Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

F Devlieghere

Showing results (21-30 of 99) with videos related to

Pageof 10
Sort By:
International Journal of Food Microbiology|January 25, 2011
Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmonA Vermeulen, F Devlieghere, A De Loy-Hendrickx, et al.
International Journal of Food Microbiology|January 16, 2002
Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produceL Jacxsens, F Devlieghere, C Van der Steen, et al.
International Journal of Food Microbiology|May 15, 2003
Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produceL Jacxsens, F Devlieghere, P Ragaert, et al.
Journal of Applied Microbiology|August 20, 2005
Factors affecting the inactivation of micro-organisms by intense light pulsesV M Gómez-López, F Devlieghere, V Bonduelle, et al.
International Journal of Food Microbiology|September 8, 2001
Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella balticaJ Debevere, F Devlieghere, P van Sprundel, et al.
Meat Science|November 9, 2011
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 10AL Vermeiren, F Devlieghere, I Vandekinderen, et al.
Mededelingen (Rijksuniversiteit Te Gent. Fakulteit Van De Landbouwkundige En Toegepaste Biologische Wetenschappen)|June 16, 2005
A combination of high oxygen atmosphere and equilibrium modified atmosphere packaging to improve the keeping quality of red fruitsC Van der Steen, L Jacxsens, F Devlieghere, et al.
Food Microbiology|March 10, 2009
A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailiiT D T Dang, A Vermeulen, P Ragaert, et al.
International Journal of Food Microbiology|August 9, 2005
Intense light pulses decontamination of minimally processed vegetables and their shelf-lifeV M Gómez-López, F Devlieghere, V Bonduelle, et al.
International Journal of Food Microbiology|May 8, 2014
The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food productsS Samapundo, M Heyndrickx, R Xhaferi, et al.
Pageof 10

Showing results (21-30 of 99) with videos related to

Sort By:
Pageof 10
International Journal of Food Microbiology|January 25, 2011
Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: a case study for smoked salmonA Vermeulen, F Devlieghere, A De Loy-Hendrickx, et al.
International Journal of Food Microbiology|January 16, 2002
Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produceL Jacxsens, F Devlieghere, C Van der Steen, et al.
International Journal of Food Microbiology|May 15, 2003
Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produceL Jacxsens, F Devlieghere, P Ragaert, et al.
Journal of Applied Microbiology|August 20, 2005
Factors affecting the inactivation of micro-organisms by intense light pulsesV M Gómez-López, F Devlieghere, V Bonduelle, et al.
International Journal of Food Microbiology|September 8, 2001
Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella balticaJ Debevere, F Devlieghere, P van Sprundel, et al.
Meat Science|November 9, 2011
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 10AL Vermeiren, F Devlieghere, I Vandekinderen, et al.
Mededelingen (Rijksuniversiteit Te Gent. Fakulteit Van De Landbouwkundige En Toegepaste Biologische Wetenschappen)|June 16, 2005
A combination of high oxygen atmosphere and equilibrium modified atmosphere packaging to improve the keeping quality of red fruitsC Van der Steen, L Jacxsens, F Devlieghere, et al.
Food Microbiology|March 10, 2009
A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailiiT D T Dang, A Vermeulen, P Ragaert, et al.
International Journal of Food Microbiology|August 9, 2005
Intense light pulses decontamination of minimally processed vegetables and their shelf-lifeV M Gómez-López, F Devlieghere, V Bonduelle, et al.
International Journal of Food Microbiology|May 8, 2014
The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food productsS Samapundo, M Heyndrickx, R Xhaferi, et al.
Pageof 10