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Prijzen & Erkenningen
37
Resultaten
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
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
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
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
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
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
Microbial spoilage of plant products
Frank Devlieghere
Peter Ragaert
Liesbeth Jacxsens
Isabelle Vandekinderen
C1
Conferentie
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
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
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
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
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 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
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
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
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
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
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 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
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
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
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
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 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