I. Vandekinderen

发表

Impact of decontamination agents and a packaging delay on the respiration rate of fresh-cut produce

J. Camp, B. Meulenaer, F. Devlieghere, 2008 .

Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce.

B. Meulenaer, J. Van Camp, F. Devlieghere, 2009, Food microbiology.

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.

Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

B. Baets, B. Meulenaer, F. Devlieghere, 2012 .

Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water.

L. Baert, M. Uyttendaele, F. Devlieghere, 2009, Journal of food protection.

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 10A.

F. Devlieghere, J. Debevere, I. Vandekinderen, 2006, Meat science.

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°C.

J. Camp, B. Meulenaer, Q. Denon, 2009 .

THE EFFECT OF THE DECONTAMINATION PROCESS ON THE MICROBIAL AND NUTRITIONAL QUALITY OF FRESH-CUT VEGETABLES

J. Camp, B. Meulenaer, Q. Denon, 2007 .

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.

Q. Denon, J. Van Camp, F. Devlieghere, 2009, Journal of agricultural and food chemistry.

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

J. Camp, B. Meulenaer, Q. Denon, 2009 .

Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

J. Camp, B. Meulenaer, Q. Denon, 2009 .

Microbiological and safety aspects of fresh-cut fruits and vegetables

L. Jacxsens, L. Baert, F. Devlieghere, 2010 .

Decontamination strategies for fresh-cut produce

J. Camp, B. Meulenaer, F. Devlieghere, 2009 .

Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide.

J. Van Camp, F. Devlieghere, P. Ragaert, 2009, International journal of food microbiology.

The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.

F. Devlieghere, J. Debevere, I. Vandekinderen, 2006, Food microbiology.

Consuming organic versus conventional vegetables: the effect on nutrient and contaminant intakes.

W. Verbeke, S. De Henauw, J. Van Camp, 2010, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

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

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

Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessments

J. Camp, S. Henauw, B. Meulenaer, 2009 .