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Onderzoeker
Vasileios Pothakos
Profiel
Projecten
Publicaties
Activiteiten
Prijzen & Erkenningen
16
Resultaten
2015
Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces
Vasileios Pothakos
Yosi Ayu Aulia
Inge Van der Linden
Mieke Uyttendaele
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2015
Lactic acid bacteria and their controversial role in fresh meat spoilage
Vasileios Pothakos
Frank Devlieghere
Francesco Villani
Johanna Björkroth
Danilo Ercolini
A1
Artikel in een tijdschrift
in
MEAT SCIENCE
2015
2014
Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2014
Psychrotrophic lactic acid bacteria (LAB) as a source of fast spoilage occuring on packaged and cold-stored food products
Vasileios Pothakos
Frank Devlieghere
Geert Huys
Proefschrift
2014
Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014
Vasileios Pothakos
Bernard Taminiau
Geert Huys
Carine Nezer
Georges Daube
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2014
Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2014
Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions
Vasileios Pothakos
Clarice Nyambi
Baoyu Zhang
Antonios Papastergiadis
Bruno De Meulenaer
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2014
2013
Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple
Baoyu Zhang
Simbarashe Samapundo
Vasileios Pothakos
Ilse de Baenst
Goknur Surengil
Bert Noseda
Frank Devlieghere
A1
Artikel in een tijdschrift
in
POSTHARVEST BIOLOGY AND TECHNOLOGY
2013
Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
Baoyu Zhang
Simbarashe Samapundo
Vasileios Pothakos
Goknur Surengil
Frank Devlieghere
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2013
Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
C3
Conferentie
2013
Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
C3
Conferentie
2013
Spoilage potential of psychrotrophic lactic acid bacteria (LAB): Leuconostoc gasicomitatum and Lactococcus piscium under different packaging conditions
Vasileios Pothakos
Clarice Nyambi
Baoyu Zhang
Antonios Papastergiadis
Bruno De Meulenaer
Frank Devlieghere
C3
Conferentie
2013
2012
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
C3
Conferentie
2012
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products
Vasileios Pothakos
Cindy Snauwaert
Paul De Vos
Geert Huys
Frank Devlieghere
C3
Conferentie
2012
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
Vasileios Pothakos
Simbarashe Samapundo
Frank Devlieghere
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2012
2011
The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent
Tom Rimaux
Gino Vrancken
Vasileios Pothakos
D Maes
Luc De Vuyst
Frédéric Leroy
A1
Artikel in een tijdschrift
in
FOOD MICROBIOLOGY
2011