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The exploration of dominant spoilage bacteria in blue mussels<i> (Mytilus edulis)</i> stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing. <i>Food Microbiol. 118</i>: 104407. <a href=\"https://dx.doi.org/10.1016/j.fm.2023.104407\" target=\"_blank\">https://dx.doi.org/10.1016/j.fm.2023.104407</a>","AutID":501223,"MonDate":null,"AnaDate":2024,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":391525,"RR":"<b>Ratnawati, S.E.; Kuuliala, L.; Walgraeve, C.; Demeestere, K.; Ragaert, P.; Devlieghere, F.</b> (2023). The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels<i> (Mytilus edulis)</i>. <i>Lebensm.-Wiss. Technol. 177</i>: 114537. <a href=\"https://dx.doi.org/10.1016/j.lwt.2023.114537\" target=\"_blank\">https://dx.doi.org/10.1016/j.lwt.2023.114537</a>","AutID":501223,"MonDate":null,"AnaDate":2023,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":337318,"RR":"<b>Guan, A.; Van Damme, I.; Devlieghere, F.; Gabriël, S.</b> (2021). Effect of temperature, CO<sub>2</sub> and O<sub>2</sub> on motility and mobility of Anisakidae larvae. <i>NPG Scientific Reports 11(1)</i>: 4279. <a href=\"https://hdl.handle.net/10.1038/s41598-021-83505-5\" target=\"_blank\">https://hdl.handle.net/10.1038/s41598-021-83505-5</a>","AutID":445954,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":337396,"RR":"<b>Kuuliala, L.; Pérez-Fernández, R.; Tang, M.; Vanderroost, M.; De Baets, B.; Devlieghere, F.</b> (2021). Probabilistic topic modelling in food spoilage analysis: a case study with Atlantic salmon (<i>Salmo solar</i>). <i>Intern. J. Food Microbiol. 337</i>: 108955. <a href=\"https://hdl.handle.net/10.1016/j.ijfoodmicro.2020.108955\" target=\"_blank\">https://hdl.handle.net/10.1016/j.ijfoodmicro.2020.108955</a>","AutID":409067,"MonDate":null,"AnaDate":2021,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":337967,"RR":"<b>Sader, M.; Pérez-Fernández, R.; Kuuliala, L.; Devlieghere, F.; De Baets, B.</b> (2020). The constrained median: a way to incorporate side information in the assessment of food samples. <i>Mathematics 8(3)</i>: 406. <a href=\"https://hdl.handle.net/10.3390/math8030406\" target=\"_blank\">https://hdl.handle.net/10.3390/math8030406</a>","AutID":452269,"MonDate":null,"AnaDate":2020,"PeerRev":1,"outputType":"1_A1","OpenAcc":1},{"BRefID":323014,"RR":"<b>Kuuliala, L.; Sader, M.; Solimeo, A.; Pérez-Fernández, R.; Vanderroost, M.; De Baets, B.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F.</b> (2019). Spoilage evaluation of raw Atlantic salmon (<i>Salmo salar</i>) stored under modified atmospheres by multivariate statistics and augmented ordinal regression. <i>Intern. J. Food Microbiol. 303</i>: 46-57. <a href=\"https://dx.doi.org/10.1016/j.ijfoodmicro.2019.04.011\" target=\"_blank\">https://dx.doi.org/10.1016/j.ijfoodmicro.2019.04.011</a>","AutID":409067,"MonDate":null,"AnaDate":2019,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":355108,"RR":"<b>Hindle, F.; Kuuliala, L.; Mouelhi, M.; Cuisset, A.; Bray, C.; Vanwolleghem, M.; Devlieghere, F.; Mouret, G.; Bocquet, R.</b> (2018). Monitoring of food spoilage by high resolution THz analysis. <i>Analyst 143(22)</i>: 5536-5544. <a href=\"https://dx.doi.org/10.1039/c8an01180j\" target=\"_blank\">https://dx.doi.org/10.1039/c8an01180j</a>","AutID":501223,"MonDate":null,"AnaDate":2018,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":293578,"RR":"<b>Kuuliala, L.; Al Hage, Y.; Ioannidis, A.-G.; Sader, M.; Kerckhof, F.-M.; Vanderroost, M.; Boon, N.; De Baets, B.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F.</b> (2018). Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (<i>Gadus morhua</i>) stored under modified atmospheres. <i>Food Microbiol. 70</i>: 232-244. <a href=\"https://dx.doi.org/10.1016/j.fm.2017.10.011\" target=\"_blank\">https://dx.doi.org/10.1016/j.fm.2017.10.011</a>","AutID":320729,"MonDate":null,"AnaDate":2018,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":293581,"RR":"<b>Kuuliala, L.; Abatih, E.; Ioannidis, A.-G.; Vanderroost, M.; De Meulenaer, B.; Ragaert, P.; Devlieghere, F.</b> (2018). Multivariate statistical analysis for the identification of potential seafood spoilage indicators. <i>Food Control 84</i>: 49-60. <a href=\"https://dx.doi.org/10.1016/j.foodcont.2017.07.018\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodcont.2017.07.018</a>","AutID":320729,"MonDate":null,"AnaDate":2018,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":257065,"RR":"<b>Loan, H.; Devlieghere, F.; Van Hoeke, C.; De Meulenaer, B.</b> (2015). 