prof. dr. ir. Frank Devlieghere
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Development of a novel modelling methodology by incorporating a priori microbiological knowledge in a black box approach
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Chitosan as a food preservative: possibilities and limitations
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Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce
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Rol van microbiologische criteria binnen HACCP
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Factors influencing consumers' perception towards minimally processed fruits and vegetables
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Applicability of chitosan as a food preservative
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Interpretatie van microbiologische analyseresultaten voor levensmiddelen
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Invloed van conserveringsparameters op de kwaliteit van vierde gamma groenten
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Combined preservation factors and modelling. Frontiers in microbial fermentation and preservation
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Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce