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Items: 1 to 50 of 199

1.

Monitoring of food spoilage by high resolution THz analysis.

Hindle F, Kuuliala L, Mouelhi M, Cuisset A, Bray C, Vanwolleghem M, Devlieghere F, Mouret G, Bocquet R.

Analyst. 2018 Nov 5;143(22):5536-5544. doi: 10.1039/c8an01180j.

PMID:
30298153
2.

Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems.

Šoljić I, Vermeulen A, Nambooze C, Rivière A, Samapundo S, Devlieghere F.

Int J Food Microbiol. 2018 Nov 20;285:74-80. doi: 10.1016/j.ijfoodmicro.2018.07.014. Epub 2018 Jul 30.

PMID:
30071495
3.

Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products.

Santos JLPD, Samapundo S, Biyikli A, Van Impe J, Akkermans S, Höfte M, Abatih EN, Sant'Ana AS, Devlieghere F.

Int J Food Microbiol. 2018 May 19;281:72-81. doi: 10.1016/j.ijfoodmicro.2018.05.019. [Epub ahead of print]

PMID:
29870893
4.

Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea.

Santos JLP, Samapundo S, Gülay SM, Van Impe J, Sant'Ana AS, Devlieghere F.

Int J Food Microbiol. 2018 Aug 20;279:80-87. doi: 10.1016/j.ijfoodmicro.2018.04.035. Epub 2018 Apr 21.

PMID:
29751279
5.

Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce.

Ioannidis AG, Kerckhof FM, Riahi Drif Y, Vanderroost M, Boon N, Ragaert P, De Meulenaer B, Devlieghere F.

Int J Food Microbiol. 2018 Aug 20;279:1-13. doi: 10.1016/j.ijfoodmicro.2018.04.034. Epub 2018 Apr 22.

PMID:
29715602
6.

Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions: A comparison of polysorbate 80 and hydrophobically modified inulin.

Sedaghat Doost A, Dewettinck K, Devlieghere F, Van der Meeren P.

Food Chem. 2018 Aug 30;258:237-244. doi: 10.1016/j.foodchem.2018.03.078. Epub 2018 Mar 20.

PMID:
29655728
7.

Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres.

Kuuliala L, Al Hage Y, Ioannidis AG, Sader M, Kerckhof FM, Vanderroost M, Boon N, De Baets B, De Meulenaer B, Ragaert P, Devlieghere F.

Food Microbiol. 2018 Apr;70:232-244. doi: 10.1016/j.fm.2017.10.011. Epub 2017 Oct 24.

PMID:
29173632
8.

Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account.

Zhou Z, Zuber S, Cantergiani F, Butot S, Li D, Stroheker T, Devlieghere F, Lima A, Piantini U, Uyttendaele M.

Int J Food Microbiol. 2017 Sep 18;257:176-182. doi: 10.1016/j.ijfoodmicro.2017.06.023. Epub 2017 Jun 23.

PMID:
28668727
9.

Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage.

Wang X, Uyttendaele M, Geeraerd A, Steen L, Fraeye I, Devlieghere F.

Food Res Int. 2016 Nov;89(Pt 1):843-849. doi: 10.1016/j.foodres.2016.10.019. Epub 2016 Oct 15.

PMID:
28460987
10.

Is There a Relation between the Microscopic Leaf Morphology and the Association of Salmonella and Escherichia coli O157:H7 with Iceberg Lettuce Leaves?

VAN der Linden I, Eriksson M, Uyttendaele M, Devlieghere F.

J Food Prot. 2016 Oct;79(10):1784-1788. doi: 10.4315/0362-028X.JFP-15-590.

PMID:
28221853
11.

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

Wang X, Devlieghere F, Geeraerd A, Uyttendaele M.

Int J Food Microbiol. 2017 Feb 21;243:70-77. doi: 10.1016/j.ijfoodmicro.2016.12.008. Epub 2016 Dec 14.

PMID:
28011300
12.

Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.

Sirocchi V, Devlieghere F, Peelman N, Sagratini G, Maggi F, Vittori S, Ragaert P.

Food Chem. 2017 Apr 15;221:1069-1076. doi: 10.1016/j.foodchem.2016.11.054. Epub 2016 Nov 11.

PMID:
27979060
13.

