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22篇 您的检索式：作者名="Devlieghere V"

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	题名	作者	年代	出处	被引量
1	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
2	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
3	Factors affecting the inactivation of micro-organisms by intense light pulses显示文摘	Gomer Loper F Devlieghere V Bonduelle	2005	Journal of Applied Microbiology2005，99，3：	1
4	Shelf–life extension of minimally processed carrots by gaseous chlorine dioxide显示文摘	Gómez–López V M Devlieghere F Ragaert P	2007	International Journal of Food Microbiology2007，116，2：	1
5	Intense light pulses decontamination of minimally processed vegetables and their shelf- life 显示文摘	Gomez- Lopez V M Devlieghere F Bonduelle V	2005	International Journal of Food Microbiology2005，103，：	1
6	Lactic acid bacteria and their controversial role in fresh meat spoilage显示文摘	Pothakos V Devlieghere F Villani F	2015	Meat Science2015，109，：	1
7	Factors affecting the inactivation of micro-organisms bY intense light pulses显示文摘	Gomez Lopez F Devlieghere V Bonduelle	2005	Journal of Applied Microbiology2005，99，3：	1
8	Intense light pulses decontamination of minimally processed vegetables and their shelf-life显示文摘	GOMEZ-LOPEZ V M DEVLIEGHERE F BONDUELLE V	2005	International Journal of Food Microbiology2005，103，1：	1
9	Total mesophilie counts underestimate in many cases the contamination levels of psy- ehrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life显示文摘	Pothakos V Samapundo S Devlieghere F	2012	Food Microbiology2012，32，2：	1
10	Effect ofhigh oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce 显示文摘	Jacxsens L Devlieghere F Steen C V	2001	International Journal of Food Microbiology2001，71，19：	1
11	Effects of CO2 on the resuscitation of Listeria monecytogenes injured by various bactericidal treatments 显示文摘	Houteghem N V Devlieghere F Rajkovic A	2008	Intern J Food Microbiol2008，123，：	1
12	Impact of a decontamination step with peroxyacetic acid on the shelf-life,sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at7℃显示文摘	Vandekinderen I Devlieghere F Camp J V	2009	Postharvest Biology and Technology2009，54，：	1
13	Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce 显示文摘	Jacxsens L Devlieghere F Steen C V	2001	International Journal of Food Microbiology2001，，71：	1
14	Intense light pulses decontamination of minimally processed vegetables and their shelf-life 显示文摘	Gomez-Lopez V M Devlieghere F Bonduelle V Debevere J	2005	International Journal of Food Microbiology2005，103，1：	1
15	Pulsed light for food decontamination: a review 显示文摘	Gomez-Lopez V M Peter R Johan D Devlieghere F	2007	Trends in Food Science & Technology2007，18，9：	1
16	A shelf-life extension of minimally processed carrot by gaseous chlorine dioxide显示文摘	Gómez-López V M Devlieghere F Ragaert P	2007	International Journal of Food Microbiology2007，116，：	1
17	Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella baltica 显示文摘	Debevere J Devlieghere F Sprundel P V	2001	Intern J Food Microbiol2001，68，：	1
18	Shelf - life of minimally processed lettuce and cabbage treated with chlorine dioxide and cysteine显示文摘	Go'mez- Lo'pez V M Ragaert P Jeyachchandran V Debevere J Devlieghere F	2007	International Journal of Food Microbiology2007，121，：	1
19	Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham显示文摘	Vermeiren V Devlieghere F Debevere J	2006	International Journal of Food Microbiology2006，108，：	1
20	Development of a novel approach for secondary modeling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modeling 显示文摘	Geeraerd A H Valdramidis V P Devlieghere F	2004	International Journal of Food Microbiology2004，91，3：	1

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