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Frank Devlieghere

Frank Devlieghere

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Biology and Biochemistry
Belgium
2023

D-Index & Metrics

Biology and Biochemistry

D-Index
81
Citations
25183
World Ranking
3866
National Ranking
64

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Belgium Leader Award

Overview

Frank Devlieghere is affiliated with Ghent University in Belgium and conducts research primarily in the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology. Their work encompasses several subfields including Plant Science, Biotechnology, Food Science, Animal Science and Zoology, and Molecular Biology.

The scientist's main topics of investigation cover a variety of areas related to food safety and quality, such as Meat and Animal Product Quality, Microbial Inactivation Methods, Listeria monocytogenes in Food Safety, Plant Pathogens and Fungal Diseases, Mycotoxins in Agriculture and Food, Indoor Air Quality and Microbial Exposure, and Advanced Chemical Sensor Technologies.

Frequent publication venues for their research include the International Journal of Food Microbiology, Food Control, Food Research International, Acta Horticulturae, and Food Chemistry. These journals reflect the focus on microbiological and chemical aspects of food science and safety.

Recent papers authored or co-authored by Frank Devlieghere include:

  • Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods, 2020, Food Control
  • Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread, 2020, International Journal of Food Microbiology
  • Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products, 2020, Food Research International
  • Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds, 2020, Food Chemistry
  • Evaluation of B. thuringiensis-based biopesticides in the primary production of fresh produce as a food safety hazard and risk, 2021, Food Control

Collaboration is a significant element of their research, with frequent co-authors including Peter Ragaert, Lotta Kuuliala, An Vermeulen, Mia Eeckhout, and Christophe Walgraeve. These collaborations represent sustained partnerships contributing to shared scientific outputs.

Best Publications

  • Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables

    Frank Devlieghere;An Vermeulen;Johan Debevere

  • Developments in the active packaging of foods

    Lieve Vermeiren;Frank Devlieghere;M van Beest;N de Kruijf

  • New preservation technologies: Possibilities and limitations

    Frank Devlieghere;Lieve Vermeiren;Johan Debevere

  • Application of bioplastics for food packaging

    Nanou Peelman;Peter Ragaert;Bruno De Meulenaer;Dimitri Adons

  • High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

    L. Garcia-Gonzalez;A.H. Geeraerd;S. Spilimbergo;K. Elst

  • Intelligent food packaging: the next generation

    Mike Vanderroost;Peter Ragaert;Frank Devlieghere;Bruno De Meulenaer

  • Consumer perception and choice of minimally processed vegetables and packaged fruits

    Peter Ragaert;Wim Verbeke;Frank Devlieghere;Johan Debevere

  • Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables

    Peter Ragaert;Frank Devlieghere;Johan Debevere

  • Chlorine dioxide for minimally processed produce preservation : a review

    Vicente M. Gómez-López;Andreja Rajkovic;Peter Ragaert;Nada Smigic

  • Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce

    Liesbeth Jacxsens;Frank Devlieghere;Caroline Van der Steen;Johan Debevere

  • Effectiveness of some recent antimicrobial packaging concepts

    Lieve Vermeiren;Frank Devlieghere;Johan Debevere

  • Intense light pulses decontamination of minimally processed vegetables and their shelf-life.

    V.M. Gómez-López;F. Devlieghere;V. Bonduelle;J. Debevere

  • Lactic acid bacteria and their controversial role in fresh meat spoilage

    Vasileios Pothakos;Frank Devlieghere;Francesco Villani;Johanna Björkroth

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

    Liesbeth Jacxsens;Frank Devlieghere;Peter Ragaert;E Vanneste

  • Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce

    Liesbeth Jacxsens;Frank Devlieghere;Johan Debevere

  • Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms

    F. Devlieghere;J. Debevere;J. Van Impe

  • Factors affecting the inactivation of micro‐organisms by intense light pulses

    V.M. Gómez-López;V.M. Gómez-López;F. Devlieghere;V. Bonduelle;J. Debevere

  • Co-occurrence of fumonisins with aflatoxins in home-stored maize for human consumption in rural villages of Tanzania

    M E Kimanya;B De Meulenaer;B Tiisekwa;M Ndomondo-Sigonda

  • Sorption isotherms and isosteric heats of sorption of whole yellow dent corn

    Simbarashe Samapundo;Frank Devlieghere;Bruno De Meulenaer;Abel Atukwase

  • Application of bioplastics for food packaging

    Nanou Peelman;Peter Ragaert;Bruno De Meulenaer;Frank Devlieghere

Frequent Co-Authors

Johan Debevere
Johan Debevere Ghent University
Mieke Uyttendaele
Mieke Uyttendaele Ghent University
Bruno De Meulenaer
Bruno De Meulenaer Ghent University
Marc Heyndrickx
Marc Heyndrickx Ghent University
Els Van Coillie
Els Van Coillie Flemish Government
Nico Boon
Nico Boon Ghent University
John Van Camp
John Van Camp Ghent University
Lieve Herman
Lieve Herman Flemish Community
Geert Huys
Geert Huys KU Leuven
Peter A. Vanrolleghem
Peter A. Vanrolleghem Université Laval

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