Researcher
Frank Devlieghere
- Keywords:preservatives, shelf-life, food microbiology, food packaging, microbial food safety, additives, food preservation, predictive microbiology
- Disciplines:Food microbiology, Post harvest technologies of plants, animals and fish (incl. transportation and storage), Food packaging, preservation and safety
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → Today - Department of Food safety and food quality (Department)
Responsible
From1 Oct 2007 → 30 Sep 2010 - Department of Food safety and food quality (Department)
Member
From1 May 1993 → 31 Dec 2017
Projects
1 - 10 of 35 results
- Non-thermal plasma technology as innovative strategy for food preservationFrom1 Jan 2020 → TodayFunding: BOF - projects
- Food quality through informatics: data-driven solutions for the development of intelligent packaging technologiesFrom1 Oct 2019 → TodayFunding: FWO fellowships
- i-ChallengeFrom1 Aug 2019 → TodayFunding: IOF - technology validation in real environment
- Atmo-Flor U+2013 Preservation technologies to maintain quality throughout the floriculture chainFrom1 Jan 2019 → TodayFunding: IWT / VLAIO - Agricultural research
- Modular Modified Atmosphere Incubation SystemFrom1 Jun 2018 → TodayFunding: BOF - Other initiatives
- Compact and low cost Terahertz sensor for monitoring food qualityFrom1 Jan 2017 → TodayFunding: Other EU initiatives out of framework
- Impact of Bacillus cereus endospore evolution on food safety and stability From1 Jan 2016 → 31 Dec 2019Funding: FWO research project
- OPTIVEGFrom1 Jan 2016 → 31 Dec 2017Funding: IWT / VLAIO - VIS
- Optimal barriers to sustainable food packaging: a balance between over- and under-packing.From1 Oct 2015 → 30 Sep 2019Funding: IWT / VLAIO - VIS
- Faster Upcoming Technology Uptake Relevant for the Environment in FOOds DryingFrom1 Mar 2015 → 28 Feb 2018Funding: H2020 - Food security, sustainable agriculture, marine and maritime research and the bio-economy
Publications
1 - 10 of 316 results
- Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)(2020)
Authors: Juliana Lane Paixão Dos Santos, Simbarashe Samapundo, Stefani Djunaidi, An Vermeulen, Anderson S. Sant'Ana, Jan Van Impe, Frank Devlieghere
Number of pages: 1 - Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds(2020)
Authors: Ali Sedaghat Doost, Frank Devlieghere, Christian Stevens, Myriam Claeys, Paul Van der Meeren
Number of pages: 1 - Decontamination effect of hot-air drying against bacterial pathogen and surrogate strains on basil leaves, from laboratory to pilot scale settings(2020)
Authors: Zijin Zhou, Sophie Zuber, Matteo Campagnoli, Mireille Moser, Frank Devlieghere, Mieke Uyttendaele
Number of pages: 1 - Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials(2020)
Authors: Els Debonne, Peter Maene, An Vermeulen, Filip Van Bockstaele, Laura Depredomme, Pieter Vermeir, Mia Eeckhout, Frank Devlieghere
Number of pages: 1 - The constrained median : a way to incorporate side information in the assessment of food samples(2020)
Authors: Marc Sader, Raul Perez Fernandez, Anna Kuuliala, Frank Devlieghere, Bernard De Baets
Number of pages: 1 - Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products(2020)
Authors: Gustavo Luis Leonardo Scalone, Angelos-Gerasimos Ioannidis, Prabin Lamichhane, Frank Devlieghere, Norbert De Kimpe, Keith Cadwallader, Bruno De Meulenaer
Number of pages: 1 - Directed evolution by UV-C treatment of Bacillus cereus spores(2020)
Authors: Katrien Begyn, Tom Dongmin Kim, Marc Heyndrickx, Chris Michiels, Abram Aertsen, Andreja Rajkovic, Frank Devlieghere
Number of pages: 1 - Effect of sugar concentration (degrees Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products(2020)
Authors: Juliana Lane Paixao dos Santos, Simbarashe Samapundo, Jan Van Impe, Anderson S. Sant'Ana, Frank Devlieghere
Number of pages: 1 - Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread(2020)
Authors: Els Debonne, Fien Van Schoors, Peter Maene, Filip Van Bockstaele, Pieter Vermeir, Jan Verwaeren, Mia Eeckhout, Frank Devlieghere
Number of pages: 1 - Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds(2020)
Authors: Els Debonne, An Vermeulen, Naomi Bouboutiefski, Tony Ruyssen, Filip Van Bockstaele, Mia Eeckhout, Frank Devlieghere
Number of pages: 1