Research Explorer

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Researcher

Peter Ragaert

Awards & Distinctions

114 Results

2024

Optimized Packaging and Storage strategies to improve immunosensors’ shelf-life

An VermeulenPaula Dias Lopes CamposFrank DevliegherePeter RagaertJan VanfleterenPatricia Khashayar

U Journal Article in IEEE Sensors Journal

PoCOsteo: generic novel platform for bone turnover marker measurement & monitoring

Patricia KhashayarPaula Dias Lopes CamposPeter RagaertRichard HoogenboomDaniel LattaRainer GranseeDaniel LenartowiczPhil BiggsIkerne EtxebarriaBarbara Luegger et al.

U Journal Article in ANALYTICAL METHODS

2023

A novel gas-washing bottle incubation system allowing for modeling Listeria monocytogenes growth under well-controlled conditions

Seren OğuzEleonora BonanniCarlos Manuel Marquez BlancoLotta KuulialaMariem Somrani AchouriPeter RagaertFrank Devlieghere

Degradable plasma polymerized poly (ethylene glycol)-like coatings as a matrix for controlled-release of components in food related applications

Maryam Zabihzadeh KhajaviAnton NikiforovMaryam NilkarFrank DevliegherePeter RagaertNathalie De Geyter

Degradable plasma-polymerized poly(ethylene glycol)-like coating as a matrix for food-packaging applications

Maryam Zabihzadeh KhajaviAnton NikiforovMaryam NilkarFrank DevliegherePeter RagaertNathalie De Geyter

A1 Journal Article in NANOMATERIALS

Factors influencing respiration of ornamentals : an Equilibrium Modified Atmosphere Packages (EMAP) approach to enhance post-storage quality

Lieven Van de VondelFrank DevliegherePeter RagaertMarie-Christine Van Labeke

Impact of multiple reprocessing on properties of polyhydroxybutyrate and polypropylene

Priyanka MainSandra PetersmannNadine WildMichael FeuchterIvica DuretekMariya EdelevaPeter RagaertLudwig CardonThomas Lucyshyn

A1 Journal Article in POLYMERS

The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis)

Susana Endah RatnawatiLotta KuulialaChristophe WalgraeveKristof DemeesterePeter RagaertFrank Devlieghere

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2022

Cross-disciplinary communication in intelligent packaging technology development

Lotta KuulialaPeter RagaertBernard De BaetsFrank Devlieghere

Gas washing bottle incubation system for monitoring the growth of Listeria monocytogenes under controlled conditions

Seren OğuzLotta KuulialaMariem Somrani AchouriPeter RagaertFrank Devlieghere

Quality evaluation techniques for live packed blue mussels (Mytilus edulis) under high oxygen atmosphere

Susana Endah RatnawatiRuo YangLotta KuulialaPeter RagaertFrank Devlieghere

Spoilage mechanism of live and shucked blue mussels (Mytilus edulis) packaged under high-oxygen atmosphere

Susana Endah RatnawatiRuo YangLotta KuulialaKristof DemeestereChristophe WalgraevePeter RagaertFrank Devlieghere

The exploration of microbial profiles in blue mussels (Mytilus edulis) stored under different modified atmospheres

Susana Endah RatnawatiLotta KuulialaNele VerschuerePeter RagaertMargo CnockaertPeter VandammeFrank Devlieghere

2021

A recycler’s perspective on the implications of REACH and food contact material (FCM) regulations for the mechanical recycling of FCM plastics

Ellen De TandtCody DemuytereElke Van AsbroeckHiram MoermanNicolas MysGianni VynckeLaurens DelvaAn VermeulenPeter RagaertSteven De Meester et al.

