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Researcher
Sam Van Haute
Profile
Projects
Publications
Activities
Awards & Distinctions
57
Results
2025
Assessing water fluorescence as a rapid predictor for chlorine disinfection of Escherichia coli O157:H7 and Listeria monocytogenes in fresh produce wash water
Kimberly Gongora
Imca Sampers
Nagendran Rajalingam
Clarizza May Dioso
Sam Van Haute
A1
Journal Article
in
FOOD CONTROL
2025
2024
Detection of saffron adulteration with Crocus sativus style using NIR-hyperspectral imaging and chemometrics
Derick Malavi
Amin Nikkhah
Pejman Alighaleh
Soodabeh Einafshar
Katleen Raes
Sam Van Haute
A1
Journal Article
in
FOOD CONTROL
2024
Inclusion of microbiological food safety as a novel aspect in life cycle assessments of food production
Amin Nikkhah
Sami Ghnimi
Nicole Tichenor Blackstone
Farima Nikkhah
Liesbeth Jacxsens
Frank Devlieghere
Sam Van Haute
A1
Journal Article
in
INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH
2024
Integrating near-infrared hyperspectral imaging with machine learning and feature selection : detecting adulteration of extra-virgin olive oil with lower-grade olive oils and hazelnut oil
Derick Malavi
Katleen Raes
Sam Van Haute
A1
Journal Article
in
CURRENT RESEARCH IN FOOD SCIENCE
2024
Microplastics in clams : detection, Exposure, and Implications for human gastric digestion
Maria Krishna de Guzman
Tanja Cirkovic Velickovic
Sam Van Haute
Bruno De Meulenaer
Dissertation
2024
The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water
Kimberly Gongora
Joris Vankerschaver
Imca Sampers
Sam Van Haute
A1
Journal Article
in
FOOD MICROBIOLOGY
2024
Ultra violet-C pretreatment enhances the antimicrobial efficacy of unpeeled carrots against subsequent contamination with Listeria monocytogenes
Nagendran Rajalingam
Song-Yi Choi
Sam Van Haute
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2024
2023
Hyperspectral imaging and chemometrics for authentication of extra virgin olive oil : a comparative approach with FTIR, UV-VIS, Raman, and GC-MS
Derick Malavi
Amin Nikkhah
Katleen Raes
Sam Van Haute
A1
Journal Article
in
FOODS
2023
Prediction of essential oil content in spearmint (Mentha spicata) via near-infrared hyperspectral imaging and chemometrics
Sam Van Haute
Amin Nikkhah
Derick Malavi
Sajad Kiani
A1
Journal Article
in
SCIENTIFIC REPORTS
2023
Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion
Maria Krishna de Guzman
Dragana Stanic-Vucinic
Nikola Gligorijevic
Lukas Wimmer
Manvel Gasparyan
Tamara Lujic
Tamara Vasovic
Lea Ann Dailey
Sam Van Haute
Tanja Cirkovic Velickovic
A1
Journal Article
in
ENVIRONMENTAL POLLUTION
2023
2022
Hybrid application of LCA to analyze the global warming potential of food supply chain
Amin Nikkhah
Sam Van Haute
Bookchapter
in
Handbook of climate change across the food supply chain
2022
Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
Mirjana Radomirovic
Simeon Minic
Dragana Stanic-Vucinic
Milan Nikolic
Sam Van Haute
Andreja Rajkovic
Tanja Cirkovic Velickovic
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2022
2021
An AI life cycle assessment toward a sustainable food supply chain
Amin Nikkhah
Tanja Cirkovic Velickovic
Sam Van Haute
C3
Conference
2021
Development of life cycle assessment methodology in food supply chain
Amin Nikkhah
