Contact

All Stories

  1. Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure–Activity Relationship) Models

    Article • Frontiers in Microbiology, April 2019, Frontiers

    Pr Pascal DEGRAEVE

  2. Plant antimicrobial polyphenols as potential natural food preservatives

    Article • Journal of the Science of Food and Agriculture, October 2018, Wiley

    Pr Pascal DEGRAEVE, Dr NADIA OULAHAL

  3. Effect of interactions of plant phenolics with bovine meat proteins on their antibacterial activity

    Article • Food Control, March 2018, Elsevier

    Pr Pascal DEGRAEVE

  4. Using complexation for the microencapsulation of nisin in biopolymer matrices by spray-drying

    Article • Food Chemistry, December 2017, Elsevier

    Pr Pascal DEGRAEVE

  5. pH-dependent complexation of lysozyme with low methoxyl (LM) pectin

    Article • Food Chemistry, December 2017, Elsevier

    Pr Pascal DEGRAEVE

  6. Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH

    Article • Food Hydrocolloids, August 2017, Elsevier

    Pr Pascal DEGRAEVE

  7. Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging

    Article • European Food Research and Technology, May 2017, Springer Science + Business Media

    Pr Pascal DEGRAEVE

  8. Antimicrobial finishing of textiles intended for food processing industry by plasma enhanced chemical vapor deposition – physical vapor deposition of Ag-SiOCH composites coated with Al x O y or SiOCH encapsulation layers

    Article • Thin Solid Films, April 2017, Elsevier

    Pr Pascal DEGRAEVE

  9. Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis

    Article • Czech Journal of Food Sciences, December 2016, Czech Academy of Agricultural Sciences

    Pr Pascal DEGRAEVE

  10. Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films

    Article • Food Research International, November 2016, Elsevier

    Pr Pascal DEGRAEVE

  11. Recent Advances on Multi-Parameter Flow Cytometry to Characterize Antimicrobial Treatments

    Article • Frontiers in Microbiology, August 2016, Frontiers

    Pr Pascal DEGRAEVE

  12. Using complex coacervation for lysozyme encapsulation by spray-drying

    Article • Journal of Food Engineering, August 2016, Elsevier

    Pr Pascal DEGRAEVE

  13. Antimicrobial Activity of Nisin and Natamycin Incorporated Sodium Caseinate Extrusion-Blown Films: A Comparative Study with Heat-Pressed/Solution Cast Films

    Article • Journal of Food Science, April 2016, Wiley

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  14. Properties of lysozyme/Arthrospira platensis (Spirulina) protein complexes for antimicrobial edible food packaging

    Article • Algal Research, April 2016, Elsevier

    Pr Pascal DEGRAEVE

  15. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

    Article • Food Chemistry, March 2016, Elsevier

    Pr Pascal DEGRAEVE

  16. Poly(butylene succinate-co-butylene adipate)/polyethylene oxide blends for controlled release materials: A morphological study

    Article • Journal of Applied Polymer Science, September 2015, Wiley

    Pr Pascal DEGRAEVE

  17. A green method for polybutylene succinate recycling: Depolymerization catalyzed by lipase B from Candida antarctica during reactive extrusion

    Article • European Polymer Journal, July 2015, Elsevier

    Pr Pascal DEGRAEVE

  18. Nisin as a Food Preservative: Part 2: Antimicrobial Polymer Materials Containing Nisin

    Article • Critical Reviews in Food Science and Nutrition, February 2015, Taylor & Francis

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  19. Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses

    Article • Critical Reviews in Food Science and Nutrition, February 2015, Taylor & Francis

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  20. Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study

    Article • Food Hydrocolloids, January 2015, Elsevier

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  21. Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

    Article • Emirates Journal of Food and Agriculture, January 2015, Faculty of Food and Agriculture, United Arab Emirates University

    Pr Pascal DEGRAEVE

  22. Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate

    Article • Food Control, January 2015, Elsevier

    Pr Pascal DEGRAEVE

  23. Influence of some formulation and process parameters on the stability of lysozyme incorporated in corn flour- or corn starch-based extruded materials prepared by melt blending processing

    Article • Enzyme and Microbial Technology, December 2014, Elsevier

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  24. Polybutylene succinate adipate/starch blends: A morphological study for the design of controlled release films

    Article • Carbohydrate Polymers, August 2014, Elsevier

    Pr Pascal DEGRAEVE

  25. Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging

    Article • Journal of Food Engineering, June 2014, Elsevier

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  26. Design of biopolymeric matrices entrapping bioprotective lactic acid bacteria to control Listeria monocytogenes growth: Comparison of alginate and alginate-caseinate matrices entrapping Lactococcus lactis subsp. lactis cells

    Article • Food Control, March 2014, Elsevier

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  27. The Citrate Metabolism in Homo- and Heterofermentative LAB: A Selective Means of Becoming Dominant over Other Microorganisms in Complex Ecosystems

    Article • Food and Nutrition Sciences, January 2014, Scientific Research Publishing, Inc,

    Pr Pascal DEGRAEVE

  28. Effect of digestive enzymes on antimicrobial, radical scavenging and angiotensin I-converting enzyme inhibitory activities of camel colostrum and milk proteins

    Article • Dairy Science and Technology, December 2013, Springer Science + Business Media

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  29. Biodegradation study of plasticised corn flour/poly(butylene succinate-co-butylene adipate) blends