A1 Journal Article in WASTE MANAGEMENT

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 BaeleAn VermeulenFrederic B. LeloupDimitri AdonsRoos PeetersFrank DevlieghereBruno De MeulenaerPeter Ragaert

A1 Journal Article in PACKAGING TECHNOLOGY AND SCIENCE

Characterizing the volatolome of live-packed blue mussels (Mytilus edulis) stored under high-O2 modified atmospheres

Susana Endah RatnawatiLotta KuulialaChristophe WalgraeveKristof DemeesterePeter RagaertFrank Devlieghere

Non-Destructive methods: quality monitoring of live blue mussel under packaging

Susana Endah RatnawatiLotta KuulialaPeter RagaertFrank Devlieghere

Oxygen consumption by Phalaenopsis plantlets and Chrysanthemum cuttings as a function of temperature and time : model structure validation

Lieven Van de VondelAnnelies ChristiaensAn VermeulenMarie-Christine Van LabekeFrank DevliegherePeter Ragaert

A1 Journal Article in AGRONOMY-BASEL

Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder

Maarten BaeleAn VermeulenDimitr AdonsRoos PeetersAngelique VandemoorteleFrank DevlieghereBruno De MeulenaerPeter Ragaert

A1 Journal Article in PACKAGING TECHNOLOGY AND SCIENCE

2020

Migration of surrogate contaminants from paperboard to foods : effect of food and surrogate properties

Maarten BaeleAn VermeulenMaarten ClaesPeter RagaertBruno De Meulenaer

A1 Journal Article in FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

Towards optimal barriers for food packaging : balancing over- and underpackaging

Maarten BaelePeter RagaertFrank DevlieghereBruno De Meulenaer

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 BaeleAn VermeulenFrederic LeloupDimitri AdonsRoos PeetersFrank DevlieghereBruno De MeulenaerPeter Ragaert

A1 Journal Article in PACKAGING TECHNOLOGY AND SCIENCE

Polyhydroxyalkanoates for food packaging applications

Peter RagaertMieke BuntinxCaroline MaesChris VanheusdenRoos PeetersSisi WangDagmar D'hoogeLudwig Cardon

Bookchapter in Reference module in food science

Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression

Lotta KuulialaMarc SaderAntonio Mattia SolimeoRaul Perez FernandezMike VanderroostBernard De BaetsBruno De MeulenaerPeter RagaertFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2018

Antimicrobial packaging based on starch, poly(3-hydroxybutyrate) and poly(lactic-co-glycolide) materials and application challenges

Nichrous MlalilaAskwar HilongaHulda SwaiFrank DevliegherePeter Ragaert

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce

Angelos Gerasimos IoannidisFrederiek-Maarten KerckhofYasmine Riahi DrifMike VanderroostNico BoonPeter RagaertBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Heat resistance of biobased materials, evaluation and effect of processing techniques and additives

Nanou PeelmanPeter RagaertKim RagaertMustafa ErkoçWillem Van BremptFemke FaelensFrank DevlieghereBruno De MeulenaerLudwig Cardon

A1 Journal Article in POLYMER ENGINEERING AND SCIENCE

Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres

Lotta KuulialaYassmin Al hageAngelos Gerasimos IoannidisMarc SaderFrederiek-Maarten KerckhofMike VanderroostNico BoonBernard De BaetsBruno De MeulenaerPeter Ragaert et al.

A1 Journal Article in FOOD MICROBIOLOGY

Multidisciplinary quality characterization for the development of active and intelligent packaging technologies for muscle foods

Lotta KuulialaFrank DevlieghereJurkka KuusipaloPeter Ragaert

Multivariate statistical analysis for the identification of potential seafood spoilage indicators

Lotta KuulialaEmmanuel AbatihAngelos Gerasimos IoannidisMike VanderroostBruno De MeulenaerPeter RagaertFrank Devlieghere

A1 Journal Article in FOOD CONTROL

PoCOsteo : PoC in-office device for identifying individuals at high risk of osteoporosis and osteoporotic fracture

Patricia KhashayarFrederik LeysPaula Dias Lopes CamposA OstovarG ScholsR GranseeD LattaP BiggsIJ RileyCK O'Sullivan et al.

