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Peter Ragaert

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TOP 3
Bert Noseda; Jo Dewulf; Joke Goethals; Peter Ragaert; Ilse Van Bree; Danny Pauwels; herman van langenhove; Frank Devlieghere
Effect of food matrix and pH on the volatilization of bases (TVB) in packed north Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products.
Andreja Rajkovic; Nikola Tomic; Nada Smigic; Mieke Uyttendaele; Peter Ragaert; Frank Devlieghere
Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer.
Bert Noseda; Peter Ragaert; Danny Pauwels; Tom Anthierens; herman van langenhove; Jo Dewulf; Frank Devlieghere
Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua).

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All Publications

2010: Bert Noseda; Jo Dewulf; Joke Goethals; Peter Ragaert; Ilse Van Bree; Danny Pauwels; herman van langenhove; Frank Devlieghere
Effect of food matrix and pH on the volatilization of bases (TVB) in packed north Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products.
Journal of agricultural and food chemistry 2010;58(22):11864-9.
2010: Andreja Rajkovic; Nikola Tomic; Nada Smigic; Mieke Uyttendaele; Peter Ragaert; Frank Devlieghere
Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer.
International journal of food microbiology 2010;140(2-3):201-6.
2010: Bert Noseda; Peter Ragaert; Danny Pauwels; Tom Anthierens; herman van langenhove; Jo Dewulf; Frank Devlieghere
Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua).
Journal of agricultural and food chemistry 2010;58(9):5213-9.
2009: Isabelle Vandekinderen; Frank Devlieghere; Bruno De Meulenaer; Peter Ragaert; John Van Camp
Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce.
Food microbiology 2009;26(8):882-8.
2009: Isabelle Vandekinderen; Frank Devlieghere; John Van Camp; B Kerkaert; T Cucu; Peter Ragaert; J De Bruyne; Bruno De Meulenaer
Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide.
International journal of food microbiology 2009;131(2-3):138-44.
2009: Isabelle Vandekinderen; John Van Camp; Bruno De Meulenaer; Kim Veramme; Nathalie Bernaert; Quenten Denon; Peter Ragaert; Frank Devlieghere
Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut Iceberg lettuce (Lactuca sativa Var. capitata L.) after washing.
Journal of agricultural and food chemistry 2009;57(10):4195-203.
2009: T D T Dang; A Vermeulen; Peter Ragaert; Frank Devlieghere
A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii.
Food microbiology 2009;26(3):320-7.
2008: Isabelle Vandekinderen; John Van Camp; Frank Devlieghere; Kim Veramme; Quenten Denon; Peter Ragaert; Bruno De Meulenaer
Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.).
Journal of agricultural and food chemistry 2008;56(14):5723-31.
2008: Vicente Gómez-López; Peter Ragaert; Johan Debevere; Frank Devlieghere
Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art.
Critical reviews in food science and nutrition 2008;48(6):487-95.
2008: Vicente Gómez-López; Peter Ragaert; Visvalingam Jeyachchandran; Johan Debevere; Frank Devlieghere
Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine.
International journal of food microbiology 2008;121(1):74-83.
2008: Isabelle Vandekinderen; J Van Camp; Frank Devlieghere; Peter Ragaert; Q Denon; K Veramme; N Bernaert; Bruno De Meulenaer
Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach.
Communications in agricultural and applied biological sciences 2008;73(1):223-6.
2008: B Noseda; Peter Ragaert; Jo Dewulf; Frank Devlieghere
Fast quantification of total volatile bases and other volatile microbial spoilage metabolites formed in cod fillets using SIFT-MS technology.
Communications in agricultural and applied biological sciences 2008;73(1):185-8.
2007: Vicente Gómez-López; Peter Ragaert; Jaak Ryckeboer; Visvalingam Jeyachchandran; Johan Debevere; Frank Devlieghere
Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere.
International journal of food microbiology 2007;117(1):91-8.
2007: Vicente Gómez-López; Frank Devlieghere; Peter Ragaert; Johan Debevere
Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide.
International journal of food microbiology 2007;116(2):221-7.
2007: I Van Bree; Bruno De Meulenaer; Simbarashe Samapundo; Peter Ragaert; An Vermeulen; Frank Devlieghere
Development of a practical tool to predict the residual headspace oxygen level in packaged food products.
Communications in agricultural and applied biological sciences 2007;72(1):301-5.
2007: Isabelle Vandekinderen; John Van Camp; Frank Devlieghere; K Veramme; Peter Ragaert; Bruno De Meulenaer
Effect of decontamination treatments on the overall quality of fresh-cut carrots.
Communications in agricultural and applied biological sciences 2007;72(1):3-7.
2006: Peter Ragaert; Frank Devlieghere; E Devuyst; Jo Dewulf; herman van langenhove; Johan Debevere
Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere.
International journal of food microbiology 2006;112(2):162-70.
2006: Peter Ragaert; Frank Devlieghere; Sven Loos; Jo Dewulf; herman van langenhove; Imogen Foubert; Peter A Vanrolleghem; Johan Debevere
Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage.
International journal of food microbiology 2006;108(1):42-50.
2006: Peter Ragaert; Frank Devlieghere; Sven Loos; Jo Dewulf; herman van langenhove; Johan Debevere
Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere.
Food microbiology 2006;23(2):154-61.
2006: Isabelle Vandekinderen; Peter Ragaert; Julie De Bruyne; Johan Debevere; Frank Devlieghere
Antimicrobial activity of gaseous chlorine dioxide: interference by food components.
Communications in agricultural and applied biological sciences 2006;71(1):315-8.
2006: Vicente Gómez-López; Peter Ragaert; F Devliegher; Johan Debevere
Prolongation of the shelf-life of minimally processed vegetables by mild treatments.
Communications in agricultural and applied biological sciences 2006;71(1):155-8.
2004: Peter Ragaert; Frank Devlieghere; Sven Loos; Jo Dewulf; herman van langenhove; Imogen Foubert; Peter A Vanrolleghem; Johan Debevere
Microbiological and physiological processes affecting odor quality of strawberries during storage.
Communications in agricultural and applied biological sciences 2004;69(2):227-30.
2003: Liesbeth Jacxsens; Frank Devlieghere; Peter Ragaert; E Vanneste; Johan Debevere
Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce.
International journal of food microbiology 2003;83(3):263-80.