Lieve Vermeiren

Developments in the active packaging of foods

Lieve Vermeiren, Frank Devlieghere, M Van Beest et al. · Trends in Food Science & Technology · 1999 · 842 citations

Agriculture, Food Science, Food Engineering +11

New preservation technologies: Possibilities and limitations

Frank Devlieghere, Lieve Vermeiren, Johan Debevere · International Dairy Journal · 2003 · 551 citations

Architecture, Environmental Sciences, Heritage Conservation +12

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 · 2004 · 189 citations

Agriculture, Food Science, Microbiology +16

In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products

Lieve Vermeiren, Frank Devlieghere, Veerle De Graef et al. · Journal of Applied Microbiology · 2004 · 68 citations · Full text

Agriculture, Food Science, Microbiology +17

The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham

Lieve Vermeiren, Frank Devlieghere, Isabelle Vandekinderen et al. · Food Microbiology · 2005 · 51 citations

Agriculture, Food Science, Microbiology +13