Influence of dissolved carbon dioxide on the growth of spoilage bacteriaDEVLIEGHERE, F; DEBEVERE, J.Lebensmittel - Wissenschaft + Technologie. 2000, Vol 33, Num 8, pp 531-537, issn 0023-6438Article

Validated Empirical Models Describing the Combined Effect of Water Activity and pH on the Heat Resistance of Spores of a Psychrotolerant Bacillus cereus Strain in Broth and Béchamel SauceSAMAPUNDO, S; HEYNDRICKX, M; XHAFERI, R et al.Journal of food protection. 2011, Vol 74, Num 10, pp 1662-1669, issn 0362-028X, 8 p.Article

Chitosan : Antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetablesDEVLIEGHERE, F; VERMEULEN, A; DEBEVERE, J et al.Food microbiology. 2004, Vol 21, Num 6, pp 703-714, issn 0740-0020, 12 p.Article

Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheresDEVLIEGHERE, F; DEBEVERE, J; VAN IMPE, J et al.International journal of food microbiology. 1998, Vol 41, Num 3, pp 231-238, issn 0168-1605Article

Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat productsDEVLIEGHERE, F; LEFEVERE, I; MAGNIN, A et al.Food microbiology. 2000, Vol 17, Num 2, pp 185-196, issn 0740-0020Article

Validation of a systematic approach to design equilibrium modified atmosphere packages for fresh-cut produceJACXSENS, L; DEVLIEGHERE, F; DEBEVERE, J et al.Lebensmittel - Wissenschaft + Technologie. 1999, Vol 32, Num 7, pp 425-432, issn 0023-6438Article

Development of a validated model to describe the individual and combined water activity depressing effects of water soluble salt, sugar and fat replacersSAMAPUNDO, S; ANTHIERENS, T; XHAFERI, R et al.Journal of food engineering. 2010, Vol 96, Num 3, pp 433-439, issn 0260-8774, 7 p.Article

Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat productsVERMEIREN, L; DEVLIEGHERE, F; DEBEVERE, J et al.International journal of food microbiology. 2004, Vol 96, Num 2, pp 149-164, issn 0168-1605, 16 p.Article

Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produceJACXSENS, L; DEVLIEGHERE, F; DEBEVERE, J et al.Postharvest biology and technology. 2002, Vol 26, Num 1, pp 59-73, issn 0925-5214Article

Shelf life of modified atmosphere packed cooked meat products : a predictive modelDEVLIEGHERE, F; VAN BELLE, B; DEBEVERE, J et al.International journal of food microbiology. 1999, Vol 46, Num 1, pp 57-70, issn 0168-1605Article

Behavior of Listeria monocytogenes and Aeromonas spp. on fresh-cut produce packaged under equilibrium-modified atmosphereJACXSENS, L; DEVLIEGHERE, F; FALCATO, P et al.Journal of food protection. 1999, Vol 62, Num 10, pp 1128-1135, issn 0362-028XArticle

Evaluation of recycled HDPE milk bottles for food applicationsDEVLIEGHERE, F; DE MEULENAER, B; DEMYTTENAERE, J et al.Food additives and contaminants. 1998, Vol 15, Num 3, pp 336-345, issn 0265-203XArticle

In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat productsVERMEIREN, L; DEVLIEGHERE, F; DE GRAEF, V et al.Journal of applied microbiology (Print). 2005, Vol 98, Num 1, pp 33-42, issn 1364-5072, 10 p.Article

Designing equilibrium Modified Atmosphere packages for fresh-cut vegetables subjected to changes in temperatureJACXSENS, L; DEVLIEGHERE, F; DE RUDDER, T et al.Lebensmittel - Wissenschaft + Technologie. 2000, Vol 33, Num 3, pp 178-187, issn 0023-6438Article

Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)VERMEULENA, A; DAELMAN, J; VAN STEENKISTE, J et al.Food microbiology. 2012, Vol 32, Num 2, pp 389-396, issn 0740-0020, 8 p.Article

Shelf-life extension of minimally processed carrots by gaseous chlorine dioxideGOMEZ-LOPEZ, V. M; DEVLIEGHERE, F; RAGAERT, P et al.International journal of food microbiology. 2007, Vol 116, Num 2, pp 221-227, issn 0168-1605, 7 p.Article

The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity : A case study with Lactobacillus sakei 10AVERMEIREN, L; DEVLIEGHERE, F; VANDEKINDEREN, I et al.Meat science. 2006, Vol 74, Num 3, pp 532-545, issn 0309-1740, 14 p.Article

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 productsSAMAPUNDO, S; HEYNDRICKX, M; XHAFERI, R et al.International journal of food microbiology. 2014, Vol 181, pp 10-18, issn 0168-1605, 9 p.Article

The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B₁ production of Fusarium verticillioides and F. proliferatum on corn. Part II : The effect of initial headspace oxygen concentrationSAMAPUNDO, S; DE MEULENAER, B; ATUKWASE, A et al.International journal of food microbiology. 2007, Vol 113, Num 3, pp 339-345, issn 0168-1605, 7 p.Article

Protective influence of several packaging materials on light oxidation of milkMESTDAGH, F; DE MEULENAER, B; DE CLIPPELEER, J et al.Journal of dairy science. 2005, Vol 88, Num 2, pp 499-510, issn 0022-0302, 12 p.Article

Seafood quality analysis: Molecular identification of dominant microbiota after ice storage on several general growth mediaBROEKAERT, K; HEYNDRICKX, M; HERMAN, L et al.Food microbiology. 2011, Vol 28, Num 6, pp 1162-1169, issn 0740-0020, 8 p.Article

Factors affecting the inactivation of micro-organisms by intense light pulsesGOMEZ-LOPEZ, V. M; DEVLIEGHERE, F; BONDUELLE, V et al.Journal of applied microbiology (Print). 2005, Vol 99, Num 3, pp 460-470, issn 1364-5072, 11 p.Article

Intense light pulses decontamination of minimally processed vegetables and their shelf-lifeGOMEZ-LOPEZ, V. M; DEVLIEGHERE, F; BONDUELLE, V et al.International journal of food microbiology. 2005, Vol 103, Num 1, pp 79-89, issn 0168-1605, 11 p.Article

Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberriesVAN DER STEEN, C; JACXSENS, L; DEVLIEGHERE, F et al.Postharvest biology and technology. 2002, Vol 26, Num 1, pp 49-58, issn 0925-5214Article

Influence of acetate and CO₂ on the TMAO-reduction reaction by Shewanella balticaDEBEVERE, J; DEVLIEGHERE, F; VAN SPRUNDEL, P et al.International journal of food microbiology. 2001, Vol 68, Num 1-2, pp 115-123, issn 0168-1605Article