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The digitization of a food package’s life cycle : existing and emerging computer systems in the pre-logistics phase
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The digitization of a food package’s life cycle : existing and emerging computer systems in the logistics and post-logistics phase
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Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat
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- Journal Article
- A2
- open access
Applicability of biobased packaging materials for long shelf-life food products
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High barrier food packaging: convenience or necessity?: opportunity for bioplastics
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- Conference Paper
- C3
- open access
Barrier and thermal properties of biobased packaging materials for food applications
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Heat resistance of new biobased polymeric materials, focusing on starch, cellulose, PLA, and PHA
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High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce
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Packaging of fish and fishery products
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Environmental sustainability assessment of food waste valorization options
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Intelligent food packaging: the next generation
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Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products
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Application of biobased materials for packing short and medium shelf life food products
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- Conference Paper
- C3
- open access
Application of biobased materials as food packaging
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- Conference Paper
- C1
- open access
Application of biobased materials for packing short, medium and long shelf life food products
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- Conference Paper
- C1
- open access
PredOxyPack®: how to predict the impact of the cold chain conditions on the oxygen barrier properties of packaging
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New research on modified atmosphere packaging and pathogen behaviour
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Application of bioplastics for food packaging
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Effect of new sanitizing formulations on quality of fresh-cut iceberg lettuce
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- Conference Paper
- C3
- open access
Application of bioplastics for food packaging
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- Conference Paper
- C1
- open access
Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials
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Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials
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Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua)
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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
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Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: a practical software simulation tool
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The relationship between microbial growth, the production of volatile bases and sensorial rejection in modified atmosphere packed grey shrimp (Crangon crangon)
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- Conference Paper
- C3
- open access
Volatilization of microbiologically produced amines (trimethylamine, dimethylamine, ammonia) in fishery products
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Microbiological and safety aspects of fresh-cut fruits and vegetables
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Trends in verpakkingen
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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
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Decontamination strategies for fresh-cut produce
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The implementation of a decontamination step during the processing of fresh-cut produce: a comparison between inactivation efficiency and quality aspects
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Microbial spoilage of plant products
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Chlorine dioxide for minimally processed produce preservation: a review
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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
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Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce
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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
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A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii
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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
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Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide
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Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage
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Fast quantification of total volatile bases and other volatile microbial spoilage metabolites formed in cod fillets using SIFT-MS
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Determination of volatile microbial spoilage metabolites produced on cod fillets using SIFT-MS technology
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Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach
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Impact of decontamination agents and a packaging delay on the respiration rate of fresh-cut produce
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Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.)
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Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine
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Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art
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Reduction of microbial load and sensory evaluation of minimally processed vegetables treated with chlorine dioxide and electrolysed water
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Effect of decontamination treatments on the nutrient content and the sensory quality of grated carrots
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Innovative decontamination agents and their impact on all quality aspects of fresh-cut vegetables
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Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach
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Pulsed light for food decontamination: a review
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The effect of the decontamination process on the microbial and nutritional quality of fresh-cut vegetables
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Decontamination agents and their consequences on the microbial and nutritional quality of fresh-cut vegetables.
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Effect of the decontamination process on the nutritional quality of fresh-cut vegetables.
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Effect of decontamination treatments on the overall quality of fresh-cut carrots
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Development of a practical tool to predict the residual headspace oxygen level in packaged food products
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Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables
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Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere
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Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide
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The use of peroxyacetic acid as an alternative disinfectant for fresh-cut vegetables
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Antimicrobial activity of gaseous chlorine dioxide: interference by food components
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Prolongation of the shelf-life of minimally processed vegetables by mild treatments
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Antimicrobial activity of gaseous chlorine dioxide: interference by food components
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Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere
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Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage
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Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere
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Microbiological activity and atmosphere conditions influencing sensory shelf life of strawberries during refrigerated storage
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Invloed van microbiologische en fysiologische processen op de kwaliteit van verpakt fruit en minimaal behandelde groenten tijdens bewaring in consumentenverpakkingen
(2005) -
Intense light pulses for decontamination of fruit and vegetables
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Microbiological and physiological processes affecting odor quality of strawberries during storage
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Nieuwe decontaminatietechnieken voor groenten en fruit
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Laboratory and sensory quality evaluation of strawberries during storage as related to microbiological and physiological spoilage processes
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Kwantificatie van het aandeel van microbiële bederfprocessen in de totale kwalitietsdegradatie van aardbeien tijdens bewaring
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Role of microbial proliferation on the sensory quality evaluation of strawberries during storage
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Consumer perception and choice of minimally processed vegetables and packaged fruits
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Gebruik van superatmosferische zuurstofconcentraties voor het verpakken van levensmiddelen
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Metabolite production of yeasts and moulds on strawberries
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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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Factors influencing consumers' perception towards minimally processed fruits and vegetables
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Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce