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Researcher
Isabelle Vandekinderen
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food safety and food quality (Department)
Member
From1 Aug 2005 → 13 Sep 2009
Publications
1 - 10 of 27
- Decontamination treatments for fresh-cut vegetables and their effects on microbial and sensory quality, physiology and nutrient content(2009)
Authors: Isabelle Vandekinderen
- Impact of a decontamination step with peroxyacetic acid on the shelf-life, sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7 degrees C
Authors: Isabelle Vandekinderen, Frank Devlieghere, Susan Bell Sanchez Alarcon
Pages: 141 - 152 - 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
Authors: Isabelle Vandekinderen, Frank Devlieghere, K Veramme, N Bernaert
Pages: 363 - 373 - Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.)
Authors: Isabelle Vandekinderen, Frank Devlieghere, Kim Veramme
Pages: 5723 - 5731 - The implementation of a decontamination step during the processing of fresh-cut produce: a comparison between inactivation efficiency and quality aspects
Authors: Isabelle Vandekinderen, Frank Devlieghere
Number of pages: 1 - Strategies to eliminate murine norovirus 1, a model for human noroviruses, from minimally processed fruits and vegetables.
Authors: Leen Baert, Isabelle Vandekinderen, Frank Devlieghere
Number of pages: 1 - Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage
Authors: Isabelle Vandekinderen, Frank Devlieghere, Kim Veramme, Nathalie Bernaert
Pages: 443 - 455 - Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach
Authors: Isabelle Vandekinderen, Frank Devlieghere, Kim Veramme, Nathalie Bernaert
Pages: 112 - 112 - Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approachVolume: 73
Authors: Isabelle Vandekinderen, Frank Devlieghere, K. Veramme, Nathalie Bernaert
Pages: 223 - 226 - Impact of decontamination agents and a packaging delay on the respiration rate of fresh-cut produce
Authors: Isabelle Vandekinderen, Frank Devlieghere, Kim Veramme
Pages: 277 - 282