| Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water JL Banach, I Sampers, S Van Haute, V der Fels-Klerx International journal of environmental research and public health 12 (8 …, 2015 | 236 | 2015 |
| Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing S Van Haute, I Sampers, K Holvoet, M Uyttendaele Appl. Environ. Microbiol. 79 (9), 2850-2861, 2013 | 221 | 2013 |
| The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products S Van Haute, K Raes, P Van Der Meeren, I Sampers Food Control 68, 30-39, 2016 | 213 | 2016 |
| Chlorine dioxide as water disinfectant during fresh-cut iceberg lettuce washing: disinfectant demand, disinfection efficiency, and chlorite formation S Van Haute, I Tryland, C Escudero, M Vanneste, I Sampers LWT 75, 301-304, 2017 | 81 | 2017 |
| Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process K Holvoet, A De Keuckelaere, I Sampers, S Van Haute, A Stals, ... Food Control 37, 218-227, 2014 | 77 | 2014 |
| Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency S Van Haute, I Tryland, A Veys, I Sampers Food Control 50, 173-183, 2015 | 65 | 2015 |
| Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid S Van Haute, F López-Gálvez, VM Gómez-López, M Eriksson, ... International journal of food microbiology 208, 102-113, 2015 | 63 | 2015 |
| Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon S Van Haute, K Raes, F Devlieghere, I Sampers Food packaging and shelf life 12, 51-58, 2017 | 56 | 2017 |
| Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps S Van Haute, M Uyttendaele, I Sampers International journal of food microbiology 167 (2), 161-169, 2013 | 29 | 2013 |
| Comparative review of three approaches to biofuel production from energy crops as feedstock in a developing country A Nikkhah, MEH Assad, KA Rosentrater, S Ghnimi, S Van Haute Bioresource Technology Reports, 100412, 2020 | 26 | 2020 |
| Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company ANT Thi, I Sampers, S Van Haute, S Samapundo, BL Nguyen, ... International journal of food microbiology 208, 93-101, 2015 | 26 | 2015 |
| Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability S Van Haute, M Uyttendaele, I Sampers LWT-Food Science and Technology 64 (1), 337-343, 2015 | 22 | 2015 |
| Can UV absorbance rapidly estimate the chlorine demand in wash water during fresh-cut produce washing processes? S Van Haute, Y Luo, I Sampers, L Mei, Z Teng, B Zhou, ER Bornhorst, ... Postharvest Biology and Technology 142, 19-27, 2018 | 20 | 2018 |
| The use of redox potential to estimate free chlorine in fresh produce washing operations: Possibilities and limitations S Van Haute, B Zhou, Y Luo, I Sampers, M Vanhaverbeke, P Millner Postharvest Biology and Technology 156, 110957, 2019 | 15 | 2019 |
| Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water ANT Thi, I Sampers, S Van Haute, S Samapundo, B De Meulenaer, ... LWT-Food Science and Technology 68, 425-431, 2016 | 8 | 2016 |
| The use of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing with respect to the physicochemical quality and chemical safety S Van Haute, I Sampers, K Holvoet, M Uyttendaele Applied and Environmental Microbiology, AEM. 03283-12, 2013 | 3 | 2013 |
| Erratum for Van Haute et al., Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing S Van Haute, I Sampers, K Holvoet, M Uyttendaele Applied and environmental microbiology 80 (16), 5151, 2014 | 2 | 2014 |
| Use of biopolymers and rapid sand filtration as physicochemical reconditioning technique for vegetable washing processes S Van Haute, I Sampers, K Van Belleghem, M Uyttendaele 23rd International ICFMH symposium FoodMicro 2012: Global issues in food …, 2012 | 1 | 2012 |
| Effect of Wash Water Matrix on the Correlation between Free Chlorine and Oxidation-reduction Potential during Fresh Produce Washing Operations S Van Haute, Y Luo, B Zhou, I Sampers, M Vanhaverbeke, P Millner IAFP 2019 Annual Meeting, 2019 | | 2019 |
| The use of essential oils in marinade to extend the microbial shelf life of fish and meat S Van Haute, K Raes, P Van Der Meeren, I Sampers VBFoodNet conference on Food Technology: Towards a more efficient use of …, 2015 | | 2015 |
