L. Vermeiren

发表

Effectiveness of some recent antimicrobial packaging concepts

F Devlieghere, J Debevere, F. Devlieghere, 2002, Food additives and contaminants.

Study on antimicrobial activity of aq food packaging material containing potassium sorbate

F. Devlieghere, J. Debevere, L. Vermeiren, 2000 .

The effectiveness of hexamethylenetetramine-incorporated plastic for the active packaging of foods

F. Devlieghere, J. Debevere, L. Vermeiren, 2000 .

Description of a Nanobody-based Competitive Immunoassay to Detect Tsetse Fly Exposure

S. Hussain, G. Caljon, J. Van Den Abbeele, 2015, PLoS neglected tropical diseases.

New preservation technologies: Possibilities and limitations

Frank Devlieghere, Johan Debevere, Lieve Vermeiren, 2004 .

Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.

F. Devlieghere, J. Debevere, L. Vermeiren, 2006, International journal of food microbiology.

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.

In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products

F. Devlieghere, J. Debevere, L. Vermeiren, 2005, Journal of applied microbiology.

Specific detection and identification of African trypanosomes in bovine peripheral blood by means of a PCR-ELISA assay.

J. Brandt, M. Zimic, B. Victor, 2009, Veterinary parasitology.

Developments in the active packaging of foods

Frank Devlieghere, Johan Debevere, Lieve Vermeiren, 1999 .

Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.

F. Devlieghere, J. Debevere, L. Vermeiren, 2004, International journal of food microbiology.

Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese

M. Uyttendaele, L. Vuyst, D. Laere, 2013 .

3 – Oxygen, ethylene and other scavengers

Frank Devlieghere, Johan Debevere, Lieve Vermeiren, 2003 .

Genomic analysis of Isometamidium Chloride resistance in Trypanosoma congolense

H. Imamura, F. Van den Broeck, J. Dujardin, 2017, International journal for parasitology. Drugs and drug resistance.

Evaluation of a Real-Time PCR Test for the Detection and Discrimination of Theileria Species in the African Buffalo (Syncerus caffer)

D. Geysen, M. Oosthuizen, N. Collins, 2013, PloS one.

Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability

F. Devlieghere, J. Debevere, L. Vermeiren, 2009 .

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.

Use of molecular techniques to monitor starter and adjunct cultures in sodium reduced Gouda cheese

D. Laere, L. Vermeiren, T. Ruyssen, 2012 .

Mitonuclear genomics challenges the theory of clonality in Trypanosoma congolense: Reply to Tibayrenc and Ayala

F. Van den Broeck, J. Dujardin, J. Van Den Abbeele, 2018, Molecular ecology.

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 .

In-vitro screening of commercial adjunct cultures to improve flavour formation in sodium reduced Gouda cheese

D. Laere, L. Vermeiren, T. Ruyssen, 2012 .

Development in the Active Packaging of Foods

N. Kruijf, F. Devlieghere, J. Debevere, 2000 .