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

Haberbeck LU, Wang X, Michiels C, Devlieghere F, Uyttendaele M, Geeraerd AH.

Int J Food Microbiol. 2017 Jan 16;241:206-214. doi: 10.1016/j.ijfoodmicro.2016.10.006. Epub 2016 Oct 11.

PMID:
27794249
14.

Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella.

Van der Linden I, Avalos Llano KR, Eriksson M, De Vos WH, Van Damme EJ, Uyttendaele M, Devlieghere F.

Int J Food Microbiol. 2016 Dec 5;238:40-49. doi: 10.1016/j.ijfoodmicro.2016.07.029. Epub 2016 Aug 11.

PMID:
27591385
15.

Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.

Samapundo S, Devlieghere F, Vroman A, Eeckhout M.

Int J Food Microbiol. 2016 Nov 21;237:157-163. doi: 10.1016/j.ijfoodmicro.2016.08.020. Epub 2016 Aug 16.

PMID:
27574008
16.

Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L).

Yogendrarajah P, Vermeulen A, Jacxsens L, Mavromichali E, De Saeger S, De Meulenaer B, Devlieghere F.

Int J Food Microbiol. 2016 Jul 2;228:44-57. doi: 10.1016/j.ijfoodmicro.2016.03.015. Epub 2016 Mar 19.

PMID:
27088871
17.

Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere.

De Clercq N, Vlaemynck G, Van Pamel E, Van Weyenberg S, Herman L, Devlieghere F, De Meulenaer B, Van Coillie E.

Int J Food Microbiol. 2016 Mar 2;220:50-7. doi: 10.1016/j.ijfoodmicro.2016.01.004. Epub 2016 Jan 9.

PMID:
26788884
18.

Effect of Initial Headspace O2 Level on the Growth and Volatile Metabolite Production of Leuconostoc Mesenteriodes and the Microbial and Sensorial Quality of Modified Atmosphere Packaged Par-Fried French Fries.

Samapundo S, Mujuru FM, de Baenst I, Denon Q, Devlieghere F.

J Food Sci. 2016 Feb;81(2):M454-62. doi: 10.1111/1750-3841.13215. Epub 2016 Jan 19.

PMID:
26784149
19.

PREDICTING CONSUMER ACCEPTANCE OF PACKAGED MEAT USING L1-REGULARIZED ORDINAL REGRESSION.

Sader M, Verwaeren J, Ioannidis AG, Vanderroost M, Devlieghere F, De Baets B.

Commun Agric Appl Biol Sci. 2015;80(1):123-7. No abstract available.

PMID:
26630766
20.

Low Temperature and Modified Atmosphere: Hurdles for Antibiotic Resistance Transfer?

Van Meervenne E, Van Coillie E, Van Weyenberg S, Boon N, Herman L, Devlieghere F.

J Food Prot. 2015 Dec;78(12):2191-9. doi: 10.4315/0362-028X.JFP-15-105.

PMID:
26613914
21.

Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying.

Wang X, Lahou E, De Boeck E, Devlieghere F, Geeraerd A, Uyttendaele M.

Front Microbiol. 2015 Oct 27;6:1161. doi: 10.3389/fmicb.2015.01161. eCollection 2015.

22.

Toxigenic potentiality of Aspergillus flavus and Aspergillus parasiticus strains isolated from black pepper assessed by an LC-MS/MS based multi-mycotoxin method.

Yogendrarajah P, Devlieghere F, Njumbe Ediage E, Jacxsens L, De Meulenaer B, De Saeger S.

Food Microbiol. 2015 Dec;52:185-96. doi: 10.1016/j.fm.2015.07.016. Epub 2015 Jul 26.

PMID:
26338134
23.

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid.

Van Haute S, López-Gálvez F, Gómez-López VM, Eriksson M, Devlieghere F, Allende A, Sampers I.

Int J Food Microbiol. 2015 Sep 2;208:102-13. doi: 10.1016/j.ijfoodmicro.2015.05.020. Epub 2015 May 29.

PMID:
26065727
24.

Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company.

Tong Thi AN, Sampers I, Van Haute S, Samapundo S, Ly Nguyen B, Heyndrickx M, Devlieghere F.

