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Onderzoeker
Lieve Vermeiren
Profiel
Projecten
Publicaties
Activiteiten
Prijzen & Erkenningen
32
Resultaten
2019
Efficacy of phage P100 on L. monocytogenes in refrigerated vacuum packaged cooked ham
Frank Devlieghere
Lieve Vermeiren
A1
Artikel in een tijdschrift
in
FLEISCHWIRTSCHAFT
2019
2007
Biological aproach to reduce Listeria
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
Nieuwsartikel
2007
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
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
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
The use of Lactobacillus sakei 10A for the biopreservation of cooked meat products
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C3
Conferentie
2005
2004
Co-culture experiments between protective cultures and spoilage organisms on vacuum packaged ham
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C1
Conferentie
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
New preservation technologies: possibilities and limitations
Frank Devlieghere
Lieve Vermeiren
Johan Debevere
A1
Artikel in een tijdschrift
in
INTERNATIONAL DAIRY JOURNAL
2004
Protectieve culturen ter verlenging van de houdbaarheid
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C1
Conferentie
2004
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
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
Growth and acidification profile of potential protective cultures for meat preservation
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C3
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
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
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
2000
Actief verpakken in Europa : de stand van zaken
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
A4
Artikel in een tijdschrift
in
VOEDINGSMIDDELENTECHNOLOGIE
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
Potential applications of antimicrobial films for food packaging
Lieve Vermeiren
Frank Devlieghere
Johan Debevere
C3
Conferentie
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
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
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
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