosphere packages for fresh-cut produce
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
A1
Artikel in een tijdschrift
in
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
1999
Verse groenten in het nieuw.
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
HET INGENIEURSBLAD
1999
Voeding verhitten m. b. v. radiofrequentie.
Frank Devlieghere
E VAN DEN BERGHE
Johan Debevere
A4
Artikel in een tijdschrift
in
HET INGENIEURSBLAD
1999
Voorspellende modellen voor de veiligheid en de houdbaarheid van gasverpakte levensmiddelen: een voorbeeld
Frank Devlieghere
Johan Debevere
C1
Conferentie
1999
1998
Actieve materialen voor het verpakken van levensmiddelen
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
Flanders Food Magazine
1998
Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms
Frank Devlieghere
Johan Debevere
Jan Van Impe
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
1998
Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres
Frank Devlieghere
Johan Debevere
Jan Van Impe
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
1998
Evaluation of recycled HDPE milk bottles for food applications
Frank Devlieghere
Bruno De Meulenaer
Jan Demyttenaere
A HUYGHERBAERT
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS
1998
Growth of Listeria monocytogenes and Aeromonas hydrophila under modified atmospheres: a predictive model
Frank Devlieghere
I Lefevere
Johan Debevere
A4
Artikel in een tijdschrift
in
COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
1998
HACCP bezorgt kleine bedrijven in België de nodige kopzorgen
Frank Devlieghere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELEN TECHNOLOGIE
1998
Influence of D-limonene absorption on the physical properties of refillable PET
MS TAWFIK
Frank Devlieghere
André Huyghebaert
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
1998
Safety of modified atmosphere packaging of minimally processed vegetables
Liesbeth Jacxsens
Frank Devlieghere
Johan Debevere
C1
Conferentie
1998
1997
Actieve verpakkingen verlengen houdbaarheid
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
1997
Chemical contamination potential of bottle materials
MS TAWFIK
Frank Devlieghere
Walter Steurbaut
André Huyghebaert
A1
Artikel in een tijdschrift
in
ACTA ALIMENTARIA
1997
Enkele overwegingen bij voorspellend modelleren
Johan Debevere
Frank Devlieghere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
1997
Evaluation, modelling and optimization of the cleaning process of contaminated plastic food refillables
Frank Devlieghere
Bruno De Meulenaer
P Sekitoleko
AA Estrella Garcia
André Huyghebaert
A1
Artikel in een tijdschrift
in
FOOD ADDITIVES AND CONTAMINANTS
1997
Het belang van kwantitatieve risico-inschatting bij minimaal behandelde levensmiddelen
Johan Debevere
Frank Devlieghere
Kristien Neyts
Hoofdstuk in een boek
in
Juridische en technologische ontwikkelingen in de voedingssector
1997
Increasing the shelf-life of poultry meat using acid decontamination and modified atmosphere packaging
A ZEITOUN
Frank Devlieghere
Johan Debevere
C1
Conferentie
1997
MAP: verpakking onder gewijzigde atmosfeer
Frank Devlieghere
Nieuwsartikel
1997
Microbial Control in the meat industry
Boekeditor
1997
Removal of microorganisms from polymer bottles by caustic washing.
Frank Devlieghere
André Huyghebaert
A1
Artikel in een tijdschrift
in
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
1997
The influence of modified atmosphere packaging on the shelf-life of fresh poultry
Johan Debevere
Frank Devlieghere
C1
Conferentie
1997
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 Devlieghere
Johan Debevere
C1
Conferentie
1997
1996
Gemodificeerde atmosfeer verpakking en nutriëntenbehoud : factoren in de relatie voeding-gezondheid
Frank Devlieghere
Johan Debevere
C3
Conferentie
1996
The influence of Modified Atmosphere Packaging on the Shelf-life of Fresh Poultry
Johan Debevere
Frank Devlieghere
Hoofdstuk in een boek
in
Factors affecting the microbial Quality of meat
1996
Voorstelling van de research-activiteiten van het laboratorium voor Levensmiddelenmicrobiologie en -conservering
Mieke Uyttendaele
Frank Devlieghere
C1
Conferentie
1996
1995
Chemische en technologische aspekten van de verpakking
André Huyghebaert
Frank Devlieghere
A4
Artikel in een tijdschrift
in
VERHANDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN
1995
Gebruik van hervulbare plastiek flessen.
Frank Devlieghere
André Huyghebaert
A4
Artikel in een tijdschrift
in
MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT
1995
Kunststoffen scheiden uit afval kan technologisch, maar
F Verbandt
Frank Devlieghere
A4
Artikel in een tijdschrift
in
HET INGENIEURSBLAD
1995
Migration of components into food stuffs of refillable and recycled packaging systems
Frank Devlieghere
C1
Conferentie
1995
1994
Voor- en nadelen van voeding in plastiek
Frank Devlieghere
Nieuwsartikel
1994
1993
Experimental measurements of phase equilibria for ternary and quaternary systems of glucose, water, CO₂ and ethanol with a novel apparatus
R Dohrn
AP Bünz
Frank Devlieghere
D Thelen
A1
Artikel in een tijdschrift
in
FLUID PHASE EQUILIBRIA
1993
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 Devlieghere
M VISENT
Johan Debevere
C1
Conferentie
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 Devlieghere
Ivy Lefevere
Johan Debevere
C1
Conferentie
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 Devlieghere
G FRANSEN
Johan Debevere
C1
Conferentie
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 Jacxsens
Frank Devlieghere
Johan Debevere
C1
Conferentie
