Research Explorer

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Researcher

Lieve Vermeiren

Awards & Distinctions

32 Results

2019

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

Frank DevlieghereLieve Vermeiren

A1 Journal Article in FLEISCHWIRTSCHAFT

2007

Biological aproach to reduce Listeria

Lieve VermeirenFrank DevlieghereJohan Debevere

2006

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

Lieve VermeirenJohan DebevereFrank Devlieghere

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

Lieve VermeirenFrank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

2005

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

Lieve VermeirenFrank DevlieghereVeerle De GraefJohan Debevere

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

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

Lieve VermeirenFrank DevlieghereJohan Debevere

2004

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

Lieve VermeirenFrank DevlieghereJohan Debevere

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

Lieve VermeirenFrank DevlieghereJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

New preservation technologies: possibilities and limitations

Frank DevlieghereLieve VermeirenJohan Debevere

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Protectieve culturen ter verlenging van de houdbaarheid

Lieve VermeirenFrank DevlieghereJohan Debevere

2003

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

Lieve VermeirenFrank DevlieghereJohan Debevere

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

Lieve VermeirenFrank DevlieghereJohan Debevere

Growth and acidification profile of potential protective cultures for meat preservation

Lieve VermeirenFrank DevlieghereJohan Debevere

Oxygen, ethylene and other scavengers

Lieve VermeirenLeen HeirlingsFrank DevlieghereJohan Debevere

Bookchapter in Novel food packaging techniques

2002

Effectiveness of some recent antimicrobial packaging concepts

Lieve VermeirenFrank DevlieghereJohan Debevere

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS

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

Lieve VermeirenFrank DevlieghereA AssiJohan Debevere

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

Lieve VermeirenFrank DevlieghereA AssiJohan Debevere

2000

Actief verpakken in Europa : de stand van zaken

Lieve VermeirenFrank DevlieghereJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Effectiveness of some recent antimicrobial packaging concepts

Lieve VermeirenFrank DevlieghereJohan Debevere

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

Frank DevlieghereLieve VermeirenJohan Debevere

Potential applications of antimicrobial films for food packaging

Lieve VermeirenFrank DevlieghereJohan Debevere

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

Frank DevlieghereLieve VermeirenAnja BockstalJohan Debevere

A1 Journal Article in ACTA ALIMENTARIA

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

Lieve VermeirenFrank DevlieghereN SchepensJohan Debevere

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

Lieve VermeirenFrank DevlieghereJohan Debevere

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

Frank DevlieghereLieve VermeirenM JacobsJohan Debevere

A1 Journal Article in PACKAGING TECHNOLOGY AND SCIENCE

Trends in het verpakken van levensmiddelen.

Lieve VermeirenLiesbeth JacxsensJohan DebevereFrank Devlieghere

Verpakken van beperkt houdbare levensmiddelen

Johan DebevereFrank DevlieghereLiesbeth JacxsensLieve Vermeiren

1999

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

Lieve VermeirenFrank DevlieghereJohan DebevereM SMOLANDERE HURMER AHVENAINENM VAN BEESTM RIJK

Developments in the active packaging of foods

Lieve VermeirenFrank DevlieghereM van BeestN de KruijfJohan Debevere

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Lieve VermeirenFrank DevlieghereBruno De MeulenaerJohan Debevere