What is he best known for?
The fields of study he is best known for:
- Bacteria
- Food science
- Enzyme
Food science, Modified atmosphere, Food preservation, Shelf life and Food spoilage are his primary areas of study.
His Food science study combines topics in areas such as Legume, Botany, Listeria monocytogenes, Food microbiology and Lactic acid.
His Modified atmosphere research incorporates elements of Organoleptic, Carbon dioxide, Oxygen and Food packaging.
His Food preservation study incorporates themes from High-density polyethylene, Chlorine dioxide, Riboflavin and Protein degradation.
His work in Shelf life tackles topics such as Browning which are related to areas like Aspergillus flavus.
The Food spoilage study combines topics in areas such as Bacterial growth, Biotechnology, Biodegradation, Sensory analysis and Nutrient.
His most cited work include:
- Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables (614 citations)
- New preservation technologies: Possibilities and limitations (438 citations)
- High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future (364 citations)
What are the main themes of his work throughout his whole career to date?
Frank Devlieghere mainly investigates Food science, Food spoilage, Modified atmosphere, Shelf life and Microbiology.
His Food preservation study in the realm of Food science connects with subjects such as Water activity.
His Food spoilage research is multidisciplinary, relying on both Lactococcus piscium, Leuconostoc, Preservative and Yeast.
His research integrates issues of Botany, Browning, Respiration rate, Food packaging and Carbon dioxide in his study of Modified atmosphere.
His Shelf life research incorporates themes from Contamination and Pasteurization.
His Microbiology research focuses on Human decontamination and how it relates to Sodium hypochlorite.
He most often published in these fields:
- Food science (53.15%)
- Food spoilage (19.45%)
- Modified atmosphere (19.18%)
What were the highlights of his more recent work (between 2014-2021)?
- Food science (53.15%)
- Food spoilage (19.45%)
- Shelf life (18.08%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Food science, Food spoilage, Shelf life, Modified atmosphere and Water activity.
His work deals with themes such as Agar plate, Salmonella, Bacteria, Listeria monocytogenes and Lactic acid, which intersect with Food science.
His work is dedicated to discovering how Listeria monocytogenes, Microbiology are connected with Strain and Pepper and other disciplines.
He combines subjects such as Potato dextrose agar, Germination, Leuconostoc and Spore with his study of Food spoilage.
As a member of one scientific family, Frank Devlieghere mostly works in the field of Shelf life, focusing on Contamination and, on occasion, Ingredient and Preservative.
His research investigates the connection between Modified atmosphere and topics such as Food packaging that intersect with issues in Food microbiology and Food safety.
Between 2014 and 2021, his most popular works were:
- Lactic acid bacteria and their controversial role in fresh meat spoilage (105 citations)
- Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti (69 citations)
- Listeria monocytogenes – An examination of food chain factors potentially contributing to antimicrobial resistance (56 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Food science
- Enzyme
Frank Devlieghere spends much of his time researching Food science, Shelf life, Modified atmosphere, Listeria monocytogenes and Food safety.
His studies deal with areas such as Supercritical fluid and Food spoilage, Bacteria as well as Food science.
His Modified atmosphere research is multidisciplinary, incorporating elements of Ethanol, Botany and Spotting.
His Listeria monocytogenes research is multidisciplinary, relying on both Pork meat, Food waste, Microbiology and Escherichia coli.
His research in Microbiology intersects with topics in Organism, Food preservation and Food chain.
His study on Street foods is often connected to Ho chi minh, Age and gender and Significant difference as part of broader study in Food safety.
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