F. Devlieghere - Concepedia

Concepedia

Author

F. Devlieghere

Ghent University

Also Known As

F. Devlieghere, F. Devlieghere *, Frank Devlieghere

25

Publications

1.3K

Citations

13

H-Index

45

Concepts

All Affiliations

Ghent University KU Leuven Flemish Institute for Technological Research

FD

About

F. Devlieghere is an author at Ghent University specializing in food microbiology, microbiology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	788
2	Public Health	7	7	883
3	Engineering	5	5	94
4	Medicine	3	3	361
5	Biochemistry	1	1	25

F. Devlieghere

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15

Publications

1.3K

Citations

13

H-Index

	Year	Citations
Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables Peter Ragaert, F. Devlieghere, Johan Debevere Postharvest Biology and Technology NutritionMicrobial InactivationShelf LifeFood ContaminationFood Spoilage	2007	293
Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products Lieve Vermeiren, F. Devlieghere, J. Debevere International Journal of Food Microbiology Food FermentationMicrobial ContaminationLactic Acid BacteriaBiotechnologyFood Microbiology	2004	189
Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce Liesbeth Jacxsens, F. Devlieghere, Johan Debevere Postharvest Biology and Technology Microbial InactivationMeat PackagingFood PackagingShelf LifeFood Spoilage	2002	187
Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti Simbarashe Samapundo, Ruth Climat, Ramize Xhaferi, Food Control Food MarketingFood SystemsFood DistributionFood ControlStreet Food Vendors	2014	167
Behavior of Listeria monocytogenes and Aeromonas spp. on Fresh-Cut Produce Packaged under Equilibrium-Modified Atmosphere Liesbeth Jacxsens, F. Devlieghere, P. Falcato, Journal of Food Protection Food PackagingEquilibrium-modified AtmosphereMicrobial ContaminationFoodborne PathogensFoodborne Illness	1999	129
Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment Linsey Garcia‐Gonzalez, Annemie Geeraerd, Jan Mast, Food Microbiology Microbial HazardMicrobial ContaminationEscherichia ColiFood MicrobiologyMembrane Permeabilization	2009	70
Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization Linsey Garcia‐Gonzalez, Annemie Geeraerd, Kathy Elst, The Journal of Supercritical Fluids High-pressure ProcessingFood MicrobiologyFood PreservationFood EngineeringFood Processing	2009	62
Influence of polymer matrix and adsorption onto silica materials on the migration of<b>α</b>-tocopherol into 95% ethanol from active packaging L. Heirlings, István Siró, F. Devlieghere, Food Additives & Contaminants	2004	49
Isolation and Identification of Tetracycline Resistant Lactic Acid Bacteria from Pre-packed Sliced Meat Products Dirk Gevers, Geert Huys, F. Devlieghere, Systematic and Applied Microbiology Microbial ContaminationLactic Acid BacteriaFood MicrobiologyMicrobiologyFoodborne Hazard	2000	43
Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham Lieve Vermeiren, F. Devlieghere, J. Debevere International Journal of Food Microbiology Shelf LifeEngineeringFood SpoilageBiotechnologyBiochemical Engineering	2005	33

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