Intelligent food packaging: The next generation

Mike Vanderroost, Peter Ragaert, Frank Devlieghere, +1

Trends in Food Science & Technology

Advanced PackagingFood PackagingDesignFood EngineeringTechnology +3

Application of bioplastics for food packaging

Nanou Peelman, Peter Ragaert, Bruno De Meulenaer, +5

Trends in Food Science & Technology

BioplasticsFood PackagingEngineeringEdible PackagingBioplastic +4

Consumer perception and choice of minimally processed vegetables and packaged fruits

Peter Ragaert, Wim Verbeke, Frank Devlieghere, +1

Food Quality and Preference

Food ChoiceNutritionFood MarketingFood PackagingFood Systems +9

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 +12

Environmental sustainability assessment of food waste valorization options

T. Vandermeersch, Rodrigo A.F. Alvarenga, Peter Ragaert, +1

Resources Conservation and Recycling

Waste PreventionEngineeringWaste ReductionEnvironmental EngineeringFood Waste +6

Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce

Liesbeth Jacxsens, Frank Devlieghere, Peter Ragaert, +2

International Journal of Food Microbiology

Meat PackagingMicrobiological QualityShelf LifeFood FermentationFresh-cut Produce +9

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

Veronica Sirocchi, Frank Devlieghere, Nanou Peelman, +4

Food Chemistry

Meat PackagingShelf LifeRefrigerated Beef MeatFood AnalysisFood Preservation +6

Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide

Vicente M. Gómez‐López, Frank Devlieghere, Peter Ragaert, +1

International Journal of Food Microbiology

Shelf LifeGaseous Chlorine DioxideAgricultural EconomicsFood PreservationFood Engineering +4

Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce

Isabelle Vandekinderen, Frank Devlieghere, Bruno De Meulenaer, +2

Food Microbiology

Chemical EngineeringEngineeringDecontaminationFresh-cut ProduceEnvironmental Engineering +7

Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine

Vicente M. Gómez‐López, Peter Ragaert, Jeyachchandran Visvalingam, +2

International Journal of Food Microbiology

Shelf LifeGaseous Chlorine DioxideEnvironmental EngineeringFood PreservationFood Quality +3