    Article • Polymer Testing, December 2013, Elsevier

    Pr Pascal DEGRAEVE

  30. Assessment of the mode of action of polyhexamethylene biguanide against Listeria innocua by Fourier transformed infrared spectroscopy and fluorescence anisotropy analysis

    Article • Canadian Journal of Microbiology, December 2012, Canadian Science Publishing

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  31. Effect of shear stress extrusion intensity on plasticized corn flour structure: Proteins role and distribution

    Article • Journal of Applied Polymer Science, August 2011, Wiley

    Pr Pascal DEGRAEVE

  32. Characterization of Plasma Enhanced Chemical Vapor Deposition–Physical Vapor Deposition transparent deposits on textiles to trigger various antimicrobial properties to food industry textiles

    Article • Thin Solid Films, July 2011, Elsevier

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  33. Biodegradation of corn flour-based materials assessed by enzymatic, aerobic, and anaerobic tests: Influence of specific surface area

    Article • Polymer Testing, February 2011, Elsevier

    Pr Pascal DEGRAEVE

  34. Impact of Fruit Ripeness on Physicochemical Properties and Convective Drying Characteristics of Kent Mango (Mangifera indica L. cv. 'Kent')

    Article • International Journal of Food Engineering, January 2011, De Gruyter

    Pr Pascal DEGRAEVE

  35. Anti-Listeria innocua activity of silver functionalised textile prepared with plasma technology

    Article • Food Control, April 2010, Elsevier

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  36. Innovative multilayer antimicrobial films made with Nisaplin® or nisin and cellulosic ethers: Physico-chemical characterization, bioactivity and nisin desorption kinetics

    Article • Innovative Food Science & Emerging Technologies, April 2010, Elsevier

    Pr Pascal DEGRAEVE

  37. Examination of wooden shelves used in the ripening of a raw milk smear cheese by FTIR spectroscopy

    Article • Food Control, July 2009, Elsevier

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  38. Monitoring nisin desorption from a multi-layer polyethylene-based film coated with nisin loaded HPMC film and diffusion in agarose gel by an immunoassay (ELISA) method and a numerical modeling

    Article • Innovative Food Science & Emerging Technologies, April 2009, Elsevier

    Pr Pascal DEGRAEVE

  39. Antimicrobial plastic film: Physico-chemical characterization and nisin desorption modeling

    Article • Innovative Food Science & Emerging Technologies, April 2009, Elsevier

    Pr Pascal DEGRAEVE

  40. Nisin preliminary study as a potential preservative for sliced ripened cheese: NaCl, fat and enzymes influence on nisin concentration and its antimicrobial activity

    Article • Food Control, October 2008, Elsevier

    Pr Pascal DEGRAEVE

  41. Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualisation of enzyme action

    Article • Food Chemistry, July 2008, Elsevier

    Pr Pascal DEGRAEVE

  42. Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny Smith)

    Article • Journal of Food Engineering, June 2008, Elsevier

    Pr Pascal DEGRAEVE

  43. Quantitative analysis of survival of Staphylococcus aureus or Listeria innocua on two types of surfaces: Polypropylene and stainless steel in contact with three different dairy products

    Article • Food Control, February 2008, Elsevier

    Dr NADIA OULAHAL, Pr Pascal DEGRAEVE

  44. Water Sensitivity, Antimicrobial, and Physicochemical Analyses of Edible Films Based on HPMC and/or Chitosan

    Article • Journal of Agricultural and Food Chemistry, February 2007, American Chemical Society (ACS)

    Pr Pascal DEGRAEVE

  45. Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation

    Article • Enzyme and Microbial Technology, March 2006, Elsevier

    Pr Pascal DEGRAEVE

  46. Assessment of the immunomodulatory activity of cheese extracts by a complete and easy to handle in vitro screening methodology

    Article • Biotechnology Letters, July 2005, Springer Science + Business Media

    Pr Pascal DEGRAEVE

  47. In vitro study on digestion of peptides in Emmental cheese: Analytical evaluation and influence on angiotensin I converting enzyme inhibitory peptides

    Article • Nahrung/Food, April 2003, Wiley

    Pr Pascal DEGRAEVE

  48. Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits

    Article • Journal of Food Science, March 2003, Wiley

    Pr Pascal DEGRAEVE

  49. In situ observation of pressure-induced increased thermostability of two β-galactosidases with FT-IR spectroscopy in the diamond anvil cell

    Article • Enzyme and Microbial Technology, October 2002, Elsevier

    Pr Pascal DEGRAEVE

  50. Influence of Pressure on the Reactivity of Antigens and Antibodies. Application to the Follow-up of Conformational Changes

    Article • January 1999, Springer Science + Business Media

    Pr Pascal DEGRAEVE

  51. Pressure and Temperature Stability of β-Galactosidases: A Structural and Functional Study

    Article • January 1999, Springer Science + Business Media

    Pr Pascal DEGRAEVE

  52. High pressure-induced modulation of the activity and stability of Escherichia coli (lac Z) β-galactosidase: Potential applications

    Article • Enzyme and Microbial Technology, May 1997, Elsevier

    Pr Pascal DEGRAEVE

  53. High-pressure-induced modulation of the antigenic interactions between two β-galactosidases and anti-β-galactosidase antibodies

    Article • Enzyme and Microbial Technology, January 1996, Elsevier

    Pr Pascal DEGRAEVE