Int J Food Microbiol. 2015 Sep 2;208:93-101. doi: 10.1016/j.ijfoodmicro.2015.05.017. Epub 2015 May 27.

PMID:
26058007
25.

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips.

Lahou E, Wang X, De Boeck E, Verguldt E, Geeraerd A, Devlieghere F, Uyttendaele M.

Int J Food Microbiol. 2015 Aug 3;206:118-29. doi: 10.1016/j.ijfoodmicro.2015.04.014. Epub 2015 Apr 11.

PMID:
26004267
26.

Lactic acid bacteria and their controversial role in fresh meat spoilage.

Pothakos V, Devlieghere F, Villani F, Björkroth J, Ercolini D.

Meat Sci. 2015 Nov;109:66-74. doi: 10.1016/j.meatsci.2015.04.014. Epub 2015 Apr 28.

PMID:
25972087
27.

A new protocol for evaluating the efficacy of some dispensing systems of a packaging in the microbial protection of water-based preservative-free cosmetic products.

Devlieghere F, De Loy-Hendrickx A, Rademaker M, Pipelers P, Crozier A, De Baets B, Joly L, Keromen S.

Int J Cosmet Sci. 2015 Dec;37(6):627-35. doi: 10.1111/ics.12240. Epub 2015 Jun 2.

PMID:
25945793
28.

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals.

Pothakos V, Stellato G, Ercolini D, Devlieghere F.

Appl Environ Microbiol. 2015 May 15;81(10):3529-41. doi: 10.1128/AEM.03941-14. Epub 2015 Mar 13.

29.

SIFT-MS analysis of Iberian hams from pigs reared under different conditions.

Carrapiso AI, Noseda B, García C, Reina R, Sánchez Del Pulgar J, Devlieghere F.

Meat Sci. 2015 Jun;104:8-13. doi: 10.1016/j.meatsci.2015.01.012. Epub 2015 Feb 7.

PMID:
25679487
30.

Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces.

Pothakos V, Aulia YA, Van der Linden I, Uyttendaele M, Devlieghere F.

Int J Food Microbiol. 2015 Apr 16;199:41-6. doi: 10.1016/j.ijfoodmicro.2015.01.008. Epub 2015 Jan 15.

PMID:
25625910
31.

Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: the effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids.

Vermeulen A, Marvig CL, Daelman J, Xhaferi R, Nielsen DS, Devlieghere F.

Food Microbiol. 2015 Feb;45(Pt A):119-25. doi: 10.1016/j.fm.2014.01.003. Epub 2014 Jan 13.

PMID:
25481068
32.

Detection and identification of xerophilic fungi in Belgian chocolate confectionery factories.

De Clercq N, Van Coillie E, Van Pamel E, De Meulenaer B, Devlieghere F, Vlaemynck G.

Food Microbiol. 2015 Apr;46:322-328. doi: 10.1016/j.fm.2014.08.012. Epub 2014 Sep 2.

PMID:
25475302
33.

Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aw and ethanol concentration.

Deschuyffeleer N, Vermeulen A, Daelman J, Castelein E, Eeckhout M, Devlieghere F.

Int J Food Microbiol. 2015 Jan 2;192:77-85.

PMID:
25317503
34.

Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014.

Pothakos V, Taminiau B, Huys G, Nezer C, Daube G, Devlieghere F.

Int J Food Microbiol. 2014 Nov 17;191:157-63. doi: 10.1016/j.ijfoodmicro.2014.09.013. Epub 2014 Sep 19.

PMID:
25268325
35.

Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium.

Samapundo S, Devlieghere F, Xhaferi R, Heyndrickx M.

Food Microbiol. 2014 Dec;44:288-95. doi: 10.1016/j.fm.2014.06.020. Epub 2014 Jun 26.

PMID:
25084675
36.

Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment.

Pothakos V, Snauwaert C, De Vos P, Huys G, Devlieghere F.

Int J Food Microbiol. 2014 Aug 18;185:7-16. doi: 10.1016/j.ijfoodmicro.2014.05.009. Epub 2014 May 15.

PMID:
24927398
37.

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 products.

Samapundo S, Heyndrickx M, Xhaferi R, de Baenst I, Devlieghere F.

