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F Devlieghere

Showing results (1-10 of 99) with videos related to

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International Journal of Food Microbiology|December 29, 2005
Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked hamL Vermeiren, F Devlieghere, J Debevere
Communications in Agricultural and Applied Biological Sciences|April 25, 2014
Evaluation of the potential of meat born lactic acid bacteria for use as protective cultures in the biopreservation of cooked meat productsL Vermeiren, F Devlieghere, J Debevere
Food Additives and Contaminants|April 19, 2002
Effectiveness of some recent antimicrobial packaging conceptsL Vermeiren, F Devlieghere, J Debevere
International Journal of Food Microbiology|April 6, 2002
Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chainL Jacxsens, F Devlieghere, J Debevere
International Journal of Food Microbiology|September 15, 2004
Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat productsL Vermeiren, F Devlieghere, J Debevere
International Journal of Food Microbiology|August 26, 1998
Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheresF Devlieghere, J Debevere, J Van Impe
International Journal of Food Microbiology|October 7, 1998
Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganismsF Devlieghere, J Debevere, J Van Impe
International Journal of Food Microbiology|March 2, 1999
Shelf life of modified atmosphere packed cooked meat products: a predictive modelF Devlieghere, B Van Belle, J Debevere
Journal of Food Protection|October 21, 1999
Behavior of Listeria monocytogenes and Aeromonas spp. on fresh-cut produce packaged under equilibrium-modified atmosphereL Jacxsens, F Devlieghere, P Falcato, et al.
Journal of Food Protection|October 19, 2011
Validated empirical models describing the combined effect of water activity and pH on the heat resistance of spores of a psychrotolerant Bacillus cereus strain in broth and béchamel sauceS Samapundo, M Heyndrickx, R Xhaferi, et al.
Pageof 10

Showing results (1-10 of 99) with videos related to

Sort By:
Pageof 10
International Journal of Food Microbiology|December 29, 2005
Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked hamL Vermeiren, F Devlieghere, J Debevere
Communications in Agricultural and Applied Biological Sciences|April 25, 2014
Evaluation of the potential of meat born lactic acid bacteria for use as protective cultures in the biopreservation of cooked meat productsL Vermeiren, F Devlieghere, J Debevere
Food Additives and Contaminants|April 19, 2002
Effectiveness of some recent antimicrobial packaging conceptsL Vermeiren, F Devlieghere, J Debevere
International Journal of Food Microbiology|April 6, 2002
Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chainL Jacxsens, F Devlieghere, J Debevere
International Journal of Food Microbiology|September 15, 2004
Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat productsL Vermeiren, F Devlieghere, J Debevere
International Journal of Food Microbiology|August 26, 1998
Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheresF Devlieghere, J Debevere, J Van Impe
International Journal of Food Microbiology|October 7, 1998
Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganismsF Devlieghere, J Debevere, J Van Impe
International Journal of Food Microbiology|March 2, 1999
Shelf life of modified atmosphere packed cooked meat products: a predictive modelF Devlieghere, B Van Belle, J Debevere
Journal of Food Protection|October 21, 1999
Behavior of Listeria monocytogenes and Aeromonas spp. on fresh-cut produce packaged under equilibrium-modified atmosphereL Jacxsens, F Devlieghere, P Falcato, et al.
Journal of Food Protection|October 19, 2011
Validated empirical models describing the combined effect of water activity and pH on the heat resistance of spores of a psychrotolerant Bacillus cereus strain in broth and béchamel sauceS Samapundo, M Heyndrickx, R Xhaferi, et al.
Pageof 10