Researcher
Geertrui Vlaemynck
- Disciplines:Food microbiology
Affiliations
- Technology and Food Science (Research unit)
Responsible
From1 Jan 2019 → Today - Food Safety (Division)
Responsible
From1 Dec 1983 → 31 Dec 2018
Projects
1 - 7 of 7
- Patulin in apple products: elucidation of its biosynthetic pathway and development of preventive measuresFrom1 Mar 2017 → 31 Aug 2018
- Development of innovative techniques on board of the vessel for the manipulation and processing of living brown shrimpFrom1 Apr 2013 → 31 Aug 2014
- Improved shrimps fisheries by creating value through quality improvementFrom1 Sep 2012 → 28 Feb 2014
- Identification and risk characterization of moulds in fruit and sweetened foodsFrom1 Apr 2012 → 30 Sep 2015
- More stable sweet fillings with maintenance of structure and tasteFrom1 Oct 2011 → 30 Sep 2014
- Molecular identification of the dominant microbiota and their spoilage potential in shrimp and rayFrom16 Jul 2007 → 30 Jan 2012
- Moulds and mycotoxins in silageFrom1 Jan 2007 → 31 Dec 2010
Publications
11 - 20 of 56
- Microarray-based screening of differentially expressed genes of E. coli O157:H7 Sakai during preharvest survival on butterhead lettuce.(2016)
Authors: Inge Van der Linden, Bart Cottyn, Mieke Uyttendaele, Geertrui Vlaemynck, Marc Heyndrickx, Martine Maes, Nicola Holden
Pages: 1-22 - Patulin production by Penicillium expansum isolates from apples during different steps of long-term storage(2016)
Authors: Nikki De Clercq, Geertrui Vlaemynck, Els Van Pamel, Dorien Colman, Marc Heyndrickx, F. Van Hove, Bruno De Meulenaer, Frank Devlieghere, Els Van Coillie
Pages: 379-388 - Garnaal puur natuur!(2015)
Authors: Geertrui Vlaemynck, Marc Heyndrickx, Barbara Duquenne
- Comparison of the patulin production of Penicillium expansum isolates from apples, under different steps of long-term storage(2015)
Authors: Nikki De Clercq, Geertrui Vlaemynck, Els Van Pamel, Dorien Colman, Marc Heyndrickx, Bruno De Meulenaer, Frank Devlieghere, Els Van Coillie
- Polyphasic identification of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored under modified atmosphere packaging at 4 °C without preservatives.(2015)
Authors: Fien Calliauw, Thijs De Mulder, Katrien Broekaert, Geertrui Vlaemynck, Chris Michiels, Marc Heyndrickx
- Enteric pathogen survival varies substantially in irrigation water from Belgian lettuce producers(2014)
Authors: Inge Van der Linden, Bart Cottyn, Mieke Uyttendaele, Nick Berkvens, Geertrui Vlaemynck, Marc Heyndrickx, Martine Maes
Pages: 10105-10124 - Evaluation of an attachment assay on lettuce leaves with temperature- and starvation-stressed Escherichia coli O157:H7 MB3885(2014)
Authors: Inge Van der Linden, Bart Cottyn, Mieke Uyttendaele, Geertrui Vlaemynck, Martine Maes, Marc Heyndrickx
Pages: 549-57 - Samenvattende leidraad voor een efficiënte reiniging en ontsmetting in levensmiddelenbedrijven(2014)
Authors: Koen De Reu, Valerie De Jonghe, Lara Gorissen, Geertrui Vlaemynck, Lieve Herman, Marc Heyndrickx, Joris Robyn
Pages: 6pNumber of pages: 6 - Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5°C(2013)
Authors: Katrien Broekaert, Marc Heyndrickx, Lieve Herman, Frank Devlieghere, Geertrui Vlaemynck
Pages: 123-134 - Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage(2013)
Authors: Katrien Broekaert, B. Noseda, Marc Heyndrickx, Geertrui Vlaemynck, Frank Devlieghere
Pages: 487-493