prof. dr. ir. Frank Devlieghere
- ORCID iD
- 0000-0003-3754-1225
Show
Sort by
-
Degradation of gaseous hydrocarbons in aerated stirred bioreactors inoculated with Rhodococcus erythropolis : effect of the carbon source and SIFT-MS method development
-
- Journal Article
- open access
Air quality assessment in (semi) liquid food packaging environments
(2024) Food Control. -
- Journal Article
- A1
- open access
Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products
-
Addition of (bio)surfactants in the biofiltration of hydrophobic volatile organic compounds in air
-
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
-
The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing
-
- Journal Article
- A1
- open access
The potential of UVC decontamination to prolong shelf-life of par-baked bread
-
Characterizing seafood freshness via Latent Dirichlet Allocation (LDA)
(2023) -
A novel gas-washing bottle incubation system allowing for modeling Listeria monocytogenes growth under well-controlled conditions
(2023) -
- Conference Paper
- open access
Degradable plasma polymerized poly (ethylene glycol)-like coatings as a matrix for controlled-release of components in food related applications
(2023) -
- Conference Paper
- open access
Using Cold Atmospheric Plasma (CAP) For Bacterial Decontamination Of Bioaerosols
(2023) -
- Journal Article
- A1
- open access
Degradable plasma-polymerized poly(ethylene glycol)-like coating as a matrix for food-packaging applications
-
Quantification of the importance of airborne contamination and its preventive measures in the packaging area of (semi-)liquid food producers
-
Effect of inoculum type, packing material and operational conditions on the biofiltration of a mixture of hydrophobic volatile organic compounds in air
-
- Conference Paper
- C3
- open access
Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market
-
Developing a methodology for the validation of industrial heat inactivation for sustainable production of food
-
- Conference Paper
- C3
- open access
A comparison of different machine learning algorithms for predicting microbial quality during storage of modified atmosphere packaged pork based on volatile organic compounds
-
- Conference Paper
- C3
- open access
Rapid and non destructive prediction of pork microbial quality using volatolome based artificial neural networks
-
- Journal Article
- A2
- open access
Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods
-
- Journal Article
- A1
- open access
Evaluating collaborative scenarios for short food supply chains : a case study on high-level processing technology
-
Typical emulsions as probiotic food carrier : effect of cell position on its viability
-
- Journal Article
- A1
- open access
Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres
-
- Journal Article
- A1
- open access
Growth/no-growth models of propionic and sorbic acid for bread and cake moulds
-
- Journal Article
- A1
- open access
The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis)
-
- Journal Article
- A1
- open access
Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy
-
Gas washing bottle incubation system for monitoring the growth of Listeria monocytogenes under controlled conditions
(2022) -
A novel experimental setup studying the effect of high CO2 & low O2 on Listeria monocytogenes growth under controlled conditions
(2022) -
- Conference Paper
- open access
Non Thermal Plasma For Cold Treatment Of Foods Effect Of Matrix Composition On Bactericidal Potential
(2022) -
Cross-disciplinary communication in intelligent packaging technology development
-
Identifying volatile spoilage indicators in minced beef packed under gaseous atmospheres
-
- Journal Article
- A1
- open access
Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces
-
- Journal Article
- A1
- open access
Growth and Aflatoxin B1 biosynthesis rate of model Aspergillus flavus NRRL 3357 exposed to selected infrared wavelengths
-
- Journal Article
- A1
- open access
Non-thermal plasma inactivation of Salmonella Typhimurium on different matrices and the effect of selected food components on its bactericidal efficacy
-
- Journal Article
- A1
- open access
Predictive modelling of the radial growth of Aspergillus flavus and Fusarium proliferatum on paddy and white rice (Oryza sativa)
-
The exploration of microbial profiles in blue mussels (Mytilus edulis) stored under different modified atmospheres
-
Spoilage mechanism of live and shucked blue mussels (Mytilus edulis) packaged under high-oxygen atmosphere
-
Quality evaluation techniques for live packed blue mussels (Mytilus edulis) under high oxygen atmosphere
-
Identification of volatile spoilage indicators for pork packaged under modified atmospheres
-
Evaluating sensory deterioration of pork stored under modified atmospheres
-
- Conference Paper
- C3
- open access
Romaine lettuce indigenous microbiota show potential for growth suppression of Listeria monocytogenes
-
Developing real-time monitoring methodologies for evaluating pork spoilage under modified atmospheres
-
Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide
-
- Conference Paper
- open access
Considerations For The Application Of Non Thermal Plasma Treatment For Microbial Decontamination Of Foods
(2021) -
Non-Destructive methods: quality monitoring of live blue mussel under packaging
-
Characterizing the volatolome of live-packed blue mussels (Mytilus edulis) stored under high-O2 modified atmospheres
-
- Book Chapter
- open access
Identifying potential volatile spoilage indicators in shredded carrot using SIFT-MS
(2021) Dynamic flavor : capturing aroma using real-time mass spectrometry. In ACS Symposium Series 1402. p.107-122 -
- Journal Article
- A1
- open access
Streptomyces strains promote plant growth and induce resistance against Fusarium verticillioides via transient regulation of auxin signaling and archetypal defense pathways in maize plants
-
Modeling the combined effect of temperature, pH, acetic and lactic acid concentrations on the growth/no growth interface of acid-tolerant Bacillus spores
-
Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype
-
- Conference Paper
- C3
- open access
