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 Oct 2007 → 30 Sep 2010 - Department of Food safety and food quality (Department)
Member
From1 May 1993 → 31 Dec 2017
Projects
1 - 10 of 51
- Microbiome applications and technological hubs as solutions to minimize food loss and wasteFrom1 Jan 2024 → TodayFunding: Horizon Europe - Food, Bioeconomy, Natural Resources, Agriculture and Environment
- Defining Novel Packaging Concepts for BivalvesFrom15 Dec 2023 → 14 Apr 2024Funding: BOF - doctoral mandates
- Nicomeat 1 - Research of the nicotinic acid content in fresh meat, minced meat, meat preparations and meat productsFrom16 Jun 2023 → TodayFunding: FOD Public Health, Safety of the food chain and the Environment
- Antimicrobial sandwich structured sachet for food preservation (ASSURE)From1 Jun 2023 → TodayFunding: IOF - technology concept exploration
- Cofunding core facility - VEG-i-TECFrom1 May 2023 → TodayFunding: BOF - research organisations
- SEATAMIN: local, healthy and sustainable food from land-based seaweed cultivation in BelgiumFrom15 Oct 2022 → TodayFunding: IOF - technology validation in lab
- Innovative approach to perform challenge tests for shelf-life and microbial stability determination in the food industry and allied sectors (I-Challenge)From15 Jul 2022 → 14 Jan 2024Funding: IOF - technology validation in lab
- Integrated versatile platform for sample preparation, 2D gas chromatographic separation and Orbitrap mass spectrometric identification and quantification of (semi-)volatile organic compounds in environmental, food and biological samplesFrom1 May 2022 → TodayFunding: FWO Medium Size Research Infrastructure
- Climate-Smart water allocationFrom1 Apr 2022 → 30 Sep 2023Funding: Provinces
- Innovative approach to perform challenge tests for shelf-life and microbial stability determination in the food industry and allied sectors (I-Challenge)From1 Jan 2022 → 31 Dec 2023Funding: IWT / VLAIO personal funding - innovation mandates
Publications
31 - 40 of 358
- Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin(2018)
Authors: Frank Devlieghere, Paul Van der Meeren
Pages: 237 - 244 - Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread(2018)
Authors: Filip Van Bockstaele, Frank Devlieghere
Pages: 368 - 378 - Heat resistance of biobased materials, evaluation and effect of processing techniques and additives(2018)
Authors: Nanou Peelman, Kim Ragaert, Mustafa Erkoç, Willem Van Brempt, Femke Faelens, Frank Devlieghere, Ludwig Cardon
Pages: 513 - 520 - Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea(2018)
Authors: Juliana LP Santos, Simbarashe Samapundo, Sonay Merve Gülay, Jan Van Impe, Anderson S Sant'Ana, Frank Devlieghere
Pages: 80 - 87 - Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce(2018)
Authors: Angelos Gerasimos Ioannidis, Yasmine Riahi Drif, Mike Vanderroost, Frank Devlieghere
Pages: 1 - 13 - Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres(2018)
Authors: Yassmin Al hage, Angelos Gerasimos Ioannidis, Marc Sader, Mike Vanderroost, Frank Devlieghere
Pages: 232 - 244 - The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality(2018)
Authors: Jan Verwaeren, Stijn Moens, Frank Devlieghere, Filip Van Bockstaele
Pages: 212 - 219 - Monitoring of food spoilage by high resolution THz analysis(2018)
Authors: Francis Hindle, Lotta Kuuliala, Meriem Mouelhi, Arnaud Cuisset, Cedric Bray, Mathias Vanwolleghem, Frank Devlieghere, Gael Mouret, Robin Bocquet
Pages: 5536 - 5544 - Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant(2018)
Authors: Ali Sedaghat Doost, Frank Devlieghere, Ann Dirckx, Paul Van der Meeren
- The use of essential oils as natural antifungal preservatives in bread products(2018)
Authors: Filip Van Bockstaele, Simbarashe Samapundo, Frank Devlieghere
Pages: 309 - 318