Kim Veramme

Effect of Decontamination Agents on the Microbial Population, Sensorial Quality, and Nutrient Content of Grated Carrots (Daucus carota L.)

Isabelle Vandekinderen, John Van Camp, Frank Devlieghere et al. · Journal of Agricultural and Food Chemistry · 2008 · 59 citations

Agriculture, Food Science, Microbiology +16

Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach

Isabelle Vandekinderen, John Van Camp, Frank Devlieghere et al. · Innovative Food Science & Emerging Technologies · 2009 · 47 citations

Agriculture, Food Science, Quality Management +17

Moderate and High Doses of Sodium Hypochlorite, Neutral Electrolyzed Oxidizing Water, Peroxyacetic Acid, and Gaseous Chlorine Dioxide Did Not Affect the Nutritional and Sensory Qualities of Fresh-Cut Iceberg Lettuce (Lactuca sativa Var. <i>capitata</i> L.) after Washing

Isabelle Vandekinderen, John Van Camp, Bruno De Meulenaer et al. · Journal of Agricultural and Food Chemistry · 2009 · 44 citations

Agriculture, Food Science, Food Microbiology +14

Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

Isabelle Vandekinderen, John Van Camp, Frank Devlieghere et al. · European Food Research and Technology · 2009 · 31 citations

Agriculture, Food Science, Microbiology +17

Impact of decontamination agents and a packaging delay on the respiration rate of fresh-cut produce

Isabelle Vandekinderen, Frank Devlieghere, Bruno De Meulenaer et al. · Postharvest Biology and Technology · 2008 · 24 citations

Agriculture, Food Science, Food Packaging +16