2017

Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat

Veronica SirocchiFrank DevlieghereNanou PeelmanGianni SagratiniFilippo MaggiSauro VittoriPeter Ragaert

A1 Journal Article in FOOD CHEMISTRY

The digitization of a food package’s life cycle : existing and emerging computer systems in the logistics and post-logistics phase

Mike VanderroostPeter RagaertJan VerwaerenBruno De MeulenaerBernard De BaetsFrank Devlieghere

A1 Journal Article in COMPUTERS IN INDUSTRY

The digitization of a food package’s life cycle : existing and emerging computer systems in the pre-logistics phase

Mike VanderroostPeter RagaertJan VerwaerenBruno De MeulenaerBernard De BaetsFrank Devlieghere

A1 Journal Article in COMPUTERS IN INDUSTRY

2016

Applicability of biobased packaging materials for long shelf-life food products

Nanou PeelmanPeter RagaertElien VerguldtFrank DevlieghereBruno De Meulenaer

A2 Journal Article in PACKAGING RESEARCH

2015

Barrier and thermal properties of biobased packaging materials for food applications

Nanou PeelmanPeter RagaertKim RagaertMustafa ErkoçBruno De MeulenaerLudwig CardonFrank Devlieghere

Characterization of barrier properties and temperature resistance of biobased plastics for food packaging

Nanou PeelmanPeter RagaertFrank DevlieghereBruno De Meulenaer

Heat resistance of new biobased polymeric materials, focusing on starch, cellulose, PLA, and PHA

Nanou PeelmanPeter RagaertKim RagaertBruno De MeulenaerFrank DevlieghereLudwig Cardon

A1 Journal Article in JOURNAL OF APPLIED POLYMER SCIENCE

High barrier food packaging: convenience or necessity?: opportunity for bioplastics

Nanou PeelmanPeter RagaertFrank DevlieghereBruno De Meulenaer

High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce

Francisco Lopez GalvezPeter RagaertMd Azizul HaqueMarkus ErikssonMarie-Christine Van LabekeFrank Devlieghere

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

2014

Environmental sustainability assessment of food waste valorization options

Tom VandermeerschRodrigo Freitas de AlvarengaPeter RagaertJo Dewulf

A1 Journal Article in RESOURCES CONSERVATION AND RECYCLING

Intelligent food packaging: the next generation

Mike VanderroostPeter RagaertFrank DevlieghereBruno De Meulenaer

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Packaging of fish and fishery products

Bert NosedaAn VermeulenPeter RagaertFrank Devlieghere

Bookchapter in Seafood processing : technology, quality and safety

Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

2013

Application of biobased materials as food packaging

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtBruno De MeulenaerFrank Devlieghere

Application of biobased materials for packing short and medium shelf life food products

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtBruno De MeulenaerFrank Devlieghere

Application of biobased materials for packing short, medium and long shelf life food products

Nanou PeelmanPeter RagaertAngelique VandemoorteleElien VerguldtFrank DevlieghereBruno De Meulenaer

Application of bioplastics for food packaging

Nanou PeelmanPeter RagaertBruno De MeulenaerDimitri AdonsRoos PeetersLudwig CardonFilip Van ImpeFrank Devlieghere

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of new sanitizing formulations on quality of fresh-cut iceberg lettuce

Francisco Lopez GalvezPeter RagaertLadie Anne PalermoMarkus ErikssonFrank Devlieghere

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

New research on modified atmosphere packaging and pathogen behaviour

An VermeulenPeter RagaertAndreja RajkovicSimbarashe SamapundoFrancisco Lopez-GalvezFrank Devlieghere

Bookchapter in Advances in microbial food safety, volume 1

PredOxyPack®: how to predict the impact of the cold chain conditions on the oxygen barrier properties of packaging

An VermeulenPeter RagaertBruno De MeulenaerFrank Devlieghere

2011

Application of bioplastics for food packaging

Nanou PeelmanPeter RagaertBruno De MeulenaerFrank Devlieghere

Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials

Tom AnthierensPeter RagaertSam VerbruggheAssia OuchchenJohan MertensLynda BeladjalDirk De CuyperWilliam DierickxFilip Du PrezFrank Devlieghere

Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials

Tom AnthierensPeter RagaertSam VerbruggheAssia OuchchenBruno De GeestBert NosedaJohan MertensLynda BeladjalDirk De CuyperWilliam Dierickx et al.