Decontamination of fresh-cut Romaine lettuce results in increased growth potential of L. monocytogenes during cold storage
-
Evaluation of B. thuringiensis-based biopesticides in the primary production of fresh produce as a food safety hazard and risk
-
- Journal Article
- A1
- open access
Oxygen consumption by Phalaenopsis plantlets and Chrysanthemum cuttings as a function of temperature and time : model structure validation
-
Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces
-
- Journal Article
- A1
- open access
Molecular insights into defense responses of Vietnamese maize varieties to Fusarium verticillioides isolates
-
- Journal Article
- A1
- open access
Effect of temperature, CO2 and O-2 on motility and mobility of Anisakidae larvae
-
Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder
-
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
-
- Journal Article
- A1
- open access
Supercritical CO2 for the drying and microbial inactivation of apple's slices
-
- Journal Article
- A1
- open access
Probabilistic topic modelling in food spoilage analysis : a case study with Atlantic salmon (Salmo salar)
-
Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods
-
Post-harvest contamination of maize by Fusarium verticillioides and fumonisins linked to traditional harvest and post-harvest practices : a case study of small-holder farms in Vietnam
-
Impact of ethnic pre-harvest practices on the occurrence of Fusarium verticillioides and fumonisin B1 in maize fields from Vietnam
-
Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)
-
Decontamination effect of hot-air drying against bacterial pathogen and surrogate strains on basil leaves, from laboratory to pilot scale settings
-
Directed evolution by UV-C treatment of Bacillus cereus spores
-
Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds
-
- Journal Article
- A1
- open access
The constrained median : a way to incorporate side information in the assessment of food samples
-
Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)
-
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
-
- Journal Article
- A1
- open access
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
-
Effect of sugar concentration (degrees Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products
-
- Conference Paper
- C3
- open access
The use of growth / no-growth models as a tool to predict bread shelf-life
-
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
-
Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
-
Spoilage of Salmon fillets as observed by THz waves
-
- Journal Article
- A1
- open access
Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds
-
Incidence, diversity and characteristics of acid-tolerant spore-forming bacteria from intensively pasteurized (acid) sauces
-
Efficacy of phage P100 on L. monocytogenes in refrigerated vacuum packaged cooked ham
-
Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage
-
Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage
-
Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing
-
- Conference Paper
- C3
- open access
A microbial assay of novel glycolipid biosurfactants produced by the yeast Starmerella bombicola
-
- Conference Paper
- C3
- open access
Impact of par-baking, natural antifungals and packaging on the microbial quality of par-baked wheat bread
-
Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns
-
Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression
-
Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature
-
Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
-
Monitoring of food spoilage by high resolution THz analysis
-
- Conference Paper
- C3
- open access
PoCOsteo : PoC in-office device for identifying individuals at high risk of osteoporosis and osteoporotic fracture
-
UV-C inactivation of Bacillus cereus spores
-
Directed evolution by UV-C treatment of Bacillus cereus spores induced sensitivity to wet heat
-
Directed evolution by UV-C-treatment of Bacillus cereus endospores
-
Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea
-
Antimicrobial packaging based on starch, poly(3-hydroxybutyrate) and poly(lactic-co-glycolide) materials and application challenges
-
Effect of heat treatment intensity on the survival, activation and subsequent outgrowth of Byssochlamys nivea ascospores
-
A combined scoring and ranking approach for determining overall food quality
-
Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
-
Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
-
Biogene amines in levensmiddelen : meer dan vis-en visserijproducten? : FOD Volksgezondheid project BIOGAMI
-
Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
-
The use of essential oils as natural antifungal preservatives in bread products
-
Microbial inactivation efficiency of supercritical CO2 drying process
-
Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach
-
- Journal Article
- A1
- open access
Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying
-
Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant
-
Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
-
Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin
-
The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
-
Heat resistance of biobased materials, evaluation and effect of processing techniques and additives
-
Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres
-
- Conference Paper
- C3
- open access
Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials
-
- Journal Article
- A1
- open access
Multivariate statistical analysis for the identification of potential seafood spoilage indicators
-
Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
-
Effect of gaseous ozone on foodborn pathogens and their surrogates on fresh and frozen strawberries
-
Non-destructive measurement of volatile organic compounds in modified atmosphere packaged poultry using SPME-SIFT-MS in tandem with Headspace TD-GC-MS
-
Influence of pH and structure on sorbic acid distribution and growth of C. guilliermondii in fat-based products
-
Influence of pH, fat content and type of fat on the effectivity of sorbic acid in fat based structured food products
-
Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings
-
The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality
-
Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account
-
- Conference Paper
- C3
- open access
Natural alternative preservation strategies for bread products
-
- Conference Paper
- C3
- open access
Determination of the minimal inhibitory concentration of thyme essential oil on the growth of Penicillium paneum with the dilution method
-
Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface
-
Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat
-
Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
-
Advancement of a laboratory scale recombined butter production method used for challenge testing with the spoilage yeast Candida guilliermondii at refrigeration and room temperature
-
The digitization of a food package’s life cycle : existing and emerging computer systems in the logistics and post-logistics phase
-
The digitization of a food package’s life cycle : existing and emerging computer systems in the pre-logistics phase
-
Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon
-
Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains
-
Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake
-
Antifungal activity of fermentates and their potential to replace propionate in bread
-
The influence of liquid oil, solid fat and pH on the inhibitory effect of potassium sorbate on Candida guilliermondii
-
- Journal Article
- A1
- open access
Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella
-
- Journal Article
- A2
- open access
Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium
-
Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
-
- Journal Article
- A2
- open access
Applicability of biobased packaging materials for long shelf-life food products
-
Performance of drying technologies to ensure microbial safety of dried fruits and vegetables
-
Is there a relation between the microscopic leaf morphology and the association of Salmonella and Escherichia coli O157:H7 with iceberg lettuce leaves?
-
Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam
-
Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture
-
Listeria monocytogenes: an examination of food chain factors potentially contributing to antimicrobial resistance
-
Patulin production by Penicillium expansum isolates from apples during different steps of long-term storage
-
Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)
-
Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
-
Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere
-
Effect of initial headspace O2 level on the growth and volatile metabolite production of Leuconostoc mesenteriodes and the microbial and sensorial quality of modified atmosphere packaged par-fried French fries
-
Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products
-
The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g
-
The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté
-
Lactic acid bacteria and their controversial role in fresh meat spoilage
-
A quantitative PCR to follow-up germination and growth of Clostridium botulinum in refrigerated processed foods with extended durability
-
A new protocol for evaluating the efficacy of some dispensing systems of a packaging in the microbial protection of water-based preservative-free cosmetic products
-
SIFT-MS analysis of Iberian hams from pigs reared under different conditions
-
Processing environment and ingredients are both sources of Leuconostoc gelidum, which emerges as a major spoiler in ready-to-eat meals
-
Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aW and ethanol concentration
-
Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti
-
Predicting consumer acceptance of packaged meat using L1-regularized ordinal regression
-
Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces
-
- Journal Article
- A1
- open access
Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying
-
Low temperature and modified atmosphere: hurdles for antibiotic resistance transfer?
-
Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua): towards an integrated optical sensor for monitoring food quality
-
Production of volatile organic compounds during spoilage of raw Atlantic cod fillets in modified atmosphere packaging
-
- Conference Paper
- C3
- open access
Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetable wash water applied on peracetic acid
-
- Journal Article
- A1
- open access
Toxigenic potentiality of Aspergillus flavus and Aspergillus parasiticus strains isolated from black pepper assessed by an LC-MS/MS based multi-mycotoxin method
-
Heat resistance of new biobased polymeric materials, focusing on starch, cellulose, PLA, and PHA
-
- Conference Paper
- C3
- open access
Barrier and thermal properties of biobased packaging materials for food applications
-
- Journal Article
- A1
- open access
Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)
-
Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company
-
Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips
-
High barrier food packaging: convenience or necessity?: opportunity for bioplastics
-
Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid
-
High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce
-
Detection and identification of xerophylic fungi in Belgian chocolate confectionary factories
-
Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: the effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids
-
Climate impact on Alternaria moulds and their mycotoxins in fresh produce: the case of the tomato chain
-
Modified atmosphere packaging and irradiation to preserve contemporary food-based art : an experimental study
-
3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite
-
Intelligent food packaging: the next generation
-
Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
-
The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products
-
Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium
-
Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014
-
Predictive modelling kinetics on the growth and mycotoxin production of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L.)
-
Mycological quality and mycotoxin contamination of Sri Lankan peppers (Piper nigrum L.) and subsequent exposure assessment
-
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
-
Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment
-
Evaluation of the microbiological safety and quality of Vietnamese Pangasius hypophthalmus during processing by a microbial assessment scheme in combination with a self-assessment questionnaire
-
Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products
-
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
-
Biofilm models for the food industry: hot spots for plasmid transfer?
-
Bacterial profile and spoilage-related microbiota associated with Vietnamese Tra fish (Pangasius hypoththalmus) during processing
-
Microbiological safety of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
-
Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
-
Screening of moulds and mycotoxins in tomatoes, bell peppers, onions, soft red fruits and derived tomato products
-
Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple
-
Packaging of fish and fishery products
-
The effect of colony formation on the heat inactivation dynamics of Escherichia coli K12 and Salmonella typhimurium
-
Effect of new sanitizing formulations on quality of fresh-cut iceberg lettuce
-
Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
-
Dynamics of microbiological quality and safety of Vietnamese Pangasianodon hypophthalmus during processing
-
Photocatalytic degradation of the antibiotic moxifloxacin: a deeper look at the degradation products and residual antibacterial activity
-
Plasmid transfer in biofilms from a food industry perspective
-
Plasmid transfer in biofilms: a food industry perspective
-
Integron characterization and typing of Belgian isolates of Shiga toxin-producing Escherichia coli
-
Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products
-
Spoilage potential of psychrotrophic lactic acid bacteria (LAB): Leuconostoc gasicomitatum and Lactococcus piscium under different packaging conditions
-
Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products
-
Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers
-
Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
-
Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple
-
Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage
-
Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state
-
A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs
-
Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods
-
Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5°C
-
Development of a time-to-detect growth model for heat-treated Bacillus cereus spores
-
- Conference Paper
- C1
- open access
Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005
-
Heterogeneous photocatalysis of moxifloxacin: identification of degradation products and determination of residual antibacterial activity
-
- Conference Paper
- C1
- open access
PredOxyPack®: how to predict the impact of the cold chain conditions on the oxygen barrier properties of packaging
-
New research on modified atmosphere packaging and pathogen behaviour
-
Application of bioplastics for food packaging
-
- Conference Paper
- C1
- open access
Application of biobased materials for packing short, medium and long shelf life food products
-
- Conference Paper
- C3
- open access
Application of biobased materials as food packaging
-
Application of biobased materials for packing short and medium shelf life food products
-
- Conference Paper
- C3
- open access
Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium
-
Integron characterization and typing of Shiga toxin-producing Escherichia coli isolates in Belgium
-
The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce
-
Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage
-
Assessment of the microbial safety and quality of cooked chilled foods and their production process
-
Microbial safety and quality of various types of cooked chilled foods
-
Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)
-
An environmental multiresistance plasmid can be transferred to foodborne pathogens
-
Integron characterization and typing of Belgian isolates of Shiga toxin-producing Escherichia coli
-
Integron characterization and typing of Belgian isolates of Shiga toxin-producing Escherichia coli
-
An environmental multiresistance plasmid can be transferred to foodborne pathogens
-
Plasmid transfer in biofilms: drip flow systems versus flow through systems
-
Integron characterization of shiga toxin-producing Escherichia coli in Belgium
-
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products
-
Effect of O₂-CO₂ enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon)
-
Poly(butylene adipate) functionalized with quaternary phosphonium groups as potential antimicrobial packaging material
-
- Journal Article
- A1
- open access
Strain-specific transfer of antibiotic resistance from an environmental plasmid to foodborne pathogens
-
A quantitative microbiological risk assessment of Bacillus cereus in cooked chilled foods
-
A Bayesian model for B. cereus contamination in raw materials used for REPFED production
-
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
-
Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model
-
Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
-
Analysis of intracellular pH in Escherichia coli O157:H7 to determine the effect of chlorine dioxide decontamination
-
Heat inactivation of Escherichia coli K12 MG1655: effect of microbial metabolites and acids in spent medium
-
Monitoring the intracellular pH of Zygosaccharomyces bailii by green fluorescent protein