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New preservation technologies: Possibilities and limitations

Type: Journal Paper

Author : Frank Devlieghere; Lieve Vermeiren; Johan Debevere

Publisher: Elsevier Science

Year: 2004

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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

Type: Journal Paper

Author : Vasileios Pothakos; Simbarashe Samapundo; Frank Devlieghere

Year: 2012

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Validation of a Systematic Approach to Design Equilibrium Modified Atmosphere Packages for Fresh-Cut Produce

Type: Journal Paper

Author : Liesbeth Jacxsens; Frank Devlieghere; Johan Debevere

Publisher: Elsevier Science

Year: 1999

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Packaging of Fish and Fishery Products

Type: Journal Paper

Author : Bert Noseda; An Vermeulen; Peter Ragaert; Frank Devlieghere

Year: 2013

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Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon

Type: Journal Paper

Author : Sam Van Haute; Katleen Raes; Frank Devlieghere; Imca Sampers

Year: 2017

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The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage

Type: Journal Paper

Author : István Siro; Frank Devlieghere; Liesbeth Jacxsens; Mieke Uyttendaele; Johan Debevere

Year: 2006

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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

Type: Journal Paper

Author : Andreja Rajkovic; Igor Tomasevic; Bruno De Meulenaer; Frank Devlieghere

Year: 2016

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Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce

Type: Journal Paper

Author : Liesbeth Jacxsens; Frank Devlieghere; Caroline Van der Steen; Johan Debevere

Publisher: Elsevier Science

Year: 2001

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Pulsed light for food decontamination: a review

Type: Journal Paper

Author : Vicente M. Gómez-López; Peter Ragaert; Johan Debevere; Frank Devlieghere

Publisher: Elsevier Science

Year: 2007

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Consumer perception and choice of minimally processed vegetables and packaged fruits

Type: Journal Paper

Author : Peter Ragaert; Wim Verbeke; Frank Devlieghere; Johan Debevere

Publisher: Elsevier Science

Year: 2004

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New preservation technologies: Possibilities and limitations

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

Validation of a Systematic Approach to Design Equilibrium Modified Atmosphere Packages for Fresh-Cut Produce

Packaging of Fish and Fishery Products

Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon

The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage

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

Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce

Pulsed light for food decontamination: a review

Consumer perception and choice of minimally processed vegetables and packaged fruits

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New preservation technologies: Possibilities and limitations

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

Validation of a Systematic Approach to Design Equilibrium Modified Atmosphere Packages for Fresh-Cut Produce

Packaging of Fish and Fishery Products

Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon

The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage

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

Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce

Pulsed light for food decontamination: a review

Consumer perception and choice of minimally processed vegetables and packaged fruits