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218篇 您的检索式：作者名="DEVLIEGHERE"

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	题名	作者	年代	出处	被引量
1	Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium显示文摘	S. Samapundo M. Heyndrickx R. Xhaferi F. Devlieghere	2011	International Journal of Food Microbiology2011，，1：	2
2	Pulsed light for food decontamination: a review显示文摘	Vicente M. Gómez-López Peter Ragaert Johan Debevere Frank Devlieghere	2007	Trends in Food Science & Technology2007，，9：	2
3	Simulation modelling and risk assessment as tools to identify the impact of climate change on microbiological food safety – The case study of fresh produce supply chain显示文摘	L. Jacxsens P.A. Luning J.G.A.J. van der Vorst F. Devlieghere R. Leemans M. Uyttendaele	2009	Food Research International2009，，7：	2
4	Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce显示文摘	JACXSENS L DEVLIEGHERE F RAGAERT P	2003	International Journal of Food Microbiology2003，83，3：	1
5	Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables 显示文摘	Devlieghere F Vermeulen A Debevere J	2004	Food Microbiology2004，21，6：	1
6	Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain显示文摘	JACXSENS L DEVLIEGHERE F DEBEVERE J	2002	International Journal of Food Microbiology2002，73，2：	1
7	New preservation technologies:possibilities and limitations显示文摘	Devlieghere F Vermeiren L Debevere J	2004	International Dairy Journal2004，14，4：	1
8	Interac tion of water activity and bicarbonate salts in the inhibition of growth and mycotoxin production by Fusarium and As- pergillus species of importance to corn 显示文摘	S Samapundo F Devlieghere B De Meulenaer	2007	International Journal of Food Microbiology2007，116，2：	1
9	New Preservation Technologies: Possibilities and Limitations 显示文摘	DEVLIEGHERE F VERMEIREN L DEBEVERE J	2004	International Dairy Journal2004，14，：	1
10	Chitosan:antimicrobial activity,interactions with food components and applicability as a coating onfruit and vegetables显示文摘	Devlieghere F Vermeulen A Debevere J	2004	Food Microbiology2004，21，6：	1
11	Developments in the active packaging of foods显示文摘	Vermeiren L Devlieghere F van Beest M	1999	Trends Food Science &- Technology1999，10，3：	1
12	Effect of super atmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads 显示文摘	ALLENDE A JACXSENS L DEVLIEGHERE F	2004	Food Protect2004，65，：	1
13	Predictive modeling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain显示文摘	Jacxsens L Devlieghere F Debevere J	2002	International Journal of Food Microbiology2002，73，：	1
14	New preservation technologies: Possibilities and limitations显示文摘	DEVLIEGHERE F VERMEIREN L DEBEVERE J	2004	International Dairy Journal2004，，14：	1
15	Role of yeast proliferation in the quality degradation of strawberries during refrigerate storage显示文摘	Ragaert P Devlieghere F Loos S	2006	International Journal of Food Microbiology2006，108，：	1
16	Factors affecting the inactivation of micro-organisms by intense light pulses显示文摘	Gómez López F Devlieghere V Bonduelle	2005	Journal of Applied Microbiology2005，99，3：	1
17	Food safety performance indicators to benchmark food safety output of food safety management systems 显示文摘	JACXSENS L UYTTENDAELE M DEVLIEGHERE	2010	International Journal of Food Microbiology2010，141，1：	1
18	The Ef- fectiveness of Hexamethylenetetramine-ineorporated Plastic for the Active Packaging of Foods显示文摘	Devlieghere F Vermeiren L Jacobs M	2000	Packag TechnoI Sci2000，13，3：	1
19	Chitosan:antimicrobial activity,interactions with food components and applicability as a coating on fruits and vegetsbles显示文摘	DEVLIEGHERE F VELAZQUEZ V VERMEULEN A et sl	2004	Food Microbiol2004，21，：	1
20	The efficacy of electrolysed oxidizing water for inactivating spoilage microorganisms in process water and on minimally processedvegetables显示文摘	Ongeng D Devlieghere F Debevere J	2006	International Journal of Food Microbiology2006，109，：	1

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