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

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 NosedaJo DewulfJoke GoethalsPeter RagaertIlse Van BreeDanny PauwelsHerman Van LangenhoveFrank Devlieghere

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbiological and safety aspects of fresh-cut fruits and vegetables

Peter RagaertLiesbeth JacxsensIsabelle VandekinderenLeen BaertFrank Devlieghere

Bookchapter in Advances in fresh-cut fruits and vegetables processing

Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool

Ilse Van BreeBruno De MeulenaerSimbarashe SamapundoAn VermeulenPeter RagaertKC MaesBernard De BaetsFrank Devlieghere

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

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 RajkovicNikola TomicNada SmigicMieke UyttendaelePeter RagaertFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The relationship between microbial growth, the production of volatile bases and sensorial rejection in modified atmosphere packed grey shrimp (Crangon crangon)

Bert NosedaJoke GoethalsIlse Van BreePeter RagaertHerman Van LangenhoveJo DewulfFrank Devlieghere

Trends in verpakkingen

A4 Journal Article in FOOD SCIENCE AND LAW

Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua)

Bert NosedaPeter RagaertDanny PauwelsTom AnthierensHerman Van LangenhoveJo DewulfFrank Devlieghere

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatilization of microbiologically produced amines (trimethylamine, dimethylamine, ammonia) in fishery products

Bert NosedaJoke GoethalsIlse Van BreePeter RagaertHerman Van LangenhoveJo DewulfFrank Devlieghere

2009

A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii

Trung DangAn VermeulenPeter RagaertFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Chlorine dioxide for minimally processed produce preservation: a review

Vincente M Gómez LópezAndreja RajkovicPeter RagaertNada SmigicFrank Devlieghere

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Decontamination strategies for fresh-cut produce

Isabelle VandekinderenFrank DevlieghereBruno De MeulenaerPeter RagaertJohn Van Camp

A2 Journal Article in STEWART POSTHARVEST REVIEW

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

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

Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art

Vicente M Gómez-LópezFrank DevliegherePeter RagaertJohan Debevere

A1 Journal Article in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Determination of volatile microbial spoilage metabolites produced on cod fillets using SIFT-MS technology

Bert NosedaPeter RagaertJo DewulfFrank Devlieghere

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

Fast quantification of total volatile bases and other volatile microbial spoilage metabolites formed in cod fillets using SIFT-MS

Bert NosedaPeter RagaertJo DewulfFrank Devlieghere

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

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

Isabelle VandekinderenJohn Van CampFrank DevliegherePeter RagaertQuenten DenonBruno De Meulenaer

Reduction of microbial load and sensory evaluation of minimally processed vegetables treated with chlorine dioxide and electrolysed water

Vicente M Gómez-LópezFrank DevliegherePeter RagaertL ChenJ RyckeboerJohan Debevere

A1 Journal Article in ITALIAN JOURNAL OF FOOD SCIENCE

Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine

Vicente Gormez-LopezPeter RagaertVisvalingam JeyachchandranJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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 a practical tool to predict the residual headspace oxygen level in packaged food products

Ilse Van BreeBruno De MeulenaerSimbarashe SamapundoPeter RagaertAn VermeulenFrank Devlieghere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

