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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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Intelligent food packaging: The next generation

Type: Journal Paper

Author : Mike Vanderroost; Peter Ragaert; Frank Devlieghere; Bruno De Meulenaer

Year: 2014

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Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

Type: Journal Paper

Author : Raquel Medeiros Vinci; Frédéric Mestdagh; Bruno De Meulenaer

Publisher: Elsevier Science

Year: 2012

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Modified atmosphere packaging and irradiation to preserve contemporary food-based art: An experimental study

Type: Journal Paper

Author : Julie Gilman; Liesbeth Jacxsens; Bruno De Meulenaer; Frank Devlieghere

Year: 2014

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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

Type: Journal Paper

Author : Mike Vanderroost; Peter Ragaert; Jan Verwaeren; Bruno De Meulenaer; Bernard De Baets; Frank Devlieghere

Year: 2017

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Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

Type: Journal Paper

Author : Arima Diah Setiowati; Lien Vermeir; Jose Martins; Bruno De Meulenaer; Paul Van der Meeren

Year: 2016

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Iron-chelation properties of phenolic acids bearing catechol and galloyl groups

Type: Journal Paper

Author : Mirjana Andjelković; John Van Camp; Bruno De Meulenaer; Griet Depaemelaere; Carmen Socaciu; Marc Verloo; Roland Verhe

Publisher: Elsevier Science

Year: 2006

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Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products

Type: Journal Paper

Author : Nanou Peelman; Peter Ragaert; Angelique Vandemoortele; Elien Verguldt; Bruno De Meulenaer; Frank Devlieghere

Year: 2014

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Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

Type: Journal Paper

Author : Frédéric Mestdagh; Tineke De Wilde; Pieter Castelein; Orsolya Németh; Carlos Van Peteghem; Bruno De Meulenaer

Year: 2008

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Impact of maximum levels in European legislation on exposure of mycotoxins in dried products: Case of aflatoxin B1 and ochratoxin A in nuts and dried fruits

Type: Journal Paper

Author : Evelien Van de Perre; Liesbeth Jacxsens; Carl Lachat; Fouad El Tahan; Bruno De Meulenaer

Year: 2015

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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

Intelligent food packaging: The next generation

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

Modified atmosphere packaging and irradiation to preserve contemporary food-based art: An experimental study

The digitization of a food package’s life cycle: Existing and emerging computer systems in the logistics and post-logistics phase

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

Iron-chelation properties of phenolic acids bearing catechol and galloyl groups

Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products

Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

Impact of maximum levels in European legislation on exposure of mycotoxins in dried products: Case of aflatoxin B1 and ochratoxin A in nuts and dried fruits

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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

Intelligent food packaging: The next generation

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

Modified atmosphere packaging and irradiation to preserve contemporary food-based art: An experimental study

The digitization of a food package’s life cycle: Existing and emerging computer systems in the logistics and post-logistics phase

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

Iron-chelation properties of phenolic acids bearing catechol and galloyl groups

Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products

Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

Impact of maximum levels in European legislation on exposure of mycotoxins in dried products: Case of aflatoxin B1 and ochratoxin A in nuts and dried fruits