Sam Van Haute
Jo Dewulf
Sami Ghnimi
Dissertation
2021
Exergy flow of rice production system in Italy : comparison among nine different varieties
Amin Nikkhah
Armaghan Kosari-Moghaddam
Mahdi Esmaeilpour Troujeni
Jacopo Bacenetti
Sam Van Haute
A1
Journal Article
in
SCIENCE OF THE TOTAL ENVIRONMENT
2021
Hybrid multi-criteria decision-making approach to select appropriate biomass resources for biofuel production
Saeed Firouzi
Mohammad Sadegh Allahyari
Mohammadreza Isazadeh
Amin Nikkhah
Sam Van Haute
A1
Journal Article
in
SCIENCE OF THE TOTAL ENVIRONMENT
2021
Life cycle assessment and energy comparison of aseptic ohmic heating and appertization of chopped tomatoes with juice
Sami Ghnimi
Amin Nikkhah
Jo Dewulf
Sam Van Haute
A1
Journal Article
in
SCIENTIFIC REPORTS
2021
Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat source
Amin Nikkhah
Sam Van Haute
Vesna Jovanovic
Heejung Jung
Jo Dewulf
Tanja Cirkovic Velickovic
Sami Ghnimi
A1
Journal Article
in
SCIENTIFIC REPORTS
2021
Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
Marija Perusko
Sami Ghnimi
Ana Simovic
Nikola Stevanovic
Mirjana Radomirovic
Adem Gharsallaoui
Katarina Smiljanic
Sam Van Haute
Dragana Stanic-Vucinic
Tanja Cirkovic Velickovic
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2021
Measuring circularity in food supply chain using life cycle assessment : refining oil from olive kernel
Amin Nikkhah
Saeed Firouzi
Keyvan Dadaei
Sam Van Haute
A1
Journal Article
in
FOODS
2021
2020
Comparative review of three approaches to biofuel production from energy crops as feedstock in a developing country
Amin Nikkhah
Mamdouh El Haj Assad
Kurt A. Rosentrater
Sami Ghnimi
Sam Van Haute
A2
Journal Article
in
BIORESOURCE TECHNOLOGY REPORTS
2020
Does selection of variety affect the exergy flow of agricultural production? Rice production system in Italy
Amin Nikkhah
Mahdi Troujeni
Armaghan Kosari-Moghaddam
Jacopo Bacenetti
Sam Van Haute
C3
Conference
2020
Energy flow modeling and optimization trends in food supply chain : a mini review
Amin Nikkhah
Sam Van Haute
A2
Journal Article
in
CURRENT OPINION IN ENVIRONMENTAL SCIENCE & HEALTH
2020
Measuring circularity in food supply chain using life cycle assessment : refining oil from olive kernel
Amin Nikkhah
Saeed Firouzi
Keyvan Dadaei
Sam Van Haute
C3
Conference
2020
Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions
Samantha Bolten
Ganyu Gu
Yaguang Luo
Sam Van Haute
Bin Zhou
Pat Millner
Shirley A Micallef
Xiangwu Nou
A1
Journal Article
in
FOOD MICROBIOLOGY
2020
Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment
Sam Van Haute
Yaguang Luo
Samantha Bolten
Ganyu Gu
Xiangwu Nou
Patricia Millner
A1
Journal Article
in
FOOD MICROBIOLOGY
2020
2019
The use of redox potential to estimate free chlorine in fresh produce washing operations : possibilities and limitations
Sam Van Haute
Bin Zhou
Yaguang Luo
Imca Sampers
Martijn Vanhaverbeke
Patricia Millner
A1
Journal Article
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2019
2018
Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation
Yaguang Luo
Bin Zhou
Sam Van Haute
Xiangwu Nou
Boce Zhang
Zi Teng
Ellen R Turner
Qin Wang
Patricia D Millner
A1
Journal Article
in
FOOD MICROBIOLOGY
2018
Can UV absorbance rapidly estimate the chlorine demand in wash water during fresh-cut produce washing processes?
Sam Van Haute
Y Luo
Imca Sampers
L Mei
Z Teng
B Zhou
ER Bornhorst
Q Wang
P Millner
A1
Journal Article
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2018
Impacts and interactions of organic compounds with chlorine sanitizer in recirculated and reused produce processing water
Zi Teng
Sam Van Haute
Bin Zhou
Cathleen J Hapeman
Patricia D Millner
Qin Wang
Yaguang Luo
A1
Journal Article
in
PLOS ONE
2018
2017
Chlorine dioxide as water disinfectant during fresh-cut iceberg lettuce washing : disinfectant demand, disinfection efficiency, and chlorite formation
Sam Van Haute
Ingun Tryland
Carlos Escudero
Michiel Vanneste
Imca Sampers
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2017
Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon
Sam Van Haute
Katleen Raes
Frank Devlieghere
Imca Sampers
A1
Journal Article
in
FOOD PACKAGING AND SHELF LIFE
2017
2016
Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
Anh Ngoc Tong Thi
Imca Sampers
Sam Van Haute
Simbarashe Samapundo
Bruno De Meulenaer
Marc Heyndrickx
Frank Devlieghere
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2016
The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
Sam Van Haute
Katleen Raes
Paul Van der Meeren
Imca Sampers
A1
Journal Article
in
FOOD CONTROL
2016
2015
Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability
Sam Van Haute
Mieke Uyttendaele
Imca Sampers
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2015
Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company
Anh Ngoc Tong Thi
Imca Sampers
Sam Van Haute
Simbarashe Samapundo
Binh Ly Nguyen
Marc Heyndrickx
Frank Devlieghere
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2015
Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water
Jennifer Banach
Imca Sampers
Sam Van Haute
Ine van der Fels-Klerx
A1
Journal Article
in
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
2015
Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetable wash water applied on peracetic acid
Sam Van Haute
Francisco López-Gálvez
Vicente M Gómez-López
Markus Eriksson
Frank Devlieghere
Anna Allende
Imca Sampers
C3
Conference
2015
Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid
Sam Van Haute
Francisco Lopez Galvez
Vicente M Gómez-López
Markus Eriksson
Frank Devlieghere
Ana Allende
Imca Sampers
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2015
Selection criteria for water disinfection techniques in agricultural practices
Sam Van Haute
Imca Sampers
Liesbeth Jacxsens
Mieke Uyttendaele
A1
Journal Article
in
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
2015
The effect of marinade with essential oils on the microbial shelf life of fish and meat
Sam Van Haute
Katleen Raes
Paul Van der Meeren
Imca Sampers
C3
Conference
2015
The use of essential oils in marinade to extend the microbial shelf life of fish and meat
Sam Van Haute
Katleen Raes
Paul Van der Meeren
Imca Sampers
C3
Conference
2015
Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency
Sam Van Haute
Ingun Tryland
Alexander Veys
Imca Sampers
A1
Journal Article
in
FOOD CONTROL
2015
2014
Desinfectie waswater gesneden groenten: onderzoeksresultaten Veg-i-Trade naar fysieke en chemische middelen
Sam Van Haute
Imca Sampers
Newsarticle
2014
Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process
Kevin Holvoet
Ann De Keuckelaere
Imca Sampers
Sam Van Haute
Ambroos Stals
Mieke Uyttendaele
A1
Journal Article
in
FOOD CONTROL
2014
Strategies for disinfection of fresh produce wash water
Sam Van Haute
Mieke Uyttendaele
Imca Sampers
Dissertation
2014
2013
Catalase inhibition by metal ions for stabilizing hydrogen peroxide to improve disinfection efficiency in fresh-cut lettuce wash water
Sam Van Haute
Ingun Tryland
Imca Sampers
C3
Conference
2013
Catalase inhibition by metal ions for stabilizing hydrogen peroxide to improve disinfection efficiency in fresh-cut lettuce wash water
Sam Van Haute
Ingun Tryland
Imca Sampers
C3
Conference
2013
Modelling chlorine disinfection for fresh-cut lettuce wash water processes
Sam Van Haute
Imca Sampers
Kevin Holvoet
Mieke Uyttendaele
C3
Conference
2013
Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snap peas
Sam Van Haute
Imca Sampers
Mieke Uyttendaele
C3
Conference
2013
Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps
Sam Van Haute
Mieke Uyttendaele
Imca Sampers
A1
Journal Article
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing
Sam Van Haute
Imca Sampers
Kevin Holvoet
Mieke Uyttendaele
A1
Journal Article
in
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
2013
2012
Chlorine as lettuce wash water disinfectant with respect to the physicochemical quality and the chemical quality
Sam Van Haute
Imca Sampers
Kevin Holvoet
Mieke Uyttendaele
C3
Conference
2012
Potential cross-contamination of E. coli between lettuce and wash water simulating an industrial fresh-cut lettuce wash process
Kevin Holvoet
Imca Sampers
Sam Van Haute
Liesbeth Jacxsens
Mieke Uyttendaele
C3
Conference
2012
Use of biopolymers and rapid sand filtration as physicochemical reconditioning technique for vegetable washing processes
Sam Van Haute
Imca Sampers
Kristof Van Belleghem
Mieke Uyttendaele
C3
Conference
2012
2011
Selection criteria for implementing water disinfection techniques in agricultural practices
Sam Van Haute
Imca Sampers
Liesbeth Jacxsens
Mieke Uyttendaele
C3
Conference
2011
Selection criteria for water disinfection techniques in agricultural practices
Sam Van Haute
Imca Sampers
Mieke Uyttendaele
C3
Conference
2011