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

Pulsed light for food decontamination: a review

Vicente M Gómez-LópezPeter RagaertJohan DebevereFrank Devlieghere

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables

Peter RagaertFrank DevlieghereJohan Debevere

A1 Journal Article in POSTHARVEST BIOLOGY AND TECHNOLOGY

Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide

VM GOMEZ-LOPEZFrank DevliegherePeter RagaertJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere

VM GOMEZ-LOPEZPeter RagaertJ RYCKEBOERV JEYACHCHANDRANJohan DebevereFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Antimicrobial activity of gaseous chlorine dioxide: interference by food components

Isabelle VandekinderenPeter RagaertJ. De BruyneJohan DebevereFrank Devlieghere

Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere

Peter RagaertFrank DevlieghereSven LoosJo DewulfHerman Van LangenhoveJohan Debevere

A1 Journal Article in FOOD MICROBIOLOGY

Prolongation of the shelf-life of minimally processed vegetables by mild treatments

Vincente Gomez-LopezPeter RagaertFrank DevlieghereJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage

Peter RagaertFrank DevlieghereS LoosJo DewulfHerman Van LangenhoveImogen FoubertPeter A VanrolleghemJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Isabelle VandekinderenPeter RagaertJohn Van CampBruno De MeulenaerJohan DebevereFrank Devlieghere

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 RagaertFrank DevlieghereE DEVUYSTJ DEWULFHerman Van LangenhoveJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2005

Intense light pulses for decontamination of fruit and vegetables

V. Gomez-LopezFrank DevliegherePeter RagaertJohan Debevere

Invloed van microbiologische en fysiologische processen op de kwaliteit van verpakt fruit en minimaal behandelde groenten tijdens bewaring in consumentenverpakkingen

Peter RagaertFrank Devlieghere

Microbiological activity and atmosphere conditions influencing sensory shelf life of strawberries during refrigerated storage

Peter RagaertFrank DevlieghereSven LoosJo DewulfHerman Van LangenhoveImogen FoubertP VANROLLEGHEMJohan Debevere

2004

Consumer perception and choice of minimally processed vegetables and packaged fruits

Peter RagaertWim VerbekeFrank DevlieghereJohan Debevere

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Kwantificatie van het aandeel van microbiële bederfprocessen in de totale kwalitietsdegradatie van aardbeien tijdens bewaring

Peter RagaertFrank DevlieghereSven LoosJo DewulfHerman Van LangenhoveImogen FoubertP VANROLLEGHEMJohan Debevere

Laboratory and sensory quality evaluation of strawberries during storage as related to microbiological and physiological spoilage processes

Peter RagaertFrank DevlieghereS LOOSJo DewulfHerman Van LangenhoveJohan Debevere

Microbiological and physiological processes affecting odor quality of strawberries during storage

Peter RagaertFrank DevlieghereSven LoosJo DewulfHerman Van LangenhoveImogen FoubertPeter VanrolleghemJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Nieuwe decontaminatietechnieken voor groenten en fruit

Peter RagaertFrank DevlieghereJohan Debevere

A4 Journal Article in VOEDINGSMIDDELENTECHNOLOGIE

Role of microbial proliferation on the sensory quality evaluation of strawberries during storage

Peter RagaertFrank DevlieghereSven LoosJo DewulfHerman Van LangenhoveJohan Debevere

2003

Gebruik van superatmosferische zuurstofconcentraties voor het verpakken van levensmiddelen

Frank DevliegherePeter RagaertJohan Debevere

Metabolite production of yeasts and moulds on strawberries

Peter RagaertFrank DevlieghereSven LoosJo DewulfHerman Van LangenhoveJohan Debevere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce

Liesbeth JacxsensFrank DevliegherePeter RagaertE VANNESTEJohan Debevere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2002

Factors influencing consumers' perception towards minimally processed fruits and vegetables

Peter RagaertFrank DevlieghereWim VerbekeJohan Debevere

Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce

Liesbeth JacxsensFrank DevliegherePeter RagaertJohan Debevere