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.
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.
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.
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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Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables
Frank Devlieghere;An Vermeulen;Johan Debevere.
Food Microbiology (2004)
New preservation technologies: Possibilities and limitations
Frank Devlieghere;Lieve Vermeiren;Johan Debevere.
International Dairy Journal (2004)
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.
International Journal of Food Microbiology (2007)
Consumer perception and choice of minimally processed vegetables and packaged fruits
Peter Ragaert;Wim Verbeke;Frank Devlieghere;Johan Debevere.
Food Quality and Preference (2004)
Pulsed light for food decontamination: a review
Vicente M. Gómez-López;Vicente M. Gómez-López;Peter Ragaert;Johan Debevere;Frank Devlieghere.
Trends in Food Science and Technology (2007)
Application of bioplastics for food packaging
Nanou Peelman;Peter Ragaert;Bruno De Meulenaer;Dimitri Adons.
Trends in Food Science and Technology (2013)
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.
International Journal of Food Microbiology (2001)
Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables
Peter Ragaert;Frank Devlieghere;Johan Debevere.
Postharvest Biology and Technology (2007)
Chlorine dioxide for minimally processed produce preservation : a review
Vicente M. Gómez-López;Andreja Rajkovic;Peter Ragaert;Nada Smigic.
Trends in Food Science and Technology (2009)
Intense light pulses decontamination of minimally processed vegetables and their shelf-life.
V.M. Gómez-López;F. Devlieghere;V. Bonduelle;J. Debevere.
International Journal of Food Microbiology (2005)
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