Int J Food Microbiol. 2014 Jul 2;181:10-8. doi: 10.1016/j.ijfoodmicro.2014.04.018. Epub 2014 Apr 21.

PMID:
24801270
38.

Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions.

Pothakos V, Nyambi C, Zhang BY, Papastergiadis A, De Meulenaer B, Devlieghere F.

Int J Food Microbiol. 2014 May 16;178:120-9. doi: 10.1016/j.ijfoodmicro.2014.03.012. Epub 2014 Mar 18.

PMID:
24690877
39.

Biofilm models for the food industry: hot spots for plasmid transfer?

Van Meervenne E, De Weirdt R, Van Coillie E, Devlieghere F, Herman L, Boon N.

Pathog Dis. 2014 Apr;70(3):332-8. doi: 10.1111/2049-632X.12134. Epub 2014 Feb 3.

PMID:
24436212
40.

Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium.

Pothakos V, Snauwaert C, De Vos P, Huys G, Devlieghere F.

Food Microbiol. 2014 May;39:61-7. doi: 10.1016/j.fm.2013.11.005. Epub 2013 Nov 19.

PMID:
24387853
41.

Plasmid transfer in biofilms from a food industry perspective.

Van Meervenne E, De Weirdt R, Van Coillie E, Devlieghere F, Herman L, Boon N.

Commun Agric Appl Biol Sci. 2014;79(1):167-71. No abstract available.

PMID:
25864333
42.

Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products.

Pothakos V, Snauwaert C, De Vos P, Huys G, Devlieghere F.

Commun Agric Appl Biol Sci. 2014;79(1):137-42. No abstract available.

PMID:
25864328
43.

Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing.

Tong Thi AN, Noseda B, Samapundo S, Nguyen BL, Broekaert K, Rasschaert G, Heyndrickx M, Devlieghere F.

Int J Food Microbiol. 2013 Oct 15;167(2):144-52. doi: 10.1016/j.ijfoodmicro.2013.09.010. Epub 2013 Sep 21.

PMID:
24140808
44.

Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state.

Rajkovic A, Kljajic M, Smigic N, Devlieghere F, Uyttendaele M.

Int J Food Microbiol. 2013 Oct 15;167(2):236-43. doi: 10.1016/j.ijfoodmicro.2013.09.001. Epub 2013 Sep 24.

PMID:
24129156
45.

Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage.

Broekaert K, Noseda B, Heyndrickx M, Vlaemynck G, Devlieghere F.

Int J Food Microbiol. 2013 Sep 16;166(3):487-93. doi: 10.1016/j.ijfoodmicro.2013.08.013. Epub 2013 Aug 24.

PMID:
24042000
46.

A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs.

Daelman J, Membré JM, Jacxsens L, Vermeulen A, Devlieghere F, Uyttendaele M.

Int J Food Microbiol. 2013 Sep 16;166(3):433-49. doi: 10.1016/j.ijfoodmicro.2013.08.004. Epub 2013 Aug 15.

PMID:
24029028
47.

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

Zhang BY, Samapundo S, Pothakos V, Sürengil G, Devlieghere F.

Int J Food Microbiol. 2013 Sep 16;166(3):378-90. doi: 10.1016/j.ijfoodmicro.2013.08.002. Epub 2013 Aug 9.

PMID:
24021822
48.

Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5 °C.

Broekaert K, Heyndrickx M, Herman L, Devlieghere F, Vlaemynck G.

Food Microbiol. 2013 Dec;36(2):123-34. doi: 10.1016/j.fm.2013.04.009. Epub 2013 Apr 30.

PMID:
24010590
49.

Application of biobased materials for packing short and medium shelf life food products.

Peelman N, Ragaert P, Vandemoortele A, Verguldt E, De Meulenaer B, Devlieghere F.

Commun Agric Appl Biol Sci. 2013;78(1):103-7. No abstract available.

PMID:
23875305
50.

Development of a time-to-detect growth model for heat-treated Bacillus cereus spores.

Daelman J, Sharma A, Vermeulen A, Uyttendaele M, Devlieghere F, Membré JM.

Int J Food Microbiol. 2013 Aug 1;165(3):231-40. doi: 10.1016/j.ijfoodmicro.2013.04.018. Epub 2013 Apr 28.

PMID:
23796655

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