Research Explorer

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Researcher

Isabelle Vandekinderen

Awards & Distinctions

37 Results

2012

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

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

A1 Journal Article in FOOD CHEMISTRY

2010

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

Christine HoefkensIsabelle SioenKatleen BaertBruno De MeulenaerStefaan De HenauwIsabelle VandekinderenFrank DevlieghereAnne OpsomerWim VerbekeJohn Van Camp

A1 Journal Article in FOOD AND CHEMICAL TOXICOLOGY

2009

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

Christine HoefkensIsabelle VandekinderenBruno De MeulenaerFrank DevlieghereKatleen BaertIsabelle SioenStefaan De HenauwWim VerbekeJohn Van Camp

A1 Journal Article in BRITISH FOOD JOURNAL

Decontamination strategies for fresh-cut produce

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerPeter RagaertJohn Van Camp

A2 Journal Article in STEWART POSTHARVEST REVIEW

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

Isabelle VandekinderenFrank DevlieghereJohn Van CampBruno De Meulenaer

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

Christine HoefkensIsabelle SioenStefaan De HenauwIsabelle VandekinderenKatleen BaertBruno De MeulenaerFrank DevlieghereJohn Van Camp

A1 Journal Article in FOOD CHEMISTRY

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

Isabelle VandekinderenJohn Van CampFrank DevlieghereKim VerammeNathalie BernaertQuenten DenonPeter RagaertBruno De Meulenaer

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Isabelle VandekinderenFrank DevlieghereJohn Van CampBarbara KerkaertTatiana CucuPeter RagaertJ De BruyneBruno De Meulenaer

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Leen BaertIsabelle VandekinderenFrank DevlieghereEls Van CoillieJohan DebevereMieke Uyttendaele

A1 Journal Article in JOURNAL OF FOOD PROTECTION

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

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertK VerammeN BernaertQuenten DenonBruno De Meulenaer

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

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

Isabelle VandekinderenFrank DevlieghereJohn Van CampQuenten DenonSusan Bell Sanchez AlarconPeter RagaertBruno De Meulenaer

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Microbial spoilage of plant products

Frank DevliegherePeter RagaertLiesbeth JacxsensIsabelle Vandekinderen

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

Isabelle VandekinderenJohn Van CampBruno De MeulenaerKim VerammeNathalie BernaertQuenten DenonPeter RagaertFrank Devlieghere

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerPeter RagaertJohn Van Camp

A1 Journal Article in FOOD MICROBIOLOGY

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

Isabelle VandekinderenFrank DevliegherePeter RagaertQuenten DenonJohn Van CampBruno De Meulenaer

2008

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

Isabelle VandekinderenJohn Van CampFrank DevlieghereKim VerammeQuenten DenonPeter RagaertBruno De Meulenaer

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertJohan DebevereBruno De Meulenaer

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

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonKim VerammeNathalie BernaertBruno De Meulenaer

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

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonK. VerammeNathalie BernaertBruno De Meulenaer

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

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerKim VerammePeter RagaertJohn Van Camp

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

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

Leen BaertIsabelle VandekinderenFrank DevlieghereEls Van CoillieJohan DebevereMieke Uyttendaele

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

Leen BaertIsabelle VandekinderenFrank DevlieghereEls Van CoillieJohan DebevereMieke Uyttendaele

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

Leen BaertIsabelle VandekinderenFrank DevlieghereEls Van CoillieJohan DebevereMieke Uyttendaele

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

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonBruno De Meulenaer

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

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereIsabelle VandekinderenRuben LalemanRamize XhaferiBruno De Meulenaer

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

Ilse Van BreeSimbarashe SamapundoFrank DevlieghereIsabelle VandekinderenRamize XhaferiBruno De Meulenaer

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

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

Leen BaertIsabelle VandekinderenFrank DevlieghereMieke Uyttendaele

2007

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

Isabelle VandekinderenJohn Van CampFrank DevlieghereK. VerammePeter RagaertBruno De Meulenaer

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

Christine HoefkensJohn Van CampIsabelle SioenIsabelle VandekinderenBruno De MeulenaerFrank Devlieghere

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

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertBruno De Meulenaer

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

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

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertBruno De Meulenaer

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

Isabelle VandekinderenJohn Van CampBruno De MeulenaerK VerammeQuenten DenonPeter RagaertFrank Devlieghere

2006

Antimicrobial activity of gaseous chlorine dioxide: interference by food components

Isabelle VandekinderenPeter RagaertJ. De BruyneJohan DebevereFrank Devlieghere

Antimicrobial activity of gaseous chlorine dioxide: interference by food components

Isabelle VandekinderenPeter RagaertJ De BruyneJohan DebevereFrank Devlieghere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

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

Lieve VermeirenFrank DevlieghereIsabelle VandekinderenJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

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

Lieve VermeirenFrank DevlieghereIsabelle VandekinderenU RajtakJohan Debevere

A1 Journal Article in MEAT SCIENCE

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

Isabelle VandekinderenPeter RagaertJohn Van CampBruno De MeulenaerJohan DebevereFrank Devlieghere