Frank Devlieghere

发表

Classification of RTE food according to the potential risk they represent for listeriosis based on data from end product testing and challenge testing

Mieke Uyttendaele, An Vermeulen, Anja De Loy-Hendrickx, 2008 .

Minimal Processed Products, Free of Additives, Safe, Tasty, and with Prolonged Shelf Life: The Holy Grail

Frank Devlieghere, 2017 .

Intelligent food packaging: the next generation

Frank Devlieghere, Mike Vanderroost, Peter Ragaert, 2014 .

How to Manage Microorganisms with Complex Life Cycles in the Food Industry

Frank Devlieghere, 2017 .

Concepts and tools for predictive modeling of microbial dynamics.

Kristel Bernaerts, Frank Devlieghere, Els Dens, 2004, Journal of food protection.

Hoe effectief zijn uw voedselveiligheidssystemen

Frank Devlieghere, T. van Boekel, Liesbeth Jacxsens, 2010 .

New preservation technologies: Possibilities and limitations

Frank Devlieghere, Johan Debevere, Lieve Vermeiren, 2004 .

Integrated risk assessment of selected mycotoxins in fresh produce and derived food products throughout the food chain, affected by climate changes and globalization

Frank Devlieghere, Nick Deschuyffeleer, Bruno De Meulenaer, 2010 .

Evaluating safety, effectiveness, economic-environmental impact and consumer acceptance of active and intelligent packagings FAIR-project PL 98-4170'Actipak'

Frank Devlieghere, Bruno De Meulenaer, Johan Debevere, 1999 .

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

Bernard De Baets, Frank Devlieghere, Mike Vanderroost, 2017, Comput. Ind..

Additieven voor de levensmiddelenindustrie: technische en wettelijke aspecten.

Frank Devlieghere, Johan Debevere, 2000 .

Predictive models to support companies of processed meat in their compliance with EU regulation 2073/2005

Jan Van Impe, Mieke Uyttendaele, An Vermeulen, 2011 .

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

Bernard De Baets, Frank Devlieghere, Mike Vanderroost, 2017, Comput. Ind..

An in-depth review of technologies, legislation, market and consumer needs and trends in active and intelligent packaging in relation to current European food packaging regulations. Literature review of FAIR-project Actipack (CT 98-4170)

Frank Devlieghere, Raija Ahvenainen, Johan Debevere, 1999 .

invloed van intrinsieke factoren van appels op de groei en patulineproductie van Penicillium expansum

Frank Devlieghere, Bruno De Meulenaer, Johan Debevere, 2004 .

Development of a novel modeling methodology by incorporating a priori microbiological knowledge in a black box approach.

Frank Devlieghere, Johan Debevere, A. H. Geeraerd, 2002 .

Microbial food safety assessment: developing & integrating predictive modelling tools

Jan Van Impe, Frank Devlieghere, Johan Debevere, 2006 .

Uncertainty and variability modelling of chemical exposure through food.

Peter A. Vanrolleghem, Wim Verbeke, Frank Devlieghere, 2006 .

Accurate assessment of microbial safety in food industry: adapting predictive models for specific food products

Jan Van Impe, An Vermeulen, Frank Devlieghere, 2011 .

Overview of data handling approaches and their impact on estimates from microbial food safety risk assessment

Jan Van Impe, Mieke Uyttendaele, Frank Devlieghere, 2012 .

Application of bioplastics for food packaging

Frank Devlieghere, Ludwig Cardon, Peter Ragaert, 2013 .

The Constrained Median: A Way to Incorporate Side Information in the Assessment of Food Samples

Bernard De Baets, Raúl Pérez-Fernández, Frank Devlieghere, 2020, Mathematics.

Development of a novel modelling methodology by incorporating a priori microbiological knowledge in a black box modelling approach

Jan Van Impe, Frank Devlieghere, Vasilis P. Valdramidis, 2002 .

Standardisation of methods for assessing mould germination: a workshop report.

Frank Devlieghere, Philippe Dantigny, Maurice Bensoussan, 2006, International journal of food microbiology.

Accurate modelling of non-loglinear survival curves

Kristel Bernaerts, Frank Devlieghere, Vasilis P. Valdramidis, 2004 .

The digitization of a food packages life cycle

Bernard De Baets, Frank Devlieghere, Mike Vanderroost, 2017 .

Analysis and evaluation of a serial dilution experimental protocol by means of a simulation model

Jan Van Impe, Kristel Bernaerts, Frank Devlieghere, 2002 .

Bridging the gap between academia and industry: predictive microbiology for the food industry

An Vermeulen, Frank Devlieghere, Annemie Geeraerd, 2009 .

Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium

Jeanne-Marie Membré, Mieke Uyttendaele, Frank Devlieghere, 2013 .

Minimally heat-processed foods: QMRA vs. traditional safe harbours

Jan Van Impe, Mieke Uyttendaele, Frank Devlieghere, 2010 .

Equilibrium modified atmosphere packages of minimally processed vegetables followed through the distribution chain

Frank Devlieghere, Johan Debevere, Liesbeth Jacxsens, 2001 .

Evaluation of the microbial safety and stability of salads and sauces based on growth/no growth models for different micro-organisms

Jan Van Impe, Kristel Bernaerts, Kristel Gysemans, 2007 .

Simulation modelling and risk assessment as tools to identify the impact of climate change on microbiological food safety – The case study of fresh produce supply chain

J.G.A.J. van der Vorst, Mieke Uyttendaele, Frank Devlieghere, 2010 .

Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

Frank Devlieghere, Bao-Yu Zhang, F. Devlieghere, 2013 .

Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model

Frank Devlieghere, Johan Debevere, A. H. Geeraerd, 2001 .

Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables

Frank Devlieghere, Johan Debevere, F. Devlieghere, 2004 .

Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains.

Mieke Uyttendaele, Frank Devlieghere, Annemie H Geeraerd, 2017, International journal of food microbiology.

Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce

Frank Devlieghere, Johan Debevere, Liesbeth Jacxsens, 2002 .

Designing Equilibrium Modified Atmosphere Packages for Fresh-cut Vegetables Subjected to Changes in Temperature

Frank Devlieghere, Johan Debevere, Liesbeth Jacxsens, 2000 .

MAP as a conservation method for contemporary art with foodstuffs : three case studies

Frank Devlieghere, Julie Gilman, F. Devlieghere, 2011 .

A model for lactic acid-induced inhibition of Yersinia enterocolitica in mono- and coculture with Lactobacillus sakei

Frank Devlieghere, Karen Vereecken, Johan Debevere, 2003 .

The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables.

Frank Devlieghere, Johan Debevere, Jaak Ryckeboer, 2006, International journal of food microbiology.

safety in the agri-food chain

Frank Devlieghere, Pieternel A. Luning, Roland Verhé, 2005 .

3 – Oxygen, ethylene and other scavengers

Frank Devlieghere, Johan Debevere, Lieve Vermeiren, 2003 .

Monitoring of food spoilage by high resolution THz analysis.

Frank Devlieghere, Francis Hindle, Arnaud Cuisset, 2018, The Analyst.

Microbial assessment scheme to support microbial performance measurements of a food safety management system

Frank Devlieghere, Liesbeth Jacxsens, Jamal Kussaga, 2008 .

Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.).

Frank Devlieghere, Peter Ragaert, John Van Camp, 2008, Journal of agricultural and food chemistry.

Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries

Frank Devlieghere, Johan Debevere, Liesbeth Jacxsens, 2002 .

Multivariate statistical analysis for the identification of potential seafood spoilage indicators

Emmanuel Abatih, Frank Devlieghere, Mike Vanderroost, 2018 .

Developments in the active packaging of foods

Frank Devlieghere, Johan Debevere, Lieve Vermeiren, 1999 .

Wageningen Academic Publishers

Mieke Uyttendaele, Frank Devlieghere, Roland Verhé, 2005 .

Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon.

Frank Devlieghere, Bao-Yu Zhang, F. Devlieghere, 2013, International journal of food microbiology.

Modelling Food Safety

Frank Devlieghere, Pieternel A. Luning, Katleen Baert, 2006 .

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

Mieke Uyttendaele, Frank Devlieghere, Sigrid Van Boxstael, 2016 .

Pulsed light for food decontamination: a review

Frank Devlieghere, Peter Ragaert, Johan Debevere, 2007 .

A literature‐based comparison of nutrient and contaminant contents between organic and conventional vegetables and potatoes

Wim Verbeke, Frank Devlieghere, Bruno De Meulenaer, 2009 .

High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce.

Frank Devlieghere, Peter Ragaert, Md. Azizul Haque, 2015 .

Quality management systems in the food industry

Frank Devlieghere, Johan Debevere, Katleen Baert, 2005 .

Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface.

Mieke Uyttendaele, Frank Devlieghere, Annemie Geeraerd, 2017, International journal of food microbiology.

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

Frank Devlieghere, Johan Debevere, Liesbeth Jacxsens, 1999 .

Variability and uncertainty assessment of patulin exposure for preschool children in Flanders.

Peter A Vanrolleghem, Frank Devlieghere, Frederik Verdonck, 2007, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Chlorine dioxide for minimally processed produce preservation : a review

Frank Devlieghere, Peter Ragaert, Nada Smigic, 2009 .