F. Devlieghere

Ghent University

*This is an algorithmically generated author record based on publicly available information.

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Ghent University

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F. Devlieghere has a total of 56 co-authors. Here are the top co-authors by number of shared publications:

J. Debevere
Univ Ghent, Dept Food Technol & Nutr, Lab Food Microbiol & Food Preservat, Coupure Links 653, B-9000 Ghent, Belgium
9 shared publications
Annemie Helena Geeraerd
Sustainability in the Agri-Food Chain group, MeBioS Division, Department of Biosystems, KU Leuven, Leuven, Belgium
6 shared publications
B De Meulenaer
6 shared publications
P Ragaert
5 shared publications
J Debevere
4 shared publications
I Vandekinderen
3 shared publications

Latest Publications

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- 10 September 2024
- Published by Elsevier in Journal of Food Protection
Erratum to “Behavior of Listeria monocytogenes and Aeromonas spp. on Fresh-Cut Produce Packaged under Equilibrium-Modified Atmosphere” [J. Food Protect. 62(10) (1999) 1128–1135]
by L. Jacxsens, F. Devlieghere, P. Falcato, J. Debevere
Website
Google Scholar
- 10 September 2024
- Published by Elsevier in Journal of Food Protection
Erratum to “Behavior of Listeria monocytogenes and Aeromonas spp. on Fresh-Cut Produce Packaged under Equilibrium-Modified Atmosphere” [J. Food Protect. 62(10) (1999) 1128–1135]
by L. Jacxsens, F. Devlieghere, P. Falcato, J. Debevere
Google Scholar
Cited by 2
- 1 January 2013
Application of biobased materials for packing short and medium shelf life food products.
by N Peelman, P Ragaert, A Vandemoortele, E Verguldt, B De Meulenaer, F Devlieghere
Google Scholar
- 1 January 2013
Application of biobased materials for packing short and medium shelf life food products.
by N Peelman, P Ragaert, A Vandemoortele, E Verguldt, B De Meulenaer, F Devlieghere
Cited by 2
Google Scholar
- 1 January 2008
Modelling the growth/no growth boundary of spoilage microorganisms in foods as an alternative method to preserve products without using chemical preservatives.
by T D T Dang, L Mertens, A Vermeulen, Annemie Geeraerd, J Van Impe, F Devlieghere
Google Scholar
- 1 January 2008
Modelling the growth/no growth boundary of spoilage microorganisms in foods as an alternative method to preserve products without using chemical preservatives.
by T D T Dang, L Mertens, A Vermeulen, Annemie Geeraerd, J Van Impe, F Devlieghere
Google Scholar
Cited by 1
- 1 January 2008
Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce.
by L Baert, I Vandekinderen, F Devlieghere, E Van Coillie, J Debevere, M Uyttendaele
Google Scholar
- 1 January 2008
Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce.
by L Baert, I Vandekinderen, F Devlieghere, E Van Coillie, J Debevere, M Uyttendaele
Cited by 1
Google Scholar
Cited by 1
- 1 January 2008
Assessment of the effectiveness of food safety management systems in food industries.
by J Kussaga, L Jacxsens, P Luning, M Uytendaele, F Devlieghere
Google Scholar
- 1 January 2008
Assessment of the effectiveness of food safety management systems in food industries.
by J Kussaga, L Jacxsens, P Luning, M Uytendaele, F Devlieghere
Cited by 1
Google Scholar
Cited by 1
- 1 January 2008
Fast quantification of total volatile bases and other volatile microbial spoilage metabolites formed in cod fillets using SIFT-MS technology.
by B Noseda, P Ragaert, J Dewulf, F Devlieghere
Google Scholar
- 1 January 2008
Fast quantification of total volatile bases and other volatile microbial spoilage metabolites formed in cod fillets using SIFT-MS technology.
by B Noseda, P Ragaert, J Dewulf, F Devlieghere
Cited by 1
Google Scholar
- 1 January 2008
Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach.
by I Vandekinderen, J Van Camp, F Devlieghere, P Ragaert, Q Denon, K Veramme, N Bernaert, B De Meulenaer
Google Scholar
- 1 January 2008
Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach.
by I Vandekinderen, J Van Camp, F Devlieghere, P Ragaert, Q Denon, K Veramme, N Bernaert, B De Meulenaer
Google Scholar
- 1 January 2007
Effect of decontamination treatments on the overall quality of fresh-cut carrots.
by I Vandekinderen, J Van Camp, F Devlieghere, K Veramme, P Ragaert, B De Meulenaer
Google Scholar
- 1 January 2007
Effect of decontamination treatments on the overall quality of fresh-cut carrots.
by I Vandekinderen, J Van Camp, F Devlieghere, K Veramme, P Ragaert, B De Meulenaer
Google Scholar
- 1 January 2007
Assessment of fumonisin exposure to infants consuming maize based complementary foods in Rombo District of Tanzania.
by M Kimanya, B De Meulenaer, B Tiisekwa, M Ndomondo-Sigonda, F Devlieghere, J Van Camp, C Lachat, K Baert, P Kolsteren
Google Scholar
- 1 January 2007
Assessment of fumonisin exposure to infants consuming maize based complementary foods in Rombo District of Tanzania.
by M Kimanya, B De Meulenaer, B Tiisekwa, M Ndomondo-Sigonda, F Devlieghere, J Van Camp, C Lachat, K Baert, P Kolsteren
Google Scholar
- 1 January 2007
Development of a practical tool to predict the residual headspace oxygen level in packaged food products.
by I Van Bree, B De Meulenaer, S Samapundo, P Ragaert, A Vermeulen, F Devlieghere
Google Scholar
- 1 January 2007
Development of a practical tool to predict the residual headspace oxygen level in packaged food products.
by I Van Bree, B De Meulenaer, S Samapundo, P Ragaert, A Vermeulen, F Devlieghere

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