3-Chlorotyrosine formation in gilthead seabream (<i>Sparus aurata</i>) and European plaice (<i>Pleuronectes platessa</i>) fillets treated with sodium hypochlorite. <i>Food Res. Int. 69</i>: 164-169. <a href=\"https://dx.doi.org/10.1016/j.foodres.2014.12.024\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodres.2014.12.024</a>","AutID":221941,"MonDate":null,"AnaDate":2015,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":238187,"RR":"<b>Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F.</b> (2013). Volatile compounds associated with <i>Psychrobacter</i> spp. and <i>Pseudoalteromonas</i> spp., the dominant microbiota of brown shrimp (<i>Crangon crangon</i>) during aerobic storage. <i>Intern. J. Food Microbiol. 166(3)</i>: 487-493. <a href=\"https://dx.doi.org/10.1016/j.ijfoodmicro.2013.08.013\" target=\"_blank\">https://dx.doi.org/10.1016/j.ijfoodmicro.2013.08.013</a>","AutID":178561,"MonDate":null,"AnaDate":2013,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":238126,"RR":"<b>Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G.</b> (2013). Molecular identification of the microbiota of peeled and unpeeled brown shrimp (<i>Crangon crangon</i>) during storage on ice and at 7.5 ° C. <i>Food Microbiol. 36(2)</i>: 123-134. <a href=\"https://dx.doi.org/10.1016/j.fm.2013.04.009\" target=\"_blank\">https://dx.doi.org/10.1016/j.fm.2013.04.009</a>","AutID":142859,"MonDate":null,"AnaDate":2013,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":238444,"RR":"<b>Noseda, B.; Goethals, J.; De Smedt, L.; Dewulf, J.; Samapundo, S.; Van Langenhove, H.; Devlieghere, F.</b> (2012). Effect of O<sub>2</sub> - CO<sub>2</sub> enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (<i>Crangon crangon</i>). <i>Intern. J. 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Critical evaluation of the EU-technical guidance on shelf-life studies for <i>L. monocytogenes</i> on RTE-foods: a case study for smoked salmon. <i>Intern. J. Food Microbiol. 145(1)</i>: 176-185. <a href=\"http://dx.doi.org/10.1016/j.ijfoodmicro.2010.12.008\" target=\"_blank\">http://dx.doi.org/10.1016/j.ijfoodmicro.2010.12.008</a>","AutID":157825,"MonDate":null,"AnaDate":2011,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":222597,"RR":"<b>Noseda, B.; Ragaert, P.; Pauwels, D.; Anthierens, T.; Van Langenhove, H.; Dewulf, J.; Devlieghere, F.</b> (2010). Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (<i>Gadus morhua</i>). <i>J. Agric. Food Chem. 58(9)</i>: 5213-5219. <a href=\"http://dx.doi.org/10.1021/jf904129j\" target=\"_blank\">http://dx.doi.org/10.1021/jf904129j</a>","AutID":157821,"MonDate":null,"AnaDate":2010,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":222598,"RR":"<b>Noseda, B.; Dewulf, J.; Goethals, J.; Ragaert, P.; Van Bree, I.; Pauwels, D.; Van Langenhove, H.; Devlieghere, F.</b> (2010). Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic Gray Shrimp (<i>Crangon crangon</i>): volatile bases in MAP fishery products. <i>J. Agric. Food Chem. 58(22)</i>: 11864-11869. <a href=\"http://dx.doi.org/10.1021/jf1025218\" target=\"_blank\">http://dx.doi.org/10.1021/jf1025218</a>","AutID":157821,"MonDate":null,"AnaDate":2010,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":226884,"RR":"<b>Uyttendaele, M.; Busschaert, P.; Valero, A.; Geeraerd, A.H.; Vermeulen, A.; Jacxsens, L.; Goh, K.K.; De Loy, A.; Van Impe, J.F.; Devlieghere, F.</b> (2009). Prevalence and challenge tests of <i>Listeria monocytogenes</i> in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007. <i>Intern. J. Food Microbiol. 133(1-2)</i>: 94-104. <a href=\"https://dx.doi.org/10.1016/j.ijfoodmicro.2009.05.002\" target=\"_blank\">https://dx.doi.org/10.1016/j.ijfoodmicro.2009.05.002</a>","AutID":157825,"MonDate":null,"AnaDate":2009,"PeerRev":1,"outputType":"1_A1","OpenAcc":0},{"BRefID":108042,"RR":"<b>Debevere, J.; Devlieghere, F.; van Sprundel, P.; De Meulenaer, B.</b> (2001). Influence of acetate and CO<sub>2</sub> on the TMAO-reduction reaction by <i>Shewanella baltica</i>. <i>Intern. J. 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Volatile compounds associated with <i>Psychrobacter</i> spp. and <i>Pseudoalteromonas</i> spp., the dominant microbiota of brown shrimp (<i>Crangon crangon</i>) during aerobic storage, <b><i>in</i></b>: Broekaert, K. <i>Molecular identification of the dominant microbiota and their spoilage potential of <i>Crangon crangon</i> and <i>Raja</i> sp.</i> pp. 76-92","AutID":142859,"MonDate":null,"AnaDate":2012,"PeerRev":0,"outputType":"4_BookChap","OpenAcc":0},{"BRefID":212564,"RR":"<b>Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F.</b> (2012). 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