| dr. ir. Vlaemynck, Geertrui |
Vlaamse overheid; Beleidsdomein Landbouw en Visserij; Instituut voor landbouw- , visserij en voedingsonderzoek; Eenheid Technologie en voeding, meer
Contact op het instituut:
Tel.: +32-(0)9-272 30 17
E-mail: 
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- Development of innovative techniques on board of the vessel for the manipulation and processing of living brown shrimp, meer
- Improved shrimps fisheries by creating value through quality improvement, meer
- Innovatieve en potentiële valorisatiemogelijkheden voor de grijze garnalen en bijproducten van de garnalenvisserij en -verwerking, meer
- Innovative and potential valorization applications for brown shrimp and by-products of shrimp fishery and processing, meer
- Leefbare garnaalvisserij door creëren van meerwaarde via kwaliteitsverhoging, meer
- Valorization of the brown shrimp Crangon crangon through research on and implementation of innovative, sustainable techniques and to-date processing procedures, meer
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| A1 publicaties (11) [show] |
 Vermeersch, X.H.C.; Braeckman, R.; Chiers, K.; Vlaemynck, G. (2024). Sensory quality of brown shrimp (Crangon crangon L.) stored under various freezing conditions prior to cooking. Ital. J. Food Sci. 36(1): 92-104. https://dx.doi.org/10.15586/ijfs.v36i1.2350, meer- Oliveira, H.; Blocquel, C.; Santos, M.; Fretigny, M.; Correia, T.; Gonçalves, A.; Cabado, A.G.; Blanco López, L.; Raaholt, B.W.; Ferraris, F.; Iacoponi, F.; Cubadda, F.; Mantovani, A.; Vallet, E.; Vlaemynck, G.; Fernández-Arribas, J.; Eljarrat, E.; López, E.; López de Alda, M.; Panicz, R.; Sobczak, M.; Eljasik, P.; Cunha, S.; Ferreira, R.; Fernandes, J.O.; Sousa, S.; Domingues, V.F.; Delerue-Matos, C.; Marques, A.; Nunes, M.L. (2021). Semi-industrial development of nutritious and healthy seafood dishes from sustainable species. Food Chem. Toxicol. 155: 112431. https://dx.doi.org/10.1016/j.fct.2021.112431, meer
- Vermeersch, X.H.C.; Decostere, A.; Vlaemynck, G.; Chiers, K. (2020). First report of an idiopathic partial tail myonecrosis in European brown shrimp Crangon crangon caught in the North Sea. Dis. Aquat. Org. 138: 35-40. https://hdl.handle.net/10.3354/dao03450, meer
- Verhaeghe, T.; Van Poucke, C.; Vlaemynck, G.; De Block, J.; Hendrickx, M.E. (2018). Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon). Food Chemistry 254: 359-366. https://dx.doi.org/10.1016/j.foodchem.2018.01.195, meer
- Vermeersch, X.H.C.; Chiers, K.; Decostere, A.; Van Weyenberg, S.; Vlaemynck, G. (2018). Evaluation of the effects of onboard sorting and experimental holding practices on the post-catch survival of brown shrimp (Crangon crangon L.). Mar. Biol. Res. 14(7): 717-727. https://dx.doi.org/10.1080/17451000.2018.1497183, meer
- Calliauw, F.; De Mulder, T.; Broekaert, K.; Vlaemynck, G.; Michiels, C.; Heyndrickx, M. (2016). Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4°C without preservatives. Food Microbiol. 54: 60-71. https://dx.doi.org/10.1016/j.fm.2015.10.016, meer
- Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Hendrickx, M. (2016). Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon). Food Chemistry 197(part A): 641-647. https://dx.doi.org/10.1016/j.foodchem.2015.11.024, meer
- Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Van Weyenberg, S.; Braeckman, R.; Hendrickx, M.E. (2016). Kinetics of heat induced muscle protein denaturation of brown shrimp (Crangon crangon). Journal of Food Engineering 191: 88-94. https://dx.doi.org/10.1016/j.jfoodeng.2016.07.010, meer
- Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2013). Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5 ° C. Food Microbiol. 36(2): 123-134. https://dx.doi.org/10.1016/j.fm.2013.04.009, meer
- Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2013). Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage. Intern. J. Food Microbiol. 166(3): 487-493. https://dx.doi.org/10.1016/j.ijfoodmicro.2013.08.013, meer
- Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2011). Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media. Food Microbiol. 28(6): 1162-1169. https://dx.doi.org/10.1016/j.fm.2011.03.009, meer
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| Boek [show] |
- Vlaemynck, G.; Van Pamel, E. (2017). Valorization of underexploited fishery resources: possibilities for contributing to human health and well being. ILVO: Oostende. , meer
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| Boekhoofdstukken (5) [show] |
- Broekaert, K.; Vlaemynck, G.; Heyndrickx, M. (2017). Microbial ecology of seafoods: a special emphasis on the spoilage microbiota of North Sea seafood, in: Sant'Ana, A.S. (Ed.) Quantitative microbiology in food processing: modeling the microbial ecology. pp. 499-518. https://dx.doi.org/10.1002/9781118823071.ch25, meer
- Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2012). Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5°c, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 47-76, meer
- Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2012). Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 76-92, meer
- Broekaert, K.; Noseda, B.; Heyndrickx, M.; Vlaemynck, G.; Devlieghere, F. (2012). The spoilage microbiota of ray (Raja sp.) during ice storage under different conditions: Molecular identification and characterisation of the spoilage potential, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 93-118, meer
- Broekaert, K.; Heyndrickx, M.; Herman, L.; Devlieghere, F.; Vlaemynck, G. (2012). Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media, in: Broekaert, K. Molecular identification of the dominant microbiota and their spoilage potential of Crangon crangon and Raja sp. pp. 29-47, meer
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| Abstracts (10) [show] |
- Bekaert, K.; Deloof, D.; Vandermeersch, G.; Devriese, L.; Vlaemynck, G.; Robbens, J.; De Reu, K. (2016). Effect of storage and transport in tubs on shelf life and quality of plaice (Pleuronectes platessa), in: 46th WEFTA conference, 12-14 october 2016, Split, Croatia: book of abstracts. , meer
- Verhaeghe, T.; Braeckman, R.; Vlaemynck, G. (2016). Longer shelf life of the brown shrimp (Crangon crangon) by chlorine dioxide treatment of the cooling water on board of fishing vessels, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Marine Scientist Day. Brugge, Belgium, 12 February 2016. VLIZ Special Publication, 75: pp. 132, meer
- Vermeersch, X.; Chiers, K.; Decostere, A.; Vlaemynck, G. (2016). Tail myonecrosis in brown shrimp (Crangon crangon L.) caught in the North Sea, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Marine Scientist Day. Brugge, Belgium, 12 February 2016. VLIZ Special Publication, 75: pp. 135, meer
- Verhaeghe, T.; Vlaemynck, G.; De Block, J.; Hendrickx, M. (2015). Quality improvement of cooked brown shrimp Crangon crangon trough detailed kinetic studies of the major quality attributes, in: TAFT 2015: 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting). Program book. pp. 27, meer
- Verhaeghe, T.; Vlaemynck, G. (2015). Quality fresh shrimp: extending product life span, in: European Commission, Directorate-General for Maritime Affairs and Fisheries (Ed.) Sailing towards 2020: axis 4 in action. pp. 15, meer
- Vermeersch, X.; Vlaemynck, G. (2014). Post-trawling damage and mortality amongst brown shrimp (Crangon crangon L.) in the Flemish shrimp fishery, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Young Scientists’ Day. Brugge, Belgium, 7 March 2014. VLIZ Special Publication, 67: pp. 124, meer
- Vlaemynck, G. (2014). De verwerking van grijze garnalen aan boord en aan land: vroeger en nu, in: Lescrauwaet, A.-K. et al. (Ed.) Abstractenboek studiedag “Vissen in het verleden. Een multidisciplinaire kijk op de geschiedenis van de Belgische zeevisserij”. VLIZ Special Publication, 68: pp. 89-101, meer
- Vermeersch, X.; Broekaert, K.; Vlaemynck, G. (2013). Live brown shrimp (Crangon crangon L.) as an innovative high-value product in the Flemish shrimp fishery, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Young Marine Scientists' Day. Brugge, Belgium, 15 February 2013. VLIZ Special Publication, 63: pp. 105, meer
- Broekaert, K.; Heyndrickx, M.; Devlieghere, F.; Vlaemynck, G. (2010). Limitations of general growth media in fish analysis and research for SSOs, in: Exchange: open innovation for feed, food and health, where industry and academia meet. , meer
- Broekaert, K.; Heyndrickx, M.; Hoffman, S.; Devlieghere, F.; Herman, L.; Vlaemynck, G. (2008). Microbiological spoilage of cooked and peeled brown shrimp (Crangon crangon), in: Poli, B.M. et al. Seafood from catch and aquaculture for a sustainable supply: book of abstracts. pp. 103, meer
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| Rapporten (2) [show] |
- Bekaert, K.; Deloof, D.; Vandermeersch, G.; Dewitte, B.; Vlaemynck, G.; De Reu, K. (2016). Project Qualitubfish. Opvolging van de kwaliteitsveranderingen van pladijs gedurende de opslag in tubs. ILVO Mededeling, 221. Instituut voor Landbouw- en Visserijonderzoek (ILVO): Merelbeke. 35 pp., meer
- Blondeel, L.; Verlé, K.; Vlaemynck, G.; Braeckman, R.; Vermeersch, X.; Vanderperren, E.; Torreele, E. (2016). VERWERKVIS - De Vlaamse visserijsector en de visverwerkende nijverheid: Status, noden en kansen. ILVO Mededeling, 209. Instituut voor Landbouw- en Visserijonderzoek: Merelbeke. 100 pp., meer
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| Overige publicaties (2) [show] |
- Verhaeghe, T.; Vlaemynck, G. (2015). Verwerking en kookproces grijze garnaal geoptimaliseerd: lang houdbaar eindproduct, vrij van bewaarmiddelen. FoodProcess 23: 34-35, meer
- Jonckheere, E. (2014). Houdbaarheid van vis verlengen? ILVO-onderzoek zet een eerste stap... Food Industry 14(2): 26-27, meer
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| Thesis (co-)promotor [show] | |
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